680 Folsom St, San
Francisco, creator.rest
Daily Driver
San Francisco
Seasonal Salad
Tomales’ Toluma Farms
is the source for not only
the milk at Daily Driver’s
on-site creamery in San
Francisco’s Dogpatch
neighborhood but the
produce in the day’s
seasonal salad. In early
spring, that can be kale
and mixed greens with
julienned fennel and
carrot, tossed with a
lemony vinaigrette or
buttermilk ranch dress-
ing courtesy of Toluma
Farms’ cows. Toluma
is actively engaged
in carbon farming,
strategically applying
compost to rangelands
and recently undertaking
to plant 500 trees on-
property to store carbon
and improve soil health
— to “sequester as much
CO2 as possible through
land management,”
says co-owner Tamara
Hicks. 2535 Third St, San
Francisco, dailydriver.com
Nick’s Cove
Marshall
Croft Salad
A small organic farm
across the street from
Nick’s Cove, the Croft
provides much of the
produce used at the
restaurant. In the spring,
chef Kua Speer works
with garden manager
Brendan Thomas to
harvest lettuces and
vegetables at the peak
of flavor. Croft-grown
lettuces, peas, radishes
and turnips might
get a dressing of local
lemon and olive oil.
While some ingredients
are not sourced from
within 100 steps, the
garden program helps:
“Reducing our carbon
footprint is central
to the conversation
around sustainability,”
Thomas says. 23240
Highway One, Marshall,
nickscove.com
Valette
Healdsburg
Sonoma County Salad
OK, the goat cheese is
from Skyhill Napa Valley
Farms, but otherwise
this salad from chef-
owner Dustin Valette
and chef de cuisine Nate
Davis is an expression
of Sonoma’s bounty.
Greens hail from Bernier
Farms in Geyserville; the
satsuma mandarin segments and the makrut
lime in the dressing are
from the Valette garden;
and the English walnuts come from a tree
in vintner Gary Blasi’s
Healdsburg vineyard.
“We are fortunate to
sit back and express
our local style of living
through what’s growing,” Valette says. 344
Center St, Healdsburg,
valettehealdsburg.com
greens for reuse. “We
don’t stick to a certain kind of lettuce”
so there’s no need to
order produce from
afar, restaurant general manager Jennifer
Sherman says. Even
the olive oil is sourced
locally, from Seka Hills
in Capay Valley, north-west of Sacramento.
Cheese from Petaluma’s
Andante Dairy is rolled
in crumbs spun from
yesterday’s bread and
warmed gently in the
oven until crispy, an
irresistible combination
that remains so popular
the cafe can never take
it off the menu. 1517
Shattuck Ave, Berkeley.
chezpanisse.com
Creator
San Francisco
Mixed Greens Salad
Perhaps better known for
its robot-made burger,
Creator is reimagining the
way food comes to us at
restaurants, from tools to
sourcing. The menu features two salads, one that
changes seasonally and
a year-round goat cheese
with greens. The greens
are from Plenty, an indoor
vertical farm in South
San Francisco that uses
around 1 percent of the
land and 5 percent of the
water required by a traditional farm. That extreme
energy efficiency makes
for a lunch that pleases
the palate with little
impact on the planet.
