Stone Valley Farm

Stone Valley Farm Stone Valley Farm, LLC is a small family-owned Heritage Pig producer located in Northern California. Our family has been farming in Northern California since the mid 1800’s.

Today we carry on those traditions by raising cattle, pigs and walnuts on various ranches throughout Northern California. Our interest in producing Berkshire hogs speaks to the core of our values, in providing a high-quality, consistent product that is born and raised in a sustainable manner in Northern California. Along with a partner and old family friend, we now breed and finish all of our hogs here in Northern California. Our pigs are raised in large, deeply bedded, open air barns. They are fed a 100% vegetarian diet, and never, ever receive antibiotics. We can assure you that they are very happy pigs! Stone Valley Farm seeks to provide the best in local Berkshire pork as well as exceptional customer service. Now offering whole animal and butchered cuts of Berkshire Cross Bred and 100% Purebred Berkshire Pork.

Paso Robles Horse Park

Paso Robles Horse Park

Week one of our Fall Classic Series was a spooktacular hit! Head to the link below for highlights from the week. We are ready for the Oak Tree Classic!
#PasoRoblesHorsePark #JumpPaso PC: Alden Corrigan Media

Sonoma Valley Stables

Sonoma Valley Stables

Don’t forget to stop by the prize booth today to buy your tickets for our fantastic Redwood Empire Food Bank raffle !!!

Prizes include a $550 musculoskeletal exam with gait analysis from Dr. Bruce Kuesis , full shoeings by Brant Phalen and Sage Clarke, $600 haul from Jill Bombace, Equine Body Work donated by Courtney Lewis, Round Trip haul from SVS to Sonoma Horse Park, and Sound Hoof and supplement and Regina Treatery Equine Cookie Basket by Remy Becker.

$20 for one ticker, $50 for 3 tickets, and 10 tickets for $100. Raffle prizes will be drawn during the Hunter Derbies on Sunday @redwoodempirefoodbank

The fourth installment of the Stone Valley Farm customer spotlight on The French Laundry shines on its 20 year history.1...

The fourth installment of the Stone Valley Farm customer spotlight on The French Laundry shines on its 20 year history.

1994 - Thomas Keller raises money from more than 60 investors and purchases The French Laundry on May 1. He hires Laura Cunningham to oversee the dining room and opens the doors to his restaurant July 6, serving American food with French influences and technique. On September 11, The French Laundry receives a four-star rating from Michael Bauer of the San Francisco Chronicle.

1998 - Bouchon opens in Yountville offering the restaurant's employees a place to grab a late night drink and snack after service.

1999 - The French Laundry cookbook is published by Artisan. It receives its first 5-star rating from Forbes Travel Guide (formerly Mobil Travel Guide).

2001 - The restaurant receives the "Outstanding Wine Service" award from the James Beard Foundation.

2002 - The restaurant is ranked #3 globally in "The World's 50 Best Restaurants" by Restaurant Magazine.

2003 - The French Laundry receives the "Outstanding Service" award from the James beard Foundation. Bouchon Bakery opens in Yountville and provides bread to both The French Laundry and Bouchon.

2004 - The restaurant is ranked #1 globally in "The World's 50 Best Restaurants" by Restaurant Magazine for the second consecutive year.

2005 - The French Laundry receives the "Outstanding Restaurant" award from the James Beard Foundation. It also received the 5-Diamond Award from the American Automobile Association

2006 - The French Laundry Chef de Cuisine Corey Lee is recognized by the James Beard Foundation as "Rising Star Chef." Ad Hoc opens in Yountville as a temporary restaurant.

2007 - The Michelin Guide comes to San Francisco and The French Laundry receives its first 3-star rating, which it has maintained every year since 2007. Chef Keller receives the "Outstanding Restaurateur" award from the James Beard Foundation.

2008 - The French Laundry remains "The World's 50 Best Restaurants" "Best in the Americas" since 2003.

2010 - The restaurant's Chef de Cuisine Timothy Hollingsworth is recognized by the James Beard Foundation as "Rising Star Chef."

