Going Green in Our Restaurant

In the heart of fertile Temecula Valley Wine Country Ponte Winery is leading the way in the movement toward a sustainable, locally-based community of wineries and restaurateurs coming together to celebrate the bounty right in our own backyard. We are dedicated to promoting local and sustainable growers, farmers and ranchers and to creating fresh, innovative dishes featuring top quality seasonal and regional ingredients prepared in our kitchen and served in our restaurant. Here are some ways that we are going green in the restaurant:

• Our chef sources a variety of his produce, oils and cheese from Sage Mountain Farm in Anza, Crows Pass Farm in Temecula, Villa di Calabro olive oil from Temecula and Winchester Cheese located in Riverside.
• Our poultry and meats are sourced from sustainable farms such as Snake River and Shelton Farms.
• We verify all seafood selections with the Seafood Watch from the Monterey Bay Aquarium ensuring that the fish is safe and sustainable.
• Our kitchen houses a state of the art pulper, where organic compost is created using green kitchen waste and then added to our vineyard compost.
• We save all coffee grounds to use as compost in our flower beds.
• We've stopped using plastic to-go containers and now use paper products.
• We serve as a pick up location for CSA (Community Supported Agriculture) members on Tuesdays from 2pm-5pm.
• We have partnered with the Temecula chapter of Slow Food.
• For additional ways we are going green in the restaurant please view our full list of sustainability efforts here.

From farm to plate to vineyard, we are committed to a sustainable and environmentally-friendly restaurant experience.