Dan and Heather Panella, co-owners of Oak Farm Vineyards in Lodi, are entering an exciting chapter that will add flavor to Lodi.
Starting May 22, Oak Farm will offer delectable dishes and sharable bites prepared by a renowned chef to enjoy along with Oak Farm’s diverse lineup of delicious wines crafted by Dan Panella and assistant winemaker Marilia Nimis-Schrader from sustainably farmed, estate vineyards in the Lodi appellation.
Since 2014, Oak Farm has been a popular stop in Lodi wine country for its wines, picturesque grounds, and warm hospitality.
And now there’s more.
Answering the daily call from patrons requesting nibbles while imbibing, Heather and Dan decided to venture beyond the pre-packaged charcuterie, nuts, and cheese they were offering and enlisted help from Chef Lacey Franklin to create more substantial fare that not only pairs with their wines but adds to the overall experience at Oak Farm and elevates Lodi as a wine-tourism destination.
Chef Franklin and the Panellas have curated a small but ample menu that celebrates the agricultural bounty of the San Joaquin Valley. Visitors can select breakfast and lunch dishes from 8 a.m. to 2:30 p.m. every day, and shareable items akin to tapas, as well as sweets, and drinks all day, every day until 4 p.m. The menu will change seasonally and will feature local growers and purveyors. Reservations are recommended, especially on weekends, and can be made at OakFarmVineyards.com.
“I think we have pretty fantastic wines,” said Heather Panella, “so what goes better with fantastic wines than great food?”
At the helm on the culinary side is Chef Lacey Franklin, who was raised in the quaint agricultural community of Apple Hill in El Dorado County and worked on her parent’s Honey Bear Ranch. After graduating from Le Cordon Bleu in Sacramento, she cooked at Michelin-starred restaurants in the Auberge du Soleil Resorts Collection, including properties in Costa Rica, Mexico, and Napa. Recently, she was Executive Chef at Mayflower Inn & Spa in Connecticut.
“I’m excited to be in Lodi,” said Franklin, who shares the kitchen with sous chef Marc Martinez. “This area feels like home to me. Being in such a wonderful farming community is important to me. I grew up on an apple farm, working in a bakery, so I’m trying to bring that aspect of my background to the table.”
I recently enjoyed two of Chef Franklin’s items. From the lunch menu, the Market Salad ($19) was spring on a plate: arugula and frisee tossed in a verjus vinaigrette with asparagus tips, croutons, golden beets, bacon lardons, fresh green peas, and a slice of gooey burrata. Harmonious, fresh, and light. I also had an item from the shareables menu: California Halibut Ceviche ($19). The halibut was finely diced and par-cooked in citrus juice and served in a cup with corn tortilla chips on the side. The ceviche was vibrant and refreshing and had a whisp of heat from fresh red chilis. Diced avocado cooled the pleasing heat and razor-thin pickled radish slices provided textural contrast. Another harmonious, fresh and light dish.
“I enjoy cooking fine dining and I want to bring a lot of those techniques with me,” said Chef Franklin, “but I want to create approachable food; food that people want to eat.”
As if visiting Oak Farm Vineyards for its stunning grounds and delicious wines weren’t enough, the new delectable dishes and shareable bites are even more reason to stop, relax and enjoy this beautiful winery in Lodi.
Oak Farm Vineyards
23627 N. DeVries Road, Lodi
Hours: 11 a.m.-5 p.m. Monday, Tuesday, Wednesday, Friday, Saturday and Sunday; 11 a.m.-8 p.m. Thursday.
Note: On Thursdays, Oak Farm offers live music and a rotating food menu prepared by different chefs each week. Visitors can bring their own munchies or pre-order from the Thursday Night Chef Series “Small Bites Menu.”
Phone: (209) 365-6565
Website: OakFarmVineyards.com