Our Purveyors

Bernard Ranches (Riverside County, CA)

Vince and Vicki Bernard are lifelong farmers. They pride themselves on the superior flavor and sweetness of their citrus fruit, which they attribute to the combination of their rich soil and suitable climate, as well as the use of seaweed as a fertilizer. They began farming this land in 1979 and have been bringing their produce to farmers markets since 1980. They work their farm together and sell their fruit themselves, "so the customer knows that we are the ones who also grow it."

Dirty Girl Produce (Santa Cruz, CA)

Related story: A Visit To Dirty Girl Produce

Kashiwase (Winton, CA)

Steven and Lisa Kashiwase  have strong ties to the land in California's Central Valley. In the 1920s, Steven’s grandfather, Frank, started a 20-acre vineyard. Henry, Steven's father, purchased most of the current acreage of Kashiwase Farms in 1948, planted it with peaches and almonds, and built the farmhouse in which Steven's mother currently resides. After studying pomology and entomology at UC Davis, Steven began farming in the 1970s and converted to organic agriculture in the 1990s. Steven and Lisa live in town with their two children, Sammy and Rachael.

Martin Bournhonesque (Chular, CA)

For a few dozen of the city's best restaurants (including nopalito), Martin's Farm grows everything from coveted yellow romano beans to an esoteric variety of amaranth (for which Kokkari chef Erik Cosselmon brought him back seeds from Greece).

Wine Forest Wild Mushrooms (Napa, CA)

Connie Greene has been hunting wild mushrooms in the woods and supplying them to restaurants and individuals since 1979. 

Mary’s Chickens (San Joaquin Valley, CA)

Mary’s Free Range Chickens is proud to be family owned and operated since 1954. Mary's son, David Pitman, is a third-generation Pitman farmer that leads the company today. David and his brothers have been taught by their father Rick, who learned from his father Don, about the importance of animal husbandry and our responsibility to protect the welfare of animals.

Water 2 Table (based out of San Francisco, CA)

Water2Table is a local San Francisco Fish Company specializing in purchasing local hook and line fish directly from fisherman and delivering those fish immediately to restaurant kitchens. Water2Table also carries an assortment of domestic and internationally imported fish.The most common fish delivered by Water2Table to Bay area restaurants are Halibut, White Seabass, Ling Cod, Rock Cod, King Salmon, Dungeness Crab, Anchovies, Sardines and Squid.

Clover Stornetta (Petaluma, CA)

All of the milk bottled at Clover Stornetta's plant is from only the top milk producers in the North Coast region, operating using sustainable agricultural practices and from cows not treated with hormones, antibiotics, or rBST (Recombinant Bovine Growth Hormone). The milk is extensively tested at each stage of production in their on-site lab.

Del Maguey Single Village Mezcals (Oaxaca, Mexico)

Del Maguey brings you a collection of fine, rare, unblended mezcals made by individual family producers in tiny remote villages scattered throughout the state of Oaxaca, Mexico. Each Del Maguey Mezcal bears the name of the village where it is produced. The highest level of integrity is maintained in order to preserve this art which is revered by the peoples of the mountains, plains and fertile valleys of this magical region.

Ilegal Mezcal (Oaxaca, Mexico)

Ilegal Mezcal, pronounced "eeh-lay-gal", is named from the expeditions of John Rexer, as he smuggled product to his Bohemian Tequila / Mezcal Bar, Cafe No Se, in Antigua, Guatemala. Ilegal Mezcal is entirely handcrafted using Agave Espadin, roasted / baked in a conical earth pit, using both mesquite and eucalyptus wood. The cooked Agave is then crushed by a millstone, and fermented in oak vats. Ilegal Mezcal is then double distilled in small, alembic copper stills. This production is much more of an art than a science, which is the beauty of age-old traditions followed by Oaxaca palenques.

