The Bariani family has origins deep rooted in the Northern Italian region of Lombardy. Coming from a long line of entrepreneurs and artisans, the family's ideals have never changed and commitment undeterred. Environmental responsibility is fully integrated into every aspect of Bariani Olive Oil. While we are proud of the results we have achieved, we recognize that there is much more to be done. We want to share our accomplishments, challenges and agenda for change, and we look forward to continuously reporting on our efforts and progress.
Bariani Olive Oil is committed in producing an authentic extra virgin olive oil which is raw and once only available thru the turn of the century. Produced in a limited quantity, the olive oil is a registered organic product and with the particular and discriminatory taste of the family, the quality is always guaranteed.
This is a farm-to-table restaurant with a passion for seasonality and locally grown ingredients. They are committed to educating the community and they are a stop on the Local Roots food tours. The restaurant offers a relaxed setting for breakfast in an open atrium environment. PMB's specializes in seasonal California cuisine with a farm-to-table approach, available both at the buffet and à la carte.
Best known for our Regional American Cuisine and direct focus on California's Foothill Wines with a list of over 50 selections. We embrace locally grown produce; fresh vegetables grown in the central valley, locally raised meat, and seafood from the cold waters of the coast of Northern California.
2831 S Street, Sacramento 95816 • (916) 444-7711 • rwwinery.com
Revolution Wines Bistro sports menu changes that synchronize with the seasons and local availability. They typically purchase from local farms, including Soil Born, Del Rio, California Olive Ranch, River Dog, Twin Peaks and Watanabe farms as well as local farmers markets. Chef Rachael carefully researches each cheese, farm, ranch and the producers as well as their produce and meat products to ensure that all foods they serve are local, fresh, seasonal and ethically produced. They hark toward foods like local heirloom beans and tomatoes that make their menu offerings unique. The Bistro strictly enforces a recycling and compost program to ensure nothing is wasted. All food waste iscomposted and to-go containers are made of 100% recycled material and are biodegradable. They strive to purchase only products that are produced ethically and at fair prices both for the producers, buyers and the customers.
Shoki Ramen House (two locations) is not your usual corner ramen place. At both their locations (24th Street and R Street) the emphasis is on locally grown and organic produce, including organic eggs, tofu and soymilk as well as grass-fed Angus beef. Their shiso leaves are from Del Rio Farm, and their Natto fermented beans are from Petaluma. Seasonal items are featured, including Tomato Ramen and a special edamame soupless ramen. But that’s not all. Everything that can be made from scratch is made from scratch. They make two types of broth daily (the Japanese Wadashi and All Vegetable). Also made from scratch is the ramen sauce, the menma (bamboo shoots) shiitake, the dressing, chili oil, chili paste and sauces for the chashu pork. No MSG anytime, on any dish, or any other preservative for that matter. Chef owner Yasuskhi apprenticed to a kaiseki chef in Kyoto, Japan. After mastering the basics of Japanese cooking, he went on to create a new style of ramen that doesn’t exist in Japan, but is here in Sacramento. All of Shoki’s to-go packaging is make from earth they recycle cans and use LED lights.
Thai Basil Restaurant Midtown (J St.) began forty-five years ago in Ubon, Thailand as a neighborhood eatery offering seasonal and fresh ingredients. Today Thai Basil Restaurant offers the same authentic Thai food made from fresh, local ingredients using traditional methods of cooking passed along from their original founder. All curries are prepared daily and each dish is made to order. No pre-made or frozen products are used. Their signature curry dish consists of 12 herbs and spices slow roasted and ground three times for the right consistency. Thai Basil purchases from local Asian farmers as well as Chan’s Market. Wines are from local vineyards. They offer bicycle delivery by Edible Pedal, use only biodegradable products, compost kitchen scraps, participate in GO Box, and recently purchased a 100% electric car for errands and food delivery. Their guiding philosophy is to be mindful of what we eat, to eat according to season, region and body type, and to savor every bite slowly. That sounds like the Slow Food we know and love!
GO Box takes recycling and moves it up a big notch — Doing Away with Throw Away. Founded in Portland in 2011, this zero-waste service came to California in January 2014, when Scott Thompson introduced it in Sacramento. You get your to-go food in a BPA-free, dishwasher-safe plastic box that will be recycled at the end of its useful life, typically 300-500 uses. Multiple restaurants in Midtown offer the service and multiple drop-off sites are available. Get your first box when you subscribe at a participating restaurant. Once you've finished your meal, drop off the box at a convenient location and pick up a token to exchange for your next box — and repeat. All deliveries are made by bicycle. The boxes are professionally washed and delivered clean to vendors. Thousands of containers are diverted from the landfill. Your cost to subscribe: $2 per month — what’s not to like?! www.sactogobox.com