Recipe: PURE Honey Glazed Walnuts

We are so blessed to be surrounded by such bounty - from a honey apiary down the road, to acres upon acres of walnut groves. This incredibly simple recipe, provided to us by our neighbors, PURE Honey, embodies our region in one sweet bite. Candied walnuts add a finishing touch on salads, compliment cheeses, or make for a perfect topping on ice cream! You really can't go wrong!


1 ½ cup walnuts
5 tbsp PURE Wildflower Honey (purchase HERE)
1 tsp salt


Preheat oven to 350 degrees

In a medium sized bowl, mix together walnuts and honey. Spread walnuts evenly on parchment lined baking sheet, sprinkle with salt. 

Place in oven for 10-15 minutes (If you like crispy walnuts cook for 15 minutes). Let the walnuts cool before serving.

Featured Wedding: Melissa & John


This month's feature is the stunning Fall wedding of Melissa and John. This beautiful couple met in college and have been inseparable ever since. We were especially moved by Melissa's touching and emotional story of her mother, we suggest you get out the tissues before reading any further...

How did you two meet?
We met in college at UC Irvine. Our paths crossed through fraternity and sorority life. We had many mutual friends, but John was a senior and I was a sophomore when we met. There was an instant attraction and we’ve been pretty much inseparable since 2007.

Tell us about the proposal!
John matched into Anesthesia Residency at Stanford. In preparation for our move North, we planned a trip to the Bay Area in April 2017. We made a stop in Sacramento to visit my family. I was really excited to show John the new Golden 1 Center. John was not as excited being an avid Lakers’ fan. Little did I know, John had his family fly up from Los Angeles, and both of our families surprised me in front of the arena as they witnessed the proposal. My 97-year-old grandfather and his 91-year-old grandmother were there.

Why did you choose Park Winters?
We decided on a NorCal wedding since my mother was battling stage 4-lung cancer and we knew it would be difficult for her to travel. All of our wedding planning was done remotely from our apartment in Orange County, CA. We made another weekend trip up North to conduct site visits after flagging venues we found from internet searches. Park Winters was the second venue we visited. My mom knew Park Winters was the venue from the moment she walked into the beautiful bathrooms. She sat on the couches in the barn and said Park Winters fit our style. We were all impressed with the pristine grounds and rustic, but elegant country oasis feel. In addition, John and I love to cook and frequently support our local farmer’s markets, so the farm-to-fork cuisine at Park Winters was a perfect match. Everything about Park Winters, from the beautiful grounds to the staff made it our dream location. 

It’s only appropriate to share the rest of our story, which transpired between the proposal in April to the ceremony in November. As we prepared to move North in June, we wanted to make sure we had our house in order. After discussion with our church leaders and John’s dad and stepdad, John and I shared our desire to be married before we moved. My dad already planned on bringing my mom down to visit her UCLA oncologist for a second opinion. My brother was in town as well visiting Disneyland with his friends. John’s father married us in a small private ceremony in his grandmother’s living room in Los Angeles. Our immediate families were present. Our marriage certificate would be the last document my mother signed. 

Just 5 days later my mom experienced stroke-like symptoms and was hospitalized. With minimal progress in functionality over the following 2 weeks, her neurologist determined her cancer in the brain was the cause of her symptoms. She passed one week later after being placed on hospice. 

We hoped my mother would be present for our Park Winters wedding, but God had different plans for her. I’m comforted that she was in love with Park Winters just as much as we were. We know she was there in spirit on November 4th as the wind blew as I walked down the isle and the leaves magically fell from the trees.

What was your favorite wedding moment?
Every part of the day was amazing, but if I had to choose one moment, it would probably be when John and I did our first look in front of the fountain. Every other part of the day, from getting ready, to the ceremony and reception, felt like it flew by with all the hustle and bustle. In that one moment, it was just the two of us in the serenity of the fountain. Time stood still.

