 |
Executive Chef Steve Hewins has a passion for fresh seasonal ingredients and a commitment to sustainable produce and Le Vigne Ristorante's recipes reflect the Italian proverb of "eating by the calendar". Organic vegetables, fruits, and herbs are either estate-grown or hand-picked by the restaurant's forager from local farms and ranches. Chef Hewins oversees the planting of organic vegetable and herb gardens on the Montaluce estate with the guidance of a full-time master gardener.
|
