The natural, seasonal way of eating at this Northern California winery proves there is something very good about the simple life. Our menu gives you a taste.

Known foremost for the namesake wine empire created by his parents and siblings, Jim Fetzer decided 10 years ago to trade in the large-scale wine production he knew in favor of smaller, biodynamic production. The result is Ceago Winery—220 acres of vineyards, gardens, and walnut trees set against the banks of Northern California’s Clear Lake—which he runs with his three children, using only the purest, most earth-friendly practices. For the Fetzers themselves, it means a lifestyle in which work, play, food, family, and the land are interwoven as one.

Not everyone can live out their days among acres of organic wine grapes, sheep, chickens, and olive trees as do the Fetzers, but everyone can certainly be inspired by their way of living—and particularly their food choices. The family’s preferred foods are what Jim refers to as “early California,” meaning seasonal, regional foods at their simplest and purest. Olive oil, tortillas, vegetables, and grilled meats are staples. “We try to have lunch or dinner together as a family and with friends at least three times a week,” Jim says. “And we always anchor it outdoors. It’s so great to be able to cook and eat right in the middle of where everything’s growing.”

Gather your family and create your own piece of the Ceago lifestyle tonight. Start with what’s freshest at your local fall farmers market or in your garden, and use the Fetzer family recipes as a guide for creating a simple, fresh, and flavorful.