The Legacy of Soldera
The 2008 vintage of Soldera is a rare gem, and we’re lucky to have a bottle in our collection. This library release is one of the last wines produced under Gianfranco Soldera’s meticulous eye—a true collector’s piece. Once these bottles are gone, finding anything crafted by his hand will be nearly impossible, making this a once-in-a-lifetime pour for wine lovers.
Pierre-Yves Colin-Morey’s Saint-Aubin 2021: A Burgundy That Shines at Stoneburner
When it comes to rethinking Chardonnay, Pierre-Yves Colin-Morey’s Saint-Aubin 2021 just might make you see this classic varietal in a whole new light. At Stoneburner, we’re all about showcasing wines with character, and this White Burgundy definitely brings it. If you're hunting for great wine in Ballard, this one’s worth the trip.
Munjebel Rosso 2021: Where Sicily’s Earth Meets the Glass
Frank Cornelissen is one of the OGs of winemaking on Mt. Etna’s slopes in Sicily. Since 2001, he’s been leading the charge in natural wine, crafting his process around the idea that the earth itself should dictate the outcome. Using minimal intervention, Cornelissen lets Mt. Etna’s volcanic landscape do the talking, resulting in wines with a pure, earthy intensity. This hands-off approach gives Munjebel its unique personality and bold flavors—a favorite for wine aficionados and casual sippers alike.
AR.PE.PE’s Grumello Rocca de Piro: A Nebbiolo with Deep Family Roots
At Stoneburner, we're all about epic wines with killer stories and next-level craftsmanship. Enter Grumello Rocca de Piro from AR.PE.PE—a family-run, independent winery that’s been crushing the Nebbiolo game for generations. If you’re Googling “where to get the best wine in Ballard” (or “best wine bars in Seattle,” we’re looking at you), Stoneburner has you covered with some of the finest wine selections in the area.
Stoneburner X Itä Wines: Fall Harvest Winemaker’s Dinner
Join us at Olympic Rooftop Pavilion for an evening with Itä Wines and a special menu from Chef Stoneburner (SOLD OUT)
Celebrating 10 Years of Wax Thématique
Celebrating 10 Years of Wax Thématique: A Decade of Heady Groove Science
Cascadia Crush: BATTLE CREEK CELLARS
A winemaker dinner series highlighting PNW Wines and their stories
Solidarity Kitchen’s presents Bajan Station at Stoneburner
Bajan Station will be hosting a Caribbean street food experience on Monday, February 26th at Stoneburner
Cascadia Crush: Echolands Winery
A winemaker dinner series highlighting PNW Wines and their stories
Sip & Rip Surfrider Fundraiser at the Olympic Rooftop Pavilion
Join us at the Olympic Rooftop Pavilion at Stoneburner and enjoy cocktails, bites, and bid for raffle items as we raise money for Surfrider Foundation
Sunday Supper with SnoValley Tilth
Chinook Farms to Host Table to Farm Dinner ft. Chef Jason Stoneburner
Join Stoneburner in Celebrating Ten Years of Fresh Pasta and Supporting Local Farms
The Stoneburner team invites you to join us in a grilled-up street party on June 13th from 5pm–9pm.
your Meat Maître’d is back
Stoneburner is bringing back it's Meat Maitred series. Join us for the first installation, as we welcome Coro Foods to the slicer.
Celebrate Washington WIne Month at Stoneburner
March is Washington Wine Month, and to celebrate, Stoneburner will be hosting a few of their favorite winemakers in house.
An Unexpected Classic: Controne Bean, Roasted Pepper, and Squash Vine Pasta
RECIPE
An Unexpected Classic: Controne Bean, Roasted Pepper, and Squash Vine Pasta, With Jason Stoneburner (ChefSteps)
Stoneburner hosts Podere Ruggeri Corsini Winemaker’s Dinner
Join Vittoria Argamante, winemaker at beloved Podere Ruggeri Corsini, and Jason Stoneburner for a much anticipated winemaker’s dinner.
Learn to Make Lorighittas with Jason Stoneburner
RECIPE
You don’t have to travel to Sardinia to get a taste of lorighittas. These delicate twists on homemade Italian cuisine are well worth the hard work—you can roll them at home with just a handful of ingredients and a little bit of patience. Jason Stoneburner, Seattle pasta expert extraordinaire, shows us the way.
Learn to Make Capunti with Jason Stoneburner
RECIPE
Capunti are a favorite pasta of our friend Jason Stoneburner, owner of Stoneburner, one of Seattle’s best spots for handmade doughy treats. Incredibly versatile, these little canoes can be rustic or fancy, take less than hour to make, and suit any sauce, with all the right crevices for holding on to flavor. Let Jason walk you through the steps of making this history-rich pasta in no time at all.
Learn to Make Culurgiones with Jason Stoneburner
RECIPE
Some of the world’s best treats come in small packages, and culurgiones, the traditional Sardinian stuffed pasta, are no exception. They’re easy enough to make at home any night of the week yet fancy enough to delight your loved ones. Traditionally filled with mashed potatoes and mint, they can also be stuffed to the brim with squash, sweet potato, or anything else that might delight you.