Videographer: byDesign
Photographer: Preserve Studio
Hair and Makeup: Kollage Salon
Florist: The Blonde Bouquet
DJ: DJ Eli Freshmode
Day of Coordinator/Cake: Marissa Weller
Rentals: Rustique Country Rentals

Recipe: Elderberry Balsamic Vinaigrette


As the days of Summer heat up, the elderberry tree at Park Winters becomes heavy with stunning deep blue clusters of fruit. The plump berries are harvested and pressed for their wonderfully sweet juice, which are then blended with high quality balsamic vinegar imported from Modena, Italy. This unique balsamic makes for a lovely vinaigrette, perfect for a salad featuring fresh fruit, cheese and nuts.


½ cup of local extra virgin olive oil
6 Tbsp Park Winters Elderberry Balsamic Vinegar (click here to purchase)
1 tsp Dijon mustard
1 tsp freshly ground pepper
1 tsp salt


Pour olive oil into a medium-sized, round bottom bowl. Whisk in the Dijon mustard.

Slowly whisk in the Elderberry Balsamic Vinegar, about ½ teaspoon at a time, until all the vinegar is fully incorporated and the mixture is fully emulsified. Add salt and pepper, adjust to taste.

Salad ideas:
- Mixed greens, green apple, gorgonzola, candied walnuts
- Spinach, strawberries, bleu cheese, red onion, toasted pecans
- Arugula, mandarins, fennel, goat cheese, sliced almonds

Featured Wedding: Kelly & Louis


This month's feature is the magical Fall wedding of Kelly and Louis. They met in college, but their love story didn't begin until years later. Every detail of their wedding was so dreamy... in fact, we shared an image of their reception awhile back and it's one of our most 'liked' photos on Instagram in 2017!  

How did you two meet?
Louis and I both went to Sacramento State. We met in our college days, when a mutual friend introduced us while out in Midtown, Sacramento. We saw each other now and again, but it wasn’t until a few years later, in spring of 2014, when our love story began. We got to talking, went on our first date, and the rest was history! Over the past three years, we have shared many adventures together, however we are looking forward to the greatest adventure of all, marriage!

Tell us about the proposal!
Louis proposed to me while on a wine tasting date in Auburn, at Vino Castellano. It was October 1st, 2015. I had no idea of the surprise he had planned for me that day! We did our tasting, and then he asked me if I would like to go for a walk in the vineyard. It was a beautiful fall day; warm with golden leaves covering the vines. He popped the question in the middle of the vineyard, and made me the happiest girl in the world. I have to say, my first response was, “Are you serious!?” I was in shock! Once it set in what had just happened, the happy tears started to come. It was a very special day celebrating.

Why did you choose Park Winters?
Park Winters was the first (and last!) venue Louis and I visited, and it was love at first sight. It was a rainy gloomy day the first time we visited, but even through the gloom, we could see how special Park Winters was. Originally we thought we wanted to get married in wine country, however Park Winters checked everything off our list, and so much more. The grounds are breathtaking. It is nestled against the mountains which make a beautiful backdrop, and there is so much rich agriculture surrounding the property, which was important to me. We also loved how many unique areas are scattered across the property; the sunken garden, the pool, the fig garden, the original foreman’s quarters, the house. There are so many neat areas, which makes a fun experience for guests to explore. Moreover, the food was divine. We loved that we could have a true farm to fork, local dining experience for our guests. We chose to stay the night with our bridal party the night of the wedding, which was unforgettable. We were able to continue to enjoy the night after the final guests left, and had a beautiful (and much needed!) breakfast the next morning. The owners and employees at Park Winters are second to none. The planning was so easy, and we felt like royalty on the day of the wedding. I had my dream wedding at Park Winters, thank you!

What was your favorite wedding moment?
It is so hard to pick one! But, my favorite moments were walking down the aisle with my dad, and experiencing the ceremony with Louis. There was such an overwhelming sense of love and support in the ceremony, and even though we had 200 guests, it felt very intimate. Right before our pastor pronounced us husband and wife, and told Louis he could kiss his bride, the sun shone down in a way where the light was only on Louis and me. It was a special moment where we could feel God’s love and presence for our marriage. 


