Farm to Table with Chef Rene Jakushak of Santa Rosa’s Hilton/Nectar Restaurant




The Hilton/Nectar Restaurant has a weekly farm-to-table menu as well as creating menus for special wine tasting events. The emphasis is on local.

“Introducing Nectar restaurant & lounge, offering a contemporary yet relaxing dining experience. Using only Sonoma County products, our Executive Chef has created a seasonal menu with intriguing ingredients. Try our specialty cocktails paired with flavorful appetizers from the Lounge. Find out more about Nectar’s limited seating Wine Cave Dinners by going to this web site.”

Chef Jakushak is a Saturday market regular. His menu this week included squash blossoms from Redwood Empire Farm stuffed with one of Springhill’s fine goat cheeses.
Beautiful strawberries from Wild Rose Ranch, fava beans from Bernier and mushrooms from Bohemian Well Being Town also ended up in his shopping bag.