mission statement

The Spoon Trade strives to feed the people of the Central Coast.
We reserve the right to change things up and have fun doing it.

about the name

Naming a restaurant is not the easiest task involved in the creation of one…

the basics

A spoon is a utensil consisting of a small shallow bowl, oval or round, at the end of a handle. A type of cutlery (sometimes called flatware in the United States), especially as part of a place setting, it is used primarily for serving. Spoons are also used in food preparation to measure, mix, stir and toss ingredients. Present day spoons can be made from metal (notably flat silver or silverware, plated or solid), wood, porcelain or plastic.

Trade involves the transfer of the ownership of goods or services from one person or entity to another in exchange for other goods or services or for money. Possible synonyms of “trade” include “commerce” and “financial transaction“. Types of trade include barter. A network that allows trade is called a market.

what’s in a name?

Naming a restaurant is not the easiest task involved in the creation of one. For us the name came first and we kept it on the back burner for a potential concept. Now as we develop our business, we know people are wondering, “where did you come up with the name, The Spoon Trade?”

While some may understand the underlying intentions of this name, simply put we are planning to spoon food and trade stories. The following words create a story line for our name and help you to see further inside where we come from.

the story

We are all spoon-fed at some point. Whether it’s a custom solid silver spoon or a silicon object shaped like an airplane, our needs are met by way of one of the oldest tools.

When we look closer at the spoon’s functionality, it remains a common utility in cooking and eating. While we don’t always need them, we will always use them.

Now we are forced to ask who uses spoons more, cooks or eaters?

The average eater may use a spoon to stir their coffee, eat soup or scoop ice cream. This person may use spoons regularly throughout a normal day, but they rarely notice the depth of the spoon, the material or where it was made.

If we choose to immerse ourselves in the business of cooking, the spoon remains a vital tool for execution. The spoon is to a Chef as a paintbrush is to an artist or a hammer is to a builder.

With so many tasks on a Chef’s prep list, the appreciation of a good spoon is heightened.

Chef’s and cooks across the planet keep spoons in their knife kits for a variety or tasks. A Chef will likely have a spoon in his or her pocket at all times, using them also to stir, eat and scoop, but further more to taste, sauce, drizzle, spread, fold and so much more.

If you’ve ever seen an episode of Good Eats, you may have noticed that Alton Brown (the show’s host) is continually pulling a spoon out of his back pocket.

While it’s safe to say that the average person doesn’t carry a spoon around in his or her back pocket, I believe Chefs take the lead on spoon usage.

As a Chef, Jacob Town values his tools and inspires his colleagues to do the same. In the past, Jacob handed out quality spoons to his crew to use for different skills. While this may seem a boring gift to some, Jacob’s crew took the spoons into their collection inspiring new dishes along the way. After seeing all of the wonderful spoons he was acquiring and giving out, Jacob’s wife was compelled to do the same.

Brooke was managing a high volume restaurant and noticed the spoons disappearing at a rapid rate. One day she made her way through the kitchen and realized where many of the spoons were being used. The cooks were using them to compose dishes, leaving the service staff scrambling to keep the spoons stocked. With this, Brooke bought some second hand spoons and began to give them out to the kitchen crew. Brooke was trading the vintage spoons for the restaurant’s spoons, which was a win-win.

It is in this culture that we are inspired to create food and drink for people. It is in this culture that we realize the importance of human interaction. It is in this culture that we welcome you in to use our spoons and trade your stories.

Brooke and Jacob Towne

brooke & jacob

Owners of The Spoon Trade

Jacob Town got his start in a small Oregon community washing dishes at Hot Peppers restaurant. As a young man his Mother’s lack of skill in the kitchen pushed him closer to his career as a Chef.

Knowing he would have to earn the title of “Chef” he spent the following fifteen years creating a foundation of excellence. With roots tied in Central Coast favorites such as The Cracked Crab and Edna Valley Bistro, Jacob longed to strengthen his knowledge and skill.

This knowledge flowed freely on the streets of San Francisco where Jacob earned his degree from the California Culinary Academy. This program allowed Jacob to make connections that would shape his future, leading to a position at La Toque. From the Napa Valley he moved back to San Francisco where Jacob was able to explore the most luxurious ingredients in the world. While fine dining heightened his skill set, he enjoyed cooking with simple outcomes.

Jacob immersed himself in everything local, utilizing the diverse offerings of the bay area. Taking this fresh approach allowed him to become the executive chef of a neighborhood restaurant called Piccino. Here he was able to experience an open kitchen and focus on the feedback of his community.

Today Jacob takes inspiration from his global influences and recent travels, sourcing only the highest quality ingredients. He enjoys working with what is available seasonally, cooking anything from chicken and waffles to fresh pasta, leaving plenty of room for interpretation.

Brooke Town grew up watching her father bartend in the small town of Durango Colorado, but her love of hospitality began in her teenage years on the Central Coast.

Trader Nick’s restaurant provided Brooke with a strong foundation of hard work and versatility, allowing her to host, bus and serve. After the restaurant closed, she was fortunate to help open the Cracked Crab. Dumping the first bucket was just the beginning, as she became a trainer and eventually a manager.

Over the next several years, Brooke moved into a bartending role. Being behind a bar came natural, allowing her spunky personality to shine.

After moving to San Francisco to complete her Art degree, Brooke was able to explore neighborhoods and be inspired by different restaurants.

In October of 2006, she secured a position at Rubicon, which exposed her to seasonal ingredients and fine service. Eventually Brooke designed the first cocktail list of this wine centric institution. This creative outlet coupled with the diverse cliental of San Francisco, pushed her to strive for more.

In 2008 Brooke landed her dream job at NOPA restaurant, where she was exposed to a variety of new challenges. Managing this high volume, late night gathering space heightened the meaning of service, hospitality and dining. Talking to farmers, winemakers and other industry people reinforced the value of relationships.

Now Brooke takes an open approach to service, allowing for adaptation along the way. She knows that every guest is an individual with different needs, reading each situation carefully. At the end of the day, the human interaction keeps her coming back for more.