Hotel Les Mars’s Michelin Bib Gourmand restaurant, Chalkboard, capitalizes on the rich agricultural traditions of Sonoma Wine Country to taking a farm-to-table approach to its cuisine. 80% of its food is locally sourced, 90% is organic, and 100% of the restaurant’s fish is caught using sustainable methods.
Chef Shane McAnelly sources a large amount of his produce from the organic culinary garden located at the nearby Chalk Hill Winery Estate. The garden cultivates numerous ancient varieties, all grown using 100% organic farming principles, and supplies the restaurant with baby artichokes, fava beans, beets, squash, arugula, Meyer lemon, all types of herbs, and heirloom tomatoes. The restaurant also serves Chalk Hill’s wines, which are made using non-invasive, sustainable, wine techniques. The estate uses vertical viticulture, which helps secure the thin and vulnerable topsoil, as well as capturing vital nitrogen and fostering an ecosystem of beneficial insects. It’s also meticulous about water conservation, employing finely tuned drip-irrigation network to deliver the exact water needs and minimize evaporation.