Rowboats & Rosé at Stow Lake in Golden Gate Park

We wanted to throw a fun Rosé party in Golden Gate Park to celebrate spring. Our pals at the Stow Lake Boat House teamed up with us to offer twilight boat rides in the lake and our chefs cooked up some delicious spring fare.

The maestro, Chris Christensen of Bodkin Wines, was on hand to premiere our 2014″Deerblood” Rosé and give a sneak peak of our 2015. We have called this project “Deerblood” to honor the collaboration of Bodkin arrowheads and Stag Dining that is depicted in the artwork of Alex Reisfar. Deerblood is characteristically made in a bright, acidic and mineral-driven style that would be expected out of the Old World.

The evening was a blast and a great way to kick everyone’s weekend into gear.


Stag’s 2015 unfiltered Deerblood Rosé was presented in magnum bottles with a silver hand-dipped top.


Guests took in the sights of Stow Lake while sipping on rosé outside of the boathouse.


Delta Asparagus with smoked oyster remoulade and miners lettuce.


Our adventuring guests got out to enjoy nature with rowboat trips around Stow Lake.


Our pal Dan played songs on the accordion all evening.


Wild Boar Burgers with miso mayo, hot mustard, pickled onion, and arugula.


Chris Christensen and Stag’s founder, Matthew Homyak, discussed the collaborative process and inspiration behind the 2014 & 2015 Sonoma County rosé.



Photos by Melanie Duerkopp

Stag Dining & Wise Sons Present: The Easter Brunch

Spring is full of traditions and symbolism of renewal, liberation and redemption. From Passover and Easter to Celebrations of the Equinox, this time of year is special to so many and to so many great culinary traditions.

So when the idea popped up to throw an epic spring feast, we looked no further than our pals at Wise Sons. Because Easter brunch with our Old Testament homies makes perfect sense as they have been anointed the “Bagel Saviors of San Francisco”.  We teamed up to celebrate, honor and riff on some great culinary traditions on this special day.

When food is on the table, everyone is welcome.



Guests enjoyed the ultimate “DIY Bloody Mary Bar”- Mezcal or Vodka customized bloody’s with bone broth, bacon spikes, pickled and fresh vegetables.



An assortment of Wise Son’s Bagels, including Sesame, Poppy, Salt, Plain, and Everything.


Kippered Sturgeon, Trout Gravlax, Pickled Mackerel, and Smoked Sablefish Salad.


Stag Chef, Jordan Grosser, and Wise Sons’ Evan Bloom told stories about the famed delicatessen and the collaboration of the brunch’s cuisine.


Katy Howard serves a California Caviar Pie with chopped egg, cultured cream, and potato crust.


Gracie Scholtz presented Wise Son’s Pastrami with warm kohlrabi kraut and horseradish.


Guests hunted for Easter eggs and played games in the Redwoods at Stern Grove.


Photos by Juko Van Der Kruijssen @sfwildlife

Stag Dining Celebrates 5 Years


Stag Dining started 5 YEARS ago with a simple mission: To bring people together around great food and drink in a communal and unpretentious environment. What has ensued from that origin has changed our lives and built a very fun business to grow. We’ve forged many new friendships as the result of this project turned career and had the humbling opportunity to work with some of the best and brightest in the culinary world.

Collaborations have been one of the core tenants at Stag events and we’ve had the pleasure of working with an incredible group of creative individuals and companies including: Scribe – Heath Ceramics – Bodkin – Almanac – Western Editions – Levis – Instagram – Airbnb – Shelter – Pacific Rod & Gun Club – The Bold Italic – Aloe Blacc – Reggie Watts – Danny Bowien – Jacques Pepin – Ovenly... to name a few.

At this 5 year mark we wanted to thank everyone that has worked with us, hired us, bought a ticket at one of our events to help make this thing we call Stag a reality. We celebrated with a very special evening of food, drink and music at the charming Forest Hill Clubhouse in San Francisco.

Chefs Jordan Grosser and Ted Fleury brought back Stag’s first menu in a reinterpreted format.


Bread & Butter Quail Eggs


Ora King Salmon with brussels sprouts and black trumpet


Crispy Pork Belly with sansho pepper, apple, and kohlrabi

Derby Cocktail Co.’s bartending team created delicious craft cocktail pairings for each course.


Genever, mandarine, and orgeat


Stag’s long-time pal Mike Fleury with Derby Bar Manager Ethan Terry.

The Stowaways from The Dirty Hand Family Band got people moving with music inspired by gospel, country, and blues.

Photos by Molly Decoudreaux

So Long, Ol’ Friend: SDG Says Farewell to PRGC

Stag Dining Group said a sad goodbye to an institution that quickly made itself a part of the SDG family. The Pacific Rod & Gun Club closed its doors last Sunday, due to environmental remediation work to occur over the next 15 months. As a host to many of our events, the clubhouse attracted diners curious about the field to table movement. Incorporating afternoons of skeet shooting and elegant dining, our partnership with the PRGC created events that always resulted in good times that came from being in the field.


Dating back to 2012, our events at the Pacific Rod & Gun Club brought in an entire group of diners fresh from reading the pages of The Omnivore’s Dilemma, interested in having a new type of dining experience right at their fingertips.


To complete the experience, we paired up with wineries and local breweries. We had the great fortune of working with Bodkin Wines, Wilson & Wilson, Scribe Winery, Almanac Beer Co., and Ducky Goose from Oregon, just to name a few.


When we launch Deerblood Rosé, our very own wine label, we couldn’t think of a better, more fitting venue than the PRGC’s Clubhouse located on the shores of Lake Merced.

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Creating Deerblood was a huge endeavor for the Stags. Sharing the event with friends and family with the Pacific Rod & Gun Club as our backdrop will forever be a place marker in the fabric that makes up SDG.


Also, hosting the California Wildlife Association fundraiser at the PRGC gave us one of the greatest opportunities in our career. The chance to work with James Beard Foundation Award winning writer Hank Shaw was a dream come true, to say the least. Diners were treated to shooting lessons from Top Shot’s Chris Cheng and a collaborative menu between SDG chefs and Hank Shaw himself.


As the club closes we look back at these fond memories and the moments that brought together a great community who were passionate about great food.

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So will the club come back? That’s a big question. The PRGC is actively looking to be the greenest trap & skeet range in the country. If it were to reopen, we gladly stand by them as environmental sustainability is core to who Stag is.
In the event of reopening, it will look different. It could feature olympic skeet and trap shooting, it could include a myriad of other sporting and recreational facilities to use along Lake Merced, including boating, archery, dog parks, herb gardens, hunter safety education etc. And as long as the PRGC is involved, you can count Stag Dining to be alongside for the ride.
Who knows? Maybe a compelling field to table craft brewery could be in the plans as well.
Regardless of what the future holds we loved hosting people at the Pacific Rod and Gun Club. San Francisco simply won’t be the same without this institution.

Photo Credits: Andria Lo, Patricia Chang, Jouko van der Kruijssen and Michael Emery