Marking two decades of culinary innovation at PRESS, Napa Valley’s iconic restaurant known for its dedication to regionally sourced cuisine and the world’s largest collection of Napa Valley wines. Hosted by Chef Philip Tessier, Bocuse d’Or silver medalist and the visionary behind PRESS’s Michelin-starred evolution, alongside Samantha Rudd, vintner and proprietor of Rudd Estate, this six-course dinner invites guests to explore the pivotal dishes and unforgettable moments that have defined PRESS’s legacy. 

In attendance as special guests are PRESS alumni Chef Darryl Bell and Master Sommelier Vincent Morrow, whose presence further honors the restaurant’s lasting impact. Set within the historic elegance of Hotel Jerome, the evening is a tribute to Napa – past, present, and future.

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