Create. Reveal. Evolve.


6 October, 2010

Celebrate Spring with Locally Sourced Ingredients Fresh from the Garden

Livermore Valley CA – April 2010 – Welcoming spring, The Restaurant at Wente Vineyards is launching “The Local Menu” featuring ingredients handpicked from the Vineyard’s beautiful 1000 square-foot herb and vegetable garden.  Recently-appointed Executive Chef Eric Berg brings a rustic slant to the new menu, offering a delicious choice of seasonal dishes created with ingredients so local that they come from the garden just steps away from The Restaurant.

Those looking to grab a quick meal with quality and flavor, the two-course lunch for $19 is available from Monday to Friday.  For dinner, The Local Menu will feature three delicious courses for only $29, available Sunday to Wednesday.  Each week new dishes will be showcased on the menu dependent upon the changing nature of the garden.  Wine pairings with each course will also be available for both lunch and dinner for an additional cost.

With a ‘straight from the farm’ approach, the Local Menu offers a delightful array of dishes inspired by spring and the Wente Estate’s garden.  Example menu items include succulent Braised Pozzi Ranch Spring Lamb garnished with garden-sourced fava beans and onions, as well as desserts using the honey made from Wente Estate’s resident bees.

“It has been a pleasure working with Chef Berg,” says on-site Master Gardener Diane Dovholuk, “He and his team inspire my work in the garden, especially given his commitment to maximizing each ingredient’s presence on the menu.”

The Local Lunch Menu (Sample)

  • Grilled Asparagus Salad, crisp pancetta, eight minute glaum farm egg
  • Pan Seared Local Cod, stewed fava beans, fava leaves, fingerling potatoes, lemon aioli
  • Bittersweet Pot de Crème, raspberry fool, spring berries

The Local Dinner Menu (Sample)

  • Local Strawberry and Foraged Miner’s Lettuce Salad, black pepper, goat’s milk ricotta, herbs
  • Braised Pozzi Ranch Spring Lamb, minted gnocchi, fava beans and leaves, garden onions, three sisters serena cheese
  • Rhubarb Tart, honey from our bees, toasted almonds, buttermilk ice cream

By sourcing ingredients from the garden and local purveyors, Executive Chef Eric Berg brings a solid blend of culinary talent combined with an ardent commitment to the utilization of local produce to The Restaurant at Wente Vineyards.  After graduating from the California Culinary Academy, he previously worked at the Blackhawk Grille in Danville and Lafayette Park Hotel & Spa’s award-winning Duck Club in Lafayette, CA.

Bringing her green thumb and passion to the garden, Diane has worked at Wente Vineyards for the past seven years.  From a small 200 square foot strip, Diane’s vision for the garden will see the garden expand to 2/3 of an acre when complete.  Continuing to grow fresh regional vegetables in the healthiest way possible, Diane is also committed to recycling and composting as many of the materials in the process.

About Wente Vineyards

Wente Vineyards, in its 127th year, is the country’s oldest continuously operated family-owned winery.  Greeting guests with warm hospitality, the winery is run by the fourth and fifth generations of the Wente family.  Located in historic Livermore Valley less than an hour east of San Francisco, Wente Vineyards offers guests a truly unique and memorable experience with acclaimed dining, wine tasting and championship golf.

About The Restaurant at Wente Vineyards

The Restaurant at Wente Vineyards is an accurate reflection of the entire Wente Vineyards experience: estate grown, family owned, sustainable.  When guests visit The Restaurant at Wente Vineyards, it is almost as if they have been invited into the Wente family dining room.  Featuring ingredient-driven California Wine Country cuisine, recently appointed Executive Chef Eric Berg offers seasonal dishes sourced from the Vineyard’s magnificent herb and vegetable garden.  With a wine list of 400 West Coast wines, The Restaurant provides guests with numerous wine pairing options for each dish.  Open seven days a week, The Restaurant serves lunch and dinner, with brunch service on Sunday. The telephone number for reservations and information is (925) 456-2450 or online at The Restaurant at Wente Vineyards is located at 5050 Arroyo Road in Livermore Valley, CA.