We could easily buy our ingredients at prices well below what we pay if we didn’t care about where they came from, how they are raised and handled and other factors that affect taste, texture and your overall dining experience. I sleep very well knowing I am being a good steward for the meals we serve and the service levels we employ to deliver a great dining experience. Teresa and I keep Sip & Savor relevant by visiting Napa, Sonoma and other California wine growing regions to search out the best chefs, winemakers and restaurants that use this same philosophy, and we eat our way through their offerings to learn about new ingredients, preparations and techniques that we can bring back to you.