Wente Vineyards Spring Fling/Garden Tours

The Garden at Wente Vineyards is the combined efforts of Executive Chef Mike Ward and Master Gardener Diane Dovholuk. Their efforts represent the unbroken link between planting, gardening, harvesting, cooking and eating that illustrates The Restaurant’s ingredient-driven wine country cuisine. At Wente Vineyards, they incorporate that farm-to-table ethos in everything they do, including their upcoming Spring Fling dinner hosted by Master Gardener Diane Dovholuk and Wine Director, Jorge Tinoco on Thursday, April 26th.

 

Enjoy a four-course ($125 per guest) dinner utilizing ingredients from The Garden and ingredients locally sourced created by Executive Chef Mike Ward. Each course will be thoughtfully paired with Wente Vineyards wine. Space is limited; purchase your tickets today online or call 925.456.2424.

 

If you’re inspired to get out into the field and get your hands dirty, join them for one of their upcoming Garden Workshop Tours! Options are April 27th, May 25th, June 8th, or September 21st. The tour includes an exclusive visit to The Restaurant’s garden and a gardening workshop with Diane followed by a special three-course lunch created by Chef Mike and served in the wine cave. Dinner will utilize ingredients from the garden and be paired with Wente Vineyards wine. An unknown fact about The Restaurant at Wente Vineyards: In addition to sourcing the produce from The Restaurant’s garden, Wente Vineyards has their own unique Estate Beef and Estate Olive Oil programs that Chef Mike incorporates into the menu at The Restaurant, making the menu completely estate grown and sustainably farmed in the Livermore Valley – including the wines! 

 

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