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f a l l 2 0 1 6 | 8 3 Today, tasty expressions of these flavors are being served daily at The Keystone. Like Dirty Girl Produce and Full Belly Farms, another local farming company he originally met in Berkeley is Kashiwase Farms, located near the tiny town of Winton at the base of the foothills in Merced County. Since White still lives in Berkeley, he sometimes makes the Kashiwase staff breakfast in exchange for the inside scoop on what's fresh, what's new and what's coming up the pipeline. Today, flavorful ingredients from these vendors shine in the starting dishes on The Keystone menu: from the red quinoa and carrot salad with cashew cheese, Serrano chili, crisp ancient grains, and berebere spiced citronette, to the vibrant baby greens and chicories salad with pepita seeds and red radish, and fresh and lively seasonal specials like the summer stone fruit salad, featuring local goat cheese, honey coriander yogurt, mint, frisée and pecans. This commitment to using local ingredients crosses over to main dishes that include the Fish of the Day, provided by White's two favorite local fish companies, Water on the Table and Two by Sea; juicy burgers and delicious red meats sourced nearby in San Francisco's Dogpatch district from Olivier's Butchery, which raises cattle to insure the qual- ity of the whole animal, and Golden Gate Meat Com- pany, which provides hormone- and antibiotic-free poultry and pork used in the fingerlickin' dishes like the Thai-style fried chicken, collard green lumpia and "South x Southeast" fried ribs. In each case, White says his ultimate goal is to make sure the relationships he has forged over the years stay strong. "It's a process based on trust," he says. "To me, it starts with making sure the farmers are doing the right thing and being able to talk with them on a one-to-one basis. To the general public, these hard-work- ing people are largely unrecognized but they really are the ones picking and sourcing. In my case, I'm the one providing a vessel to let these fresh products express themselves on the plate." Yes, please! At The Keystone, Thai-style fried chicken, with haricot verts, chilis, fermented bean and red curry sauce. Two fresh cocktails at The Keystone: Panama Paper Plane, made with Panama- Pacific nine year-old rum, Aperol, lime, and calisaya; Dillirium, a delicious new bar special made with Hangar One Kaffir Lime Vodka, fresh dill, manzanilla sherry, cucumber, maraschino and elderflower. Banks White is Executive Chef at The Keystone Social Club at San Francisco's Mosser Hotel. ■cr