Farm Table
With Somerston Estate
Sponsored by Mike & Rita Whalen, Colleen & Dirk Dimirty, and Suzanne & Chuck Jones
Somerston Estate
On the property you will find over 1500 natural, grass-fed, hormone-free Dorper Sheep. The sheep graze the entire property and are rotated into new areas ahead of maturing invasive plants and weeds. They have several areas dedicated to gardens; including fruit trees, flowering beds, vegetable gardens, bee hives, and olive trees.
Like other elements of the farm, bees play an integral role in sustaining the flowering plant on the property and produce a savory product. Graced with rich soils and a temperate climate, their trees have proven ideal for a blend of Italian and Spanish olives. Today, they have 39 olive trees with plans to expand to well over 50; some are over 30 years old. The trees produce rich and fragrant extra virgin olive oils. Located in their eastern valley, the winery is a renovated 12,000 square foot barn. The facility is designed to be functional, practical, and energy efficient.
Craig Becker (General Manager / Director of Winemaking and Viticulture) join us for this year’s TWE. Craig Becker is a founding member of Somerston. He is a seasoned winemaker and has worked with a wide range of varieties planted at some of California’s top hillside vineyards. Driven by his strong interest in plant and soil science Craig attended the University of California at Davis studying plant physiology, hydrologic science, enology, and viticulture. It is Craig’s artisan approach to winemaking and his extensive knowledge in viticulture that enables him to create superb wines from a wide range of varieties and sites. As General Manager of Somerston, Craig oversees all aspects of the business from viticulture, winemaking, sales and marketing, finance and business development.
Farm Table
Farm Table is a restaurant that stays true to the seasonal promise & thrives on the support of local farmers & partners when possible, Farm Table offers menus that let the ingredients speak for themselves. We focus on sourcing responsibly, minimizing waste, and maximizing our local impact and flavors. When available our neighborhood-friendly, farm-to-table concept uses its own fruit & herb garden in a craft approach to seasonal cooking.
