DiRōNA In Napa 2024

Monday, Sept 9th & Tuesday, September 10th

Join us and experience Napa as a VIP!

 

DiRōNA is pleased to announce our 2024 annual event from September 9th to 10th in beautiful Napa, California. Our hotel will be the luxurious River Terrace Inn. 

VIP wine tours and private dinners with Napa’s most renowned winemakers, along with exquisite meals at the Culinary Institute of America, will be concluded with a Gala Dinner prepared by DiRōNA Hall of Fame Member, Chef Ken Frank of La Toque.
Space is limited, please purchase your tickets below.

 
 

 

2024 Itinerary

Monday, September 9th

Late Afternoon – Welcome Reception at the River Terrace Inn

Dinner – Private Dinner at Wineries

(Attendees are divided into small groups for an intimate dinner with renowned winemakers from the Napa Valley)

Tuesday, September 10th

Breakfast – River Terrace Inn

Morning – Event TBA

Lunch – The Culinary Institute of America at Copia, a hands-on cooking class in the Hestan Teaching Kitchen

Afternoon – VIP Winery Tours

Dinner – Gala Dinner by Chef Ken Frank at La Toque with Hall of Fame Induction presented by Ecolab

Event Partners
  
Participating Wineries
  

Network with fellow DiRōNA Awarded Restaurateurs and Industry Experts

 

Visit Award Winning Wineries and tour Napa's Culinary Institute of America

Enjoy the River Terrace Inn accommodations with walking distance to Downtown Napa

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In 2018, my wife, Renie, and I attended the DiRoNA event in Napa. Though I have traveled to Napa on several wine tastings, this trip was special.   

The hotel they selected was first class. The welcome reception was warm and inviting. Having the opportunity to meet with some of the top independent restaurant owners and operators from around the country was truly inspirational. Because of DiRoNA’s status we were recognized as honored VIP’s at virtually every winery and restaurant we entered.   

Each day offered a variety of opportunities to have private tours at many of the area’s renowned wineries. There were also educational opportunities. The one I found most fascinating was a presentation on “Truffles” presented by Chef, Ken Frank. His knowledge and range of expertise on the topic was outstanding. He spoke on everything from when to buy, how to buy, how to identify quality, how to store, and how much to use. All of which I may not have felt comfortable asking anyone before the presentation. It was enlightening.   

The farewell dinner was another outstanding event. The hors d’oeuvres were immaculately prepared, presented, and plentiful. The cocktails and wine were virtually overflowing. Mr. Koerner Rombauer hosted the wines for each course, including rare and limited editions.   

As I look back at the gathering, I grew in knowledge of products and services available through DiRoNA membership. However, I gained the most from meeting members, hearing their stories, and knowing that I am part of a very select group of individuals who have toiled to develop their own special restaurant set apart from others. People who endeavor to bring joy.  

 

Bill Alles

Proprietor, Churchill's Steakhouse Spokane, WA

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