Wedding Planner: Alicia K Designs
Florist: Bloomers Florals
Photographer: Jihan Cerda
Videographer: Cloudless Weddings
DJ: Four Leaf Entertainment
Specialty Rentals/Décor: Bright Event Rentals
Makeup: Christi Reynolds
Hair: Suite 14
Dress: Amy Kuschel
Cake: Freeport Bakery

Wreath Workshop Recap


Sometimes things just come together in the most magical way... and that convergence happened at our first ever Wreath Workshop earlier this month!! Taught by one of our favorite flower farmers and florist, Hannah Muller of Full Belly Farm, the workshop was held inside the barn at the Farm at Park Winters. We've recently turned it into 'The Flower Factory', utilizing the space to dry the many flowers and foliage we forage from the property - and as a location for events just like this.

We are very excited to share the beautiful images from this unbelievably dreamy day... and we look forward to hosting many more events like this in 2018! If you haven't already, be sure to get on our email list for updates on upcoming events.

Subscribe to our mailing list

Photography by Alyssa Onaka

Featured Wedding: Cheyenne & Rob


This month's feature is the stunning Summer wedding of Cheyenne & Rob. This sweet couple met on a cruise, locking eyes before even boarding the ship... and after meeting later that night, spent every moment they could for the rest of the trip. From a fateful meeting on the ocean, to a magical Christmas proposal, their beautiful story was apparent in every photo and moment of their wedding day.

How did you two meet?
We met on a cruise- to Alaska! The one that is 90% retired people, haha. We were very un expecting to meet someone on this trip as we were both on family vacations to enjoy the beauty of Canada and Alaska. We locked eyes first in the security line to board the ship, and I thought, “Wow!…but there’s no way this guy is going on my cruise, he must be boarding the other ship.” And lo and behold we saw each other again soon after boarding but did not have a chance to talk, then again some hours later after dinner. Rob saw me walking with my family and ran to catch up with me. I saw him coming and turned around and said, “Okay this needs to end, hi! I’m Cheyenne :)” We spent the rest of the 7 days meeting up as often as time would allow to get to know each other, and we mutually agree it felt as though we had known one another for years. Like we had already lived a lifetime together, it was so surreal!

Tell us about the proposal!
Rob proposed to me on our faux Christmas morning (we were apart for actual Christmas). We were sleeping in after a evening of driving around seeing the beautiful decorations and lights in the nearby neighborhoods. I awoke and when I rolled over there was Rob, smiling at me with so much love in his eyes. I kissed him and snuggled into him, when he whispered, “Merry Christmas!”, I sleepily replied, “Merry Christmas, I love you,” to which he replied, “Cheyenne Elyse, I love you with all my heart and soul, will you marry me?” 

Why did you choose Park Winters?
We decided we wanted to have our wedding in Northern California in a beautiful outdoor setting. We visited 3 venues, 2 in Napa and then Park Winters. The moment we pulled up to Park Winters, we felt the magic and couldn't wait to explore the beautiful property. It was everything I had been hoping for, a unimaginable setting from start to finish with amazing attention to detail. From the quaint gardens, to the Koy fountain, the beautiful victorian for getting ready in, and the gorgeous reception barn. When we found out how much work would actually be alleviated from our planning by having it here, with the catering, linens, chairs, wait staff and so much more included, we fell in love and knew this place would be the perfect picturesque setting for our big day.

What was your favorite wedding moment?
My favorite moment of the wedding was walking down the aisle. Being arm and arm with my Mom, seeing Rob, under the beautiful draping pecan tree, his face so lit up and at peace, and seeing all our loving friends and family members smiling back at me. This is the one moment that brought the tears, quite unexpectedly, to my eyes. In that moment I fully realized the potential of our love and it was so powerful! 

Coordination: Pearl Events
Photography: Red Eye Collection Photography
Videographer: Final Frame Studios
Dress: Made With Love Unique Bridal
Rentals: Celebrations Party Rentals, La Tavola Linen
Floral Design: Dixon Florist
Cake: Above and Beyond Cakes
Hair: Julie Gridyushko - Glamour Salon
Make-Up: KEB Makeup
Emcee: Extreme Productions

Featured Wedding: Andrea & Greg

This month's feature is the magical Fall wedding of Andrea and Greg. From lovingly crafted handmade details, to a stunning ceremony arch built by the groom, this wedding had so much personality and love!

