An Evening with Knights Bridge

An Evening with Knights Bridge

On Thursday, September 10, the Folia dining room seats one long evening around a single Sonoma estate. Chef Charlie Palmer and Chef de Cuisine Reed Palmer cook. Kelley Bailey and winemaker Derek Baljeu pour and talk through every glass.

The Evening

Knights Valley sits at the warm end of Sonoma County, a narrow stretch of volcanic soil at the foot of Mount St. Helena where grapes have gone in since the 1860s. Knights Bridge farms 100 hillside acres there, climbing the Mayacamas across soil types and six sun exposures on one property. That variation is the whole point. It's why the wines taste like a specific slope rather than a region.

Derek Baljeu has been making them since 2019, with a philosophy he states plainly: touch the fruit as little as possible and let the estate speak.

Jim Bailey found the vineyard in 2006 and has spent two decades developing it with his wife Kelley.She'll be at the table too, which means the conversation covers both halves of the work. What happens in the ground, and what it takes to keep a family estate honest to it.

The Table

Chefs Charlie and Reed Palmer cook over the open hearth at Folia: the center of the kitchen and the center of the menu. Four courses are built around the Knights Bridge offerings.

The menu comes together in the weeks before the dinner, once September's harvest and the gardens outside the dining room settle the question of what's best that week.

What's Included

- A four-course dinner prepared by Chef Charlie Palmer and Chef de Cuisine Reed Palmer

- Knights Bridge estate wines poured with each course

- A reception pour to open the evening

- Conversation with proprietor Kelley Bailey and winemaker Derek Baljeu throughout dinner

Reserve your exclusive spot today.

Thursday, September 10 | 6:00 pm