Garden & Farm Sourcing
Ingredients grown or raised within miles of the vineyards you visit—flavorful, traceable, and deeply rooted in local terroir.
We partner exclusively with farms and gardens located within Sonoma County’s wine-growing corridors, often within walking distance of the wineries themselves. This proximity ensures ingredients are harvested at absolute peak ripeness and arrive ready for service, preserving flavor integrity and texture. You’ll taste the difference in heirloom tomatoes served warm from the field or pork from heritage-breed sows raised on vineyard prune trimmings.
Our sourcing includes vineyard-adjacent herb gardens, salt-harvesting operations along the Sonoma Coast, and small livestock farms practicing regenerative grazing. For instance, our sea salt is sun-dried and hand-raked just outside Bodega Bay, and the olive oil drizzled over flatbreads comes from trees just three miles inland from the Russian River. These direct ties create a flavor map where every bite traces back to a specific piece of land.
Chefs design dishes around what’s actively being harvested during your visit—not just what’s available in storage. In May, you might sample snap peas with mint and feta; in November, roasted delicata squash with brown butter and toasted walnuts. This immediacy means no two seasons taste alike, and every tour offers a taste of Sonoma’s living agriculture.
