A few weeks after we opened, amidst the hustle-and-bustle, the endless hours, Jake drove to his in-laws in Lodi, tilled a plot of land the size of our restaurant, and planted squash, melons, pumpkins, peppers, pole beans, and a lot of tomatoes. Over the last weeks, we’ve incorporated a little of this and a little of that into the menu. A late bloomer, our crop is all coming in at once, with an extraordinary tomato harvest.
This week, September 15-18, in addition to our full menu, we will offer a set menu harvest dinner (menu below). To highlight the menu, Chris Brockway–maker of Broadside and Broc Cellars wines–has paired each course with one of his wines (For Wednesday’s dinner, he will be here to pour and discuss his wines).