The Wente Family Vineyards and Restaurant Honors Executive Chef Matt Greco’s One Year Anniversary

Wente Vineyards, a Livermore Valley wine country gem, celebrates the one year anniversary of Executive Chef Matt Greco's arrival at The Restaurant at Wente Vineyards with a special menu that features Wente Estate raised cattle. From January 28th to February 3rd, The Restaurant will feature a special beef-themed prix fixe menu, as well as a la carte options, that showcases the culinary evolution and talents of Executive Chef Matt Greco.

The Wente family is taking sustainability to the next level by raising its own cattle. "We originally started the dry-aged beef program back in 1987, and continued it through 1990. To my knowledge, no one else in the Bay Area restaurant scene was using grass fed and organic beef at that time," said Wente Family Estates CEO Carolyn Wente. "But today, with the help of our incredibly talented Executive Chef, Matt Greco, we've been able to bring back this tradition and create some truly incredible flavors."

ESTATE BEEF WEEK MENU

AMUSE

FIRST COURSE:

Charcuterie

Bierwurst

Shank rillette with leek confit and celery root hay

Smoked texas style sausage with coffee molasses barbeque sauce

Croquette with grilled cabbage, raisins, zinfandel

SECOND COURSE:

Crispy clams in beef chorizo broth

Kale oil, bone-marrow butter and crouton

THIRD COURSE:

28 dry-aged short loin with béarnaise

olive oil roasted potatoes with sea salt and thyme

Mustard kale braised with bacon and onion

DESSERT:

Apple pie with leaf lard crust

Brown butter ice cream

MIGNARDISES:

*Four Courses $75 per person, plus tax and gratuity

*Menu may have some variation

*Various beef dishes are also available a la carte