FALL/WINTER 2014 • FLOURISH 43
Farmhouse inn
and Restaurant
Brother and sister, Joe and Catherine Bartolomei have many
treasured childhood memories
of summers and weekends
spent on their great grandpar-
ent's 200-acre farm in the Rus-
sian River Valley. They decided
to turn those memories into an
authentic wine country experi-
ence they could share with
others and opened Farmhouse
Inn and Restaurant in 2001.
Casually elegant, the property features gardens throughout,
scenic vineyards, rugged woods, and a special edible kitchen
garden. Recent additions to the gardens include a greenhouse
and a Farmhouse Chicken Coop with four egg-laying hens.
The restaurant at Farmhouse Inn is the cornerstone of the
property. Chef Steve Litke, an avid gardener, has been awarded
three Michelin stars. He creates seasonal menus that showcase
the best of the region's agriculture through local, organic and
sustainable meats, dairy and produce.
When asked about Farmhouse Inn's farm-to-table philosophy,
Catherine Bartolomei says, "Farm to table is not what we do,
it is who we are. We, and our friends, grow the food, which
our chefs put on your plate. Farm-to-table is expressed in the
perfectly ripe, filled with flavor and beautiful food we serve our
guests every day. It's how we've always eaten, and our restau-
rant wouldn't be our restaurant if it were any different."
For a truly unique and charming farm experience, stay in
one of the Barn Rooms that include, among many other luxury
amenities, throw blankets made from the wool of a neighbor's
sheep and a hidden "chicken door" that when open, let's in the
cool foggy night air.
Farmhouse Inn
and Restaurant
7871 River Road
Forestville, CA 95436
(707) 887-3300
www.farmhouseinn.com
Photos courtesy Farmhouse Inn.
