Originally published on Delish.com
Call it farm to table, farm to fork, or just incredibly fresh fare, this sustainable and seasonal approach to dining puts an emphasis on serving food grown by local farmers. And, fortunately for travelers, the trend hasn't passed inn and bed-and-breakfast restaurants by.
Check out these inns and B&Bs around the country that serve only the freshest local fare — and for many of these, "local" means the working farms and gardens right on their own properties. Super fresh ingredients. Outstanding food. Coincidence? We think not.
The Carneros Inn — Napa, California
California's Napa Valley is renowned for its fertile soil, as evidenced by the area's abundant vineyards and farms. Executive Chef Steve Tevere features this local bounty on the inn's three restaurant menus, either growing produce on site or sourcing it from within 150 miles away. While Hilltop Dining Room is reserved for the inn's guests, anyone can try fine dining at their upscale, dinner-only FARM restaurant, or go for more casual fare, such as fried chicken and donuts, at The Boon Fly Café.
Los Poblanos Historic Inn and Organic Farm — Albuquerque, NM
From its inception, Los Poblanos was part of a working ranch and model experimental farm established in the 1930s. The historic inn's restaurant takes advantage of this bounty today, incorporating some produce grown on its organic farm into the menu, as well as honey made from bees who feed from their lavender fields. James Beard Award–nominated Executive Chef Jonathan Perno also takes advantage of seasonal indigenous New Mexican ingredients that are grown, made, and raised nearby, from grass-fed lamb to balsamic vinegar.
The Willows Inn — Lummi Island, WA
The tagline for the restaurant at this 103-year-old inn is "Fished, Foraged, and Farmed" because that's what they do daily to supply the inn with food. Almost everything on James Beard Rising Star Chef winner Chef Blaine Wetzel's menu comes from the island or the waters surrounding it, from fresh salmon to wild mushrooms to heirloom and native produce grown in the inn's own gardens. Want it to go? The inn's farm store and Taproot café sells local farm wares from within a 50-mile radius of the restaurant.
Brambleberry Country Inn and Winery — Taylor, Wisconsin
Located on 80 acres of a 600-acre working family farm and winery, this rustic country inn is named for the abundant blackberry (or brambleberry, if you're Scottish) bushes that grow on the property — many of which make it into the wines made right there. The inn serves breakfast year round and Saturday dinners from November through May, featuring jams made from homegrown produce, syrup from maple trees that grow on the grounds, plus bacon, sausage, and ham made from pigs raised on the property.
The Inn at Dos Brisas — Washington, Texas
With the only Forbes five-star restaurant in Texas, The Inn at Dos Brisas prides itself on its farm-to-fork fare featuring heirloom produce grown on its 42-acre USDA-certified organic farm, from lemons and peppers to figs and persimmons. Seasonal tasting menus — both vegetarian and non — focus on Texas' unique growing seasons (typical "spring" vegetables grow there in the fall, for instance), but a state-of-the-art greenhouse and a shadehouse ensure the inn has access to fresh produce all year long.
Inn Serendipity — Browntown, Wisconsin
Befitting a sustainable eco-establishment powered by 100% renewable energy, Inn Serendipity describes their vegetarian menu as part of their "100-feet diet." It's food made with fresh, seasonal, and hyper-local ingredients — grown in the garden located 100 feet from their back door. The inn also features many European-style cheeses in their dishes, which are sourced from the abundant cheese factories right in their own county.
Beltane Ranch — Glen Ellen, California
Like other B&Bs, Beltane Ranch Bed and Breakfast serves only, yes, breakfast, but it couldn't be fresher. Produce is grown in the gardens right on the premises, eggs come from the ranch's heritage-breed hens, and meats and farmstead cheeses hail from local farms. The ranch even bottles its own estate-grown wine and uses olive oil made from olive grown on the property.