Farm-to-table food is a pillar in Napa Valley, and local resorts and wineries make for splendid wedding backdrops: This irresistible combination makes Napa Valley an easy go-to for food conscious wedding-seekers.
At Carneros Inn, executive chef Aaron Meneghelli is wizarding with local product, serving beautiful plates that taste as good as they look. The resort employs a full-time gardener, and approximately 40% of the resort’s produce comes from the onsite garden. “I think Napa is a highlight to this part of Northern California,” Meneghelli says. “We are able to take full advantage of each season with the harvesting of produce, the dairy and cheese that we can source, and all the fish and proteins that we use.” He loves working with couples to customize menus for their special day, incorporating their favorite foods with the freshest, thoughtfully sourced produce.
The Carneros Inn brunch platter.
Here, a morning-after, family-style brunch in the hilltop dining room comes with panoramic valley views — although you won’t want to be too distracted from the delicious eggs benedict on housemade biscuits or the hot smoked salmon being served. For dinners, Meneghelli can prepare savory dishes with fresh flourishes like prime New York strip loin garnished with icicle radishes, broccolini, romanesco, and dots of pungent black garlic.
Residences and cottages at Carneros Inn are arranged in verdant subdivisions sprinkled with fruit trees. During peak seasons, guests are encouraged to pluck ripe figs and apples right off the trees. Wedding ceremonies often take place in the new wedding garden, an oval lawn surrounded by crepe myrtle trees that also overlooks the vineyards.
B Cellars in Napa Valley.
For foodie honeymooners looking for new horizons, B Cellars in Oakville is a fantastic option: It’s among one of the newer wineries in Napa Valley, and they don’t settle for anything short of spectacular. The locale has an excellent chef’s garden with herbs, fruits, and vegetables, along with its beehive and chicken coop: You’ll also see five acres of baby Cabernet Sauvignon vines. The chef’s garden pairing is an excellent al fresco lunch alternative for tasting room visitors. Chef Derick Kuntz designs a gorgeous butter lettuce salad with finely chopped beets and a tangerine Greek yogurt dressing, followed by housemade pappardelle (using eggs from their house chickens) and a grilled swordfish with tomato chutney. Naturally, each dish is met with a complementing wine. A sweet finish comes courtesy of San Francisco’s Nosh This, who provides cabernet chocolate truffles to the property.
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