Separated from Napa by just an invisible county line, Suisun Valley became an AVA in 1982, yet this exceptional wine region remains largely undiscovered. The Wagner family was quickly drawn in by its pastoral beauty, small family farms, and high-quality fruit. The family’s excitement has led them to farm grapes in Suisun and create a new wine label, Caymus-Suisun. Now – 50 years after founding Caymus Vineyards – the Wagner’s have opened Caymus-Suisun Winery.

Harris Ranch Beef is a family-owned company dedicated to processing cattle at the highest standards of quality and food safety. As a leader in the beef industry, we are proud to operate alongside our additional beef processing plants—Central Valley Meat, CLW Foods, and Western Valley Meat—all of which uphold the same rigorous standards as Harris Ranch Beef. Our diverse book of business spans foodservice, retail, and export channels, ensuring premium beef reaches customers across multiple markets. We take great pride in our employees and stand by our commitment to delivering Excellence Beyond Expectations.

Joe Jurgielewicz & Son Ltd. (JJS), America's Tastiest Duck, is a family-owned and operated business with a rich history dating back to 1933. Starting on Long Island, NY, and now based in Hamburg, PA, and Middlebury, Indiana (Culver Duck Farms), the Jurgielewicz family has been dedicated to raising the highest quality Pekin ducks for generations. Their vertically integrated approach, overseen by veterinarians Dr. Joe (founder/CEO) and Dr. Jim (President), ensures top quality and animal welfare from hatching to distribution. This commitment results in ducks with the perfect meat-to-fat ratio, making them the preferred choice of renowned chefs and establishments worldwide, including Daniel Boulud, Jean-Georges, Eric Ripert, Marc Forgione, Wolfgang Puck, Tao Group (Hakkasan), Four Seasons Hotels, Wynn Resorts, Marriott International, Norwegian Cruise Lines, and many more.

Lusamerica Foods is a family-owned and operated seafood wholesaler and processor with direct partnerships with local fishermen and a dock in Monterey Bay. Fernando and Ana Frederico started the company together 50 years ago in 1975 after emigrating from Portugal. The name Lusamerica represents the blending of cultures as it is derived from Lusitania which corresponds to modern-day Portugal (Lusitania + America = Lusamerica). Fernando and Ana continue to run the family in Seattle, San Jose, and Los Angeles. Lusamerica is known for being “The Ultimate in Quality Seafood,” and has active partnerships with The Nature Conservancy, the Coalition for Sustainable Aquaculture, and regional food banks to drive positive change globally, nationally, and locally.

Is to provide customers with caviar that reflects our two biggest passions – quality and sustainability. We do this by sourcing all our products from aquafarms that we have personally visited and inspected and that we feel aligned with our company values. Our caviar and roes are only cured with salt and come directly to you from us. No borax, no additives, no middleman. Ever. Nestled in California's Sacramento Valley, Tsar Nicoulai is more than just a sturgeon farm; it's a testament to sustainable practices and a commitment to producing the highest quality caviar. Founded in 1984, the farm was designed with the sturgeon's well-being at its core, utilizing a natural, integrated system that prioritizes biodiversity and minimizes environmental impact. Since 2014, when the Bolourchi family took over stewardship, Tsar Nicoulai has continued its dedication to sustainability, implementing state-of-the-art innovations to further optimize energy and water efficiency. This constant pursuit of improvement has resulted in a farm that operates with a minimal environmental footprint.

As one of the very first craft roasters in the Bay Area, we’ve offered premium coffee and tea to local restaurants and hotels since our beginning in 1924. Fast forward 100 years, three generations and many awards later, when we received the coveted 2019 Roaster of the Year award. This is a one-time only recognition, shared with just a handful of the best known craft coffee roasting names in America. Roast Magazine, a leading resource for specialty coffee, created this award to highlight our industry’s best and most innovative roasters – those who show a lasting commitment to exceptional quality, innovative industry leadership, staff education and environmental sustainability. And while our company has been a traditional Bay Area icon in Oakland for generations, we’re proud to say that our products and processes are always evolving. The founder’s grandson and our current President and CEO, George Vukasin, is a Le Cordon Bleu trained chef who has a passion for the creative art and exact science of coffee roasting. A self proclaimed “coffee geek,” George has an industry-wide reputation for bringing out the best in each varietal of bean. He then partners with his clients, roasting small batches of custom developed blends to create rich, multi-layered flavors. All our single origin and blended coffees have to rank a minimum quality score of 84 out of 100 as the Peerless standard – well above specialty market quality. It’s this meticulous craftsmanship, creative blending and adherence to quality that has earned us the enduring loyalty of top Bay Area restaurants.