Living in Northern California, we’re blessed with an abundance of local food, so much of which come directly from our amazing Bay Area farms and farmers. This allows those of us who love to cook to not only start with high quality ingredients that make any dish great if prepared well: having access to the … Continue reading Next level farm-to-table dining: How to source, cook rabbit, quail and poussin
(Author’s note: all photos below are with permission from Private Chefs of the SF Bay) In this, Part II of our series on “What does it takes to be a private chef?” we will examine that most elusive of creative kitchen questions: Is a menu or recipe for particular dish created by a particular chef … Continue reading What does it take to be a private chef, Part II: does the plate make the chef?
Hunting for your dinner sound like a throwback or something that happens in the north woods of Canada somewhere? You may surprised to learn that its a trend that is growing, especially here in the SF Bay area! How much of that is attributable to Facebook founder Mark Zuckerberg’s recent revelation that, “The only meat … Continue reading He hunts, she cooks: a nubie’s guide to eating and cooking wild game with recipe