Where Our Ingredients Come From

At B&V, the quality of our ingredients is something we really care about. We pride ourselves on using local, organic, and
high quality produce, meats, seafood, and cheeses. Here's a look into how we procure the finest ingredients for our menu.


ABOUT OUR BBQ
Our unique Wine Country BBQ is based on Executive Chef Carlo Cavallo’s award winning 2009 Best Beef in America Chefs Challenge. We use Cabernet soaked French Oak barrel wine staves to smoke all our meats. Our bold and tangy BBQ sauce is sweetened using only local Muscat Wine (no sugar added) and our spice rubs are sourced directly from local farms.

Perfect for competitive barbecue or a first class backyard feast, Kobe briskets are rich with spectacular marbling perfect for braising, smoking, or any long and slow cooking method. 

ABOUT OUR BEEF
We’re happy to share our secret to producing the finest tasting, all-natural beef!

We begin with the highest quality breeds – all of our cattle are genetically Angus. This is noteworthy because other so-called Angus programs are not as strict as ours, allowing the cattle to qualify as Angus solely because of their hide or color. Additionally, our beef is graded USDA Choice or Prime – the highest rankings for tenderness, juiciness, and flavor.

Our Angus cattle are born and raised on small, family ranches in Idaho, Utah, the Pacific Northwest, and the Midwest. They have ample grazing room on pasture and are finished on grain. Our calves are weaned at an older age than the industry standard to allow more time on pasture with their mothers.

Our cattle are only fed a 100% vegetarian diet without the use of antibiotics or hormones. Strict standards dictate the humane handling of our cattle during transport, providing a low-stress environment throughout their lives.

The combination of superior genetics, humane farming practices, and high quality diet all influence the rich marbling and delicate flavor that is characteristic of our beef. They are never frozen.

ABOUT OUR BUNS
People who know burgers know that the buns are just as important as the meat and toppings. Our KING’S HAWAIIAN Hamburger Buns stay true to the original Island recipe — a unique soft, fluffy texture with just a touch of sweetness. KING’S HAWAIIAN Hamburger Buns are ideally sized for your signature backyard burger, and perfectly complement the flavors of your favorite burger recipes and toppings for a mouth-watering taste that is irresistibly delicious.

ABOUT OUR SEAFOOD

Aloha Seafood
Aloha Seafood is the premier purveyor of the finest seafood. Top chefs and restaurants have trusted them as their source for the finest, most consistent, best tasting, and fresh seafood available for a reason — their sole focus is to ensure that the world’s finest seafood is enjoyed by all. Their calamari is never frozen, and is hand cut and breaded.

Marin Miyagi Oysters
The Miyagi oyster is the most commonly grown oyster on the west cost. It is also called a Pacific oyster. It is named for the region in Japan that the oyster originates from. The scientific name for this species is Crassostrea gigas, which translates into giant deep cups, since this oyster can grow into a large oyster with deep bowls. There are many regional names and grower brand names for this species.

The major growing areas in California include Tomales Bay and Drake’s Estero, both in Marin County, Morro Bay in San Luis Obispo County, and Humboldt Bay in Humboldt County. In Oregon, oysters are produced in Yaquina Bay in Newport, Coos Bay near Florence, and Netarts Bay near Bay City. In Washington, the two major growing areas are Willapa Bay and the entire Puget Sound watershed. Finally, oysters are produced in British Columbia to the east and north of Vancouver Island. Oysters are also produced in Alaska.

We use product from growers in Tomales Bay, Puget Sound, and British Columbia. We only buy farmed product grown as single oysters. We like the extra small size (2 to 4 inch) for serving raw and the small size (4 to 6 inch) if we are barbecuing the oysters.

Kumamoto Oysters
Back in the 1970s, oyster growers were looking to produce a high quality oyster for sales in summer, when the Miyagi oyster naturally goes into reproduction. The Miyagi meats become filled with gonadal material that makes the meat very creamy and soft. Once the oyster releases this gonadal material to make baby oysters, the adult oyster is "spent" and the meat is thin and watery. This is not very appetizing.

So oyster seed producers looked around and realized that the Kumamoto oyster (Crassostrea sikam), another Japanese oyster, spawned in the winter. The Kumamoto is a delicious oyster, but it grows very slowly. The hatcheries attempted to cross breed Miyagi and Kumamoto, hoping to get a fast growing, Kumamoto flavored, winter spawning oyster. What resulted was a slow growing, summer spawning, Miyagi tasting oyster. At this point the growers told the hatcheries that they would plant a smaller amount of pure Kumamoto oysters to be able to offer a greater variety of oysters to the public. Scientists have developed methods to produce Miyagi oyster seeds that grow into oysters that do not spawn. These are called triploids and are essentially a seedless oyster, similar in concept to seedless watermelons, grapes, etc. We use this Miyagi oyster through the summer months.

