Origin

At Shade, we work with a small list of carefully chosen local producers, source the freshest produce, meats and seasonal treats and bring them to you — on the plate and packaged. 

We’re committed to making the right choices for health and for our community. Supporting local products means supporting local creativity and ingenuity – and the products are fresher, their ingredients grown seasonally, from non-GMO seeds and without harsh pesticides. Buying local produce means that the farmers that work their fields from the crack of dawn don’t need to be parked on the roadside at the end of the day selling their surplus. 

Local farmers, who follow ancestral farming traditions cause less pollution and have a lower carbon footprint than the industrial farms producing imported produce elsewhere. Shopping and eating locally is living sustainably, and being connected to, being knowledgeable about our food sources makes us all healthier.

Our philosophy at Shade is a zero-waste philosophy, our kitchen a closed loop focussed on preventing food waste. Everything on the menu is created using local produce meats and grains, supporting small family-run farms whose quality we can personally vouch for. Head Chef Samantha Singh studied classic French cuisine at The New School of Cooking in Los Angeles. Her cuisine combines complex technique with ancestral ingredients for food that is simple, fresh and healthy without the sacrifice of depth or flavor.

We believe in a whole-food, nutrient-dense diet – whether that means plant-based, keto, pescatarian, vegan or carnivorous. We draw the line not at any protein choice, but rather at processed foods – none of which you will find on our menu. Informed by ancestral eating and traditional healing wisdom, our menu is local, creative, and packed with life-changing health benefits – no artificial flavors or fillers added (or necessary).