we proudly partner with the great companies below.
That means we incorporate the ingredients in our menus and recipes, develop recipes for them; and offer are able to offer these fine products to you and your guests at your dinner parties and events. These partnerships provide a unique way for you to experience some of the best small producers and purveyors in the Bay Area. Check back, our list is always growing….
We are very excited to see Chef Andrea Lawson Gray’s recipe for Roasted Cherry Mole featured on Frog Hollow Farm’s website. Watch this space for more recipes using their amazing seasonal fruit selections!
Farm Frog Hollow Farm is committed to growing fruit and making products that are socially and environmentally sustainable and organically-grown. They share their harvest directly with customers through their CSA, farm-to-table cafe located in the Ferry Building, website, and farmers markets. Over the years, Frog Hollow has grown from a small one-man show into a 133-acre farm specializing in stone fruits, with a line of conserves, chutneys, marmalades, pastries, dried fruits, and olive oil.
California Certified Organic Farmer (CCOF) since 1989
Irrigate with micro-sprinklers.
Mechanical and hand cultivation.
Beneficial insects, pheromone disruption, reliance on good soil.
Concerned about the lack of affordable farmworker housing in the Brentwood area, the farm built six family housing units on their property in which year-round workers live.
See Chef Rose Johnson’s recipe for Dark Chocolate
Almond Figs with
Chocolate Labne Crémeux
& Port Wine Sauce and other delights from our chefs featuring Dandelion Chocolate on our Recipes/Press page.
GREAT CHOCOLATE STARTS
WITH THE BEAN
“Because we only use two ingredients to make our chocolate—cocoa beans and organic cane sugar—the flavor of the beans we buy is critical. While genetics and processing play integral roles in developing flavor, getting good flavor reliably has everything to do with building good relationships.
We do our best to work directly with the producers who grow, ferment, and dry the cacao we buy. We travel to origin as frequently as possible to learn about our producers’ best practices, exchange feedback, and make sure that high standards of quality and sustainability are met. We pay a premium far above the world market price and work to strengthen our relationships year after year in order to maintain our collective commitment to sharing the best and most distinctive cacao.
We look for beans with a good flavor that can be reliably reproduced, and partners with whom we are excited to work. We believe that good business practices can help foster positive social, environmental, and economic change. For more information write to firstname.lastname@example.org.
See Chef Andrea Lawson Gray’s recipes for Pomp and Whimsy Poached Pears, and Arugula Salad w/Pomp & Whimsy-infused Brulée Ruby Red Grapefruit as well as Chef Rose Johnson’s Seared Scallops in Pomp and Whimsy Brown Butter Pan Sauce and Pate de Foie Gras Mousse plus other delights from our chefs featuring Pomp and Whimsy Gin Liqueur on our Recipes/Press page.
WONDROUSLY CRAFTED FROM GIN AND OTHER LOVELIES
Pomp and Whimsy brings modern sensibilities to the tradition of gin making, by infusing classically distilled gin with a natural, delightfully flavorful botanical liqueur.
It's gin, reimagined.
2017 Global Spirit Awards
2017 San Francisco World Spirits Competition
2017 Los Angeles International Spirits Competition
2017 SIP Awards International Spirits Competition
2017 New York World Wine & Spirits Competition
2018 Distilled: San Diego Spirit & Cocktail Competition
2018 New York International Spirits Competition
COFIELD CHEESE brings Sonoma County its 1st proper British-style cheesemaker
In doing so it also brings together two old friends - one a winemaker, one a cheesemaker and both at the top of their game. Their reunion has resulted in their best work yet.
Keith Adams and Rob Hunter, founders of William Cofield Cheesemakers, are proud to introduce Wine Country to two tasty and exciting new cheeses: a complex, Stilton-inspired blue, a lush, cloth-bound aged Cheddar.
And for the more mild and playful at heart, William Cofield offers the squeakiest cheese curds this side of the Wisconsin border. All three cheeses make use of certified organic milk from grass-fed cows in nearby Petaluma.