Bounty of the County: Stronger Together

In support of Solano County food, wine and chefs

Miss the Presentations? Scroll Down to Watch Them All!

Each week of Bounty of the County: Stronger Together brought together Solano County farmers, chefs, business owners and winemakers. Scroll down to watch the videos and check out the Bounty of the County specials.

Support Local Farms, Restaurants and Wineries

If you are interested in supporting local growers, one of the best ways is to purchase from Solano County farms and the restaurants that source from local food producers. Learn more about how to support a local food system here!

Bounty of the County: Stronger Together continues to raise funds for Solano County farmers and growers who have lost property, crops and animals to the wildfires. Learn more about farm fire recovery here. All donations intended for fire relief should be earmarked with the check or in a note on the PayPal donation.

Donations may be sent to:
Sustainable Solano, Fire Relief
P.O. Box 1215
Benicia, CA 94510
Checks should be made out to “Sustainable Solano”

Or donate through PayPal here

This year’s Bounty of the County was developed in collaboration with the Solano County Fair Association and is presented in partnership with the Solano Small Business Development Center.

Generous Donors

167

Total Donations

$10,335

Bounty of the County Specials

Many Bounty of the County participants are doing special offers and fundraisers. Click below to go directly to each offer.

Virtue Juice Bar Special

Mangels Winery Fundraiser

The Barn & Pantry Special

Wooden Valley Winery Fundraiser

Suisun Valley Wine Co-op Fundraiser

BackDoor Bistro Special

Fall 2020 Bounty of the County

Week 1: Sept. 1

Featured Team:

Meet the owners of Tenbrink Farms, The Pip Wine Bar & Shop in Dixon and winemakers from Tolenas Vineyards and Winery. This presentation features a discussion with Amy Grabish, owner of The Pip, and Lisa Howard of Tolenas. Lisa talks about growing up at Tenbrink Farms and about starting Tolenas, and highlights pairings and discusses how to find their delectable wines.

Watch the Presentation!

 

About the Farm

Steve and Linda Tenbrink started their first farm on a 5-acre orchard in 1982 and now farm over 100 acres in Suisun Valley. Tenbrink Farms grows fruits, vegetables, nuts and grapes for wine using sustainable practices that build healthy soil. While the farm previously had a roadside fruit stand and participated in farmers markets, its sales are now primarily to restaurants. The farm was the county’s first to be a dedicated easement, now managed by the Solano Land Trust so that it cannot ever be parceled or used for purposes other than agriculture. Learn more here.

About the Restaurant

Amy Grabish is owner of The Pip Wine Bar & Shop in downtown Dixon. While the wine bar is closed due to COVID restrictions, the shop remains open with wine for purchase and snacks available for takeout.

About the Winery

Tolenas is a family-owned winery focused on producing premium natural wines from grapes grown in Suisun Valley. Owners Cliff and Lisa Howard are second generation farmers and winemakers (Lisa’s parents are Steve and Linda Tenbrink). Learn more here.

Week 2: Sept. 8

Featured Team:

Chef Michael Warring shows how to make multiple courses with fresh, seasonal Solano ingredients. Chef Warring is joined by Wilkinson Acres farmers Mike and Courtney Wilkinson and Suisun Creek Winery winemaker Brian Babcock to discuss seasonal crops and wine pairings.

Watch the Presentation!

 

About the Farm

Mike and Courtney Wilkinson’s Suisun Valley farm sits on 5 acres and uses low-till practices to build soil and intensively grow CCOF certified organic produce, including mixed stone fruit and seasonal vegetables. Learn more here.

About the Chef

Michael Warring dishes up recipes using fresh seasonal ingredients, most recently offering gourmet meal kits for finishing at home. Learn more here.

About the Winery

Suisun Creek Winery is a family owned and operated. All of Suisun Creek’s wines are Estate Grown, which means they grow their own grapes and produce wines only from their vineyards. The winemaker, Brian Babcock, is also the vineyard manager and has full control of how the grapes are grown to produce the highest quality wine. Brian has over 20 years of winemaking experience. Learn more here.

