We buy from 15 farms, ranches, and makers, all within 60 miles of our kitchen. The average delivery travels 30 miles.
The 5 farms we work with most closely
Tom Reyes
Lodi, CA12 miles awaySince 2019
Tom and his wife Linda converted their conventional row crop operation to certified organic in 2015. They were the first farm we called when we opened, and they have never missed a delivery. In the fall their chicory beds turn every shade of red and cream, and so does our salad course.
On the menu:
Maria Gonzalez
Elk Grove, CA35 miles awaySince 2021
Maria farms four acres along the Cosumnes River on land her family has worked for three generations. She texts us every Tuesday with what is ready to pick that week. Our kitchen plans around her message.
On the menu:
James Whitfield
Newcastle, CA52 miles awaySince 2020
James took over the Mercier family orchard in 2012 and kept the name out of respect for the trees they planted. He grows at 1,800 feet in the Sierra foothills, where cold nights make the apples sharp and the persimmons sweet. Our fall galette exists because of his harvest.
On the menu:
The Nakamura Family
Stockton, CA18 miles awaySince 2022
Three generations of the Nakamura family farm 80 acres in the San Joaquin Delta. We buy their entire dry bean harvest every October and cure it through winter. Their stone-ground heirloom corn is the polenta under our roast chicken.
On the menu:
Sofia and Andre Petit
Winters, CA58 miles awaySince 2023
Sofia trained as a perfumer in Lyon before returning to California to farm botanicals with her husband Andre. Their lemon verbena goes into our pear spritz, and their dried chamomile finishes the dessert tea service.
On the menu:
The ranchers, cheesemakers, beekeepers, and winemakers behind the rest of the plate.
Galt, CA · 15 mi
The Albright Family · Grass-fed beef
Grass-fed and grass-finished Angus raised on irrigated pasture along the Dry Creek.
On the menu:
Dixon, CA · 45 mi
Ben and Priya Castellanos · Pasture-raised chicken, Duck eggs
Heritage-breed birds moved to fresh pasture every day in mobile coops.
On the menu:
Placerville, CA · 55 mi
Eli Brandt · Chanterelles, Maitake, Oyster mushrooms
Cultivated oysters and maitake, plus chanterelles foraged on private oak land after the first rains.
On the menu:
Elverta, CA · 42 mi
Grace Oduya · White sturgeon
Sustainably farmed California white sturgeon raised in cold, recirculating river water.
On the menu:
Wilton, CA · 25 mi
Walt and June Pruitt · Heritage pork
Red Wattle and Berkshire hogs finished on acorns from the ridge's valley oaks.
On the menu:
Clarksburg, CA · 30 mi
Hana Lee · Peppers, Meyer lemons, Microgreens
A two-acre market garden on Delta river loam, picked the morning it is delivered.
On the menu:
Galt, CA · 16 mi
The Silveira Family · Cream, Butter, Whole milk ricotta
A fourth-generation Portuguese dairy bottling low-temperature pasteurized milk and cream.
On the menu:
Lockeford, CA · 10 mi
Marcus Hale · Wildflower honey, Beeswax
Hives kept in local orchards and vineyards, pollinating the same farms we buy from.
On the menu:
Lodi, CA · 6 mi
Dana and Luis Ferrante · Old-vine Zinfandel, Sparkling wine
Dry-farmed Zinfandel from head-trained vines planted in 1921 on Mokelumne River sand.
On the menu:
Sacramento, CA · 38 mi
Owen Marsh · Rye whiskey, Apple brandy
A small distillery making rye from Yolo County grain and brandy from Mercier Orchards cider apples.
On the menu:
If you want to know where a specific ingredient comes from, ask your server. They will know the answer.