Pierde Almas (Oaxaca, Mexico)

Pierde Almas is a hyper-gourmet, artisan-made, small-batch mezcal produced in the southern Mexican state of Oaxaca from 100% naturally fermented agave. There are four varieties available on the market derived from four distinct species of this majestic member of the lily family: Espadín, Do-ba-daán, 100% wild Tobalá and 100% wild Tobaziche. We also produce a fifth, exceedingly rare Christmas mezcal known as Mezcal de Pechuga, which, in accordance with its ancestral recipe, is triple-distilled in the presence of wild fruits, almonds, anise and a wild turkey breast.

Hacienda de Chihuahua (Chihuahua, Mexico)

The Sotol agaves grow wild in the harsh Chihuahua terrain and are smaller than most agaves, yielding a unique, rich character with exceptional taste. It can take fifteen years for the Sotol agave to ripen and they often yield only one bottle of spirit per plant.

El Tesoro (Jalisco, Mexico)

In 1937, Don Felipe opened La Alteña Distillery in a mountainous region of Jalisco, Mexico, known for producing the best blue agave. He located the distillery near springs so that the boilers used to heat the ovens that cook the agave would have a constant source of fuel. His passion for doing things just right inspired his family to continue handcrafting the world’s finest tequila- El Tesoro — so it could be enjoyed by future generations, too.

Penca Azul (Jalisco, Mexico)

Tequila Penca Azul is the masterpiece of four generations of the Ruiz Family of Mexico. It is the result of 100 years of experience in the art of making fine tequila. Penca Azul is made from the Blue Agave plants, a noble plant that grows mainly in the valley of Tequila and Los Altos region (highlands) in the state of Jalisco. The plants, when ripened, are cooked in brick ovens, fermented naturally and doubled distilled. Finally it is rested in our collection of fine oak barrels for 6 months to achieve a smooth product that will reflect the true balance between Agave and wood spices. This is done in small batch production so that every detail can be supervised to deliver the premium quality of Penca Azul.

Tequila Fortaleza (Tequila, Jalisco, Mexico)

At Tequila Los Abuelos [Fortaleza], we are committed to producing the finest Tequila possible. Our Tequila is made using traditions established centuries ago, from 100% stone milled agave, entirely produced on our estate. We are located in the town of Tequila, Jalisco, Mexico, first populated in the 1530’s by our Spanish forefathers. Our land is nestled in rich valley at 4,000 feet of altitude, in the foothills of the 9,560-foot tall, Volcan de Tequila. Here is where our blue agaves grow for seven to eight years, caressed with the warmth of the Mexican sun, nourished by the summer rains, and protected from the harsh and cold winter winds.

Tequila Fortaleza is the American label for Tequila Los Abuelos, due to a Rum with the name "Abuelos" already being distributed in the USA.

Magnolia Brewing (San Francisco, CA)

Brewing hand-crafted beer on upper Haight Street (just blocks from nopalito!) since 1997.

Broadside Wines (Templeton, CA)

Broadside produces artisanal wines that are priced for people to drink, not collect. We produce balanced wine from interesting vineyards in small quantities. Our winemaking favors a natural approach in that our wines are minimally handled to best express the grape, site and vintage. Our commitment is to wines of balance and finesse that make sense on the dinner table. We harvest at lower sugars, employ native fermentation and use little to no new oak. Broadside combines the talents of winemakers Chris Brockway of Broc Cellars and Brian Terrizzi of Giornata.

Lioco (San Francisco, CA)

LIOCO produces true "wine of California origin," including a stainless-steel (un-oaked), naturally-fermented (all native yeast) Chardonnay from pedigreed growers.

Scherrer Winery (Sebastopol, CA)

Since our small winery’s first vintage in 1991, our goal has been to create handcrafted, full-flavored wines that express the personality of the unique Sonoma County vineyards where they are grown. Fred first became known for Zinfandel from his father’s Alexander Valley vineyard, and now his careful hand with Pinot Noir from the Russian River and Sonoma County has quietly gained attention and a steady following. That same attention has made Chardonnay, Cabernet Sauvignon, and Syrah that exemplify the bounty of Sonoma County vineyards.