2011 - Harrods in London hosts The French Laundry pop-up restaurant.

2013 - The French Laundry receives Wine Spectator's Grand Award for the seventh consecutive year.

2014 - The French Laundry celebrates 20 years of service. The restaurant remains one of the San Francisco Chronicle's "Top 100 Bay Area Restaurants"

The third installment of the Stone Valley Farm customer spotlight on The French Laundry shines on Chef de Cuisine Devid ...

The third installment of the Stone Valley Farm customer spotlight on The French Laundry shines on Chef de Cuisine Devid Breeden.

As the chef de cuisine, David Breeden leads the day-to-day operations of The French Laundry kitchen, carrying on the commitment to excellence and collaborative spirit that have made the restaurant what it is today. Like the chefs de cuisine he trained under, Corey Lee, Jonathan Brenno and Eli Kaimeh, David is a product of a culinary culture shaped by a sense of community and Thomas Keller’s mentorship. David first staged at The French Laundry in 2005, parlaying that role into a permanent position as the kitchen’s butcher and later chef de partie. In 2006 he assumed the post of chef de partie at Per Se in New York, where, in the course of a six-year tenure, he rose to the role of executive sous chef.

Born and raised in East Tennessee, David grew up exposed to a wide range of culinary styles including traditional Appalachian, low-country and French cuisines. He attended the Charleston, South Carolina, Johnson & Wales University program before working at some of Charleston’s finest restaurants, including The Charleston Grill, McCrady’s and Woodland’s Resort and Inn.

A genuine love of food and an appreciation for the communal pleasures of restaurant dining drew David to the industry. From the start of his career at The French Laundry, he has dedicated himself to communicating Chef Keller’s philosophy and executing his culinary vision. In his latest role, which he assumed in 2013, David looks forward to leading the next generation of young chefs in creating the best experiences for guests at The French Laundry, which he considers his culinary home.

The second installment of the Stone Valley Farm customer spotlight on The French Laundry shines on Chef/Owner Thomas Kel...

The second installment of the Stone Valley Farm customer spotlight on The French Laundry shines on Chef/Owner Thomas Keller.

Thomas Keller is renowned for his culinary skills and his exceptionally high standards. He has established a collection of restaurants that set a new paradigm within the hospitality profession. He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor, the highest decoration in France. He has received countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards.

Keller began his culinary career at a young age, working in the Palm Beach restaurant managed by his mother. He relocated to France in 1983, where he worked in several Michelin-starred houses including Guy Savoy and Taillevent. He opened his first restaurant, Rakel, in New York City in 1986, then moved westward to California to work as the executive chef at the Checkers Hotel in Los Angeles. In 1994, Keller took ownership of The French Laundry in Yountville, quickly garnering nationwide acclaim. His French bistro Bouchon debuted in 1998, with Bouchon Bakery following five years later, both within walking distance of The French Laundry. The other restaurants in the group include his family-style restaurant Ad Hoc, also located in Yountville, Per Se and Bouchon Bakery & Cafe in the Time Warner Center in New York City, and outposts of Bouchon and Bouchon Bakery at The Venetian Hotel in Las Vegas. In November 2009, he opened Bouchon in Beverly Hills and introduced his newest concept, Bar Bouchon, in an adjacent space. In May 2011, Keller opened Bouchon Bakery in New York City’s iconic Rockefeller Center, followed by another unveiling of Bouchon Bakery in Beverly Hills later that August. In December 2012, he simultaneously opened two additional locations of Bouchon Bakery at The Venetian Hotel in Las Vegas.

Keller is the author of five cookbooks, more than one million copies of which are in print. His award-winning “The French Laundry” cookbook debuted in 1999, followed by “Bouchon” and “Under Pressure,” a cookbook dedicated to sous vide preparations. He also authored “Ad Hoc at Home,” a book of family-style recipes that received awards from IACP and the James Beard Foundation, in addition to appearing on The New York Times Best Sellers list for six weeks in 2009 and 2010. His most recent project, The New York Times best selling cookbook “Bouchon Bakery,” was on The New York Times Best Sellers list for nearly two months after its release in October 2012.

