Many of Chalkboard’s ingredients come from the restaurant’s own dedicated four-acre organic garden located at Sonoma’s Chalk Hill Winery estate.

Our chef works closely with the Chalk Hill gardeners - Bradley Agerter, Brittany Trueblood and Scott Pavlick - to grow organic produce and herbs for the restaurant. The garden supplies a long list of seasonal ingredients that are fresh-picked and delivered to the restaurant daily, including baby artichokes, fava beans, beets, squash, arugula, meyer lemon, all types of herbs and heirloom tomatoes. All items grown at Chalk Hill are specifically identified on the menu in the restaurant.