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Whole Foods Farm-to-Table Dinner

On October 18th, Andy and I were invited to preview the new Whole Foods Market in Davis and to a Farm-to-Table Dinner put on by Whole Foods featuring the suppliers and farmers of products that were to be sold in the new store.

We appreciated the dinner so much that we felt it deserved it’s own entry here on The dinner probably could have been a ticketed event and sold to the general public for $125 each or maybe more. It was extremely special to be seated by our new friends, The Diestels. Their turkey went into one of the SEVEN courses I will describe below.

Also, this dinner wasn’t entirely Paleo, or even Primal, sometimes Andy and I have to just take one for the team. 😉 We stayed away from the wheat of course, but I am sure there was sugar involved in some of the courses. The main thing is that the ingredients were organic, clean, and that the farmers and suppliers themselves were eating with us. That translates to me that they all believe in their own products.

The evening’s dinner began with a salmon on crostini and Lava Cap’s 2010 Sauvignon Blanc. I pretty much stuck with this wine the whole night because it was a more style style of Sauvignon Blanc (less grapefruit) that I really loved.

First Course
The first course was the K & B Seafood Trio: Steamed clams and mussels in a white wine sauce with chorizo. IT was served with oyster on the half shell, Oyster Rockefeller, and Woods Fishery shrimp cocktail. We had been hosted the previous evening for happy hour at a high end restaurant and were served shrimp cocktail, and I have to say it paled in comparison to the K & B variety.

About K & B from their website:
K & B Seafood was founded in 1992 on Long Island in New York State, U.S.A. Ideally situated to deliver fresh seafood around the world, we receive fresh product directly from local baymen and fishermen, as well as from the U.S., Canada, and Mexico. Located close to the Fulton Fish Market and JFK International airport, we are able to deliver fresh and frozen seafood within hours by refrigerated truck or air carrier. Local, domestic, and international customers are served the finest seafood on time.

K & B Seafood is a licensed Shucker and Packer on the USFDA Interstate Shellfish Shippers list, a USDC Approved Fisheries Establishment, an approved EU (European Union) Seafood Shipper, and is licensed by the Russian Veterinary Service Rosselkhoznadzor to export fish and seafood to the Russian Federation.

Second Course
The second course was a Riverdog Farms Butternut Squash Soup topped with blue cheese crème fraiche. I had only a few bites because I was pacing myself for the other courses to come, but it was creamy, satisfying, and made splendid use of the ingredients.

About Riverdog Farms from their website:
Our farm is certified by California Certified Organic Farmers (CCOF) and is located in the beautiful Capay Valley where rich creek-bottom soil, intense summer heat and winter frost make exceptionally tasty fruits and vegetables.
Partners Tim Mueller and Trini Campbell, along with their daughter and 50 full time employees, keep the farm going year-round. The seasonal, organic produce is available through Riverdog Farm’s Community Supported Agriculture Program (weekly veggie box deliveries to neighborhoods), wholesale distributors, select retail markets, and at all Berkeley Farmers’ Markets.

From our fields to your table, Riverdog Farm’s CSA program offers freshly harvested produce, every week, all year round to delivery locations in the Bay Area, Davis, and Sacramento.

Third Course
Our third course was a Santa Barbara Smokehouse Smoked Salmon Salad with argula, pickled red onions, fried capers and horseradish crème fraiche drizzle. Mmmm salmon.

About Santa Barbara Smokehouse:
Santa Barbara Smokehouse-maker of Cambridge House Smoked Salmon, which the New York Times has called “the best smoked salmon in the world”-is located in downtown Santa Barbara. Many major hotels such as the Bellagio and the Wynn, as well as cruise ships and restaurants, order exclusively from the Santa Barbara Smokehouse and the company boasts of accolades from Martha Stewart and Emeril Lagasse, among others.

At this point I tasted the other wine of the evening, The Andis Mouvedre (2010, Amador County).

Fourth Course
For the fourth course, we were served a Pozzi Lamb Chop, with a root vegetable puree and salsa verde. Yes, yes, and yes. This was the only true Paleo course! Pretty sure the puree was a parsnip and turnip duo. The chop was perfectly medium rare. In my opinion, this course did the most justice to the ingredients.