Valuing genuine collaboration, Keller has successfully assembled an expert staff that shares his philosophy and vision, enabling him to concentrate on his many varied interests, including his Napa Valley wine label Modicum and bi-annual lifestyle magazine Finesse. His relationship with All-Clad Metalcrafters is more than a decade old, and includes collaborations such as the All-Clad Copper Core and the All-Clad Bocuse D’Or Cookware. Together with restaurant designer Adam D. Tihany, he developed K + T, a collection of silver halloware and cocktailware for Christofle Silversmiths. His collaboration with Raynaud and design firm Level has led to a sophisticated collection of white porcelain dinnerware called “Hommage.” He also consulted on the films "Spanglish" and "Ratatouille," the latter winning the 2007 “Best Animated Feature Film” category at both the Golden Globes and the Academy Awards.

In August 2011, in collaboration with Lena Kwak, then the research and development chef of The French Laundry, Keller launched Cup4Cup, or “cup for cup,” a gluten-free flour blend that substitutes for all-purpose flour in home recipes. Distributed nationally at retailers like Whole Foods, Wegmans and Williams Sonoma, including Bouchon Bakery locations, Cup4Cup provides an alternative new ingredient to home cooks nationwide and continues Keller’s legacy of setting industry standards. In addition to the multi-purpose flour, new products include a non-dairy and non-GMO wholesome flour, pancake & waffle mix, brownie mix and pizza mix. On the horizon, Keller and Kwak will launch nutrient dense gluten-free baking mixes, including whole wheat and yellow cake, as well as ready-to-eat snacks.

In addition to the international and national acclaim Keller ’s fine dining and casual dining restaurants consistently receive, including seven stars in the 2013 Michelin Guide, Keller’s personal influence on the culinary world has placed him among the most decorated chefs in the world. In 2001, Keller was named “America’s Best Chef” by Time magazine. In 2003, Johnson & Wales University conferred upon him the honorary degree of Doctor of Culinary Arts for his contributions to the profession. He is consistently recognized by respected media outlets, the James Beard Foundation and The Culinary Institute of America (CIA), which honored him in 2013 with “TK Day at the CIA”—a day dedicated to culinary curricula of America. In 2010, he was elected to the CIA’s Board of Trustees, contributing his unique perspective and leadership to furthering the school’s educational mission.

In 2008, at the behest of Chef Paul Bocuse, he, along with Chefs Daniel Boulud and Jerome Bocuse, established the Bocuse d’Or USA Foundation, where he currently serves as president. The Foundation is devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of classic cuisine in America. On behalf of French President Nicolas Sarkozy, Chef Paul Bocuse presented Keller as a Chevalier of The French Legion of Honor in 2011 in recognition of his lifelong commitment to the traditions of French cuisine and his role in elevating cooking in America.

This week's customer Stone Valley Farm spotlight shines on the venerable culinary institution that is The French Laundry...

This week's customer Stone Valley Farm spotlight shines on the venerable culinary institution that is The French Laundry located at 6640 Washington Street in Yountville, CA. Phone: (707) 944-2380

Chef Thomas Keller visited Yountville, California, in the early 1990s to find a space to fulfill a longtime culinary dream: to establish a destination for fine French cuisine in the Napa Valley. In his travels, he came across a rustic two-story stone cottage. As he walked into the restaurant’s quaint courtyard, he knew it was where he had been headed throughout his career.
The French Laundry, a 1,600 square-foot structure constructed of river rock and timbers, was built as a saloon in 1900 by a Scottish stonemason. The building later served as a residence, and during the 1920s operated as a French steam laundry. In 1978, town mayor Don Schmitt and his wife Sally renovated the structure into a restaurant, which Keller then purchased in 1994.

The French Laundry has received numerous honors and accolades. Most recently, the Michelin Guide San Francisco awarded The French Laundry their highest rating of three stars for the sixth year in a row, making Thomas Keller the only American-born chef to have two three-starred Michelin restaurants. In 2006, the James Beard Foundation gave The French Laundry the highly coveted “Outstanding Restaurant Award” and awarded Chef Thomas Keller “Outstanding Restaurateur” in 2007.

