Here’s the secret to why many of our dishes (including our salad vinaigrettes) are so good – we use small-batch, cold-pressed extra virgin olive oil from the Sciabica family in Modesto, California. The Sciabicas have been making olive oil in Modesto since 1925 and have won numerous awards for their products, including a nod as one of the “World’s Best Olive Oils” from the prestigious Cook’s Illustrated magazine. Their method of production is the same as the old family used to do it in Marsala, Italy – only updated with the most modern equipment. The Sciabica family never compromises, and we’re proud to share their commitment to quality here at Clover.
Clover gets all its whole chickens and eggs from the Weber family at Hangman Valley Farm, just a few miles south of our restaurant near Hangman Creek. Their free-range chickens are perfect for Clover’s menu – free-range, hormone-free, antibiotic-free, all-natural, and happy. You can always tell when an egg comes from a healthy chicken if the texture is firm and the yolk is more orange than yellow – an indication the chicken has a varied, healthy diet rich in dark leafy greens (instead of primarily corn).
The Weber family (Tom, Debi, David, and Steven) located from Arizona and Wyoming to Spokane in 1999. They raise hormone-free, registered Hereford and Angus cattle and also provide direct, from-the-farm, organic produce and free-range poultry. They use sustainable farming techniques and put into action the belief that healthy, local food systems add to the character and overall well-being of the community.