About Pozzi from their website:
Pozzi Ranch is located on the quiet hills overlooking the town of Bodega, in Sonoma County, California. For over 40 years, Joe Pozzi has raised natural, grass-fed lambs and cattle on the pastures of Pozzi Ranch and other grasslands throughout Sonoma and Marin County.

Fifth Course
The fifth course was a mini Pot Pie featuring Diestel Ranch turkey. You may have read about the Diestel Ranch last week right here on! 🙂 Unfortunately, my favorite ingredient was covered in pastry! Still, I managed to scrape off most of the crust and enjoy the filling, pretty traditional to a chicken pot pie, and studded with Diestel‘s delicious turkey breast.

About the Diestel Family Turkey Ranch from their website:
In 1949, using the knowledge gained from working on his Uncle Ernest’s ranch, my dad, Jack Diestel, began his own turkey ranch in Sonora. Today our family continues Uncle Ernest’s and Grandpa Jack’s tradition of naturally growing range turkeys on the family ranch using the same secrets to deliver the best tasting turkey directly from us to you.

– The Diestel Family

Sixth Course
The sixth course was a Panorama Grass-fed Beef Short Rib served with Community Grains creamy polenta. OK! So this was my second favorite course and I DID have some of the polenta. It was such a nice treat. The meat was tender and falling off the rib. I could tell it was cooked for a very long time on a low temperature.

Dessert was a slice of Chocolate Decadence Cake (made at Whole Foods) served with Temple Coffee. I passed on dessert in favor of another glass of Lava Cap Sauvignon Blanc. 🙂

Andy and I would like to thank Whole Foods for the invitation to the opening and dinner. It was an exciting and memorable evening for all.

Special thanks to Andy for taking some of the food courses. I took a few on my iPhone. I apologize for lighting, as dinner was served outside and it was hard to fight the lack of light once the sun set.

Whole Foods is now open to the public as of today, October 24th. For more information, you can visit their website here.

Whole Foods Market Davis Opens Today, Oct. 24th!

Here’s some information on the new Whole Foods in Davis opening today at 10am:

Whole Foods Market will open its fourth Sacramento area store at 500 1st Street, in the Davis Commons, today, Oct. 24. Store leadership and Davis Mayor Joe Krovoza will be on hand for a bread-breaking ceremony at 9:45 a.m. and doors will open at 10 a.m. The opening day ceremonies will also include a check presentation to the Robert Mondavi Institute for Wine and Food Science to help launch the Honey and Pollination Center at the UC Davis Campus.

“We are looking forward to being part of Davis’ vibrant food and wine community, as well as building lasting relationships with local vendors, the Robert Mondavi Institute for Wine and Food Science, students, residents and everyone in between,” said Cyn Leo, store team leader, Whole Foods Market Davis. “And we’re very excited to announce that we were able to bring over 100 new jobs to the Davis community!”

The 19,741-square-foot store, located in the former Borders location in the Davis Commons, features unique décor elements including reclaimed bicycle parts seen throughout the store; a beautiful mural by local artists Lacin/Christophel Mural & Design and indoor atrium cafe seating area. Green store design elements include reclaimed Douglas fir, used for various fixtures and wainscoting; glycol refrigeration system and LED lights, including track lighting and all case lights.

Additional highlights include:

Local Vendors – a wide range of products from within 100 miles or less of Davis will be featured:

  • Riverdog Farm, Fully Belly Farm, Capay Organics and Wildboar Farms will offer a variety of items throughout the year including apples, tangerines, stone fruit, row crop vegetables, tomatoes and greens.
  • Honey from Sola Bee Farms in Woodland
  • El Dorado Roasting coffee from El Dorado Hills, Temple coffee and Old Soul coffee from Sacramento
  • Baked goods from Grateful Bread Company, Sugar Plum Vegan and Sacramento Baking Company from Sacramento and Natural Food Works gluten-free baked goods from Davis
  • St. John Family Farm pasture-raised eggs from Corning
  • Berkeley Olive Grove 1913 olive oil from Oroville
  • Drinkwell Softers lacto-fermented soft drinks from Eatwell Farm in Dixon

Meat – large meat counter with special offerings including local Panorama organic grass-fed and grass-finished beef and Country Natural grain-finished beef from cattle that have never been in a feedlot. Also available will be grab-and-go seasoned and marinated meats, stew and pot roast kits, house-made sausages, locally-raised Field to Family air-chilled chicken, local Pozzi grass-fed lamb and Diestel Ranch turkeys.

