Mortar & pestle, bowl and plate filled with foraged ingredients
Aerial view of garden at Jordan Winery

In addition to our estate garden, the Jordan culinary team draws inspiration from the wildlands around Jordan Estate and along the Sonoma Coast, where we forage wild plants and herbs to incorporate into our daily menus. Using the freshest ingredients is a given in wine country, but Jordan goes even deeper, focusing on what elements can be added not only to bring flavor but to tell the story of Alexander Valley.

Hands picking a flower

sustainable cooking

Foraging for plants is just one part of how we focus on sustainable cooking at Jordan. The winery’s culinary philosophy also involves utilizing the entire plant throughout its lifecycle, from collecting pea tendrils and the morning’s fava blossoms to garnish plates, to the roots of cilantro and the blossoms of red shiso in salads. Kitchen scraps and grape pomace saved from the year’s harvest are returned to the garden and complete the circle of sustainability on our land.

gathered branches in hands
chef in white coat prepping in kitchen

techniques & experiments

Lovers of technology and current research, Jordan’s culinary team shows reverence for rich culinary history in our cooking. We blend modernist techniques with French traditions in the kitchen to create memorable food and wine experiences, such as sea scallops—slow-cooked sous vide in verjus and lemongrass—or fleur de sel smoked in fallen oak and madrone branches from the estate. This combination of artistry allows our chefs to honor the land around us while delivering flavorful, fresh cuisine that plays to our wines’ elegance and versatility.

Gourmet food on a plate paired with Jordan Chardonnay
Bottom of earthenware plates that says NBC Pottery of Napa Valley

supporting other farmers and food artists

Though we grow a large portion of our own produce and flowers, there are many growing regions throughout Northern California that offer a bounty different from ours. Collaborations that capture a distinct sense of place has even led us to partner with Tsar Nicoulai of San Francisco to make caviar and with NBC Pottery of Napa Valley to make earthenware plates from our winery garden soils—the ultimate expression of terroir.