Sequoia
YOSEMITE, CALIFORNIA | MAY 2026
Our Yosemite Supper has been a long time coming — from months of preparation in the fall to an unfortunate delay to the spring, and seemingly endless changes of plans in the intervening months. But, some of the best things come from broken plans. We wound up the mountain roads to Tenaya on a sunny spring day, stopping for a few quick hikes to see nearby waterfalls before arriving at the lodge.
The day of the Supper was hot and sunny, but the table was shaded by the late afternoon, hidden in a clearing of towering pine trees. Chef Sergio Monleón set up huge paella pans next to Big Green Egg grills to cook an live-fire feast of Spanish flavors from the best local ingredients — first of the season corn, preserved tomatoes (because this year’s crop was not yet perfectly ripe), farm-fresh avocados, and fat Rancho Gordo beans to pair with perfectly seared, crispy-skinned porchetta. Each course paired with wine from The Prisoner Wine Co. and selections from The Zero Proof, which everyone used to cheers readily throughout the night, the lively sounds caught by the soft needles of the trees rising around us.
The table was so tucked away into the woods, the resort staff didn’t even know of the clearing. So, we met everyone up at the lodge for cocktail hour to sip High West Whiskey spritzes with a panoramic view up to the Yosemite Valley. After enjoying tapas on the terrace, we hiked together to the table (this was definitely a supper to heed the no high heels warning!), where we gathered until darkness crept in, the full moon helping to light the path home and washing the stars from the sky.
WELCOME
Two cocktails showcasing High West Double Rye Whiskey — a refreshing spritz and a bright smash — started the night on a high note on the back terrace of the Lodge at Tenaya, which hangs over the canopy of evergreens stretching towards the Yosemite Valley beyond.
They were perfect to prime everyone’s appetite for the tapas-style snacks being passed around before our hike down to the table.
A MENU BY SERGIO MONLEÓN
Chef Sergio Monleon owns several restaurants in Berkeley, California, including La Marcha, Northern California’s only Michelin-recognized Spanish restaurant. He trekked up to the mountains to serve a Spanish feast constructed from almost exclusively California ingredients, blending the two places he calls home into one incredible meal.
MENU
WELCOME
TO EAT
Croquetas mushroom, manchego, mojo verde
Grilled Lamb Kefta chermoula labneh, grilled pita
Tortilla Española potato, onion, chive, za'atar aioli
TO DRINK
High West Spritz High West Distillery Double Rye, apple cider, bitters, sparkling wine, lemon
Yosemite Smash High West Bourbon, simple syrup, lemon, mint
Lapo’s Negroni 0.0%
FIRST
Little Gem Salad avocado, rainbow radish, fresh herbs, garlic crisp, pepitas, green goddess dressing
Wine: 2022 The Prisoner Wine Company Blindfold Blanc De Noir, California
Oddbird Blanc de Blancs, 0%
SECOND
Grilled Halibut corn miso-butter, summer succotash
Wine: 2024 Kim Crawford Rose, Provence, France
Oddbird Sparkling Rosé, 0%
MAIN
Live Fire Paella roasted pork paella, Rancho Gordo beans
Wine: 2023 The Prisoner Wine Company Pinot Noir, Sonoma Coast, CA
Saint Viviana Sauvignon Blanc, 0%
DESSERT
Olive Oil Cake whipped mascarpone, smoked honey, almond crumble
Olive Oil Old Fashioned
High West Bourbon, simple syrup, olive oil, orange bitters
Lapo's Amaro 0%
WINE PAIRINGS
We paired each course with beautiful wines from The Prisoner Wine Co., a California-based wine company that seeks not only to make great wine, but to use their platform to call for prison reform and combat injustice. Their artistic labels serve as the canvas for their advocacy.
NIGHTCAP
The meal ended with an olive oil cake that prompted one guest to hop up and make a spontaneous speech about culinary artistry, paired with an olive oil Old Fashioned made with High West Bourbon. The perfectly rounded cocktail invited everyone to sip slowly as the light faded, and spend a little extra time around the table together as woodsmoke wafted through the towering trees.
SECRET LOCATION: TENAYA AT YOSEMITE
Tenaya is located just a few miles south of the gates of Yosemite, in the tiny town of Fish Camp. This expansive property made the Supper experience feel a bit like summer camp, from meeting excited guests at breakfast the day before to closing down the lobby bar at the evening’s end. We were able to feel transported to a different world deep in the woods, while everyone was still able to wander back to their rooms on foot at the end of the night.