Kumamoto oysters have a rich taste that feels like eating real butter for the first time in your life. We primarily use Kumamoto oysters from producers in Puget Sound, Willapa Bay, and occasionally from Humboldt Bay.

ABOUT OUR CHICKEN
Mary's Free-Range Chickens are produced by Pitman Farms, a family owned business that has been raising poultry for three generations. Don Pitman began raising free-range turkeys and chickens in 1954.  His son, Rick, continued to raise turkeys and named them after his wife, Mary. Their son, David, continued the family tradition of raising chickens. Their turkeys and chickens are named after Mary because she has studied nutrition for 20 years and read labels for 25 years, looking for pure products in an effort to regain her health. She realized the importance of finding foods that contain only natural ingredients when she became aware of her own body's adverse reaction to foods containing sugars, preservatives, and food additives. 

Mary's Chickens are chickens that Mary would buy for her family. When she and her family eat food that is grown as nature intended, it makes everyone feel good and keeps them healthy. Mary's name is on these chickens because they are raised the old fashioned way. Healthy for the chickens and for the people who eat them!

Mary's Free Range Chickens grow naturally with plenty of open space on a ranch in sunny California. These chickens are raised in a humane manner by allowing them to roam in a stress-free environment that is four times the size of the average commercial ranch. Because of cleaner living quarters, a healthier and happier chicken is produced having a better taste.

ABOUT OUR PRODUCE
A local, family-run company, Marin-Sonoma Produce offers the kind of personal working relationship you’d expect from a neighborhood market. All produce is grown in Marin and Sonoma.

ABOUT OUR CHEESE

Vella Cheese
Since 1931, Vella Cheese has been a companion to the finest foods in the world. As an ingredient, sprinkled on top, or served alongside, the full, fresh flavor and smooth, creamy texture of Vella Cheese is guaranteed to satisfy. And they still make their cheeses by hand in the founding building, just a few blocks off the historic plaza in Sonoma, California.

The success of Vella Cheese lies in the personal attention given to each day's production. Quality starts in the pasture. Every cow is not the same. Every day is not sunny; every blade of grass is not green and lush. But, if you insist on the finest breeding of herds, the finest feeds, the greatest care in milking, and transporting the top grade milk, so that you have the best original building possible natural raw material, you have set the stage for super cheese. 

Sonoma Creamery
At the core of Sonoma Creamery’s success is a commitment to using the best all natural ingredients and rBST free (no artificial hormones) milk to produce superior cheese.

These specialty ingredients are used to craft the flagship Sonoma Jack brand of award winning flavored Jack cheese.

Inspired by the vibrant agricultural bounty of Sonoma County, the Sonoma Creamery was founded in 1931. In the middle of the Great Depression, there was the belief in a simple concept – use the best milk and produce quality cheese. 

Achadinha Cheese Company
Achadinha Cheese Company's “OUR CHEESE CURDS” is owned by the Pacheco Family. In 1955, Jim's father, William Pacheco, founded the Pacheco Dairy in Bodega Bay. The enterprise relocated to Petaluma in 1969 and is now run by the  current generation, which includes Jim and Donna Pacheco and their four children.

In 1997, Jim and Donna sold their cows and bought dairy goats. The "girls," as the  goats are called, are able to graze pasture all year long on 290 acres. Their diet is supplemented with alfalfa and brewer’s grain from the local breweries, which gives their cheeses their distinct flavor. Along with the goats, Jim and Donna also have jersey cows, beef cows, horses, pigs, sheep, and chickens.

ABOUT OUR PASTAS

All of our pastas are handmade from scratch every other day.

ABOUT OUR DESERTS AND GELATO
For our deserts, we use only local organic eggs and cream sourced from within 3 miles of the restaurant. It is made in small batches, and based on Chef Carlo’s family recipes. Everything is made from scratch.

Gelato is the Italian word for ice cream, commonly used, in English, for ice cream made in an Italian style. Gelato is made with a base of milk, cream, and sugar, and flavored with fruit and nut purees and other flavorings.

ABOUT OUR DRESSINGS
All dressings are made in house and include Ranch, Blue Cheese, Honey Mustard, and Prawn Sauce. Sambal Dressing is a hot sauce, typically made from a mixture of variety of chili peppers with secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, palm sugar, lime juice, and rice vinegar or other vinegars. Sambal is an Indonesian loan-word of Javanese origin (sambel).