Jordan Vineyard & Winery
Todd Knoll joined Jordan Vineyard & Winery in 2003 and today oversees the entire Jordan culinary program, which includes preparing gourmet food pairings for wine tastings, cooking meals for Jordan Estate Rewards members, creating party menus for special events, managing the garden and crafting Jordan Estate Extra Virgin Olive Oil. Todd's cuisine incorporates hyper-seasonal produce from the winery garden and orchard, as well as ingredients from local growers and artisanal purveyors. His food highlights flavors from North America, Asia, Europe and the South Pacific, prepared with classic European and modernist techniques. One of Todd's first major projects at Jordan was redesigning the winery garden, which is now planted and harvested almost entirely to the chef's specifications. In the garden, Todd focuses on growing approximately 100 different plants from seed or bare root each year—heirloom varieties of produce and other delicate fruits, vegetables, lettuces and herbs. He also leads fruit tree-grafting experiments, constantly sources new heirloom seeds to plant, and makes his own sea salt by collecting water during his travels to Hawaii, Mexico, Greece, France and the California coast.