Bardessono in Yountville

Napa is home to countless culinary gems, and each year more and more of them recognizes the importance of sustainability – considering the health of the soil, the environment and the effects of their production. But Bardessono, the upscale, platinum LEED certified hotel in Yountville, is leading the way. In addition to their 62 eco-friendly rooms, which spare no high-end detail, the surrounding gardens are a magnificent display of their commitment to the green movement. The Restaurant at Bardessono, cheffed by Sean O’Toole, relies on the organic gardening techniques of Noel Lopreore, and they chat a few times a week to bring the farm to table mentality to a reality.

Noel was inspired by her previous position at a Las Vegas restaurant where edible flowers were not just a garnish but also the anchor of an entrée. It made her see deeper into the world of plant life. With her seriously green thumbs, she was able to bring a special touch to the gardens of Bardessono, where she grows no less than sixteen different basil varieties – Cardinal, Persian Anise, Petra and Red Rubin to name a few – in addition to the exciting edible flowers that can’t be found on any other Napa menu. She’s recently discovered a hybrid variety of fuchsias that are as tasty as they are beautiful (not all fuchsias are edible, however!) On O’Toole’s decorous plates you’ll also find her geometrically pleasing columbines, purple Korean mint flowers, and everyone’s favorite – neon orange nasturtiums.

In between each grouping of the hotel rooms are meandering pathways and gardens of native, drought tolerant plants and stone and metal sculptures from fine artists – some locals, and Noel’s edible patches sit to the side of the Magnolia Terrace, in addition to her small offsite plot. It is truly amazing the bounty that can be wrought in these compact spaces, with such striking design. An outcropping of ruddy Romanesco purple artichokes peaks out behind a granite pathway, leading to triangular beds of greens that will soon be walked over to the kitchen just across the next courtyard. Fava beans and four types of delicious San Marzano tomatoes yield large crops, and are favorites of both Noel and the chef. What chef wouldn’t grin ear to ear at a freshly picked basket of these delicate, precious fruits and legumes?

There are chickens too, and Noel watches them carefully as the young ones learn the lay of the land. She gathers the eggs each morning for the delightful breakfasts offered to guests and walk-ins, counting and logging them as if she were a mother hen overlooking her flock. (As of this January, the breakfast is now included in your reservation, gratis!)

Many of her seeds come from the Territorial Seed Company in Oregon, a company that takes care to harvest sustainable, organic seeds in many rare and heirloom varieties. They also sent Noel a note in her last shipment, along with an extra packet of carrot seeds. It suggested she plant an extra row for these carrots in her garden, and harvest them to donate to those less fortunate and hungry. Noel did just that, and the nearby Napa food collection called “The Table” was happy to receive her tender carrots.

Bardessono’s garden is fed by the deep on-site well that furnishes the spring and sparkling water in each room and at the restaurant, making the operation a complete and beneficial system not only to the guests and the friendly staff, but also to the land and to future generations who live and eat on it.

Good Idea

Grow out-of-the-box veggies and herbs. Try three types of tomatoes instead of one; variegated basil, heirloom varieties… Even if you don’t have a garden plot available to you – you can grow many things on a windowsill, in a window box, on a porch, or even sprouted things in jars. Growing your own produce, however minimal, gives you a new appreciation of ingredients. Treasure them.