As Temecula’s only California Certified Sustainable Winery, you could say we’re into the environment. We dig taking care of the earth an educating the community about it. This not only applies to our winemaking techniques, but flows throughout our entire business, including The Restaurant. Our dishes go from farm to plate to vineyard (compostable waste), and not just because that’s the “green” thing to do, but because, well, food just tastes better that way! Our Chef sources as much of his produce, oils and cheese from local purveyors as possible. Translation: the ingredients are in season, always fresh and are quickly brought from the farm to our kitchen since they are local. If you’ve ever enjoyed a meal at The Restaurant, credit the Chef and his team, but don’t forget about the folks who we couldn’t do it without:
Sage Mountain Farms
Phil and Juany Noble started out as humble gardeners, planting produce as a hobby in 2000. One year, they had some extra produce that they went and sold at a farmer’s market. The reaction was unbelievably positive and they had requests to come back the next week. And so, Sage Mountain Farm was born and has since grown into one the Inland Empire’s most cherished agricultural treasures. Now, with over 30 acres of land, these USDA certified organic growers supply restaurants, markets and hotels, sell at farmer’s markets and host a fantastic CSA program in which individuals and families pay to support the Farm and in return receive a regular supply of seasonal ingredients to use as they wish. The Restaurant at Ponte uses Sage Mountain fruits and vegetables in countless dishes, and because they are organic, you can expect to be enjoying the most delicious (and nutritious!) ingredients in town.
Crows Pass Farm
Named for the crows that pass over each autumn evening as they travel between vineyards to perch, Crows Pass Farm began in 1991 with a handful of strawberry plants, some carrots and a few peas. Today, owners and operators David and Tina Barnes supply local chefs and the Old Town Temecula Farmers Market customers with some of the finest fruits and vegetables around. They, too, are certified organic who (from the very beginning) put flavor as their top priority. One of their specialties is finding new and exciting fruits and vegetables from around the world that thrive in the local environment. They have had success with such treasures as Israeli melons, Spanish onions and Japanese apples, just to name a few. In the future, Crows Pass hopes to build an educational farm center that teaches sustainable farming techniques and celebrates the taste and quality of food that’s been grown with care. We are all for that!
When it comes to meats and poultry, we go straight to Snake River Farms and Shelton Farms, both of which are sustainable, humane farms who believe in quality over quantity. All of our fish selections are on the Seafood Watch from the Monterey Bay Aquarium, which ensures that they are sustainable.
These are just a few of the people who help make a meal at The Restaurant memorable. Not only do our guests enjoy culinary deliciousness, but they are also helping to support a safe, sustainable future. We hope you’ll join us soon for another excellent meal, and we absolutely hope you’ll also check out these farms on your own! You’ll be doing yourself, the community and the environment a big favor.
Learn more about the green practices at The Restaurant here
–Erica Martinez
–What’s been your favorite dish at The Restaurant?
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