Family owned and operated since 1973, Central Coast Seafood has specialized in providing only the finest quality products since its inception. They have a commercial fishing buyer’s license, which allows them to purchase fresh, locally sourced seafood directly from the fishermen’s boats. By buying directly from them, we are cutting out the food miles that normally occur in the fish market while ensuring that we receive the freshest and highest quality local seafood.
Four Elements Organics is a small organic farm in the Central Coast whose mission is to work in harmony with the four elements of water, air, fire, and earth to create a farm that works with nature. They have the perfect climate to produce berries, melons, and tomatoes, which are grown organically and sustainably. We source some local California cheeses from them as well. Owner Ryan Rich is a friend of the house.
Grass fed, antibiotic free, locally raised cows are grown, grazed, slaughtered, and butchered all within 70 miles of the restaurant. A limited kill each week in turn limits the waste of meat. Every part of the cow is used, if not for human consumption then for pet food, or tallow for biodiesel fuel.
Javadi Farms
Troy Javadi is a friend of the house as well as a labor contractor. He also raises a flock of free-range chickens that produce eggs for us. We use as many eggs from him as we can get.
A model of sustainable farming for over 30 years, Bill Niman raises grass-fed, antibiotic free cows, pigs, and lamb. The beef is grass-grown, grain-finished, resulting in beautifully marbled and flavorful cuts of meat.
Located in Templeton only 4 miles east from the historic downtown, Olea Farm is surrounded by vineyards, grazing cattle and beautiful oak trees. Owners Yves and Clotilde produce 100% Arbequina olive oil, a mellow yet richly flavored olive that originates from Spain. They have their own milling facility, as local as you can get. Olea Farms is our backbone cooking oil.
Pasolivo is a local westside olive oil producer, specializing in Tuscan olive varieties and oils. Proprietor Karen Guth, her son Joshua and his wife Jolie Yaguda farm and press their olives from 45 planted acres. We use the Pasolivo Oil as our table oil.
Cheesemaker Christine Maguire and her husband have created a ranchette as well as a beautiful cheesemaking facility located right outside of Santa Margarita. She makes aged sheep’s milk cheeses exclusively, in a style slightly reminiscent of Manchego yet uniquely her own. Pozo Tome and the Rinconada Gold are the two cheeses she’s best known for, and when available, these cheeses are featured in our Shepherd’s Plate. She also raises pigs fed on fruit and sheep’s whey for our charcuterie program.
Located in Madera, California, Tom and Denesse Willey have been farming their 75 acres organically since 1987. Their dedication to their land is evident in the quality of their produce. They strive for freshness and only pick to order. We often receive our orders within 24 hours of harvest!
Bill and Barbara Spencer raise lamb as well as a plethora of certified organic fruit and vegetables on 50 acres located east of Paso Robles. They specialize in open-pollinated or heirloom varieties and have begun their own seed-saving program. They view their farm as a complete ecosystem and subscribe to the Biodynamic philosophies of farming. We use everything they grow.
