These days being a “locavore” is where it’s at.  Eating sustainably produced, locally grown food and supporting small family owned farms is not just a fashionable trend; it’s a philosophy of life that ties food production to health, environmental welfare, and a desire to connect with the people who produce the food we put on our tables.

Chef Ed Vigil, former tour de force behind Vin Antico in San Rafael, found a new home last fall at Perry’s Inverness Park Grocery in West Marin.  Bringing his considerable talent to their kitchen, Vigil created a signature deli sandwich that will delight any locavore.  His popular West Marin Reuben–made with 100% locally grown ingredients sourced from West Marin farms, ranches, and kitchens–takes this classic to new heights.  

Like every great sandwich, Vigil’s reuben starts with the bread. He begins by toasting thick slices of rustic, wood-fired Sourdough Rye Battard fresh from the oven at Brick Maiden Bakery in nearby Point Reyes Station. Next he piles on homemade pastrami, brined and smoked in-house from scratch, made from free range grass-fed Stemple Creek Ranch beef raised just north of Tomales. Crowning this hand-held feast is award-winning Point Reyes Farmstead Toma cheese, and tangy sauerkraut made from Bolinas-based Fresh Run Farms organic cabbage.  The masterpiece is finished with a generous squeeze of Vigil’s homemade reuben dressing. It’s an epiphany on a plate!

For a mouth-watering visual, watch Josh Berry’s awesome youtube video, About A Sandwich:  http://www.youtube.com/watch?v=1gVoB_Q1aT4&feature=player_embedded

The next time you’re headed to Point Reyes National Seashore, stop by Perry’s Inverness Grocery and try it out.  You won’t be disappointed.

Perry’s Deli & Inverness Park Grocery: 12301 Sir Francis Drake Blvd. (at Vallejo Avenue), Inverness. (415) 663-1491. www.perrysinvernessparkgrocery.com. 6:30 a.m.-9 p.m. Monday-Thursday, 6:30 a.m.-10 p.m. Friday, 7 a.m.-10 p.m. Saturday, 7 a.m.-9 p.m. Sunday.