The Farmhouse Restaurant is a renowned dining establishment in Sonoma County that’s known for transcending the boundaries of a mere meal, leaving memories that linger long after.
In the fall of 2021, Farmhouse Restaurant bid a heartfelt farewell to its founding culinary genius, Chef Steve Litke as he retired. Responsible for steering the Forestville establishment from a humble burger pub to a Michelin-starred hotspot, Litke’s leadership earned the restaurant a prestigious Michelin star for an impressive 14-year span.
The arrival of Chef Craig Wilmer has marked the dawn of a new culinary chapter for Farmhouse Restaurant. With a rich culinary background spanning the globe, Wilmer seamlessly integrated his extensive experience into the Farmhouse dining experience. A graduate of the renowned Culinary Institute of America in Hyde Park, Wilmer honed his skills through international training in France, Spain, and Denmark. Prior to joining Farmhouse Restaurant, he left his mark on distinguished establishments such as San Francisco’s Michelin-starred Petit Crenn by Chef Dominique Crenn and the acclaimed COI by Daniel Paterson.
At Farmhouse Restaurant, Wilmer is creating exquisite dishes that showcase his interpretation of haute cuisine, featuring both delicacies and locally sourced ingredients.
The meticulously crafted seven-course prix-fixe menu at Farmhouse Restaurant invites diners into a world of gastronomic delights. During a recent visit with my boyfriend, Matthew, we immersed ourselves in an exquisite dining experience with wine pairings expertly selected by the restaurant’s sommelier.
Our culinary journey began with an amuse-bouche, followed by the delightful Fish Ball Soup. It paired nicely with a glass of Lis Neris “Lis” White Blend from Italy’s Friuli Isonzo.
The Delicata and Duck Egg dish unfolded with refined flavors, elevated further by Vincent Joudart’s Brut Reserve Champagne. The Champagne complemented the richness of the duck egg and the subtle sweetness of the delicata squash.
Land and sea converged in the Shima Aji and Beets dish, enhanced by Porter Creek Chardonnay from the Russian River Valley. The tropical fruits and subtle oak notes of the wine elevated the delicate flavor of Shima Aji and the earthy sweetness of beets.
A unique pairing awaited in the Silver Pomfret, accompanied by Château De Plaisance Cabernet Franc Blend. The wine’s red fruit notes and velvety texture enhanced the succulence of the fish. A surprising twist occurred when we poured the wine into the broth, transforming the dish into a flavorful experience reminiscent of beef bourguignon.
Jean Foillard’s Gamay “Eponym” from Morgon, Beaujolais, proved a perfect companion to the Roe Carbonara. It offered a symphony of red fruit and floral elegance that heightened the rich, briny notes of the roe.
Following the fish courses, we indulged in lamb chops and a supplemental course that was quite irresistable—a 30-day dry-aged Masami Ranch Supreme Strip Loin. Both paired nicely with Bonaccorsi Syrah from Ballard Canyon.
The culinary journey concluded with the Apple Mooncake topped with a generous amount of shaved white truffle. It paired nicely with Couprie Pineau des Charentes from France.
The service at Farmhouse Restaurant seamlessly combines a friendly warmth with sophisticated professionalism. Every course is meticulously orchestrated to perfection, and the wine pairings take diners on a global adventure.
Farmhouse Restaurant and Inn has become more than just a dining destination; it has evolved into a complete retreat for those seeking a perfect blend of exquisite cuisine, luxurious accommodations, and chill vibes. While the restaurant is renowned, the inn and onsite spa add an extra layer of allure, making Farmhouse a true haven for culinary enthusiasts and relaxation seekers alike.