The French Laundry is a member of French-based Relais & Chateaux, Relais Gourmands and Traditions & Qualité; organizations recognized for their dedication to maintaining the highest international standards for hospitality and culinary excellence.

Through The French Laundry’s menu, which changes daily, the restaurant commits itself to creating classic French cuisine with the finest quality ingredients, along with a similarly intense focus on impeccable guest service.

Hours of Operation: Lunch: Friday - Sunday: 11:00am - 1:00pm
Dinner: Monday - Sunday: 5:30pm - 9:15pm
Payment Options: AMEX, MasterCard, Visa
Cuisine: American, French
Executive Chef: Thomas Keller is the Owner/Chef
Dress Code: Jacket Required

The final installment of the Stone Valley Farm customer spotlight on The Village Pub shines on the menu. Our favorite is...

The final installment of the Stone Valley Farm customer spotlight on The Village Pub shines on the menu. Our favorite is the Stone Valley Farm Pork Roulade with braised artichokes, fava beans and pork jus of course!

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Reservations are recommended and can be made by calling us directly at 650.851.9888 or online at OpenTable.

The Village Pub welcomes private dining and event coordination. For more information, please contact Danielle Lembi at 650.851.6844 or by email at [email protected].

Download our Private Dining Packet.

Monday thru Friday, 11:30 a.m. until 2:30 p.m.

Nightly, 5:00 p.m. until 10:00 p.m.

Pub Menu:
Monday thru Friday, 11:30 a.m. until 10:00 p.m.

Sunday, 10:00 a.m. until 2:00 p.m.

We are closed on New Year's Day, Memorial Day, Independence Day, Labor Day, Thanksgiving, and Christmas.

The fourth installment of the Stone Valley Farm spotlight on The Village Pub shines on awards and recognitionTHE VILLAGE...
The Village Pub

The fourth installment of the Stone Valley Farm spotlight on The Village Pub shines on awards and recognition

The Village Pub is proud to announce that is has been awarded the Wine Spectator “Grand Award,” the magazine’s highest honor. Only 73 restaurants around the world can currently claim this distinction. Since opening its doors in 2001, The Village Pub has annually received the Wine Spectator’s “Award of Excellence.” Today, after 11 years of steadily growing its wine list, cultivating its relationship with wineries, winemakers and distributors, The Village Pub is excited to join this elite collection of restaurants, which represent the best in wine, food, service, and ambiance.

Their award-winning wine program is overseen by Bacchus Management Group’s wine and spirits director and partner Andrew Green. The day-to-day operations are managed by The Village Pub’s lead sommelier Michael Acheson, who has been a key member of Bacchus’ sommelier team for five years.

“It is an honor to be recognized by Wine Spectator magazine. Since the beginning of my career, it has been a dream of mine to build a wine list worthy of a ‘Grand Award.’ I am humbled, and owe a lot of the credit to our amazing team, without whom, none of this would be possible.” – Andrew Green

The Village Pub is part of the Bacchus Management Group family of restaurants, which also includes Spruce and Café des Amis in San Francisco, Mayfield Bakery & Cafe in Palo Alto, and Pizza Antica, with locations in Lafayette, Mill Valley, Santa Monica, and San Jose.

Bacchus Management Group would like to congratulate The Village Pub and Spruce on their Michelin Stars!

For the fifth consecutive year, The Village Pub has received one Michelin Star.

The Village Pub is honored that the guide has once again recognized the restaurant for its timeless ambiance, encyclopedic wine list, impeccable service, and exceptional American cuisine crafted by Chef Dmitry Elperin.

2967 Woodside Road, Woodside | 650 851 9888 |

For the third consecutive year, Spruce was awarded one Michelin Star.

From the menu to the décor, to the stunning wine list and the talents of Chefs Mark Sullivan and John Madriaga, Spruce is once again honored to be recognized amongst a collection of other fine chefs in San Francisco.

