NAPA, CALIF.—Napa Valley Marriott Hotel & Spa treats diners’ taste buds to a true garden-to-table experience year round. It may be winter, but the Napa Valley hotel’s on-site restaurant, VINeleven, is giving travelers a taste of sunny California with farm-fresh flavors. Incorporating vegetables, fruits and herbs that are grown in the gardens on-site, VINeleven provides an authentic Napa dining experience.
Featuring over 2,000 square feet of raised and in-ground beds, an herb garden and communal dining table that serves 18 guests, The Heirloom Gardens are produced and planted 12 months a year, creating a constant flow of rich flavors and ingredients utilized in VINeleven’s dishes and cocktails. The Heirloom Gardens were designed and built by the Napa hotel’s Executive Sous Chef Francisco Aguilar, along with General Manager Shawn Milburn and Executive Chef Brian Whitmer.
“This is a labor of love for us,” Whitmer said. “There is no describing the rewarding feeling of harvesting your own produce and preparing it within minutes to serve our valued guests in our Napa Valley restaurant.”
The gardens boast a wide variety of the freshest fruit and vegetables including heirloom tomatoes, summer squash, melons, chilies, lettuce, beets, radishes, fava beans, herbs and botanicals. The fresh selections are always harvested at the peak of ripeness.
Taking guidance from the seasons, the Napa Valley chef’s garden-to-table menu supports the work of local artisans and features a variety of selections.
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