Sourcing the Best Ingredients from Around the World
We have partnered with Mary’s organic free-range & air-chilled chicken. Unlike conventional poultry farms, where birds are water-chilled after being heater for the de-feathering process, Mary’s chicken is cooled via cold air over three hours with no chlorine entering the meat. This air-chilling technique cools the bird from the outside-in which locks in the flavor, and imparts a subtle aging effect, enhancing the bird’s overall flavor profile.
We serve Organic Salmon year-round that is harvested in the Atlantic off the coast of Central Norway. The fish are raised in large enclosed nets suspended in the ocean by flotation devices where they have a natural, aquatic based feed. The fish has the IFA standard for aquaculture, which is a global standard for responsible farming practices that covers the entire production chain, from brood stock, to farming (including feed), harvesting, and transportation.
American Kobe-style beef originates from Wagyu cattle, celebrated for its exceptional marbling and rich flavor profile. Unlike in Japan, US Waygu bulls are not pure and have been cross-bread with other cattle, but this type of steers still yields much more tender and flavorful meat. These cattle maintain a natural diet, predominantly grazing on grass, thus earning the beef the distinction of being grass-fed.
Menu Item: Ribeye Steak
Our tri-tip comes from a certified Angus Cow. The grading system for this type of steer follows the USDA grading system. We only use beef that was graded upper 2/3rds choice.
Menu Item: Tri-tip
Eel river is a beef ranch in Humboldt County, CA. This beef is typically as grass-fed and organic, emphasizing sustainable and environmentally friendly farming practices since the Eel River watershed region may is known for its pristine natural environment.
Menu Item: Ground Beef
Due to our stringent standards to give you more natural shrimp flavor we have partnered with Devy Fisheries, situated along the Indian Ocean to source very natural, chemical-free shrimp. They employ a chemical-free approach, which is unlike conventional (IQF) techniques that are often reliant on sodium tri-polyphosphate. Devy’s artisanal process involves meticulous hand de-veining and de-shelling, ensuring superior quality. The farm’s commitment to vegetarian feed excludes animal byproducts from the shrimp’s diet, maintaining stringent standards to preserve the natural flavor of the shrimp.
When in season, we take a true farm-to-fork approach to ingredient sourcing utilizing our own refrigerated trucks to source local produce. We are talking CA Delta Asparagus, and other produce from Monterey, or San Benito counties. However, as much as we try to source fresh, local ingredients our produce is sourced fresh on-demand from growers depending on the meteorological condition and harvest each year. Here is the produce origin by season:
January – May: Mexico
June – October: California
November – December: Florida
1. We source the best ingredients from around the world. We’re talking Italian Olive Oil, Atlantic Salmon, and Basmati Rice from the foothills of the Himalayas. Not to mention our crops follow the sun from California to Florida to Mexico.
2. Cooking and execution will always be in the deft hands of our capable chefs who, with our dietitians create healthy menus for your enjoyment.
Our classically trained chefs are steeped in tradition, combining artisan techniques with cleanliness, and care.
In-season, our fleet of refrigerated trucks streamline the farm-to-fork supply chain. The time from farm-to-table is the fastest in the industry.