At Wine Garden Inn, we celebrate the bounty of each season through our farm-to-table cuisine and thoughtfully curated wine pairings. As stewards of a thriving one-acre organic garden, our culinary team is committed to showcasing the finest locally-sourced ingredients at the peak of their freshness and flavor.
Seasonal Ingredients
Our chefs take great pride in their close collaboration with our on-site gardeners, monitoring the daily ripening and harvest of a diverse array of heirloom tomatoes, vibrant leafy greens, robust root vegetables, and aromatic herbs. Each dish that graces our tables is a testament to the culmination of their shared expertise, with every element carefully selected to capture the essence of the season.
Take, for instance, our signature Roasted Beet Salad. When winter’s chill still lingers, we sources nutrient-dense golden beets and candy-striped chioggia beets from our garden, roasting them to perfection and complementing their earthy sweetness with peppery arugula, tangy goat cheese, and toasted walnuts. As the weather warms, we swap in ruby-red beets and pair them with the season’s first strawberries and feta, finishing the dish with a drizzle of balsamic reduction.
Locally-Sourced Produce
Beyond our own garden, we cultivate relationships with like-minded local farmers, fishermen, and vintners to source the finest seasonal ingredients. Our chefs collaborate with these purveyors to plan our menus, ensuring that each dish highlights the unique terroir and flavors of our region.
During the summer months, we offer a selection of refreshing gazpachos made with juicy heirloom tomatoes, crisp cucumbers, and fragrant herbs from nearby farms. As autumn approaches, our menus feature hearty roasted root vegetable medleys, savory wild mushroom risottos, and decadent pumpkin ravioli with sage brown butter.
Sustainable Farming Practices
At the heart of our culinary philosophy lies a deep respect for the land and a commitment to sustainable agriculture. Our on-site garden employs regenerative farming techniques, such as cover cropping, composting, and no-till cultivation, to promote soil health and biodiversity. In doing so, we minimize our environmental impact while cultivating the most flavorful and nutrient-dense produce.
Our gardeners work in harmony with nature, monitoring soil acidity, introducing beneficial insects, and carefully planning crop rotations to ensure a bountiful harvest year-round. This dedication to sustainable practices not only benefits the environment but also imbues our dishes with an unparalleled depth of flavor.
Farm-to-Table Dining
As you dine with us at Wine Garden Inn, you’ll savor the fruits of our labor in every bite. Our culinary team, led by acclaimed Executive Chef Ari Pavlou, transforms the seasonal bounty into a symphony of flavors that celebrate the unique character of each ingredient.
From our gourmet breakfast spread featuring fluffy buttermilk pancakes with local maple syrup and crisp, applewood-smoked bacon, to our seasonally-inspired multi-course dinners, the passion and expertise of our chefs are evident in every dish. They masterfully balance textures, accentuate natural sweetness, and layer complex aromas to create a truly elevated dining experience.
Seasonal Menu Offerings
Our menus evolve throughout the year, closely mirroring the rhythms of the seasons. In the spring, you might find delicate asparagus risotto with lemon zest and shaved parmesan, or a vibrant beet and citrus salad with arugula and toasted pistachios. As summer reaches its peak, our chefs delight in showcasing the bounty of the sea, offering dishes like pan-seared sea scallops with corn succotash and herb-roasted tomatoes.
As the leaves begin to change, our menu transitions to heartier fare, such as braised short ribs with roasted root vegetables and garlic-herb gremolata, or seared duck breast with caramelized figs and balsamic reduction. And when winter’s chill settles in, we turn to comforting classics like butternut squash soup with toasted pumpkin seeds and crème fraîche, or a la mode apple pie with cinnamon-spiced cider.
Chef’s Culinary Expertise
The culinary team at Wine Garden Inn is dedicated to continuous learning and refinement of their craft. Executive Chef Ari Pavlou honed his skills at Michelin-starred restaurants in Europe before bringing his passion for seasonal, locally-sourced cuisine to our inn. He works closely with our gardeners to understand the unique growing conditions and harvest cycles of our region, allowing him to craft dishes that capture the essence of each season.
“I’m constantly inspired by the vibrant flavors and textures of the produce that comes straight from our garden,” says Chef Pavlou. “It’s a privilege to collaborate with our gardeners and to translate their hard work into exceptional dining experiences for our guests.”
Flavors of the Season
Whether you visit us in the spring, summer, fall, or winter, you can expect to be delighted by the interplay of seasonal flavors and harmonious wine pairings that define the Wine Garden Inn experience.
In the spring, our wine pairings might feature a crisp, mineral-driven Sauvignon Blanc to complement the delicate asparagus risotto, or a bright, fruit-forward Pinot Noir to elevate the earthy notes of the beet and citrus salad.
As summer reaches its height, we might pair our pan-seared sea scallops with a lush, unoaked Chardonnay that echoes the dish’s corn succotash and herb-roasted tomatoes. Or we might suggest a refreshing rosé to balance the richness of the seared duck breast in the fall.
Throughout the year, our knowledgeable sommeliers work hand-in-hand with our culinary team to ensure that each dish is complemented by a wine pairing that amplifies the inherent flavors and aromas of the seasonal ingredients.
Immersive Dining Atmosphere
At Wine Garden Inn, we strive to create an immersive dining experience that celebrates the connection between food, wine, and the natural world. Our restaurant, nestled amid the vines and gardens, offers a serene and inviting atmosphere where guests can savor the bounty of the season.
On warm summer evenings, you might enjoy your meal al fresco, overlooking the verdant garden and sipping a glass of our estate-grown Chardonnay. As the autumn leaves begin to fall, cozy up by the fireplace in our intimate dining room and indulge in a Syrah-braised short rib while sipping a velvety Merlot.
Educational Cooking Demonstrations
In addition to our exceptional dining offerings, Wine Garden Inn hosts a variety of seasonal tasting events and educational cooking demonstrations throughout the year. These immersive experiences allow our guests to delve deeper into the unique terroir of our region, the art of winemaking, and the creative process behind our farm-to-table cuisine.
Join us for a hands-on pasta-making workshop in the spring, where you’ll learn to craft delicate ravioli and gnocchi using the season’s first asparagus and peas. Or attend a harvest celebration in the fall, complete with a grape-stomping demonstration and a multi-course wine-pairing dinner featuring the bounty of the season.
No matter the time of year, a visit to Wine Garden Inn promises an unforgettable culinary journey that celebrates the rhythms of the seasons and the art of mindful, sustainable living. We invite you to come and taste the seasons with us.