Elements with Lombardi Wines and Ram’s Gate Winery
Sponsored by Jim & Judi Dingfelder
Founded in 2013, Tony and Christine Lombardi began a passion project that honors a rich family history of wine, food and tradition. Together, with winemaker Cabell Coursey, they craft small lots of chardonnay and pinot noir from some of the finest vineyards in Sonoma Coast. The Pinot Noir is from a family of growers in Petaluma, where the Lombardi Family has been since 1947.
In 2015, Tony started a boutique consulting company offering Marketing, Public Relations and Wholesale services to the benefit of small to mid-size wine companies in need of this expertise. With over twenty-five years of experience in management, production, sales, marketing and public relations, Lombardi Marketing is a trusted source to the benefit of wineries operating in the luxury wine category. Current and Past Clients include: A.P. VIN, Arista Winery, Flanagan Vineyards, Pellegrini Wine Company, Jigar & Sedition Wines, Ram’s Gate Winery, Roger Roessler Wines, and Three Sticks Wines.
When he’s not busy promoting the incredible stories of exceptional Sonoma County wine, Tony enjoys spending time with his wife, Christine and sons, Andrew and Aidan.
Ram’s Gate Winery
Ram’s Gate Winery opened in the fall of 2011 as a place to press pause, to stop and savor what we love most. Their Sonoma winery focuses on small-lot Chardonnay and Pinot Noir, and their aim is simple: to create the finest possible wines that only their climate and their terroir can produce.
We have the privilege to work with the marquee vineyards of Sonoma and Carneros, including Sonoma Coast’s famed Durell and Gap’s Crown Vineyards, Ulises Valdez’s admired Russian River portfolio, the Sangiacomo family’s Green Acres and Roberts Road Vineyards and from Carneros, Hyde Vineyard and Hudson Ranch along with our own estate vines, 28 acres of seven grape varieties representing the diversity and unique signature of southwestern Carneros.
Estate Director Greg Miller joins the Ram’s Gate Winery team with an expansive background, from training dolphins at Chicago’s Shedd Aquarium to running ultra-marathons in California. Greg’s "ah-ha" moment with wine led him to attain degrees both in hospitality at the University at Nevada, Las Vegas and in viticulture and enology from the University of California, Davis. His successful studies at Davis backed by his love of the French language and culture took him to Burgundy through the Confrérie des Chevaliers du Tastevin, where he worked alongside Véronique Drouhin and the winemaking team at the Maison Joseph Drouhin, an experience instrumental in his understanding of terroir and its expression through wine.
Elements offers simple, yet elegantly composed food in a serene, contemporary setting. Their passion for fine dining will compliment your taste for haute cuisine. From the moment you walk in to the last delicious morsel you will taste, you are promised a unique and exquisite dining experience.
The cuisine combines classical as well as modern Asian and European cooking techniques to enhance the flavors of local and sustainable ingredients. Our menu changes often to capitalize on the freshest and most seasonal fare. We are proud that we select menu items from local farms and food producers such as Heritage Farms in Seven Springs, NC, Homeland Creamery in Julian, NC and East Branch Ginger. The seafood at elements is also delivered fresh from North Carolina seafood purveyors and global sustainable vendors.
Although born in Southern Vietnam, Chef Michael Chuong fled at age 15, escaping Communist Vietnam. As the eldest son, Chuong’s most vivid memories of his youth take place in the kitchen with his mother, preparing for each night’s family meal. Well-versed in the art of cuisine.
Chuong was trained extensively and eventually promoted throughout the kitchen to the position of Chef de Cuisine at the Inter-Continental Hotel’s five-star restaurant, Le Continent in New Orleans where he competed in the American Culinary Federation winning medals in GoldSilver, and Best of Show. Multiple opportunities and awards later, he came to Cary, NC as Executive Chef at the privately owned Prestonwood Country Club in Cary, NC and then at ăn Asian Cuisine. Elements is Chuong’s own restaurant and has been customized to the locals’ palates, and features more dishes and flavors the community is looking and craving for. Chef Chuong has already created a large following, goodwill in the community, and captured the attention and love of the Triangle.