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Executive Chef Ron Barber - St Supery Winery



Like many professional chefs, Ron Barber’s love of food was fostered during his childhood, when at 10 years old he began cooking with his Mother. After pursuing a variety of careers, he took the plunge in 1993 and started cooking in restaurants, while attending culinary school. Coursework at the Culinary Institute of America, along with cooking stints in France and Italy, set the tone for a style of cooking that captures the spirit of the California wine country.


Ron honed his skills at some of the finest restaurants in Northern California, including the Sonoma Mission Inn, Lisa Hemingway’s and the Girl & the Fig. Time spent in the kitchens of Beringer Wine Estates and Domaine Chandon also served him well. It was there that he developed his skill at balancing food flavors to make the wines shine. “


Chef Barber joined St. Supéry Vineyards & Winery in January of 2000, bringing with him a passion for cooking and a love of wine. In addition to preparing meals for the winery’s trade partners, owners and management, Ron conducts various seminars with the goal of de-mystifying the process of food & wine pairing.

For Wine and Food Pairing Made Simple please visit our "Cafe Bar"




Winery Chef Ron Barber St. Supery Winery


St. Supery Vineyard & Winery
8440 St. Helena Hwy
Rutherford, Ca 94573
707. 963.4507

Q: What is the one thing everyone should know about food?
Cooking is one of the most personal and intimate acts that we can do for our family and ourselves. The food we prepare and eat becomes part of our bodies.

Q: Favorite food
I love simply prepared food that is full of flavor. Stews, braises and grilled fish and meat come to mind.

Q: Who or what inspires your cuisine?
I am inspired by regional cuisines of the Mediterranean.


Q: With the weight concerns in our country; what are your thoughts on healthy eating; do you try to bring any of that to your menu? If yes, what? If no, why?
The old axiom that “you are what you eat” still rings so true. If we keep that thought in mind when making food choices, we will make healthier decisions. Choosing fresh ingredients over canned or frozen, and limiting the amount of fats & sugar is what I look for when shopping or creating a menu.

Q: What’s the largest number of people you have cooked for?
In one day I’ve cooked for about 300 people. The largest number at one sitting would be around 75 people.

Q: Who does the cooking at home and what is cooked?
I prepare the majority of the meals at home. Simple pasta dishes and grilled vegetables & meats on the BBQ are my favorites. Oh, and anything between two pieces of bread – I love sandwiches!

Q: What are some short-cuts or helpful tips that would help the busy mom or dad at home.
Always cook extra food when you prepare something. It does not take much more preparation time to make ten servings of something versus making two servings. The extra portions can be frozen for quick meals throughout the week. This will help avoid the temptation to eat fast food. I would also encourage people to get a crock-pot. Great meals can be quickly put together in the morning and be ready for dinner when you get home.

Q: Favorite veggie / fruit and why?
I love tomatoes and avocados. Both are, botanically speaking, a fruit, but are usually treated as vegetables. I find their colors, textures and flavors appealing and they lend themselves to use in a wide variety of preparations.

Q: What are your favorite pairing?
Cheese & wine – A big grilled steak and cabernet sauvignon - Smoked salmon or trout and sauvignon blanc are a few of my favorite pairings.

Q: Favorite appetizer?
Ultra fresh oysters on the half shell with a simple mignonette or a squeeze of lemon.

Q: What would you be if you were not a chef?
Probably a photographer – I love the creativity of photography.

Q: If you only could eat one meal what would it be?
Angel hair pasta with extra virgin olive oil, garlic and shaved Parmesan Reggiano – simple and delicious.

Q: Favorite romantic / or sexy food?
Smoked salmon crostini with crème fraiche & cavier (and a glass of St. Supéry sauvignon blanc of course!)

Q: Favorite herb?
Rosemary – I guess it’s the Italian in me!

Q: What is the one cooking utensil you could not live without?
If you can call them utensils, it would be my hands. Second choice is tongs – I use them constantly.

Q: Where do you see the trend in food / cooking going?
I am seeing more interest in locally produced products, more cooking at home and people making “green” choices when shopping for food and wine.

