Inside Silver Oak’s Napa Airbnb Experiences: Chef Preeti Mistry on Dumplings, Wine, and the Future of Hospitality

The award-winning chef on why hands-on dumpling-making, small groups, and slowing down are reshaping how wineries connect with guests.

The Amuse Bouche

There are certain types of food that really need to wow me. What I mean by that is: I can eat good Thai food—good, not exceptional—and still be stoked.

But pizza, roasted chicken, ribeyes, and barbecue don’t get the same pass.

Getting to watch a Warriors game is always a highlight—especially as someone born and raised in San Francisco who remembers Muggsy Bogues playing (5’ 3’‘—are you kidding me??).

But truthfully?

When I think back on this day, I’m not remembering the final score. I’m having flashbacks to the meat sweats at Fikscue—because that barbecue was ridiculous.

Barbecue from Fikscue

Probably the only place in the U.S. doing Indonesian-meets-Texas BBQ, the smoked brisket had a literal jiggle—perfectly fatty, coating your mouth with that meat grease. You know the one. I’m salivating just thinking about it.

What really sets Fikscue apart, though, are the Indonesian dishes and sides you order alongside the meat. The spices, flavors and the depth? They elevate the barbecue in a way I’ve never experienced before.

Also this week turned into a bit of a trendy café crawl. I started Sunday at Tartine Manufactory (attempted Hedge, but the line was ridiculous—and stepping in a massive pile of sh*t on the way felt like a very clear sign to move on).

I wrapped up the week with a catch-up session at Sohn, the absolutely stunning, spacious Korean American café that opened last summer. In between, I found myself at Matko, another Korean spot known for its home-style dishes and comforting snacks, and treated myself to some rich, chocolatey treats at Dandelion next door.

Dumpling class at Silver Oak

The Tasty Dish: Chef Chat With Preeti Mistry

Napa has no shortage of bougie tastings. What does it have less of? Interactive wine experiences that go beyond imbibing. That’s what makes Silver Oak’s new Airbnb Experience stand out.

Led by award-winning chef Preeti Mistry, the intimate experience brings guests into the winery kitchen to fold dumplings, talk technique, and rethink how food and wine come together.

We chatted about why dumplings, their cooking philosophy, and what this shift toward participatory hospitality says about where Napa is headed next. Here’s what they had to say:

1. This is the first winery in Napa to launch Airbnb Experiences with an award winning chef—and you’re doing it with dumplings. When this idea first came up, what made it feel like the right way to open Silver Oak’s doors in a new way?
   I love the interaction that making dumplings brings to a group. Each participant is kind of “forced” to slow down, and I find this focus leads to great conversations. I also wanted to create an experience that was different than the usual pairings in the Valley.
   
   So, when I thought of an experience that would be fun and get folks engaged in working together to learn something in the kitchen, and pair with the wines, I thought of dumplings. There’s something special about dumplings that feels like a special treat or event.
   

2. How did you think about translating your cooking philosophy into something that feels genuinely interactive and approachable?
   I have always believed that cooking is something anyone and everyone can/should do. At its core cooking is a basic life skill. So, I don’t have any sort of ego about being a professional and how that’s different than home cooks. We are all on a journey of learning and skill building.
   
   Those skills can be in creating new flavors and dishes, practicing the physical tasks (like folding dumplings) that only get better through practice or learning to pair food with wine.
   
   My goal is for all our guests/students to leave the experience feeling like they got a little bit of all three of these pillars. And most importantly that none of it needs to be intimidating or overly complicated. My approach is always about simplicity but paying attention to the details and nuance.
   

3. Why did dumplings feel like the right entry point for connecting people to Silver Oak’s wines and to your own story as a chef?
   Dumplings are traditionally a group project in both the making and eating. We get to learn from each other as everyone tries the different folds. Some folks get it right away; some take more time. And we are all different so a technique that works for one person might not work for another. There’s an opportunity for folks to add their learnings to the conversation or share past experiences.
   
   Most importantly, my goal is to make this a class for anyone no matter your skill level. Cooking together opens up time for questions that may be about wine and dumplings, but also lots of folks want to know about things like the sourcing of ingredients we use as well as my experience being on Top Chef, Parts Unknown with Anthony Bourdain and Waffles + Mochi with Michelle Obama.

