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Saturday | March 20, 2021 | 7p
At The Rooftop and Spoonbar

Spoonbar’s Swine & Wine Dinner

Saturday evening’s Swine & Wine dinner will begin with a welcome reception on The Rooftop at h2hotel’s sister hotel, Harmon Guest House. Guests will drink in views of Fitch Mountain, the Sonoma hills and downtown Healdsburg while sipping on a signature Pigs & Pinot inspired cocktail or glass of sparkling wine.

Then guests will head down to Spoonbar as Executive Chef Ryan Fancher and Pastry Chef Caitlin Quirk from Ox + Anchor and Pidina team up with Spoonbar’s Chef Thomas Mulligan and Chef Clifton John Nielsen (C.J.) to prepare for a multi-course menu of light and modern dishes highlighting the beauty and simplicity of seasonal produce and pork. The menu will showcase two of Sonoma County’s boutique Pinot Noir Producers including Occidental and Flowers Vineyards & Winery. Dinner will be hosted by Ziggy Eschliman, The Wine Girl. All pork for the Swine & Wine Dinner provided by Niman Ranch.

After dinner, guests are invited to continue the party at Hotel Healdsburg for after-dinner drinks and sweets.

Seating at the Swine & Wine dinner is limited to Pigs & Pinot h2hotel and Harmon Guest House Package guests.

Stay tuned for our 2021 lineup



Executive Chef
Ox + Anchor and Piadina


Pastry Chef
Ox + Anchor and Piadina

Guest Wineries


Occidental Wines


Flowers Winery


Ziggy Eschliman

The Wine Girl

Pigs & Pinot Late Night

A post-gala celebration with after-dinner drinks and dessert in the Hotel Healdsburg lobby. All Pigs & Pinot celebrants are welcome to attend.

Seminar tickets are ONLY included in Hotel Healdsburg Lodging Packages and selections are subject to availability. Full package pricing is charged at the time of booking. There is an eight-week cancellation policy for full refund. Packages cancelled after Sunday, January 24, 2021 at 3pm PST are non-refundable. The room portion of the package may be applied to a future stay, ticket fees will not be credited. Please contact Hotel Healdsburg at 707 922 5249 for cancellations.


Spoonbar’s market-driven menu might best be described as contemporary American fare that’s creatively crafted, yet unassumingly approachable. Humble seasonal ingredients like carrots, shelling beans and roast chicken get star treatment by Chef Matthew D’Ambrosi with creative additions like brown butter egg yolk and grilled lemon, and luxe leanings like black truffle and porcini mushrooms. The modern presentation of each dish – on custom plates made by local potter Jered Nelson – is as artful as the restaurant’s airy interior. And with a critically acclaimed cocktail programss, the atmosphere is as fresh and vibrant as the food. From plate to place, everything about Spoonbar is a rich alchemy of art and craft. From plate to place, everything about Spoonbar is a rich alchemy of art and craft.

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