Locally Sourced
view of rows of vineyard plants at dusk

Locally Sourced

By partnering with local farmers who share our desire to source high-quality, seasonal ingredients, we’re able to highlight the natural abundance of Napa Valley in every single dish we create.

Our Farm Partners

close up of a mertiage farm rooster

Sunny-Side Up Ranch

Currently home to 14 chickens, all of which have clever egg-themed nicknames, Sunny-Side Up Ranch produces about 4 to 5 eggs each day, depending on the season.

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Sunny-Side Up Ranch

Currently home to 14 chickens, all of which have clever egg-themed nicknames, Sunny-Side Up Ranch produces about 4 to 5 eggs each day, depending on the season.

Here, Deville’d Egg “Deville'' is the queen of the coop, reigning over all the girls, including Quiche Lorraine, Aioli, Cadbury, and Croque Madame. Bernaise and her twin Frittata were once two of the smallest, but have now become larger-than-life in every way, regularly escaping from Chef Rachel.

Meritage culinary team member picking fresh leafy vegetables from the garden

The Meritage Garden

Situated adjacent to the Vineyard Deck on the resort’s campus, the Meritage Garden is bathed in sunlight and caressed by marine winds from San Pablo Bay year-round.

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The Meritage Garden

Situated adjacent to the Vineyard Deck on the resort’s campus, the Meritage Garden is bathed in sunlight and caressed by marine winds from San Pablo Bay year-round.

This incredible organic garden is cared for by Olive & Hay Sous Chef Rachel Medeiros and features a wide variety of fresh produce utilized in our Italian-inspired, farm-to-fork fork menu. At any given time, you might find Chef Rachel working the garden and harvesting Red Leaf Lettuce, Collard Greens, Cauliflower, Fennel, Swiss Chard, and Artichokes.

cheese board with a selection of cheeses and bread at a picnic with a bottle of wine

Skyhill Farms

Opened in 1990 by Amy Wend and a partner, this unique facility began cultivating extensive organic gardens and selling fresh produce locally, before expanding into goat cheese production.

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Skyhill Farms

Opened in 1990 by Amy Wend and a partner, this unique facility began cultivating extensive organic gardens and selling fresh produce locally, before expanding into goat cheese production.

With the help of a herd master, Amy acquired a small herd of goats, one of whom was Emily, who is featured on Skyhill Farms cheese labels. This fledgling company was christened Skyhill Napa Valley Farms and, in 1991, the first fresh goat cheese was sold alongside the organic produce.

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overhead view of a fresh green salad with spring mix and fresh ingredients

The Garden Keeper

Over a decade ago, The Garden Keeper proprietors discovered the power of microgreens. Ever since then, they’ve been dedicated to bringing them to the local community.

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The Garden Keeper

Over a decade ago, The Garden Keeper proprietors discovered the power of microgreens. Ever since then, they’ve been dedicated to bringing them to the local community.

The Garden Keeper microgreen operation is operated by Jerome and Audrey Cunnie out of Sonoma Broadway Farms, an organic farm and retreat on six acres in downtown Sonoma Valley. The microgreens cultivated at Garden Keeper are grown with integrity—free of pesticides, synthetic fertilizers, and GMOs. The highest regard to soil and seed selection are given in order to propagate an exceptionally nutrient-dense, visually stunning, and flavorful product.

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close up of fresh green leaf lettuce and red cabbage

Umble Root

The namesake shape of the flower on onions, carrots, and fennel, Umbel Roots grows unique, market-driven produce while remaining grounded to the land and those it serves.

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Umble Root

The namesake shape of the flower on onions, carrots, and fennel, Umbel Roots grows unique, market-driven produce while remaining grounded to the land and those it serves.

Farmers William and Tom have known each other for the past 10 years, often crossing paths in their individual pursuits of discovery across the wine and food industry. Realizing the soul and deep connections to the organic farming they shared, both pivoted to work the land, build a farm, and feed their community with Umbel Roots Farm.

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