(via Style Me Pretty)

How did you two meet?
Greg and I met through mutual friends. I was in pharmacy school at the time, and some of my pharmacy school friends had a close friend named Joe that worked at BioMarin with Greg. Joe was moving down to San Diego and had a going away party. During that going away party, our groups of friends merged, and that’s when I first started talking to Greg. I had lost my phone that night, but Greg insisted on getting my phone number, and we began dating after.

Tell us about the proposal!
One day about three months after my sister Wendy had given birth to my niece, Abigail, my two older sisters and I all decided to go on vacation to Hawaii. My sisters and I love Hawaii, and we used the excuse “Abigail’s first trip to Hawaii” to plan a trip to Honolulu. In my head, this was a fun family vacation with my sisters, brothers-in-law, niece, and boyfriend. I had no idea what was going to happen!

One of the days there, Greg planned a day for just the two of us to go scuba diving and spend the day together. We planned to meet up with my family for dinner after our scuba adventure. Scuba diving was amazing! I am usually not too scared of adventures like that, but with coordinating how to breath and learning to use all the new gear, including huge flippers, I got a little nervous, but Greg was with me the whole time. After scuba diving, we had a little time before dinner, and Greg suggested we grab some spam musubis and hang out at the beach. He drove me to Makapu’u beach. The trek down to the beach was not the easiest, but the beach was beautiful and quiet. There were a few surfers in the water, but not too many on the beach. We were laying down eating when Greg said, “I got you something at the market last night.” I honestly did not think anything of it because he’s always doing sweet things like that. It was a little box wrapped up in cute wrapping paper. I was opening the box while laying down in the sand and Greg said, “sit up and open it – it might fall out!” Unsure as to why the panic, I curiously sat up and inside the box, the gift was covered with tissue paper. I slowly removed the tissue paper and uncovered a ring holder, and then I saw the ring! I was in shock. I could not believe it. I immediately started crying, and then Greg asked me to marry him. The more I thought about how special he made it, proposing in Hawaii with my family there, the more I cried. Of course I said yes, and I immediately called my mom and dad to tell them the good news, as well as asking them questions about when and how he asked permission, because I had no idea. We celebrated at dinner of course. It really was the perfect trip.

Why did you choose Park Winters?
Planning was fun and exciting, but it did not come without its stressful times. Once we toured Park Winters, we said we would think about it and look at more venues just to be sure, but we really didn’t because we kept thinking about how beautiful Park Winters was, and it turned out to be the perfect location for us.

What was your favorite wedding moment?
I think my favorite moment was right after the ceremony when Greg and I had time to talk to each other after saying I do. It was a special moment for us to just talk with one another, laugh, smile, take in the fact that we were actually married, and not be surrounded by everyone else. Oh, and the sparkler exit was pretty great, too.

Featured Wedding: Shawn & Lauren


This month's feature is the wedding of Shawn & Lauren, who met online... and clicked the moment they met in person!

How did you two meet?
We met on About two weeks into the online dating world, I stumbled upon Shawn's profile. He looked so handsome and warm, someone I would definitely like to meet. I decided to email him; an email turned into a text and a text turned into conversations on the phone. We just seemed to click. Shawn suggested we meet at Eureka! Burgers, one of my favorite places in downtown San Luis Obispo, for our first date. One beer turned into another and before we knew it was 1am. We both felt as if we had been friends for forever. He walked me home since we lived on the same street, literally 2 minutes walking distance from each other. Shawn had to be up early the next morning for work but he made one quick stop first... As I walked up to my car I noticed a little white piece of paper on my windshield. Shawn had left me a note saying "I had a great time and I hope to see you again soon." The rest is history.

How did he propose?
He proposed in the snow. He made me hike up this huge hill, which I was not happy about L. It was totally worth it because he got down on one knee and proposed!

Why did you choose Park Winters?
It was the first and last venue we saw. We fell in love with it instantly! It was the feeling we felt when we stepped onto the property that made us pick Park Winters.

What was your favorite wedding moment?
There are so many but my favorite wedding moment was the first look. It was so magical and real.

