“Located in a historic train depot in San Juan Capistrano, Trevor’s at the Tracks (Trevor Baird) lives by the motto “Locally Acquired | Globally inspired.” They offer a rotating seasonal menu, plus Chef’s specials that rotate every couple of weeks. They’re open 7 days a week with live music nightly (and all day on the weekends). Never repeating a musician throughout the month, Trevor’s at the Tracks hires over 50 local musicians monthly to play on the patio.”
“With their commitment to sustainability and community, Trevor’s at the Tracks is redefining what it means to eat responsibly—without sacrificing flavor or experience. Trevor’s at the Tracks offers one menu from open to close with operating hours of 11 a.m. to 9 p.m. Sunday through Thursday and 11 a.m. to 10 p.m. Fridays and Saturdays.”
“True to its motto, Locally Acquired | Globally Inspired, Trevor’s at the Tracks is now growing a vibrant assortment of high-yield produce, including lettuce, carrots, radishes, cabbage and herbs. Every ingredient grown at the farm is purposefully incorporated into the restaurant’s globally inspired dishes, adding freshness and depth of flavor while keeping the supply chain tight and local.”
“This farm represents a natural evolution of our mission,” says Trevor Baird, “We’re not only reducing our carbon footprint by sourcing produce mere minutes from our kitchen—we’re closing the loop and providing our customers with the best possible tasting food there is.”
“In addition to sourcing farm-fresh produce, Trevor’s is fully committed to zero-waste practices. Vegetable scraps and organic waste from the restaurant are returned to the farm in the form of nutrient-rich compost, helping cultivate the next crop and promoting healthy soil. “We believe that being a great restaurant today means more than great food,” adds Trevor “It means accountability—to the environment, to our community, and to the future.””
“Trevor’s at the Tracks has had an on-going green initiative since opening in February 2017. Trevor’s at the Tracks has had an on-going green initiative since opening in February 2017. At the heart of the restaurant has always been to limit the carbon footprint and, in turn, they have given their guests a taste of what sustainable, local dining can be.”
Restaurateur, Chef and Farmer Trevor Baird is our guest.