 The store offers the best-tasting, freshest and highest-quality meat available that meets the company’s strict quality standards, which include that animals are raised on a vegetarian diet without being administered antibiotics or added growth hormones.* All beef, pork, chicken and turkey carried in the fresh and pre-packaged cases at all Whole Foods Market stores in the U.S. comes from farms that are rated according to Global Animal Partnership’s 5-Step™ Animal Welfare Rating program.

Artisan Bakery – featuring Whole Foods Market artisan hearth breads, brownies, cakes, fresh baked pies, cookies, cupcakes and gluten-free, raw and vegan treats. Also not to be missed are treats from local bakeries including Grateful Bread Company, Sugar Plum Vegan, Sacramento Baking Company and Natural Food Works.

Seafood – large seafood counter featuring a vast array of fresh and frozen selections, as well as all the marinades, sauces, seasonings and herbs to complete a meal with seafood as the centerpiece. New to the store are Dungeness crab offered year-round, gravlox, cold smoked wild sockeye and rope hung cold smoked salmon. Whole Foods Market also offers a large selection of sustainable seafood certified by the Marine Stewardship Council and rated by the Monterey Bay Aquarium’s Seafood Watch Program.

 Prepared Foods – featuring an extensive selection of foods made by a team of talented, in-house chefs. Specialties include a daily selection of house-made soups, an extensive salad bar and a full-service burrito bar as well as sandwiches, pizzas and charcuterie. A wonderful array of healthful and tasty lunch options will be available on a daily basis, including a variety of nutrient-rich items like quinoa, brown rice and kale.

Beer and Wine – A large wine and beer selection featuring local and international offerings.

Bulk Section – The department will feature over 200 bulk food items including grains, flours, nuts, spices, oils and vinegar.  To cut back on packaging waste, customers are encouraged to bring their own reusable containers.

Coffee Bar – features freshly-brewed espresso and coffee daily from Allegro®.

Nut Butters – grind-your-own organic peanut and almond butters.

Whole Body – an extensive array of mineral make-up and premium quality facial care, organic apparel & sustainable accessories, best-selling health books and healthy eating cookbooks and an extensive variety of natural immune support for the upcoming cold and flu season.

Store Dining and WiFi – Free wi-fi and dining space inside in the atrium and outside.

Store Tours – shopping tours tailored to special diets such as gluten-free living and store tours for parents, as well tours themed for how to shop on a budget, are available. Private tours can be arranged by request for organizations such as schools and senior centers.

Whole Foods Market Community Giving Days — at least four times a year, Whole Foods Market sets aside a day on which five percent of the day’s net sales is contributed to a local 501(c)3 non-profit organization. The first Community Giving Day will be on Dec. 5 and benefit Davis Farm to School.

Nickels for Nonprofits – when customers bring in their own bags for groceries they have the option of receiving a five-cent refund (per bag) or donating the money to a selected charity. The first non-profit beneficiary is Friends of the UC Davis Arboretum.

Donations Out the Back  perishable products that aren’t sold during the day are donated to those in need. Whole Foods Market Davis is proud to work with Yolo County Food Bank.

 Kid’s Club – children ages 2 through 8 are eligible to complete a scavenger hunt to receive a free treat.

Parking & Entrances – there are two entrances into the store, one facing downtown and the other facing west, towards the parking lot. There is free two hour car parking; 40 bike parking spots are available.

Store Information
Whole Foods Market Davis, 500 1st Street, Davis, CA 95616
Tel. 530-750-2266
Hours: 7 a.m. – 9 p.m. daily
Store Team Leader: Cyn Leo
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Special thanks to Whole Foods, Jennifer Marples and Charaighn Sesock of KOA Communications for arranging the tour, and to Andy Harris for the photos.