The Vineyard Restaurant Bar

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Chef BenChef Benjamin


We frequently change our menus to reflect what is in season. That’s why we only have figs in summer and early fall, and why we only serve cioppino in December. We have always featured local, fresh, and seasonal foods. We try to take advantage of the great products of the San Joaquin Valley. We also change to try new items to keep you interested.

Come in and taste the exciting new creations of Chef Benjamin. Local product Benjamin Brandt has returned to Madera and is doing some exciting cooking here at The Vineyard. He has kept the favorite dishes and local product philosophy from the past 33 years of the restaurant. He is introducing new dishes to that core menu.

Chef Benjamin comes to The Vineyard Restaurant after his travels in the restaurant business. After graduating from MUHS, this native Maderan started working in the kitchen of The Peppermill Restaurant in Fresno.  The Peppermill  sent him to school to manage a kitchen and become a chef. Ben’s resume includes chain restaurants, corporate kitchen management, and French and Italian fine restaurants. He also worked in the executive dining room of Toyota headquarters in LA, where he learned to make the killer Spicy Fried Tempura Roll that we are serving as an appetizer.

Sea Food

Recipe for Pomegranate Molasses

  • 4 cups of pomegranate juice
  • 1/4 cup lemon juice
  • 1/2 cup sugar
  • Bring to boil, simmer for one hour.