Simple, delicious, and from scratch - this is the mantra behind the food at Contimo Provisions. We combine years of experience in some of the country's best restaurants with access to incredible ingredients to make simple, delicious food. Nearly every item on the sandwich is hand crafted in house, be it molasses brined ham, crisp pickles, or our cubeb peppercorn bacon. If we don't make it, we partner with local artisans that do it well.
We work with incredible farmers that raise organic veggies and pasture-raised heritage breed meats. We believe this is the best way to make the tastiest food and we’re on a mission to make high-quality the everyday norm.
Stop by and see us at 500 First Street (Copia) and taste something delicious.
If you have any questions, please let us know.
Inspired by the constant cooking of his mother and grandmother, and the significant food culture of the South, Ryan has always been around good food. Starting as a dishwasher in high school, and cooking to support himself through college, Ryan left graduate school to pursue his real passion for food and never looked back. Working and staging in some of the best restaurants in the world allowed Ryan to learn detail, discipline, and thoughtful curation of product. Greats like Christopher Kostow at the Restaurant at Meadowood and the highly successful team at Strategic Hospitality in Nashville (The Patterson House, Pinewood Social, The Catbird Seat) provided a number of invaluable opportunities to learn about cooking and the business of hospitality. After cooking in Nashville, the San Francisco Bay Area, and staging in New York, Ryan made a home in the Napa Valley. He was honored as one of Zagat’s 30 under 30 in Food.
Food was a huge influence in the Folan household. All meals were cooked and eaten as a family and this was where Kevin learned the importance and power of food. Professionally, Kevin came up through the food world learning classic French technique in a comfortable setting, working at places like The Beacon Hill Hotel and Bistro in Boston and studying the greats like Jacques Pepin. California was always home, and after an extended stay on the east coast, Kevin moved back to California, eventually settling in Napa to hone his butchery and preservation skills at the famed Fatted Calf Charcuterie.
Sunset Magazine - Easy Sandwich Recipes from the West Coast's Best Sandwich Makers
Bohemian Magazine - Best Sandwich Shop North Bay
San Francisco Chronicle - Napa’s Latest Food Trend
Eater - Essential Napa Valley Restaurant
- Photo Credit: Kimberley Hasselbrink -