Led by award-winning cheesemaker Sheana Davis and wine educator Ben Sessions
Everything we offer grows from that.
We host small public classes for visitors and locals. We design private and corporate experiences worldwide for teams, retreats, and travel groups.
Wine country catering. Cheese consulting. A retail shop, open during classes. The Buttermonger cookbook. Our award-winning cheeses, Délice de la Vallée and Crème de Fromage.
All different ways of bringing people together through cheese, same intention.
For over 35 years, Sheana Davis has taught, produced, and judged in the world of artisan cheese.
Ben Sessions, a Sonoma native and wine educator, brings deep experience in hospitality and a love of small-group teaching.
Together, Sheana and Ben lead cheese-making experiences for parties, corporate teams, international travel groups, and food lovers.
Perfect for individuals and small groups visiting Sonoma or Napa Valley.
In this hands-on experience, you’ll:
Designed for larger teams, executive retreats, and international travel groups.
A guided, high-energy cheese-making experience for corporate teams and private groups looking for connection, collaboration, and a shared win.
Your group will:
From Our Kitchen to Yours
Délice de la Vallée and Crème de Fromage, made in Berkeley, are featured in classes, events, and hospitality programs across the Bay Area and beyond.
Sheana works with restaurants and producers on cheese development, sourcing, and regulatory guidance built on decades of hands-on experience.
Select catering for corporate gatherings and private events across Sonoma and Napa, focused on local food sourcing, zero-waste, and thoughtful execution.
Sheana’s cookbook, created with her daughter Karina, features over 40 compound butter recipes inspired by years of cooking, teaching, and real kitchens.
There’s always something happening at The Epicurean Connection! See the latest and follow us on Instagram to stay up to date.
We are passionate about strengthening our local community through diversity, fairness, and sustainability.
Drawing inspiration from the concept of a recipe–where instructions are followed from start to finish–we carefully source local ingredients, create menus filled with flavor and integrity, and serve our guests with pride.
Committed to operating as a zero-waste company, we constantly strive for sustainability in all aspects of our business, from sourcing to serving. We ensure fair wages for our staff and uphold sustainable practices throughout all operations, reinforcing our dedication to both people and the planet.
We donate weekly to Farm to Pantry and continue our No Pay Cafe initiative, supporting food access in Sonoma Valley.
Food should do more than taste good. Thank you for being a part of our community!
