corporate EXECUTIVE CHEF
Chef de Cuisine - SLO
Featured Farmers & Purveyors
LOO LOO FARMS
Loo Loo Farms is a 2.5 acre, family-run microfarm in Paso Robles. We have a flock of ducks and chickens for egg production. We grow unique, hard-to-find heirloom produce. In addition to our orchard and farm production we have a small apiary on site. Because we keep our own bees we do not use any chemicals on the farm. We are firm believers in biodiversity and farming with nature.
Local owner, farmer and olive oil maker, Clotilde, has been providing Thomas Hill Organics with only the very best olive oil in the region.
Debbie Thomas, owner of Thomas Hill Organics, makes her way to the Templeton farmers' market to buy local produce from local grower and food purveyor, Maria Gave.
Windrose Farm is a small family farm located east of Paso Robles. Owners Bill and Barbara Spencer have been farming organic and are currently transitioning to biodynamic! The farm has been “clean” for twenty years since its purchase in 1990. In addition to tomatoes and potatoes, Windrose grows onions, garlic, green and dry beans, peppers, eggplant, winter squash, carrots, turnips, beets, cucumbers, melons and many varieties of greens. They also have the apples and stone fruit.
Apalonia and Manuel have farmed in Huasna Valley for 25 years. Their crops include cut flowers, vegetables, berries and strawberry and raspberry jam. They live on the farm with their family.
ROCKING CHAIR FARM
Jack Martin has lived on the family farm in the Central Valley for 75 years. The farm produces stone fruit, citrus, grapes and apples. In addition to selling at farmers market Jack runs his own packing and shipping operation.
PEPPER CREEK FAMILY FARMS
Pepper Creek Family Farms grows a couple hundred varieties of pesticide-free produce on their 15-acre Huasna Valley property. Pepper Creek operations include a hydroponic greenhouse that allows the Boyd family to grow several types of leafy greens year-round, including butter lettuce. Essentially, nutrients are delivered to the growing crops via water, not soil. All the water is recycled, with the only loss coming from the plant’s transpiration through their leaves, explained Eric Boyd, who works the family farming business with his mother Diane Boyd, brother Morgan Boyd and sister Jessica Newell.