   

   Chef Preeti teaching the dumpling class

4. What does this kind of hands-on experience allow guests to understand about the brand that they might never get from a standard visit?
   When you get an opportunity to go past the tasting room, it will always enhance your learning about Silver Oak. I would liken it to taking a tour during harvest and running into Laura, our winemaker. You get to see the curtain pulled back to where the “magic” really happens.
   
   Except you don’t get to make your own wine, even in those moments…lol. Here you roll up your sleeves and get to be a part of your own culinary wine pairing experience. Guests get to enjoy making their dumplings in our small but efficient kitchen and share an intimate experience of creating.
   

5. Both of these Airbnb Experiences—the dumpling class and The Vintner’s Circle—are intimate and storytelling-driven. Was that intentional as a way to slow people down and bring them closer to the human side of the winery?
   Absolutely. Intimacy was essential. Keeping the group small allows space for real dialogue and connection. Wine and food both benefit from slowing down. When you give people time to listen, to ask questions, and to be part of the process, they walk away with something deeper than a memory of a great glass or a great bite. They leave with a sense of who we are and why we do what we do.
   

6. Do you see this as a one-off offering, or as the beginning of a broader shift in how Napa—and Silver Oak specifically—invites people into its world?
   I see this as the beginning of a more intentional way of welcoming people in for sure. Luxury today is about meaning and connection. The response to the dumpling class has been incredible, and it’s exciting to see people so eager for experiences that feel personal and hand crafted.
   
   This reflects how Silver Oak is evolving while staying true to its roots, inviting guests into the process, the stories, and the community. That’s where hospitality is headed, and I’m excited to be part of shaping that here.

Want to experience Artisan Dumpling Making with Chef Preeti yourself? Book here.

The Reels Recap

25 New Restaurants I’m Recommending in 2026 - My rundown of newcomers to the SF Bay Area that you should check out

Fried Chicken Palace - Coming from chef Seth Stowaway of Michelin-starred Osito, this brand new retro gem replaced Wesburger and offers seasonal & very local twists on Southern diner food

Yeobo, Darling - The couple behind Michelin-starred Maum opened in June with a thoughtfully curated menu highlighting their Taiwanese & Korean roots

Arquet - Everything you should eat at Arquet, the Ferry Building’s hottest new restaurant from the team behind Michelin-starred Sorrel and the acclaimed Parachute Bakery (see here for my interview with Chef Alex Hong)

Fog Harbor Fish House - Dungeness Crab season is back—come here for the garlic roasted crab if you don’t mind venturing to the fun, albeit touristy, Pier 39

New + Hot in the San Francisco Bay Area

• Bella officially debuts January 30 in the former Bergerac space (Audio remains open). Inspired by mid-century Italian summer escapes and vintage listening lounges, it features Italian-inspired bites and a Mediterranean-leaning cocktail program. The space shifts from an easygoing aperitivo spot by day to a music-driven cocktail club at night, with rotating DJs.

• Izzy & Wooks opens at Saluhall on January 22. Founded by longtime SOMA restaurateurs Manny Ramirez and his wife Cheryl, the sandwich concept puts a playful, Filipino-American spin on classic American sandwiches.

• La Toque kicks off 2026 with two seasonal tasting experiences in Napa Valley. The All Black Winter Truffle Menu returns January 7–25, featuring a multi-course, truffle-forward tasting made exclusively with fresh black truffles. The restaurant is also launching a limited-edition Tour de France tasting series for Napa Valley Restaurant Month, spotlighting regional French cuisine. Learn more & book here.

• 7 Adams launches a yearlong dinner series in 2026, Meet Us in San Francisco, bringing Michelin-starred chefs from around the country into its intimate dining room for seasonal, two-night collaborations. Each dinner features a collaboratively designed six-course menu by chefs David Fisher and Serena Chow Fisher and the visiting chef.

• Palmaz Vineyards has introduced two winter tasting menus inside its underground cave, pairing rare estate Cabernet Sauvignons and limited-production wines with chef-driven seasonal bites.

• Delarosa is bringing back its beloved Girl Dinner offering - this time at all of its locations (SF, San Ramon, Palo Alto). This limited time offer is a cheeky, Italian-inspired spin on the girl dinner trend.

