In the fall of 2021, Matthew DeQuillion joined our team as Hotel manager. Matthew grew up in the restaurant industry, his parents are serial restauranteurs, and Matthews has been in the hospitality business his entire professional career, both on the hotel side and the food and beverage side. With Matthew came fresh eyes and creative thinking and together we hatched a scheme, we decided that there was an opportunity for us to do so much more and provide our guests an overall much better experience.
We’re proud to announce that effective May 1, 2022, we have two distinctly different dining options for our hotel guests and off property guests alike.
The Restaurant at the Farmhouse Inn (AKA Farmhouse 2.0): Our fine dining room has always been known for super seasonal locally grown cuisine telling a sophisticated and nuanced story of Sonoma County. We will continue that legacy, now under the leadership of chef Jackson Clark. Chef Jackson, a long-standing Farmhouse family member (he even met his partner at Farmhouse, and they’ve started a family of their own together) has returned to our kitchen to develop two seasonal chef’s tasting menus, one animal protein based, and one vegetarian based, both almost entirely locally sourced. And while Chef spent this winter developing his beautiful menus, we took the time to (finally) remodel the kitchen and refresh the dining room. Our little Farmhouse has never looked better! Please come visit, dinner served Thursday through Monday by reservation only. Please come check it out, Farmhouse 2.0 is better than ever!
FARMSTAND: back in 2018 we purchased a little food truck and lovingly made it FARMSTAND. Because the main house kitchen is limited in size, we needed a second kitchen to provide full-service lunch. However, between fires and pandemics, we had a lot of stops and starts on getting this program fully launched. When Matthew first came to Farmhouse, he immediately saw an opportunity to provide a relaxed all day dining option for our guests. Honestly, I think it’s the very first thing he said to me is why are we not doing more with Farmstand? So, Matthew ran with it and we decided to really up our game and up our menu. Another spectacular Farmhouse alumni, Chef Trevor Anderson, agreed to come back to oversee this ambitious project. We invested in a BEAUTUFUL il Fornaio Woodfire Pizza Oven and April 1 launched our all-day menu featuring Wood-Fired pizzas, roasted meat and vegetables, beautiful salads – all around delicious comfort food! The small building by the pool was reimagined into a year-round indoor outdoor dining room space for FARMSTAND. And my gosh, Catherine I couldn’t be happier with the result! The FARMSTAND menu is casual and delicious and something you could eat every night yet; refined and anchored by only the best of Sonoma County products. Chef Trevor nailed it! Please come visit, FARMSTAND is open seven days a week by reservation for breakfast, lunch, and dinner.
Phew, I can’t tell you how much effort we put into really taking our legendary food and beverage programming to the next level! None of this would have happened without the most amazing team in the industry! As I’ve said over and over again, for Catherine and I food is love, and Farmhouse is a place that’s full of love. We invite you to come visit us, break bread with friends, try something delicious, create a memory, and let us know what you think. Bon appetite!
Attention all spirit enthusiasts and food adventurers! Join us for an exciting culinary journey as Chef Craig Wilmer and Chef Amanda Hoang present a four-course meal, each paired with a specially selected spirit. Delight your taste buds with an innovative dining experience featuring unique vodka, tequila, gin, bourbon, and beyond from our own Foley brands.