Photographer: Travis Hoehne, Studio THP
Cake: Jeff Lawson, Lawson’s Bakery
Flowers: Pin Damuth, Flowers by Myrna
Hair & Make-up: Crystal Nunez, Strands Salon

How to Save the Last Tomatoes

FullSizeRender 4.jpg

Go ahead and let the tears flow... September marks the beginning of the end of tomato season! Deciding whether to pick the green tomatoes left on the vine, or risk getting hit by the frost, is a difficult choice. And while some Fall days can be warmer than others, once the days begin to shorten and remain cool, you will need to take some precautions to prevent losing your final tomato harvest. Here are some tips to get those last stubborn green tomatoes to ripen on the vine.

  1. Remove any diseased leaves and dispose of them.
  2. Give your tomato plants a last dose of food.
  3. Once night time temperatures start dipping into the low 70s F., you probably aren’t going to get any new fruits forming. To speed up ripening of the existing green tomatoes, pinch off any new flowers.
  4. If a light frost is predicted, cover your plants with a row cover.
  5. If you still have green tomatoes well into Fall, you can take the entire plant and hang it in a dry, sheltered location, like the garage. The fruits will continue to ripen and will still have some of the benefits of ripening on the vine. Try and take some roots with the plant, but shake off any soil. Do not want to hang the plants in direct sunlight or total darkness.

Recipe: Fig & Goat Cheese Crostinis

Fig Crostini.png

We are in full fig mode these days, with the abundance of fruit peaking in Fig Forest, and the kitchen hard at work making batch upon batch of our amazing fig jam! We've whipped up this fun and easy recipe, perfect for a Fall cocktail party.

Total time: 30 minutes


1 small baguette, cut on the diagonal into 24 slices
3 tablespoons olive oil
5 ounces goat cheese
1/3 cup Park Winters fig jam
24 basil leaves (if leaves are large, tear in half)
6 fresh figs, quartered (we used Black Mission, but any varietal will do)
Olive oil for finish
Salt & pepper to taste


Heat broiler. Brush both sides of baguette slices with oil; place on a rimmed baking sheet. Broil until golden, 1 to 2 minutes per side; set toasts aside.

Dividing evenly, spread each toast with goat cheese, and top with fig jam. Place one basil leaf, and one fig quarter on top.

Drizzle with olive oil, season with salt and pepper.

Featured Wedding: Jordan & Belinda


This month's feature is the beautiful wedding of Jordan & Belinda... who first met at a Halloween party, dressed as a Pokeman character and a Klondike Bar! Talk about love at first sight!

How did he propose?
He totally surprised me with a “spontaneous” trip to San Diego. We had a Chinese food picnic on the beach, then hiked up to Torrey Pines State Park. We sat on a bench overlooking the coast line, and as the sun began to set, he swooped down on his knee! 

Why did you choose Park Winters?
My husband’s parents had been there before for a company dinner, and said the food was phenomenal and the venue was breath-taking. So without even seeing the venue in person, we chose to have our wedding there! Best gut decision we had during the entire wedding process.

What was your favorite wedding moment?
There was a moment when I was sitting with my husband at our table, and I looked up to see the sun setting over the barn. Hearing the hum of conversations, our guests clinking glasses, and the clouds turning colors, made the moment so real to me - I genuinely felt so happy. That very picture is still so vivid in my mind; I’m still in awe of how beautiful that moment was.

Officiant: Will and Jenn Klier
Cake: Paper Heart Patisserie
Wedding Coordinator: PJ Design
Photography: Ed Ju Photography
DJ: Music and More - Brian Greenwalt
Flowers: The Flower Pavilion

Recipe: Slow Roasted Cherry Tomatoes

File Jul 31, 8 55 33 AM.jpeg

The tomatoes are thriving at the Farm at Park Winters, and we are already getting creative with ways to enjoy this Summer treat. One of our favorite techniques is to slow roast them in the oven at a low temperature, which maximizes their flavor in ways beyond your imagination!

Total time: 3 hours


4 lbs cherry tomatoes
6 whole cloves of garlic, unpeeled
Olive oil
4 sprigs of thyme
2 sprigs of rosemary
Handful of fresh basil leaves
Salt & pepper to taste


Preheat oven to 225°F. Halve each cherry tomato and arrange on a parchment-lined baking sheet. Smash the cloves or garlic and add to tomatoes, along with the fresh herbs. Drizzle with olive oil, just enough to coat the tomatoes.

