Harvest Table, the much-anticipated restaurant of Harvest Inn by Charlie Palmer, announces the appointment of its Executive Chef, Levi Mezick and welcomes Culinary Horticulturist Laura McNiff, who oversees the property’s five culinary gardens.  Scheduled to open its doors mid-May, the Wine Country kitchen features locally sourced ingredients and the best of the Napa Valley.

Harvest Table, an airy space flanked by alfresco dining terraces, offers a welcoming atmosphere for relaxed Wine Country dining. A 12-seat U-shaped bar fronts the 110-seat restaurant, where smooth wood finishes are offset by the classic brickwork of an oversized fireplace under the glow of abundant natural light. Takings inspiration from its juxtaposition of organic and man-made landscaping, Harvest Table is an honest and refined restaurant, ideal for St. Helena gatherings.

Mezick, who most recently worked as Corporate Executive Chef for Coast Luxury Management (including Restaurant 1833 in Monterey), is originally from Charlottesville, VA, where he started his career as a 17 year-old prep cook at the Relais & Chateaux property Clifton Inn.  Over the years, he’s also worked for notable chefs Daniel Boulud and Thomas Keller, who helped him to refine his technical skills and shape his career as a chef.  After several years of living in Monterey, Mezick made the move to St. Helena, bringing with him incredible knowledge of Coastal California cooking and a true passion for locally grown and produced products and ingredients.

Culinary Horticulturalist Laura McNiff oversees Harvest Table’s five completely edible gardens, a source of pride and produce for Palmer, Mezick and their kitchen staff. An Environmental Studies graduate of Sonoma State University, McNiff is an expert on Napa Valley’s indigenous species and more so what grows best on the grounds of the heavily shaded Harvest Inn. In addition, McNiff manages two bee colonies that assist in propagating the gardens and will eventually provide honey for the restaurant.

Offerings will be divided into three sections:  Snacks, Starters, and Plates, each ranging from lighter to heartier dishes, and a daily market special from Chef Mezick. The menu embraces what is grown right outside the restaurant doors as well as supporting Northern California’s artisanal producers, such as Tolenas Farms Quail, Masami Cattle Ranch, Mary’s Chicken, Sebastapol Berry Farms, and Bera Ranch Stone Fruit.  Signature menu items include Roasted Garden Carrots with Buttermilk, Curry Blend, and Granola; Poached Petrale Sole with Garden Bean Nage, Lemon Thyme, and Chanterelles; and Pan Roasted Modesto Squab with Poached Plums, Stinging Nettles, Fermented Turnips, and Sherry Squab Jus.

The wine list at Harvest Table is composed of only Napa Valley produced wines and aims to boast the largest inventory of Napa Valley sparkling selections.  The beverage program also features an impressive number of Northern California brews and ales.

Each day I get more excited about Harvest Table’s impending opening and the very talented team we’ve assembled,” says Chef Charlie Palmer.  “Levi’s finesse in the kitchen and impeccable palate paired with Laura’s incredible knowledge of Northern California horticulture and genuine love for the land combine to create a unique and most importantly, flavor-rich menu that will cater to our surrounding St. Helena and Napa Valley communities as well as the area’s daily visitors and our hotel guests.”  Harvest Table is currently scheduled to open in mid-May and will serve lunch Wednesday through Friday, brunch on Saturdays and Sundays and dinner Tuesday through Sunday.  The bar will be open daily. The restaurant is located at Harvest Inn by Charlie Palmer at One Main Street in St. Helena and can be reached by telephone at 707.967.4695.

Visit www.harvesttablenapa.com