Monthly Archives: July 2009

Waste Not, Want Not: A Pickle Story

Our summertime and autumn pickles are now locally grown, locally cured cukes, pesticide-free, salt-brined, not pasteurized. Handmade in small batches by David Ehreth of Alexander Valley Gourmet. Saul’s pickle money now stays in the local economy.

The Story
Peter and Karen, owners of Saul’s, loved the tradition of serving pickles straightaway. It represented a shared appreciation [...]

Grass-Fed Adventures of a 100 + Seat Diner

Two weeks ago, we were finally able to switch our brisket, steak, hamburger and cabbage roll sourcing to 100% grass-fed beef. From Marin Sun Farms. Extremely local.
It’s so much more flavorful, the texture more real. It’s amazing. Higher in omega 3 fatty acids, beta carotene and CLA, another “good” fat, and Vitamin E. It’s [...]