• Shinji’s, the intimate 18-seat cocktail bar from New York’s Flatiron District, pops up at True Laurel on January 26. Known for its highly technical, inventive cocktails served with a sense of nostalgia, get ready for a one-night collaboration with Nikka Whisky, featuring a curated selection of cocktails from the Shinji’s menu.

• Equal Parts recently opened in North Beach, bringing a cocktail-forward, Contemporary California restaurant to the historic Old Spaghetti Factory building. The vibe blends modern Mexico City energy with laid-back Tulum ease—a clear departure from the neighborhood’s old-school classics.

Still New, Still Buzzing

A look at restaurants continuing to build momentum well beyond opening week.

Crustacean — Led by culinary icon Helene An—known as the “mother of Vietnamese cuisine”—the revamped Financial District location carries forward the family’s five-decade legacy while balancing heritage with innovation. With Dungeness crab season upon us, this is a reminder that the classics here—especially the roast crab and garlic noodles—still set the standard.

Cache (left), Crustacean (right)

Caché — Months after opening in the Inner Sunset, this modern California bistro is continuing to evolve with weekend brunch and new early bird menu priced at $50 per person for 3 courses from 5:00–5:30 PM everyday. With Michelin-rooted technique, a strong sense of seasonality, and a menu that moves effortlessly from playful brunch to refined, shareable dinners, Caché has quietly become a neighborhood favorite worth revisiting.

Have a dining for me? ⬇ Or need a specific rec?

Book This, Order That

Book This

• Stone Edge Farm Estate Vineyards and Winery - members only, request a visit here
  Did you know two Michelin-starred Enclos is owned by Stone Edge Farm Estate Winery? The same Moon Mountain estate supplying the restaurant’s immaculate, sustainably grown ingredients also produces exceptional, Bordeaux-inspired wines. Tastings take place at the 160-acre Silver Cloud Estate about half an hour from Sonoma Square. Here's what you can expect.

• Wolfsbane - $248 per person, book here
  Book the tasting menu for a celebration-worthy night out. The experience is intentional and playful without feeling precious. The 12+ course tasting menu is whimsical, creative and hyper seasonal showcasing the best of NorCal. Think sunflower artichokes with toasted seed butter served on actual sunflowers!

  

  Wolfsbane tasting menu

Order That

• Fikscue $$

  Get the Dino Rib to share—it falls off the bone; the smoked brisket was my favorite—melts-in-your-mouth, with just the right amount of marbling; and the beef cheeks were very tender—good for those who aren’t into fatty cuts. The must-try is the Rendang Plate with smoked brisket cooked in coconut milk served with steamed rice, curried kale, garlic chips, potato fritter, topped with a fried egg and sambal.

• Superprime Steakhouse $$$

  Like I mentioned last issue, most ribeyes don’t impress me. But the Bone-In Ribeye 18oz Wanderer free range, barley finished topped with La Yu crunch? Pure umami perfection. Unparalleled marbling. Want extra decadence? Get it with the charcoal roasted bone marrow. Whew.

• Precita Social $$

  Thee neighborhood spot for elevated comfort foods and fancy caviar dishes. Get the Maine Lobster Hand Roll with creamy Santa Barbara uni & caviar; Pork Belly Sizzling Rice with calcot & pole beans and Steak Frites with American Wagyu Hanger and green peppercorn sauce.

• Farmhouse Thai $$

  When I’m starving I want Thai food. Their pad thai is the only one I’ve had that reminds me of the Pad Thai I had at Damnoen Saduak Floating Market from the famous Miss Suwaphi in Thailand. Check this out if you want the full story!

Don’t Miss Next Week’s Post!

I’m sitting down with Brad Kilgore to talk about what it’s really been like opening three concepts inside the iconic Transamerica Pyramid—AMA, Café Sebastian, and MadLab Kakigori—and how each has evolved over the past year.

We get into itameshi, cooking with fire, and how he balanced his Miami roots with San Francisco’s chiller, more casual dining culture while building concepts that actually work here.

If you’re curious how chef-driven concepts actually land in this city—and what makes fusion restaurants work when so many miss—this one’s for you.

Cheers!
Chey