At Elk Grove’s cherished dining spot, Todo Un Poco, a unique farm-to-fork ethos thrives, rooted deeply in the partnership with Cliff’s Garden. This collaboration underscores Chef Marie Mertz’s commitment to sustainability and the use of locally sourced ingredients. With a zeal for eco-friendly practices, the relationship with Cliff’s Garden, an efficient, green space nearby, is a testament to the restaurant’s dedication not only to quality food but also to a healthier planet.
The partnership began when Marie, driven by her passion for sustainability, connected with Cliff, who was reaching out to local chefs to share the bounty of his Elk Grove farm. This connection blossomed into a decade-long collaboration, enriching Mertz’s Italian-Mexican creations with freshly picked herbs and vegetables directly from Cliff’s plots, not to mention a shared commitment to repurposing organic waste from the restaurant. This synergy between Todo Un Poco and Cliff’s Garden is a shining example of local businesses supporting each other and the community.
The Organic Waste Project epitomizes the innovative sustainability practices underpinning the Todo Un Poco-Cliff’s Garden partnership. Through this initiative, organic remnants from the restaurant’s kitchen find a second life either as compost enhancing the farm’s soil or as food for its free-range chickens. This circular, no-waste approach not only contributes to the farm’s productivity but also minimizes the environmental footprint of the restaurant’s operations.
Marie’s ingenuity in utilizing ingredients to their fullest – transforming every part of vegetables like carrots into various dishes, from soups to dressings – is indicative of a broader ethos of sustainability and resourcefulness. This approach ensures that nothing goes to waste, while simultaneously providing diners with a diverse and exciting menu that celebrates the full potential of local produce.
Incorporating locally sourced ingredients into Todo Un Poco’s menu brings unparalleled freshness and vibrancy to its offerings. The famed Punjabi Pizza, for instance, benefits from cauliflower directly harvested from Cliff’s Garden. This direct farm-to-table delivery is mirrored in many of the restaurant’s dishes, which change seasonally based on what the farm can supply. Each visit Marie makes to the farm not only serves as a procurement trip but also as a creative session, where the day’s harvest inspires new, innovative dishes.
The menu at Todo Un Poco is a testament to the creative possibilities that arise from a close relationship with local growers. Seasonal fluctuations in the farm’s produce lead to an ever-evolving menu, showcasing the dynamic nature of local sourcing. By directly engaging with the source of their ingredients, Todo Un Poco not only supports local agriculture but also enhances the dining experience with the freshest, most flavorful dishes.
Through their partnership, Cliff and Marie illustrate the powerful impact of local collaboration on sustainability in the food industry. Their efforts offer a blueprint for consumers and businesses alike to engage in more sustainable practices. Simple tips inspired by their work, such as buying only what you need, opting for smaller portions, and taking small steps towards eco-friendly habits, can make a significant difference. These practices highlight that sustainability begins with individual choices and is amplified through community effort.
Visiting Todo Un Poco is not just an opportunity to enjoy inventive, scrumptious dishes, but also a chance to support a business that’s deeply committed to environmental stewardship and community well-being. Marie and Cliff’s partnership is a beacon of what can be achieved when local businesses and farms unite with sustainability at heart, serving as a model for the Elk Grove community and beyond.
