A graduate of the California Culinary Institute in San Francisco, Kenwood Inn and Spa’s new chef, Andrea Di Loreto, is a diminutive dynamo who seems to have her finger (and fork) on the pulse of wine country cuisine.  Blessed with access to an array of fruit on the property—think apples, pears, pomegranates and figs—and an abundance of lush farm products nearby, Kenwood has made a winning selection.

With a bent toward the ingredients of the Mediterranean and Italy (those are her roots after all!), Andrea is composing light, bright flavors in her dishes sprinkled judiciously with rich comforts like guanciale combined with her wood-fired asparagus. Especially exciting is her take on King salmon; a lovely nestle of rich fish, filled with Shrimp and Spinach with Lemon Beurre Blanc and Herb Oil and sitting on a satisfying Dill Potato Cake.

Breakfast, which is a complimentary daily offering to guests, is a real treat.  A beautifully composed and delicious plate of three items satisfy morningtime cravings for both sweet and savory.  A standout is the Braised Egg with Roasted Peppers and Spinach Puree on Yukon Gold Potatoes, Ricotta Pancake with House Made Strawberry Preserves and Fennel Sausage with Fennel Puree.

Desserts, being produced by recent CIA graduate Khambay Khamsyvoravong, are refreshingly delicious and oh, so beautiful.  Her Bittersweet Chocolate and Caramel Ganache Tart with Salted Caramel Ice Cream is sweet and salty in its best combination.