Week 3: Sept. 15

Featured Team:

Meet the farmers from Terra Firma Farm, Chef Lindsey Chelini from Vacaville’s BackDoor Bistro and winemakers from Wooden Valley Winery. This presentation features a lively cooking demonstration by Chef Lindsey, who shows how she is using Terra Firma’s produce on her seasonal menu. Alicia Baddorf from Terra Firma discusses the farm’s CSA program and organic farming practices and Wooden Valley’s Ron Lanza talks about the family business, and highlights pairings and where to find their locally produced wines.

Wooden Valley Bounty of the County Fundraiser

Wooden Valley Winery is offering its three award-winning wines — 2017 Petite Sirah, 2018 Barbera and 2019 Dry Rose — at a special price of $75 (these three would normally retail for $89). $25 of each purchase will go to help farmers, ranchers and wine growers hurt by the wildfires. Call or stop by the winery to order!

BackDoor Bistro Bounty of the County Dish

Visit BackDoor Bistro to order the bacon-wrapped pork loin dish with Terra Firma Farm’s delicata squash that Chef Lindsey Chelini demonstrated during the presentation!

Watch the Presentation!

About the Farm

Terra Firma is a 200-acre organic farm that grows a variety of fruits, vegetables and nuts. The farm has been in operation since the late 1980s, focusing on its Community Supported Agriculture program, which provides weekly boxes of fresh produce to 1,200 families around Winters, Vacaville, Benicia, the San Francisco Bay Area and the Sacramento Area. Terra Firma Farm seeks to provide nutritious produce to local communities while providing year-round employment for its farmworker crew. Learn more here.

About the Restaurant

Vacaville’s BackDoor Bistro Wine Bar offers a seasonal menu with locally sourced, organic and sustainable ingredients to create holistic, balanced and proportioned plates. Chef Lindsey Chelini, a Vacaville native, started the restaurant in 2012. Learn more here.

About the Winery

Since 1933, family-owned Wooden Valley Winery has been producing award-winning wines from the Suisun Valley appellation. Today, third generation family members continue the traditions set in place by the first generation — crafting exceptional varietals from the surrounding vineyards and warmly inviting visitors to sample their wine and enjoy their hospitality. Learn more here.

Week 4: Sept. 22

Featured Team:

Meet the farmers from Be Love Farm, Chef Joey Jaraba from Two60 Kitchen + Bar in Fairfield and winemakers from Suisun Valley Wine Co-op! This presentation features a lively cooking demonstration by Chef Joey who shows how he is using Be Love Farm’s organic produce. Matthew Engelhart from Be Love Farm discusses the regenerative farming practices on their diverse family farm, and Fah Sathirapongsasuti highlights pairings from three distinct micro-wineries that make up the co-op: Sunset Cellars, Blacksmith Cellars and King Andrews Vineyards.

Co-op Bounty of the County Fundraiser

Suisun Valley Wine Co-op is offering a special #SolanoStrong Wine 3-Pack, with part of the proceeds going to help Solano County farmers, ranchers and wine growers affected by the wildfires. Learn more and purchase here!

Watch the Presentation!

About the Farm

Matthew and Terces Engelhart started Be Love Farm in Vacaville more than a decade ago with a dedication to regenerative farming. The farm produces fruit, vegetables and nuts and a variety of other goods, including wine. Learn more here.

About the Restaurant

Cordelia’s Two60 Kitchen + Bar features Nouveau California Cuisine heavily influenced by the styles of France, Italy and the Pacific Rim. Executive Chef Joey M. Jaraba Jr., drawing on his background, classical training and award-winning culinary career, blends modern American cuisine with global influences to create a menu deeply rooted in farm-to-table principles. Learn more here.

About the Co-op

Suisun Valley Wine Cooperative offers an enjoyable, relaxed wine tasting experience. Sample outstanding wines poured by actual winemakers and growers from three distinct, family-owned wineries: Blacksmith Cellars, Sunset Cellars, and King Andrews Vineyards. Most of the tasting room staff at the Wine Co-op are actual wine producers and grape growers. While visiting, you will learn firsthand the vision and philosophies behind the wines. Learn more here.

Week 5: Sept. 29

Featured Team:

Join Chef Wyatt Brege of The Barn & Pantry in Dixon for an informative cooking demonstration using fresh, organic produce from Eatwell Farm. Hear about Eatwell Farm’s sustainable farming practices to raise a diverse array of crops for its CSA and farmers market customers. Sky Ranch Estate discusses organic farming to create wine and olive oil — and how they plan to rebuild after destruction from the wildfire.

