It is a dream for some to one day be an owner of a restaurant and be surrounded by good company, delicious food and drinks and give satisfaction to their customers.

The Magpie Café opened on R Street in 2009 with a rotating menu, following food seasons and the Farm-to-Fork philosophy to give customers refreshing options.

Farm-to-Fork was renamed and claimed two years ago in Sacramento after being traced back to the ‘60s when eating natural and organic foods became a trend. The idea of using fresh produce from local farmers and growers, gave restaurants better tasting meals.

“[Farm-to-Fork] has always been important to us that our interest in contributing to a more sustainable and secure food future be met,” said Janel Inouye, owner of Magpie Café.

With a total of 70 percent of California’s land dedicated for agriculture, it is the largest agricultural state in the nation.

“Sacramento’s location adjacent to the Central Valley makes it one of the best locations for fresh produce in the world, and that is reflected in the eclectic menus like the one at Magpie Café,” said Alex Lane, manager of Yelp in the Sacramento community.

Magpie Café started as a catering business in 2005, with a dream to raise enough revenue to open a restaurant.

“The menu changes seasonally and sometimes daily to reflect the produce coming from local farms and to evolve with the taste of our guest,” said Inouye.

Some fan-favorites for brunch are the savory french toast and seasonal roasted vegetables.

“The fresh quality of their food is what brings me to this place,” said Andrew Lute, mechanical engineering major, 24.

Inouye said their carrot cake cookies and chocolate avocado mousse are the most popular desserts.

Lunch and dinner favorites are the flavorful Bahn Mi Vietnamese sandwich and the mouth-watering Chicken for Sharing.

“We have always made food the way we personally like to eat: seasonal, local and organic when possible,” said Inouye.

Foods are not served out of season because the restaurant avoids using ingredients that are not local. Some of these included asparagus, which is not served December, and watermelon, which is not served in February.

“Their commitment to farm fresh foods, is evident in every bite,” said Lane.