Dining alfresco in the evening is simply out of the question in San Francisco. So we took Tavolavila on the road to the home of sous chef Herminia. Under a canopy of fragrant grapevines in the wine country, we gather to enjoy artisanal foods from Napa and Sonoma--not to mention the harvest from Herminia's garden. Now THAT is eating locally. Check out the photo album.

Grilled figs wrapped in Fatted Calf pancetta

Laura Chenel chevre wrapped in fig leaves with tomatoes and olives

Grape schiacciata

Heirloom tomato gazpacho with avocado-corn salsa

Mache salad with roasted fig vinaigrette

Halibut cheeks wrapped in grape leaves and grilled with a peach salsa

Grilled filet mignon with grapes, watercress and blue cheese

Grilled marinated portobello mushrooms

Avila Estate peach crostata with homemade creme fraiche ice cream

Guatemala Finca San Jose Ocana (region of Chimaltenango) coffee, roasted by Flying Goat Coffee in Healdsburg