The Tasting Panel magazine

JUNE 2011

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Page 50 of 132

GARDEN TOUR Reaping Rewards SUSTAINABLE GARDENING IS A TRUE RESOURCE FOR THE RESTAURANT AT WENTE VINEYARDS T he sustainable Wente Vineyards Estate garden, tended by a certi- fied Master Gardener, provides its kitchen at the award-winning Restaurant at Wente Vineyards, with herbs, vegeta- bles, edible flowers and citrus throughout the year. This is a vision realized by Wente Vineyards CEO Carolyn Wente 25 years ago: to bring a world-class restaurant to Livermore Valley wine country. This summer, The Restaurant is inviting guests, one Tuesday a month, to explore the beautiful 1,000-square-foot garden, followed by an informative cooking demo from Executive Chef Eric Berg . The Garden Tour Schedule: June 12, August 2, September 20 and October 4. Here’s a pictorial on the beautiful sights—and resources—from this spring’s plantings. photos by Andrew Faulkner Diane Dovholuk is a certified Master Gardener, Master Composter and Permaculturist. She has worked in the Gardens at Wente Vineyards for 25 years providing fresh, organic herbs and vegetables for The Restaurant at Wente Vineyards. By sourcing ingredi- ents from the garden as well as from neighboring farms, Diane provides Executive Chef Eric Berg with the best tasting, hand-selected ingredients that Livermore Valley has to offer. 50 / the tasting panel / june 201 1

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