Joe and Catherine Bartolomei, house owners of The Farmhouse Inn, requested Jackson Clark to be the brand new government chef after a transform within the spring of 2022. Earlier than this time, Chef Jackson spent greater than three years within the kitchen at The Farmhouse Inn with Michelin-star Govt Chef Steve Litke. Now on the helm, Chef Jackson is placing his spin on the menu and works carefully with Wine Director/Sommelier Jared Hooper. The two have assembled a gifted wait workers and kitchen crew, and the staff works in sync to create tasty and memorable experiences.
Chef Jackson has acquired his culinary finesse by working in quite a few California kitchens in Fort Bragg, Mendocino, Healdsburg, and Forestville. His appreciation, information, and respect for native merchandise got here from his mentors and private expertise.
A Go to to The Farmhouse Inn
Within the fall of 2022, I ventured to Sonoma County and booked a reservation at The Farmhouse Inn for my pal Bernadette and me. Sitting on the restaurant’s again patio earlier than dinner, I loved a enjoyable and relaxed dialogue with Chef Jackson.
What do you like about The Farmhouse Inn?
I believe the caliber of our folks and the standard of substances out there to us on this space is a giant plus. The eating room was made barely smaller throughout the transform and now accommodates about 36 diners. With fewer diners, we could be meticulous about our service and guarantee all the pieces is excellent.
The Farmhouse Inn had a Michelin-star for years as much as 2019. Is there strain so that you can earn one?
The restaurant had a Michelin-star for 13 or 14 years and saved it. We needed to let go of many workers throughout Covid, and we misplaced the star in 2021. There’s extra ambition than strain for me to earn it again. Each plate ought to come out with the expectation that an inspector may arrive at any time. I’m accustomed to the psyche of working towards perfection. A star is one thing to try for however to not stress over.
How have you ever modified the delicacies?
I’ve put my spin on it. I’m a bit extra trendy than the earlier chef. I do know the meals he served that did properly, and I’m attempting to raise these dishes and add my very own trendy twist.
Are you able to give me an instance?
I’m making a basil gel and basil powder for the tomato salad. It’s nonetheless tomato, basil, and burrata however in numerous varieties.
How typically do you modify the menu?
I modify it seasonally, however with all of the microclimates round right here, I take pleasure in making tweaks when one thing comes into season. When ramps turned out there, I used to be excited to make use of them in a tart dish with roasted greens as a result of they’re solely in season right here for about three weeks.
What’s your culinary fashion?
I’m very eclectic. I like to take substances and create dishes with spices and seasonings from everywhere in the world. I’ve used flavors from Peru, Mexico, Morocco, California, the Caribbean, and extra.
How do you’re employed on the tasting menus together with your sommelier, Jared Hooper? Working with somebody who is aware of their craft has been enjoyable. We sit down collectively, talk about my thought course of in designing the menu, and then style the dishes with wines Jared is worked up about that showcase the profiles he loves.
Time to Dine
After a beautiful dialog with Chef Jackson, Bernadette and I went to the eating room for dinner. We determined to get completely different gadgets and selected dishes from each tasting menus, Land and Sea and From the Backyard.
One thing Savory from the Kitchen
Each dish was flavorful, well-constructed, and artfully offered. One specific savory dish was the ricotta gnocchi and roasted Brentwood corn with Australian truffles. The gnocchi have been al dente, the corn was candy, and the shaved truffles raised the dish to a different degree. Wine Director/Sommelier Jared Hooper chosen a scrumptious 2019 Pascal Clement, Meursault, Bourgogne from France to pair with this dish.
The 2021 Vietti, Roero Arneis from Piemonte, Italy, complemented the Marinated Heirloom Tomatoes with Italian Burrata and Chef Jackson’s variations on basil.
Different particular tasty programs included Poached Wild King Salmon and Roasted Pork Loin, however my favourite dish was the Seared Hokkaido Scallop with Gravenstein apple and fennel salad. Our server, Akram, poured delectable white chocolate and caviar sauce over the superbly seared scallop that was tender and moist inside. The tartness of the apple melded fabulously with the fennel and candy notes within the chocolate sauce. The caviar added a contact of salt.
Chef Jackson and his workers offered Bernadette and me with a delicious and artistically offered dinner. The eating room is stylish but snug, and the workers was skilled but heat and enjoyable. Wine Director/Sommelier Jared Hooper introduced leisure to the desk along with his huge wine information and witty persona. I count on The Farmhouse Inn will likely be again in line for a Michelin-star quickly.