More than 100 varieties of fruits, vegetables, herbs, and flowers grow on its 62 acres.
the “Dirt Whisperer”), collaborate on a menu that’s a love letter to California bounty.
“Plus, we’re blessed to live in a region where so much grows so well.
Austin Meyer/Courtesy of Sagra at Stemple Creek Ranch
We have, arguably, some of the best produce in the world.“farmhouseinn.com.
The experience at Milkweed which is open on summer weekends includes activities like kayaking and hiking.
(Pair it with a Merlot from Nicewonder’s 10 acres of vines.)
The produce stand at New Jersey’s Beach Plum Farm.Courtesy of Cape Resorts
Cofounders David Rust, Kathryn Arffa, and Jason Grauer all have a background in farming.
Ingredients for meals are procured on site and prepared by chef Alan Hsu.
“Beyond sustenance, a meal is a gathering,” says Hsu.
A building exterior at California’s Carmel Valley Ranch, a member of the Unbound Collection by Hyatt.Carley Rudd/Courtesy of Carmel Valley Ranch
Executive chef Tom Schmidt expands on Ash’s original menu using grown-on-property produce.vintnersresort.com.
A guestroom at Farmhouse Inn, in Sonoma County, California.Courtesy of Farmhouse Inn
The terrace and “edible garden” at Hotel Cerro, in San Luis Obispo, California.Brad Daane/Courtesy of Hotel Cerro
The Inn at Newport Ranch, in Fort Bragg, California, looks out over the wild Pacific.Courtesy of The Inn at Newport Ranch
Chef Iliana Regan, right, and her wife, Anna, forage in the forest around Milkweed Inn, on Michigan’s Upper Peninsula.Kendra Stanley-Mills
Chef Travis Milton introduces a farm dinner at Nicewonder Farm & Vineyards, in Virginia’s Blue Ridge Mountains.Courtesy of Kindler Studios
Guests take in the rolling hills of Stemple Creek Ranch, in Marin County, California.Courtesy of Sagra at Stemple Creek Ranch
John Ash & Co., the fine dining restaurant at Vintners Resort in California’s Russian River Valley.Courtesy of Vintners Resort