3640 Sacramento Street, San Francisco | 415 931 5100 |

The third installment of the Stone Valley Farm customer spotlight on The Village Pub shines on Tim Stannard, Founder of ...

The third installment of the Stone Valley Farm customer spotlight on The Village Pub shines on Tim Stannard, Founder of the Bacchus Management Group

As the Founding Partner of Bacchus Management Group, Tim Stannard oversees a collection of thriving restaurants. In addition to his restaurant ventures, Stannard assisted in the launch of a coffee company named ROASTCO that is currently producing single-origin and estate coffees served at all of Bacchus’ restaurants as well as other local restaurants. He has produced a single barrel Kentucky bourbon, Pinot Noir, German Riesling and single malt scotch through partnerships with the likes of WillaKenzie Estate; Josef Rosch Winery in Germany; Julian Van Winkle, one of the most skilled U.S. distillers alive today; and Glenfarclas.

Stannard’s recipe for success – four star food, wine and service – is gleaned from years of hard work and a deep passion for the business. He attracts and retains the best and the brightest culinary, wine, service and management professionals and gives them the opportunity to maximize their potential. Stannard’s dedication to exceptional table service is a trademark of his restaurants, as his staff understands that the spirit with which guests are engaged is just as important as the technical aspects of the service itself.

Stannard is a San Francisco native who spent the better part of his youth traveling the world and eating out with his father, an academic, and his mother, a restaurant industry executive. He often accompanied his mom to the workplace and from a young age found nothing more glamorous or exciting than a restaurant dining room. He followed his mother’s footsteps into the business, working as a line cook throughout his teens. A year later, he decided to try his hand at the front of the house working for Il Fornaio in San Francisco. At 20, Stannard was asked to manage Il Fornaio’s flagship retail bakery. With no previous management experience to speak of, it was a baptism of fire, and he spent the next year working 18 hours a day.

Burned out from running the bakery and vowing never to return to the food business, Stannard enrolled in UC Berkeley’s American Studies program. He lived a stone’s throw from Chez Panisse and developed an addiction hardly typical for a Berkeley coed, dining at the famed restaurant several times a week. This expensive little habit ate up his savings in a matter of months, and he found himself returning to the only work he knew. In order to feed his pricey palate, and pay his college tuition, Stannard took a job in San Francisco at Bix restaurant under the tutelage of Doug Biederbeck. Working a number of different positions in the house, from food runner to bartender, Bix is where Stannard learned how to run a restaurant, and where he fell back in love with the industry.

After college and several years of managing Bix, Stannard began working as Director of Operations for the PlumpJack Management Group. During his tenure he helped turn the PlumpJack Cafe, the Balboa Café and the PlumpJack wine store into prosperous and acclaimed businesses. He also oversaw operations of PlumpJack Squaw Valley Inn and Restaurant and the opening of the PlumpJack Winery in the Napa Valley.

Eventually Stannard found himself ready to start his own venture, and when the opportunity to build a restaurant in Woodside arose, he went for it. Hence the birth of The Village Pub, a fine dining establishment that has been a success since the day it opened in 2001. The Village Pub was awarded a Michelin star in 2009 and has held it since. Later he added Pizza Antica, a collection of upscale pizzerias; Spruce in San Francisco, a stylish and sophisticated neighborhood restaurant, which was recognized by Esquire magazine as one of the Best New Restaurants in 2008 and also received its first Michelin star in 2011; Mayfield Bakery & Cafe in Palo Alto, Spruce Park City in Park City, Utah and most recently, Café des Amis in San Francisco.

With every new restaurant, there is a new opportunity for Stannard to express his passion for food, wine, hospitality and all that it encompasses.


Alamo, CA


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Hello! IF you haven't already done so - AND you appreciate Gin and/or Whisky - would you mind following us? By the way, Loch and Union makes its home in the Napa Valley - so, aside from great wines, the Valley will soon also be known for its quality distillers! If you are so inclined, would you please SHARE with all your friends - thanks in ADVANCE!!