Bake the tomatoes in the oven for about 3 hours. The tomatoes should be shriveled and dry, with with a little juice left inside. This could take more or less time depending on the size of your tomatoes.

Use them right away as a condiment on meat, grilled veggies or pastas. They're also great on their own as a snack! Just be careful to not eat the whole lot... it will be difficult!

Featured Wedding: Eric & Kim


This month's feature is actually a very special vow renewal! Eric & Kim were married at Park Winters on May 15, 2016 and returned exactly one year later on their anniversary to renew their vows. How romantic is that?? Read on for more of their love story... and don't miss the seriously swoon-worthy photo gallery, shot by Feather and North Photography!

How did you meet?

My friend, Jennifer, and Eric's sister, Valerie, were acquaintances.  Jennifer saw Eric one day and thought of me.  She ran the idea of setting us up by Valerie, and they both spoke with us about it.  Valerie gave my phone number to Eric. He sent me the sweetest message, and I was smitten with him right away! We met for the first time at a coffee shop, and had a hard time leaving that night. We knew right away we had found our forever in each other! 

How did he propose?
Eric took me to Filoli Gardens in Woodside, CA, on December 3rd, 2015.  They have a holiday event every year that we went to, and when we were done Eric took me for a little walk.  It had been raining all day and the rain stopped right when we got outside. A few minutes into our lovely walk, he got down on one knee, said the most beautiful things, and gave me my grandmother's wedding ring he had restored, which was so special. I started crying, and of course said yes!!! 

Why did you choose Park Winters?
I was researching wedding venues when I came across Park Winters. I instantly fell in love, and I knew I wanted to have our wedding there! Eric and I went there to celebrate our 2-year dating anniversary, and it was even more magical in person!  The entire property is so beautiful and enchanting; we fell even more in love. What sealed the deal for us though was with our meeting with John and the wonderful staff we met.  They were so incredibly kind and hospitable. John and Amber were an absolute dream to work with in all of the planning! 

What was your favorite wedding moment?
My favorite moment was right before the ceremony, when I was walking out of the house and was coming down the stairs. I snuck a peek across the lawn over at Eric, our eyes met, and we smiled. I will never forget the pure love and joy I felt in that instant.  I felt like the most blessed girl in the world to be walking toward my future!  

What was your favorite moment from the vow renewal?
Besides just being back at Park Winters with Eric, my favorite part was surprising him throughout the evening! He knew we were going to take pictures and say vows to each other, but he thought it was just going to be very casual, and he didn't know that I had planned to kind of recreate our wedding day. It was so fun seeing his reaction to everything, like when we walked up to our cake table, had another first dance, and then later had a romantic sunset dinner that had been arranged for us. Our vendors were wonderful with keeping everything a surprise!

Eric and I are just so grateful for John, Rafael, and the entire Park Winters team, and all they have done for us!! We have so many beautiful memories here that we will cherish forever!!

Photographer: Feather and North Photography
Event Planner: Lindsay Lauren Events
Flowers: Mignon Floral Co.
Hair/Make-up: Christi Reynolds Beauty
Cake: Cake Bloom
Dinner: Preserve

Recipe: Jamaican Jerk Rub

Our Father's Day BBQ was a hit last month... especially the grilled chicken, which was brined and then coated in chef John's unique Jamaican Jerk spice blend. He's had so many requests for the recipe, we thought we would share it with you all!


Total time: 5 minutes


3 tablespoons garlic powder
6 tablespoons cayenne pepper
6 teaspoons onion powder
6 teaspoons dried thyme
6 teaspoons dried parsley
6 teaspoons sugar
6 teaspoons salt
3 teaspoons paprika
3 teaspoons ground allspice
1 ½ teaspoons black pepper
1 ½ teaspoons dried crushed red pepper
1 ½ teaspoons ground nutmeg
¾ teaspoons ground cinnamon


Combine all ingredients; store in an airtight container for up to 3 months

Featured Wedding: David & Miriam

March 10, 2017

David and Miriam met at a party in Davis 8 years ago, thanks to their friend and bridesmaid Jackie. In Miriam’s memory, David was a tall, dark, and handsome young man acting all quiet and mysterious. In David’s memory, their introduction even has a soundtrack. He heard the sweet sounds of a reggae band (that he would later join on guitar) called “Riddim Frog”,’ the night he noticed Miriam’s smile from across the room.

