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Wente Estate Beef Week - January 28-February 4

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Wine-Fed and Wente Estate Raised Cattle Bring Sustainability to the Next Level


Livermore Valley, CA – January 2013 – 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 has remained committed to sustainability and eco-friendly initiatives throughout its 130 years in the Livermore Valley. From producing fresh ingredients for The Restaurant through its own half acre garden, to creating its own olive oil and wine, 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.”


In order to ensure the highest quality beef, the feed of the cattle—which are a Hereford/Black Angus cross—is supplemented with wine to enhance the flavor of the meat. This is a method used by many French beef producers, and not commonly used in California. In addition, the cattle roam a 1,600 acre grassy pasture which is located on the Wente Estate. The meat is then dry aged for 21 -28 days until the lean meat peaks in tenderness and flavor.


“Sustainability does not end with how we raise the cattle but continues with how we use it,” said Executive Chef Matt Greco. “My commitment to the company's philosophy is how I utilize sustainable products and it is what defines how I cook. At Wente Vineyards I can take it a step further. With every steer I want to create a new outlet for different cuts and it's exciting to create dishes that utilize every part of the steer.”


Wente Estate Beef Week will take place on January 28th and go through February 3rd. Executive Chef Matt Greco will offer delicious items featuring perfectly aged meat from Wente cattle, including:






First Course



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




apple pie with leaf lard crust

brown butter ice cream




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

*Menu may have some variation

*Various beef dishes are also available a la carte


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About The Restaurant at Wente Vineyards

The Restaurant at Wente Vineyards is an accurate reflection of the entire Wente Vineyards experience: estate grown, family owned, sustainable.  When guests visit The Restaurant at Wente Vineyards, it is almost as if they have been invited into the Wente family dining room.  Featuring ingredient-driven California Wine Country cuisine, Executive Chef Matt Greco offers seasonal dishes, sourced from the Vineyard’s magnificent herb and vegetable garden.  With a wine list of 982 West Coast wines, The Restaurant provides guests with numerous wine pairing options for each dish.  The Restaurant serves lunch and dinner, with brunch service on Sunday. The telephone number for reservations and information is (925) 456-2450 or online at www.wentevineyards.com. The Restaurant at Wente Vineyards is located at 5050 Arroyo Road in Livermore Valley, CA.


About Wente Vineyards

Founded in 1883, Wente Vineyards is the oldest continuously-operated, family-owned winery in the country; owned and managed by the fourth and fifth generations of the Wente family. The winery draws from nearly 3,000 acres of Estate vineyards in the Livermore Valley, San Francisco Bay and Arroyo Seco, Monterey appellations to create an outstanding portfolio of fine wines. Wente Vineyards is distributed in all 50 states and in over 70 countries worldwide.  In 2010, Wente Vineyards was among the first wineries to receive the Certified California Sustainable Winegrowing designation, and one of the only wineries to certify every aspect of its business. In 2011, Wente Family Estates was named American Winery of the Year by Wine Enthusiast and a top 30 wine company by Wine Business Monthly. 2012 marked the 100th anniversary of the Wente family bringing Chardonnay cuttings to California. Today, the Wente clone of Chardonnay is the most widely planted in California.



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