Dinner at The Elderberry House is a thrill for the senses, showcasing ingredients from local farms that harvest seasonal ingredients exclusively for our culinary team. Start the evening off with a hand-crafted cocktail, a glass of champagne, or allow our Sommelier to make wine pairing recommendations. Your dining experience is complemented by elegant surroundings and warm and welcoming service.
With its stone clad walls and rich wood accents, the cozy Cellar Bar provides the perfect setting to enjoy classic cocktails and inventive beverages. An extensive wine list and lite fare menu enhances the experience.
Join us throughout the year as we host a variety of exciting events at The Elderberry House. Enjoy unique and seasonal creations prepared by our culinary team. From wine tasting and cooking classes, to festive meals and more, many of our most loyal guests have made these special happenings a family tradition.
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Our knowledgeable event specialists will help bring your memorable moments to life. Fine dining service, creativity and customization, and gourmet cuisine combine to make your celebration an enchanting experience.
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Chef Chris Flint oversees the culinary operations of Château du Sureau and The Elderberry Restaurant as well as our sister properties First & Oak and our soon to debut restaurant, The Mulholland. Prior to joining our team, Chef Flint, spent 10 years with the globally acclaimed Make It Nice Hospitality Group. During his tenure, he worked as The Chef de Cuisine at their flagship restaurant, Eleven Madison Park during the restaurant’s award winning years. He went on to play a pivotal role as the executive chef NoMad New York, Los Angeles, and Las Vegas. After his days with the Make it Nice Group, Chef Flint was the executive Chef at Maude, where they continued their 1 Michelin star.
A resident of Oakhurst for most of his life, Ethan de Graaff, has been a mainstay in the kitchens of The Elderberry House.
de Graaff rejoined The Elderberry House in 2019 as sous chef. Reunited with the culinary team at the restaurant, de Graaff enjoyed creating and crafting dishes that brought people and food together for a memorable experience. In June 2022, he was promoted to Chef de Cuisine, or head chef. As a leader in the kitchen, de Graaff strives for consistency and passion. He works closely with the entire team, from line cooks to DDR Hospitality culinary director, Chris Flint.
I truly enjoy being a sommelier at The Elderberry House I get to put my own creative spin on our beverage program. I love that each wine has its own unique story and I am proud to be able to share those stories with our guests.