Q: Would you be willing to share a recipe with us?

Yes indeed, enjoy!





Pair with St. Supéry Napa Valley Cabernet Sauvignon


Recipe & Photo by St. Supery chef, Ron Barber



Take advantage of the summer bounty. Dead ripe tomatoes, juicy white corn and fragrant basil make for the perfect summer dish. If you grow your own tomatoes so much the better. If not, search out a farmers market or a store that carries vine ripened / heirloom tomatoes. Accept no substitutes! Serve warm or at room temperature.




4 cups vine ripened tomatoes - chopped Try to include a mixture of colors

3 ears of white corn – charcoal grilled until slightly charred. Cut kernels off the cob

3 tablespoons

1 cup fresh basil – coarsely chopped

1 tablespoon extra virgin olive oil

1 pound Penne pasta

½ cup grated Parmesan Reggiano cheese

salt and fresh ground black pepper to taste


Heat a charcoal or gas grill. Remove the husks from the corn. Grill corn over high heat until lightly charred – about 5 minutes. Cut the kernels from the cob.


Place the olive oil and the garlic in a large frying pan. Warm until the garlic is soft but not brown. Add the tomatoes, basil and corn kernels. Heat until the tomatoes are just warmed through. You do not want to cook the tomatoes. Remove the pan from the heat and season to taste with salt and freshly ground pepper


Bring a large pot of salted water to a boil and add the Penne. Cook until al dente – about 10 minutes and drain. Toss the pasta with the tomato mixture, parmesan cheese and serve.


Serves 6 - 8









This tasty Asian style salad is perfect for a fresh and light summer meal or first course and pairs wonderfully with paired with St. Supéry Sauvignon Blanc

Recipe & Photo by St. Supery chef, Ron Barber









¼-cup rice vinegar

¼-cup fish sauce

2 tablespoons sugar

2 tablespoons fresh limejuice

2 garlic cloves – minced

½-teaspoon red pepper flakes


1 pound large shrimp – cooked and peeled

1 English cucumber – peeled, seeded and cut into julienne strips

1 cup shredded Napa or Savoy cabbage

1 large carrot – peeled and cut into julienne strips

¼ cup chopped cilantro

¼ cup chopped mint

1 package Maifun rice stick noodles (6.75 oz.)


Stir all dressing ingredients together until the sugar is dissolved. Cover and refrigerate. Soak the Maifun noodles in hot water according to package instructions and rinse with cold water.


In a large bowl, toss the shrimp, noodles and vegetables with the dressing and divide among 4 bowls.


Serves 4





Pair with St. Supery Virtú


Recipe & Photo by St. Supery chef, Ron Barber


For pork:

2 pork tenderloins, about 1 pound each
¼ cup fresh mint leaves - coarsely chopped
1 tablespoon dried lavender flowers – lightly crushed
1 teaspoon garlic – chopped
½ cup St.Supéry Virtú (sauvignon blanc & semillon blend)
¼ cup low sodium soy sauce
¼ cup fresh orange juice

2 tablespoons extra virgin olive oil

1 tablespoon fish sauce

2 tablespoons vegetable oil

Salt & pepper


Combine the first nine ingredients in a zip-lock bag and marinate overnight.

Preheat oven to 425ºF.


Remove pork from the zip-lock and rub off as much of the herbs as possible.


Season the pork with salt and pepper and sear on all sides until well browned in a large, ovenproof, sauté pan using the vegetable oil.


Place the pork in the preheated oven and roast for approximately 15 minutes (instant read thermometer should read 140 degrees). Be careful not to over cook.


Remove the pan from the oven and let rest for 10 minutes to distribute juices and complete the cooking


Slice the pork and serve with the mango salsa.





1 mango – peeled, seeded & cut into ¼” dice

¼ cup red bell pepper cut into ¼” dice

¼ cup red onion cut into ¼” dice

1 teaspoon finely chopped fresh mint leaves

1 tablespoon fresh limejuice

Pinch of salt


Combine all salsa ingredients at least 1 hour before cooking pork


Serves 6



Enjoy Responsibly!