Tell us about the proposal!

David proposed to me on Valentines Day 2015. David isn't a big fan of Valentine's day (I am) so it was a huge shock. We went to dinner at Ella in Sacramento and then he popped the question on the steps of the Sterling Hotel. He used my mother's engagement ring, a heirloom I will always love.

Why did you choose Park Winters?
We were looking for a special place that would feel like a home away from home for all our guests. Someplace close to where we met and live in Davis. We wanted a venue that would allow us to have both a luxurious formal reception as well as intimate casual moments the with our guests though out the day. I also wanted to find a venue that made David and I feel comfortable and special. As soon as we visited Park Winters we knew we found it. John was incredibly warm and accommodating from day one. We also loved the idea that we could come back for years to come and celebrate.

What was your favorite wedding moment?
One highlight is Eva, our hostess. She was magical; surpassing every expectation and welcoming us all with such warmth. There were a few times I made requests that required she go above and beyond, and without missing a beat she would make it happen. I can't imagine the weekend without her.

From the wedding... walking down the grand staircase, my aisle, in the main house and seeing David, my dad and our guests. I also remember the magical moments we had by the fire at the end of the night making s'mores and talking to our friends we hadn't seen in years. Lastly, the treasure hunt we had across the property. My family has a tradition of celebrating each milestone with a treasure hunt, and this was no exception. We used three different stops in around Park Winters to hide treasure and guests got the chance to explore.

Planner: Two Roads Events Co.
Flowers & Decor: Melanie Yelton
Photographer: Mike Larson Photography
Videographer: Mabble Media
Dress: Miosa Bride
Hair & MakeUp: Christi Reynolds Beauty
Suit: S.Benson & Co.
Custom Designed Rings: Bella Luna Jewelers
Cake: Alison Nicholas
Officiant: Alex Stalarow
DJ: Dart DJ

Raf's Garden Tips: Summer Vegetable Garden


It’s late Spring and already time to start planning for the summer kitchen garden!  We are eager to enjoy some homegrown, fresh vegetables. You want to be ready as soon as the conditions are right to plant your favorites such as tomatoes, corn, and okra. 

These plants are a few of what are referred to as warm season vegetables that require long days and warm temperatures to thrive.  Unlike spring varieties such as lettuce and broccoli, warm season vegetables sulk in cold soil and can’t tolerate a frost. They also need longer periods of sunlight.

Here are some popular Summer vegetables to grow...
Bush Beans – Beans are easy to grow from seed. Direct sow them in the garden after the soil temperature has warmed to 60 degrees F. Sow seeds every 3 weeks for a continuous harvest. Stop sowing about 8 weeks before the first fall frost date. Bush beans do not require staking. Beans are shallow rooted so be careful when working the soil around the plants.

Corn – Corn requires a lot of space to grow and the pollination must be just right. There are few vegetables that are as tasty fresh from the garden so it’s worth the effort. Corn relies on wind to carry pollen from the tassels to the silks on immature ears. To increase the chances of pollination it is best to plant corn in a square of short rows. Space plants about 1 foot apart. Feed at planting with a general organic fertilizer and again when tassels begin to form. Water consistently and regularly. Corn is shallow rooted so water diligently, especially during dry weather.

Cucumbers – Cucumbers need full sun, at least an inch of water per week, rich soil and pollinating insects to produce. Pick fruits regularly so that the vines will continue to produce. Bush varieties are suitable for containers, but if you have the space try vining types because they will produce more fruit. Just be sure to support vining cucumbers with a trellis.

Eggplant –Eggplant require lots of sunshine and warm, well-drained soil. In spite of their love of heat, once in the garden, eggplants like cool, moist roots. Mulch the ground with straw and keep it moist but not soggy.

Okra – Okra loves hot weather, rich soil and full sun. Treat them like your mother’s best china when you plant seedlings because the roots are very delicate. Pick pods when they become 3 to 4 inches long. If they are allowed to over mature, the plants will stop producing. The over-ripe, tough pods are great for adding interest to cut flower arrangements.

