John Ash’s Executive Chef, Sergio Howland, unveils a revitalized culinary experience setting a new benchmark for food and wine excellence with a reimagined farm-to-table menu. The menu is inspired by the resort’s abundant culinary gardens, flourishing fig and olive orchards and its vibrant 92-acre working vineyard. Featured chef experiences include culinary garden tours, curated vineyard picnics and customized wine blendings and tastings. The vineyards are an ideal setting for wine dinners and morning yoga featuring guided walking paths to explore the lush vineyards.
What does the garden grow?
The ever changing bounty of seasonal greens and vegetables are hand-harvested from the gardens by Executive Culinary Gardener, Chris Connell.
Chef Sergio’s farm-to-table menu boasts many culinary delights.
DELTA ASPARAGUS - ojai tangerines, golden beet, plum umeboshi vinaigrette
GRILLED OCTOPUS - salsa verde, caper butter, pickled heirloom cherry tomatoes, sweet pepper romesco
TUNA TARTARE - "burnt" onion aioli, charred shishito peppers, peanut crumble, red chili oil
ORA KING SALMON - miso glaze, bamboo rice, bok choy, spring peas, coconut-curry sauce, toasted cashews
The entire menu at John Ash by Chef Sergio is mouth watering. One dish in particular provided the flavorful party on my palate I was seeking.
BEEF BIRRIA TACOS - cheese-crusted yellow corn tortillas, beef birria, avocado, cilantro, salsa verde
Located just 60 miles north of San Francisco, Vinarosa Resort & Spa will further establish the Russian River Valley as a luxury wine country destination, alongside all of Sonoma County’s famed wineries and restaurants.
Enjoy my tasty talk with Chef Sergio Howland here talking up the massive rebirth of the resort. We also remember a culinary icon who recently passed, the beloved author, chef and mentor John Ash.
JOHN ASH RESTAURANT, VINAROSA RESORT, SANTA ROSA
Vinarosa Resort & Spa
4350 Barnes Road
Santa Rosa.
Phone: (707) 575-7350
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