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….
FROG HOLLOW FARM
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!
FARMLAND
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.
CERTIFICATION
California Certified Organic Farmer (CCOF) since 1989
WATER USE
Irrigate with micro-sprinklers.
WEED CONTROL
Mechanical and hand cultivation.
PEST MANAGEMENT
Beneficial insects, pheromone disruption, reliance on good soil.
FUN FACT
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.
Dandelion chocolate
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.
OUR MISSION
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 beans@dandelionchocolate.com.
POMP & WHIMSY
See Chef Andrea Lawson Gray’s recipe for Arugula Salad with Pomp & Whimsy-infused Brulée Red Grapefruit
Back in the heyday of gin, the spirit’s seductive nature earned it the nickname Mother Gin. From lords to ladies, mistresses to maids, all were captivated by the exotic botanicals within.
Today we return to the dawn of the affair with a reinvention of classic gin styles, updated for a contemporary palate. Bringing fancy, modernity and dare we say it, a touch of femininity, to this wondrously old-world spirit.
It's gin. Reimagined.
fiscalini farmstead
See Chef Andrea Lawson Gray’s recipe for Queso Fundido with Wild Mushrooms
HANDCRAFTED CHEESES, 100 YEARS IN THE MAKING
Fiscalini Farmstead started as a dairy farm over 100 years ago. Their cheese-making roots go all the way back to Switzerland, where their ancestors made a living producing cheese in the 1700’s. After a visit to Switzerland, John Fiscalini decided to return that time-honored family tradition of making handcrafted farmstead cheese to California.
“Our farm was established in 1914 by our great-grandfather who immigrated from Switzerland and settled in Modesto, California. The dairy Farmstead has expanded to include a cheesemaking facility on the premises. We are committed to making the best-tasting, handcrafted cheeses in the world. We believe in the art and skill required to make cheese by hand. By using only the milk from our cows we achieve superior taste and quality which has won us numerous awards over the years. It is our mission to share our story and taste experience with the world.
sUSTAINABLE FARMING
By converting traditional waste products into renewable resources, they produce enough electricity to power their facility and 300 neighboring homes.
Over 70% of the feed provided to their herd is grown on their farmland.
Use of all-natural recycled waste for fertilizer enriches their land and soil.