Passmore Ranch

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Found out about them via some of my favorite chefs in the Bay Area. Passmore Ranch is a premium freshwater, sustainable fish ranch in Northern California. They started selling live fish at farmers’ markets, and the quality and great service made them premier purveyors for top restaurants and Michelin-​starred chefs through out the country such as:
— Monterey Bay Aquarium’s Culinary partner and James Beard Awardee Napa Valley chef Cindy Pawlcyn.
— Top Chef Master Rick Moonen, RM Seafood and the Broiler Room at Mandalay Bay, Las Vegas.
— 3 Michelin starred chef Christopher of the Restaurant at Meadowood in Napa Valley.
— Dallas and Top chef John Tesar, former the Mansion, Spoon Bar & Kitchen Dallas, now open Knife, a modern steakhouse in Dallas, TX
— 2 Michelin starred chef Dominique Crenn, Aterlier Crenn, San Francisco
— 2 Michelin Starred chef Cory Lee, Benu, San Francisco
— 1 Michelin starred chef Ken Frank, La Toque
— 1 Michelin starred chef Peter Armellino, Plumed Horse
— 1 Michelin Starred chef Matthew Accarrino, SPQR
— Restaurants: Ad Hoc Napa, One Market SF, WaterBar SF, e“Toile Domain Chandon Napa
Just to name a few, with 80 million gallons of fresh water pumped up from the pristine cosummes aquifer. The ranch has a variety of open lakes and tanks to increase the variety of sustainable fish as they grow.
I got to talk to the man behind it all Mr. Michael Passmore and his team, such a wonderful team. They do everything themselves with focus on environmental responsibility for the fish, the water, mother earth, and the community.
Passmore Ranch also offers fish to «Home Chefs», they come in 2 sized boxes, Little Bounty and Big Bounty, they also add their produces from their garden and sometimes recipes too.
They also offer special dinner with guest chefs and wine pairing from wineries around the country. This special dinners are only offer less than 10 seating, and it sold out almost immediately. You got to come early, watch the guest chefs preparing the food for you, plating, telling the story, and serving you.
It’s very intimate, fulfilling and delicious. I feel like a queen the last time I was there at the ranch. Chef Kelly McCown of Goose & Gander on the recent Supper at the Ranch with guest chefs Chef Billy Ngo of Kru Contemporary Japanese Cuisine, Chef Pajo Bruich and Chef Tyler Bond helping out. What an amazing feast it was.
I got to try the bass, trout, sturgeon, catfish and probably more, pairing with J. Lassale Champagne and Sobon Estate Wines.
I also got to taste their American Sturgeon caviar. It was delicious. They got like 8 tanks of these 110 – 120 lbs sturgeons, they are bigger than me!!! The ranch also has goats, chickens, ducks, and a donkey.
What an AMAZEBALLS time I had there, and hether you are a chef, a home chef, or just a fish lovers, for sustainable, healthier choice of fish and produce, Passmore Ranch is the choice, and look out for their monthly SUPPER, a MUST TRY.
Thank you Passmore Ranch, follow them @PassmoreRanch on Twitter and IG.

If you’re familiar with the fish at say French Laundry or Meadowood, you’ve most likely had fish from Passmore Ranch in the forms of Black Bass and Sturgeon. «Oysters & Pearls» the signature dish of TFL? Im guessing that caviar is from them too. You wouldnt think of an aquaculture outfit in Sacramento somewhere but it’s true. If it’s good enough for Chefs Keller and Kostow, it’s certainly good enough for me.

Fish so good you will be spoiled. And that’s okay because it’s easy to get more! We had the sturgeon fillets for a just about Thanksgiving family dinner and they were a huge hit. My MIL kept saying «Where did you get this fish?! It’s delicious!» Happy MIL = happy wife. Thank you Passmore Ranch. Thank you too for your friendly helpfulness and all around goodness. It’s becoming more and more important to us to put our dollars where we feel good about putting them and Passmore Ranch is a win/​win. See you at the Farmers Market!