The Grove Restaurant at Copia in Napa

The Grove at Copia is the signature restaurant of the prestigious Culinary Institute of America in Napa Valley’s Oxbow District. Here, sustainability meets culinary excellence. Whether you’re looking for a special night out or a casual family dinner, The Grove has something for everyone. Dine indoors or enjoy the beautiful outdoor patio beneath olive trees. We interview Executive Chef Deborah Mullin to learn more.

Tell us about your menu at The Grove at Copia.

The Grove Executive Chef Deborah Mullin: At The Grove at Copia, I have introduced a menu that seamlessly blends Italian foodways and traditions with California sensibilities. My approach emphasizes seasonal and locally-sourced produce, much of which is harvested from our own sustainable and regenerative garden, just steps away from our restaurant. We’ve crafted dishes that are rustic yet technique-driven, such as the Vermillion Rockfish and Manilla Clams, and the Misticanza Salad, which highlights the diversity of our garden’s bounty. The focus is on creating vibrant, flavorful dishes that reflect our commitment to sustainability and culinary excellence

Share your culinary philosophy.

Executive Chef Deborah Mullin: Locally sourced and heritage produce are cornerstones of my culinary philosophy. Using these ingredients supports local farmers and reduces food miles, which is crucial for lowering our carbon footprint. Heritage produce, in particular, connects us to traditional farming practices and unique flavors that are often lost in modern agriculture.

By incorporating these ingredients into our dishes, we honor these traditions while promoting biodiversity and sustainability. This approach not only enhances the flavors and quality of our dishes but also fosters a deeper connection between our guests and the food they enjoy.

Tell us about The Grove’s Misticanza Salad, and how it reflects the diversity of the Copia garden.

Executive Chef Deborah Mullin: The Misticanza Salad is a true reflection of the seasonal diversity of the Copia garden. Each day, our team of CIA students and chefs handpicks ingredients based on what is at its peak freshness. This rotating selection allows us to highlight the unique characteristics of each component, from leafy greens to edible flowers.

The process involves careful consideration of flavor profiles and textures to ensure a harmonious and vibrant salad. This dynamic approach not only showcases the garden’s bounty but also ensures that each visit to The Grove offers a new and exciting culinary experience.

How do you see The Grove evolving over time under your culinary direction.

Executive Chef Deborah Mullin: I envision that The Grove will continue to lead our industry in sustainable and innovative cuisine. Future plans include expanding our in-house pasta offerings, enhancing our plant-forward dishes, and further integrating hyper-local and regenerative sourcing practices.

We aim to introduce even stricter standards for seafood sourcing, aspiring to surpass guidelines set by the Monterey Bay Aquarium Seafood Watch. Additionally, we plan to create more interactive dining experiences that engage our guests with the stories behind their food. Ultimately, my goal is to provide a memorable dining experience that reflects our commitment to sustainability and culinary excellence.

Can you tell us more about your background and what inspired your passion for sustainable cuisine?

Executive Chef Deborah Mullin: Certainly! My love for food began in my childhood, where family gatherings were a central part of my upbringing. Raised in Maryland, I spent my summers tending to my family’s gardens. My father was the president of our community gardening association, and spearheaded an initiative to provide garden plots at locations throughout our community.

The opportunity to work with him on this project instilled in me a deep appreciation not just for sustainably-grown produce but also for promoting a sustainable way of living and community spirit. My early work experiences ranged from being a bakery assistant to holding leadership roles in the natural grocery industry.

After graduating from the Culinary Institute of America, I continued to pursue my passion for sustainability through various culinary roles, including founding a farm-to-table restaurant in Amsterdam. These experiences have shaped my commitment to plant-forward practices, healthy eating, and reducing our carbon footprint. 

Do you plan for repurposing surplus ingredients or utilizing parts of produce that are typically discarded?

Executive Chef Deborah Mullin: Absolutely. One of my key initiatives is to maximize the use of every part of the produce we source from our own culinary garden. This includes creating stocks, broths, and sauces from vegetable trimmings, and developing dishes that utilize often-overlooked parts like stems and leaves, such as our utilization of not only the root of the radish, but the leaves, too!

We even utilize wild edibles that pop-up in our garden throughout the year. Right now we are harvesting wild purslane that is utterly fresh, crisp and tart and is the perfect compliment on a dish featuring creamy burrata cheese.

Executive Chef Deborah Mullin: At our Lunch Box at Copia, we focus on using shared ingredients from The Grove to create fresh sandwiches and bowls, ensuring that surplus produce is repurposed creatively and efficiently. These practices not only reduce waste but also enhance the depth and variety of our menu offerings.

When you’re not at The Grove at Copia, what is your favorite experience in Napa?

Executive Chef Deborah Mullin: I love being able to live where I work, and I thoroughly enjoy living and working in Napa. It’s a walkable city with plenty of cultural opportunities, surrounded by stunning natural beauty and offering many recreational activities.

As an avid hiker and trail runner, I’m especially impressed by the Vine Trail and the expansion of Napa’s Skyline Wilderness Park, which will add 80 acres to an already extensive system of hiking and mountain biking trails.

Additionally, the climate, soil, and geography here are perfect for year-round food production not to mention wine production, perfect for a chef! When I’m not at Copia, you can probably find me at the Napa Tuesday Farmer’s Market or enjoying a coffee at one of the local coffee bars.