Peppers – Give them full sun, well-drained soil and consistent moisture. Feed with an organic fertilizer after the plants begin to flower and set fruit. Sweet peppers and bell peppers planted in hot climates may not begin to produce until weather cools in late summer.

Summer Squash and Zucchini – Prepare your beds before planting with a generous amount of compost or well-rotted manure and an application of an all-purpose fertilizer such as 13-13-13. Gather squash when they are young and tender. Old, large fruits with tough skins should be removed from the vine and thrown away. This will encourage more flowers and fruit.

Tomatoes – Tomatoes need 6 to 8 hours of full sun. Get your stakes or trellises in place when you plant. Plant tomatoes deep; bury at least two-thirds of the plant’s stem. This will give the plant strong roots and better fruiting. If the plants start looking worse for wear toward the end of summer, cut back for a new flush of growth.

Recipe: Pistachio Hummus

We are head over heels for chef John's unique take on hummus - this one features nutty, vibrant pistachios instead of chickpeas. At Park Winters, we serve it with fresh seasonal veggies harvested daily from our farm, or earthy whole wheat bread from Uppercrust Bakery.


Prep time: 15 minutes
Total time: 20 minutes
Yield: 8 cups


1 cup pistachios
½ cup champagne vinegar
½ cup tarragon leaves
1 large shallot, minced
2 tablespoon minced garlic
¼ cup olive oil
1 ½ teaspoon cumin
2 tablespoon fresh lemon juice
1 can (12 oz.) full-fat coconut milk
2 teaspoon salt
¼ cup tahini paste
1 ½ teaspoon sugar


Preheat oven to 350°

Place pistachio nuts on parchment-lined sheet. Bake in the oven for 15-20 minutes, until light brown.

While the nuts are in the oven, combine vinegar, tarragon, shallots and garlic in a small bowl. This will help to open up the flavors.

Blend toasted pistachio nuts in the food processor until it has reached a fine crumble. Add in vinegar mixture, cumin and olive oil. Pulse until well combined.

Add remaining ingredients, blend until smooth.

Introducing the new Al Fresco Dinner Series!

We are excited to announce our new Al Fresco Dinner Series, celebrating the joy of dining outdoors with friends. This casual family-style dinner event will draw inspiration from the seasons, creatives and more... and will take place amongst the magical gardens of Park Winters!

Spring is thriving all around us... and we are soaking in every color, flavor and texture! Our first event will take place on May 21st, and is inspired by the bright and vibrant produce growing on our farm and the bounty of Yolo County purveyors. We are excited to capture the beauty of the season and share it with you.

Tickets are $85 and include a lovely 4-course dinner, served family-style. We invite you to arrive at 4pm for cocktails, lawn games, and a self-guided tour of our property. Dinner will start promptly at 5:30pm and will be served family-style, on two communal tables in our outdoor courtyard.

Our chef has prepared a beautiful menu for the evening, sourcing ingredients from our on-site organic farm, as well as from the best local purveyors in the region. Check out the menu below!



Strawberry - Basil chamomile chevré - Fig balsamic

Rosemary - Harissa yogurt - Herb oil

Algonquin soil - Radish - Cucumber - Carrots - Flowers

Asparagus - Alliums - Carrots - Fingerlings - Cilantro

Mustard Frisée - Arugula pesto - Arugula greens - Green grapes

Caramelia chocolate - Citrus - Whip - Pistachio crumble


Executive Chef John Iacono

Congrats to the winners of the Photographers' Invitational!

We were blown away with the amount of stunning photography we received for the invitational! We pour so much heart and passion into Park Winters, and it was truly fulfilling to see our property through the eyes of so many talented people. It was a difficult task selecting a winner, and a near impossible task selecting 2nd and 3rd place... so much so that we decided to honor more than one photographer for the runner-up categories! Without further ado, the awards for the First Annual Park Winters Photographers' Invitational are...



We couldn't get enough of her dreamy photos. It truly gave us a completely new perspective of our property... and we thought we had seen it all! Check out the gallery below to see some of our favorites from her shoot, starting with the winning photo of the tulips! To see more of her work, visit her website: