Miller House Dinner with Chef Elliot Bell

Frank Family’s new Miller House serves as the perfect backdrop as we welcome Chef Elliot Bell, French Laundry alumnus and chef and owner of Napa Valley’s hottest new restaurant, Charlie’s, to take our guests on a culinary journey for an evening.

Enjoy a sparkling wine reception with inspired hors d'oeuvres on the Miller House patio followed by a four-course dinner inside featuring an elevated menu that combines classic, comfort, and fancy fare. Each course will be expertly paired with Frank Family’s most-exclusive estate wines, including some large format and library gems from the cellar.

This intimate evening is limited to only 40 guests in Frank Family’s stunning new Miller House and hosted by Rich and Leslie Frank.

Frank Family members, your club savings apply automatically when using the email associated with your membership account at checkout.

Dinner Menu
Reception
Garden cucumbers with Brokaw avocado mousse and wild miner's lettuce
Sweet pea eclairs 
Pretzel wrapped kielbasa with Napa Valley mustard
Charlie's fried chicken with fancy ranch and caviar
2017 Brut Rosé

First Course
Little gem salad with fava leaves
2021 Lewis Vineyard Chardonnay

Second Course
Housemade pasta with Bodega Bay Crab and spring peas 
2021 Lewis Vineyard Pinot Noir

Main Course
St Helena beef with first of the season Delta asparagus and wild morel mushrooms
2019 RHF Cabernet Sauvignon
Winston Hill 9L from the library

Dessert Course
Silverado trail strawberries and Sonoma coast cream
Late Harvest Chardonnay

About Chef Elliot Bell
Elliot Bell is the chef and owner of Charlie’s, a family-run, community-focused, neighborhood restaurant with generational goals, named after his son.

Originally from New Zealand, Bell’s culinary influences and inspiration span some of the world’s greatest dining destinations — France, Japan, Napa Valley, and New York. His restaurant career began with dishwashing and cooking positions in the small Iowa town where he grew up, and eventually led him to study hospitality management at the University of New Hampshire and the Glion Institute of Higher Education in Switzerland. 

Most recently, he served as the Executive Sous Chef at Thomas Keller’s The French Laundry, where he spent the past decade of his career. Prior to that, he worked in Boston, Seattle, and New York at several notable restaurants, including Danny Meyer’s Gramercy Tavern.

As a member of the St. Helena Fire Department, where Bell has served as a volunteer firefighter for several years, few things are as important to him as community. He and his young family have lived in St. Helena for more than 10 years, and currently reside in their home around the corner from the firehouse and restaurant.