The farm-to-table concept is in vogue in the restaurant world. We go beyond that at Troon Vineyard & Farm, where the farm and the table are just minutes apart. During last Sunday’s Garden to Guest lunch, Chef Carl realized he needed more daikon for his Cover Crop Salad on the menu. He walked out the back door of the kitchen and picked some, and five minutes later, he was slicing the daikon fresh out of the ground. At Troon, the farm and the table are inseparable.

Farm-to-table and food-and-wine matching are fashionable and promoted by restaurants, but at Troon, everything we grow arrives at the table together, reflecting our Biodynamic® and Regenerative Organic Gold Certified® farming, winemaking, and cooking. Our wines intertwine with the food we grow when you dine at Troon. The Biodynamic ideal of the whole farm as an organism arrive to our guests as they experience The Troon Table.

Troon’s chef-in-residence, Carl Krause, is in daily contact with our farmer and vinegar maker, Jennifer Teisl, as they seek to express the seasons of the produce we grow at Troon. Jennifer, Carl, and Troon’s director of agriculture, Garett Long, plan our garden from the beginning to the end of last harvest to supply a range of produce to inspire Chef Carl’s creativity as we harvest the bounty of our farm throughout the year.

It’s an amazing privilege for us as winemakers to enjoy the wines we craft in harmony with the food we grow. This biodiversity not only improves the health of our farm and the quality of everything we grow, but also expands our vision and appreciation for the wines we grow. It makes us better farmers and winemakers.

In this episode, Chef Carl Krause and farmer Jennifer Teisl tell the story of how they take Troon beyond farm-to-table to become The Troon Table.