The words sustainability and seasonality are thrown around a lot in the culinary space, but at 1 Hotel’s new signature restaurant, Terrene, these are two elements that are key to their guiding practices of zero-waste, eco-friendly practices, and farm-to-table ethos. Drawing inspiration from the Bay Area’s renowned legacy of culinary innovation, Terrene utilizes ingredients sourced within a 100-mile radius for many dishes and cocktails. Inspired by the locality of San Francisco, the menu is rooted in an abundance of local, fresh, organic, and sustainably-sourced ingredients.
“We focus on seasonal, small plates that reflect the refinement and natural simplicity of 1 Hotels,” explains Chef Scott Koranda. “We’re so lucky to have an incredible abundance of fresh, local ingredients nearby. This is one of the many reasons I was excited to relocate to San Francisco and work on the opening of Terrene at 1 Hotel San Francisco.”
Their dinner menu includes dishes like Tuna Tartare with Olive, Harissa, Brokaw Farm Avocado, and Sourdough Toast; Roasted Star Route Farm Carrots with Whipped Tahini and Pistachios; and Grilled Skirt Steak with Spiced Fingerling Potatoes and Farmer Joy Eggplant Tapenade.
Meanwhile their breakfast and midday offerings include Sweet Potato Waffle with cultured butter snow; Avocado Toast on Firebrand artisan sourdough bread; Mushroom Wood Oven Flatbreads with Cowgirl Creamery peppercorn cream sauce, Ouroboros arugula, and caramelized onion; Heirloom Tomato Salad with Dirty Girl Produce tomatoes, halloumi cheese, pickled shallot, and basil; and House-made Dips served with Laffa bread, carrot harissa, hummus, and baba ganoush.
We chatted with Chef Scott Koranda on how he best utilizes the bounty of the Bay Area; ways of reducing food waste; and more. Here’s what he had to say.
How do you find your local purveyors?
You can find me regularly at the Ferry Plaza Farmers Market every Tuesday and Thursday, where I source many of the ingredients we use at Terrene. I’ve developed relationships with many of the purveyors there, so they hold interesting produce and vegetable varieties for me and always know exactly what I’m looking for.
There are a few that I go to every week but I also like visiting as many as I can, which is pretty natural as all the vendors I work with will quickly send me to other producers if I am looking for something they don’t have or think another grower would have something I’m interested in.
I steer towards the farms with organic produce or farm in ways that conserve water usage. In the end I like to support as many as I can and will look for the freshest looking produce or a new varietal. We have also engaged local farmers like Iacopi Farms in half Moon Bay and Star Route in Bolinas to source ingredients and I look for the ability to create a relationship with the farmers to help inspire my dishes.
Our guests will even be able to join me for our upcoming Farmer’s Market tours on Saturdays.
How much of what is prepared comes from the Chef’s garden?
Our rooftop garden is utilized for dishes (“Terrace herbs”), cocktails, and garnishes (i.e. the shiso leaves in the Nihonmachi Collins) throughout the bar and restaurant. Our rooftop is also home to beehives that facilitate both pollination and onsite honey production.
How does what the restaurant is doing in terms of zero-waste, eco-friendly practices, and farm-to-table ethos tie into the 1 Hotel as a whole?
Terrene focuses on reducing food waste in innovative and inspired ways. The kitchen and bar adhere to meticulous composting and zero-waste practices—fruit and vegetables are used down to the last piece of peel. To date we average 70% waste diversion from landfill.
Some examples of this include: “scrap” from a lot of vegetables is used as plating garnishes, in many cases to replace purpose-grown microgreens that usually come packaged in plastic. Examples are fronds from fennel bulbs, leaves from celery hearts, leaves from carrot tops, leaves from beets; our house sumac citronette in Terrene is made with all the zest of the citrus fruits that are juiced so all that is being composted is the white pith; the leftover liquid from the chickpeas we use for the hummus is used as the frothing component in the tahini mousse that is served with the roasted carrot dish
A great example of how we utilize every part of an ingredient is with lemons that are zested and juiced in the kitchen then roasted in the wood-fired oven to extract additional juices that are used to create a syrup for our “Little Sea Monster” cocktail and then the spent lemons are “incinerated” in the wood-fired oven until they become an ash that is combined with sea salt to decorate the rim of the glass on our Z.W. Cocktail.
From sourcing compostable alternatives to plastic, to team uniforms that are made of natural fabrics in ethical factories by Misha Nonoo, and the restaurant’s biophilic design—Terrene finds opportunities to practice sustainability and make a positive impact at every angle.
How often do you plan on changing the menu? What’s in the works now that you’ve officially opened?
We put a lot of work into developing an exciting opening menu at Terrene and we’ve received great feedback from our guests thus far. We’ll be adding some new dishes here and there, but the core of our offerings will remain the same through fall.
Our rooftop garden is updated regularly to showcase additional ingredients seasonally and our honey production will produce our own signature bottled honey by year-end.
For more of my travel and food adventures, check out my Instagram at @cheycheyfromthebay!