Issue link: https://digital.copcomm.com/i/33511
2 3 4 1 ➊ Grape vines grow over a trellis in the organic gardens, which have been produc- ing organic, sustainable herbs, fruits and vegetables for The Restaurant at Wente Vineyards for 25 years—well before the word “sustainability” entered into the common lexicon. ➋ While the organic mint growing in the herb garden at Wente Vineyards is just right for mixed drinks such as Mojitos in the bar area, Chef Berg uses it for his garden mint gnocchi. ➌ This lettuce is one of the many vegetables grown in the garden to supply The Restaurant at Wente Vineyards. The restaurant has a policy about using local, sustainably-grown produce and sources what is not grown at the Estate from within 100 miles. ➍ Chamomile blossoms from the gardens are used by Chef Berg as a garnish for hearty dishes like braised lamb or pork confit, providing exotic flavors. ➎ An organic chard leaf glows in the afternoon California spring sun. It will find its way into one of the many dishes in The Restaurant at Wente Vineyards that feature chard, such as chard stem sofrito or chard cake garnished with chard stems. june 201 1 / the tasting panel / 51 5