Sustainable Dining

By Chef Morgan Mueller

There has been a gradual shift in the ways farming has been done over the past several years as farmers gain an appreciation for the benefits of sustainable farming. Sustainable farming involves utilization of food production methods that are environmentally friendly, humane to animals, follow ethical practices and support farm communities. Farmers who follow sustainable practices produce a healthier and better tasting product. These values are ingrained in bacar’s food preparation practices.

We buy all of our food products from the local farms of California thus supporting the local growers and their farm communities. At bacar, we feel that it is our responsibility to support local farmers as well as help and protect Mother Nature.

We buy fresh locally grown in-season fruits and vegetables such as peaches, melons, cherries, plums, nectarines, radishes, tomatoes, zucchini and squash from the small family operated farms – Capay Organic Farm, Star Route Farm, Peach Farm, and County Line Farm. Each of these farms is located within a three hour radius from bacar.

Our meat and dairy products also come from small family run farms. Their animals are fed naturally grown feed and raised on the pasture. They are not given growth hormones, feed additives or antibiotics. We buy only sustainably raised meat, poultry and dairy products; for instance, lamb from Watson farms, pigs and rabbit from Devil’s Gulch farms, chicken from Hoffman Farms and Wolf Ranch Farms, and cheeses from Bohemian Creamery in Sebastopol, California.

Our commitment to sustainability and to our local meat and produce suppliers is a result of our “Farm to Table” approach to dining. This commitment comes through to our customers in the fresh flavor of the food we proudly serve.

Eat local and organic. Stay healthy and fit.