Shore to Shore

Stewards of the Land

Shore to Shore

Stewards of the Land

Our winemaker, Nico Cueva and Hawaiian Chef of the Year, Mike Lofaro set out on a journey, from the Sonoma Coast to the Maui shore, to capture a sense of place through their wine and food.

“Shore to Shore” is the mini-documentary that follows these craftsmen to their respective backyards, highlighting how each draws immense inspiration through community, stewardship of the land, and their drive to push boundaries.

Nico’s obsession for quality, and passion for creating thought-provoking Pinot Noir and Chardonnay leads the KB winemaking team each vintage to craft exquisite wines that highlight a sense of place. This reverence for Mother Nature mirrors many of the core values of Chef Mike, who is recognized for his pioneering approach to creating beautiful dishes that focus on sustainably and locally sourced ingredients on the island of Maui.

Chef Mike Lofaro (left) and Winemaker Nico Cueva (right) thoughtfully prep for the dinner ahead, confirming all flavors align.
Chef Mike Lofaro (left) and Winemaker Nico Cueva (right) thoughtfully prep for the dinner ahead, confirming all flavors align.

The Journey Begins

In Hawaii, on the island of Maui, Chef Mike and Nico forage for ingredients in the lush, tropical paradise in the Iao Valley. Nature’s invisible cities of ingredients grow all around us. Chef Mike gathers Honohono grass and edible white ginger flowers along their hike. The stem of the ginger flower is spicy, and the flower gives off heady honeysuckle aromas.

The Journey Begins

In Hawaii, on the island of Maui, Chef Mike and Nico forage for ingredients in the lush, tropical paradise in the Iao Valley. Nature’s invisible cities of ingredients grow all around us. Chef Mike gathers Honohono grass and edible white ginger flowers along their hike. The stem of the ginger flower is spicy, and the flower gives off heady honeysuckle aromas.

foraging for ingredients in Maui
After picking coffee beans and guava in Maui’s sun-drenched tropical forest, Chef Mike takes Nico to his favorite rocky ocean outcropping to hunt for rare Opihi shellfish.
After picking coffee beans and guava in Maui’s sun-drenched tropical forest, Chef Mike takes Nico to his favorite rocky ocean outcropping to hunt for rare Opihi shellfish.
walking through hawaii forest
coffee plant

The Opihi grows on shoreline rocks and is considered a regional treasure. Ever mindful of preserving nature’s bounty, Chef Mike is careful not to harvest any of them larger than a quarter.

discussion on the coast of Maui

Sonoma Coast at Sunrise

“Sometimes you have to go a little off the beaten path to get what you’re looking for.”
-Nico

talking on the beach in California

Sustainable Foraging

On the Sonoma Coast, local forager and beekeeper, Candice Koseba, leads Chef Mike and Nico from the rugged coastline, into the pine-studded mountain forest to gather local delicacies.

Foraging on the Sonoma Coast
foraging for food on the coast
Under a thick canopy of California Redwoods, Candice spots a patch of rare, wild yellowfoot chanterelles, which only grow in the months of December through March.
Under a thick canopy of California Redwoods, Candice spots a patch of rare, wild yellowfoot chanterelles, which only grow in the months of December through March.
Walking along the shoreline, Chef Mike catches sight of bladderwrack, a savory-tasting, salty seagrass growing on volcanic ocean rocks.
Walking along the shoreline, Chef Mike catches sight of bladderwrack, a savory-tasting, salty seagrass growing on volcanic ocean rocks.
Mushroom foraging
foraging for food on the coast

Walking along the shoreline, Chef Mike catches sight of bladderwrack, a savory-tasting, salty seagrass growing on volcanic ocean rocks.

Walking along the shoreline, Chef Mike catches sight of bladderwrack, a savory-tasting, salty seagrass growing on volcanic ocean rocks.
Mushroom foraging

Under a thick canopy of California Redwoods, Candice spots a patch of rare, wild yellowfoot chanterelles, which only grow in the months of December through March.

Under a thick canopy of California Redwoods, Candice spots a patch of rare, wild yellowfoot chanterelles, which only grow in the months of December through March.

Gap’s Crown Vineyard at Dawn

Similar to foraging, responsible pruning in the vineyard means leaving the right amount of the vine intact, so it is able to flower and bear fruit each growing season.

walking through a winter vineyard

Masters of their craft.
Shapers of ingredients.

Back at the winery, Nico shares the youthful 2018 Kosta Browne Gap’s Crown Pinot Noir out of foudre, inspiring Chef Mike’s vision to create a dish highlighting the chanterelles they gathered earlier that day.

Tasting this year's wine
Pouring the first glass

The Grand Gathering

The journey comes full circle, brought together by the resolution of time, people, places, ingredients, craft, and skill.

first gathering in the wine cellar

Sensory Performance Art

Chef Mike burns wild sage in the dining room to set the stage for the main course.

From Place to Plate

After scouring the warm, tropical forests of Maui for ingredients, and searching along the cool Pacific shores of the Sonoma Coast, Chef Mike plates the main course while Nico pairs the 2016 Kosta Browne Gap’s Crown Pinot Noir from grapes harvested mere miles away.

pouring a glass of kosta browne
plating food
perfect wine pairing cuisine
a toast to this year's wine
the main course

“Our legacy is of the time that we are here - we want to ensure that when we leave, it’s better.”

Nico Cueva, Winemaker Kosta Browne

“Our legacy is of the time that we are here - we want to ensure that when we leave, it’s better.”

Nico Cueva, Winemaker Kosta Browne