Not only is the wine superb, the food here is a marvel in it's own right. Much of the produce is grown in Wente gardens, tended by Dianne, the hardworking, organic gardener. Chef Matt Greco works wonders from lunch, brunch or dinner. He uses the local riches of the Livermore Valley to create mouthwatering appetizers, like the Lamb Pastrami, to succulent vegetable side dishes, to wine-fed cattle and housecured salamis. The homemade breads and desserts are top notch and the wine is the icing on the food experience here.
Special interviews with Chef Matt Greco, Carolyn Wente, CEO, and Diane, the Wente Gardener.