Meet Four Wineries Raising the Bar on Farm-to-Table Dining and Sustainable Living in Temecula Valley
Nestled in Southern California, Temecula Valley is renowned not only for its gorgeous vineyards and world-class wineries but also for a burgeoning farm-to-table movement that is captivating food and wine enthusiasts alike. A growing number of wineries in this region are embracing sustainable practices by cultivating their own gardens and greenhouses. These on-site sources of fresh ingredients are seamlessly integrated into the culinary creations served at their winery restaurants. This commitment to homegrown ingredients not only enhances the dining experience but also underscores the wineries’ dedication to environmental stewardship and local agriculture.
Meet four standout wineries in Temecula Valley that have taken the farm-to-table philosophy to heart. From vibrant herb gardens to delightful vegetable patches and storybook greenhouses, these wineries offer a unique dining experience where the journey from garden to plate is celebrated. Whether you’re a wine aficionado, a foodie, or a sustainability enthusiast, these wineries provide an inspiring glimpse into the future of responsible, delicious dining.
Callaway Vineyard and Winery, the first commercial winery in Temecula Valley and an icon in the region’s wine scene, combines its rich history with a modern approach to winemaking and dining. Meritage Restaurant, which sits just adjacent to the stunning winery, offers a sophisticated menu that highlights ingredients from Callaway’s own greenhouse and gardens in which they grow chili peppers, Fresno chilis, kalamansi, lemons, grapefruit, finger limes, blackberries, mulberries, peaches, bell peppers, papayas, figs, dragon fruit, pomegranates, clementines, kumquats, and, of course, and grapes. Chef Michael Steff uses what’s in season in the restaurant’s daily menu items whenever possible, including salads, vegetarian items, and vinaigrettes.
When not using their own produce, the restaurant sources the best ingredients from local vendors in the area. This focus on hyper-local, farm-fresh ingredients ensures that each dish is as vibrant and flavorful as the wine it is paired with, providing a harmonious dining experience that showcases the best of what the region has to offer.
Baily Winery holds a significant place in Temecula Valley’s history, renowned for its pioneering role in the region’s wine industry since its establishment in the early 1980s. Carol’s Restaurant at Baily Winery stands out not only for its exceptional wines but also for its authentic farm-to-table dining experience, thanks to the dedication of Carol Baily. Every spring, Carol plants an extensive produce garden next to the restaurant, cultivating a variety of fresh vegetables and herbs, including tomatoes, squash, cucumbers, eggplant, peppers, rosemary, mint, basil, bay leaves, and lavender. Beyond the garden, the property also boasts lemon trees, pomegranate bushes for salads, and rose bushes that provide beautiful table decorations. This homegrown produce is skillfully incorporated into the restaurant’s dishes, enhancing the flavors of offerings like grilled pepper gazpacho with shrimp, summer caprese salad, sandwiches and burgers topped with sliced tomatoes, grilled zucchini and eggplant, rosemary roasted potatoes, and even ratatouille during bountiful vegetable seasons.
Carol’s resourcefulness shines as she battles rabbits with Dollar Tree laundry baskets to protect her young plants, and each year, she hosts the Great Zucchini Giveaway when the squash harvest exceeds the kitchen’s needs. Next time you visit Carol’s at Baily Winery for lunch, take a moment to admire her garden, located to the left of the entrance by the lawn. This charming addition underscores the restaurant’s commitment to fresh, locally-sourced ingredients and offers a delightful glimpse into the care and effort that goes into every dish.
The Pinnacle Restaurant at Falkner Winery
Falkner Winery, perched atop a picturesque hill is celebrated for its stunning views—some of the best in Temecula Valley—and exceptional wines. Complementing this experience is The Pinnacle Restaurant, renowned for its healthy and delicious Mediterranean-American cuisine, with flavors accented by herbs taken from the winery’s own garden. This Wine Country gem has recently taken its menu a step further by introducing multiple plant-based dishes that emphasize both flavor and health.
The new plant-based menu at the Pinnacle Restaurant features creative and savory dishes such as Eggplant Parmigiana, Linguini alla Bolognese, Portobello Mushroom Risotto, Grilled Vegetable Napoleon, and Rotini alla Puttanesca. These dishes are crafted using organic vegetables and house-grown herbs wherever possible, with no meat or dairy products used. For example, the Eggplant Parmigiana uses organic eggplant sourced from local growers through Ingardia Brothers, fried crispy, and served over red lentil penne, tossed in house-made tomato marinara sauce, and topped with plant-based mozzarella cheese and fresh basil. The Linguine alla Bolognese features plant-based “Beyond Beef™” sautéed in fresh house-grown herbs, marinated in San Marzano tomato sauce, and deglazed with red wine. The focus for the Pinnacle Restaurant continues to be on healthy, flavorful food, including new items like Hearty Mushroom Soup and Wild Pacific Sea Bass, which utilize local, organic ingredients to provide a memorable dining experience that aligns with their farm-to-table ethos.
Palumbo Family Vineyards and Winery
Palumbo Family Vineyards and Winery is a boutique winery known for its artisanal approach to winemaking and its commitment to sustainable practices. While the winery does not have a restaurant on-site, it occasionally hosts private dinners for special guests and club members. Visitors to the tasting room are treated to a sensory delight, with pathways surrounded by olive trees that produce the winery’s seasonal olive oil, and landscaping filled with aromatic rosemary, lavender, sage, and more. These herbs not only scent the walkways but are also used in cooking and in floral arrangements throughout the property.
The Palumbo family’s dedication to sustainable living is evident in their approach to winery life, which includes living on-site and raising their own food, such as pigs, goats, cows, and chickens. While they aren’t permitted to sell their home-raised meats to guests, they freely share their lifestyle and values with visitors. This holistic approach means incorporating their sustainable practices into their food offerings and winery processes, such as using egg whites from their chickens in the fining of their wines, a nod to traditional winemaking methods. The Palumbo family’s commitment to respecting the land and sharing their way of life enriches the experience for all who visit their winery.