The Barn & Pantry Bounty of the County Special

This dish, prepared by Chef Wyatt Brege during the presentation, will be coming to the dinner menu in the coming weeks! Enjoy Wild Santa Cruz Salmon, a gremolata sauce, French green lentils, shishito peppers and sweet potatoes in this dish.

Watch the Presentation!

 

About the Farm

Eatwell Farm sits on 105 acres in Dixon and delivers its organic produce to customers through its CSA program and farmers markets. The farm grows hundreds of varieties of fruits and vegetables to ensure a diverse offering to its customers. Owner Lorraine Walker took over the farm from her late husband, Nigel, who started Eatwell in 1997. Learn more here.

About the Restaurant

The Barn & Pantry opened in 2018 with a mission to build a community culture of health by connecting people to local farms, food and the arts. Executive Chef Wyatt Brege recently joined their team in their new location to execute a farm-focused dining experience everyday in downtown Dixon. Learn more here.

About the Winery

Lee Perry started Sky Ranch Estate more than 20 years ago in Solano County’s Vaca Mountains, elevation 2,000 feet. The organic estate produces wines, including Il Cocuzzolo, a 2017 Estate Syrah, and Two Old Guys, a 2016 proprietary blend. Sky Ranch also produces organic olive oil farmed on the estate. The property suffered a lot of damage from the fire. Learn more here.

Week 6: Oct. 6

Featured Team:

Join the team from Virtue Juice Bar in Vacaville to see how they make organic cold-pressed juice packed with micronutrients, smoothies (and more!) with fresh organic produce from Lockewood Acres. Farmer Ben Lyons talks about his diverse family farm, what’s growing now and where to find his delicious products. Winemaker Gina Richmond from Mangels Vineyards discusses her methods for making premium wines from Suisun Valley varietals – a tradition of winemaking started by their great grandfather over 100 years ago.

 

Virtue Juice Bar Bounty of the County Special

Visit Vacaville’s Virtue Juice Bar to try the Lockewood Immunity Tonic, made with organic cold-pressed orange, pomegranate, cucumber, apple and ginger, and made with produce from Lockewood Acres! Learn more here!

Mangels Vineyards Bounty of the County Fundraiser

Mangels Vineyards is offering a Caora Care Package, with part of the proceeds going to help Solano County farmers, ranchers and wine growers affected by the wildfires. The 3-pack includes a Caora White Blend, Caora Rosé, and Caora Red Blend. Learn more and purchase here!

Watch the Presentation!

About the Farm

Ben and Denise Lyons started their self-sustainable, organic, family farm in 2010 off a 1948 drawing called “Security Acres.” The farm is accessible to the community through the Vacaville Farmers Market and through its Community Supported Agriculture program (prepaid box of the week with pickup at the farm) and at several local restaurants. Lockewood Acres grows heritage fruits, vegetables and animals to add a continuous option of diverse choices throughout the growing season. Learn more here.

About the Restaurant

A cross between a fast-casual restaurant and a wellness resource center, Virtue Juice Bar is passionate about how people fuel their bodies. The juice bar uses Goodnature’s X1 Mini juicers to provide organic cold-pressed juice made to order with roughly 2 pounds of fresh organic produce. Virtue aims to serve not only the tastiest chilled juice on the market, but also smoothies, salads, acai bowls and more that provide all of the incredible nutrients and micronutrients that organic produce can offer. Learn more here.

About the Winery

Mangels Vineyards, founded in 2009 by Gary Mangels and winemaker Gina Richmond, makes premium wines from Suisun Valley varietals. The Mangels family began planting grape vines and winemaking in the late 1800s, becoming one of the largest producers in the state. While the family shifted away from winemaking in the 1940s, they maintained a ranching business and continued to grow grapes for other wineries. In 1988, Gary Mangels purchased land that would eventually become Mangels Vineyards. Learn more here.

Interested in being a featured farm, restaurant or winery in future Bounty of the County events?

Contact Local Food Program Manager Stephanie Oelsligle Jordan at stephanie@sustainablesolano.org