Our Wine Partner: Bio to come (Leave room for bio (1-2 paragraphs))

We’re opening the table at The Wolf & Horseshoe for the very first time.

This gathering marks a soft launch of our Supper Club series—an intimate Sonoma evening designed to bring friends & community together around seasonal food, thoughtful wines, and good conversation.

As we begin shaping what the future of gatherings at The Wolf & Horseshoe might look like, this first dinner is intentionally small. A chance to Gather: share the table, celebrate spring, and offer an early glimpse of the experiences we hope to continue building here in the seasons ahead.

Hosted at our farmhouse just outside Sonoma Plaza, the evening will unfold around an outdoor long table set among the beauty of Sonoma Spring where guests will enjoy a multi-course menu inspired by the flavors of coastal Northern California. In the years ahead, we hope to host a rotating series of dinners, farm gatherings, and seasonal celebrations here — each one rooted in thoughtful hospitality, great food, and the simple joy of gathering around the table.

What’s Included

• Multi-course seasonal dinner prepared by Chef Sylvana Mislang (“Chef Syl”)
• Welcome cocktail prepared by Jacques Bezendenhout of Liquid Productions
• Light wine pairings from [Winery TBD]
• Hosted outdoor long-table experience (weather permitting)
• Limited to 25 guests
• Dinner will be outdoor weather permitting, otherwise held in barn

Details

• Sunday, April 12 @ 5pm- 7:30pm
• Dress vibe: Sonoma Casual with layers
• Dietary notes (collected at checkout)
• In the spirit of a true supper club, guests are warmly invited to bring a favorite bottle of wine to share with the table. A small selection of wines will be poured throughout the evening, and the shared bottles always make the conversation — and the discoveries — even more memorable.

Chef Syl: Chef Syl Mislang’s story begins at the crossroads of heritage — Filipino on her father’s side, Mexican on her mother’s — a cultural blend that continues to shape her distinctive culinary voice.

Her 20-year culinary career reflects a deep commitment to seasonal cooking and thoughtful sourcing, grounded in respect for the land and the ingredients it produces. Early in her career she worked in several of Sacramento’s most notable farm-to-table kitchens before launching The Roaming Spoon in 2013, a bold vegan pop-up that challenged expectations of plant-based cuisine. Known for unexpected flavor combinations and refined technique, the concept quickly developed a devoted following.

In 2017, Mislang joined Miyoko’s Creamery as Executive Corporate Chef, where she helped bring elevated plant-based cuisine to a national audience while maintaining her commitment to quality, integrity, and sustainability.

Most recently, in 2024, Chef Syl was named Head Chef at Mestiza in San Francisco, where her menu reflects a deeply personal blend of hyper-local California ingredients and the soulful flavors of the Philippines.

Today, Mislang continues to share her cooking through collaborations and culinary showcases throughout California — guided by a belief that the strongest connection between chef and diner begins with trust.

Follow her culinary journey on Instagram: @theroamingspoon

Jacques: Bio to come (Leave room for a short bio (1-2 paragraphs))

Our Farm Partner: Bio to come (Leave room for a short bio (1-2 paragraphs))