FARM TO TABLE

Every cook loves spring time in the Bay Area. Each week there’s something new, fresh and interesting at the farmer’s market to help you forget how tired you were of eating Brussels sprouts all winter. This menu touches upon so many flavors, textures and techniques that you are going to love. The first course is a new take on something you can do with fresh English peas when they are extremely young and tender this time of the year to create a very nice textural contrast to the creamy burrata. They have so much flavor! Our Fingerling potato dish is an upscale version of the potato skins that we used to eat as kids, everyone goes crazy about this dish, it is Proustian. Keeping it local we’ll prepare some beautiful lamb from Northern Sonoma County with asparagus, we have to use asparagus at every chance this time of year. And hopefully Swanton strawberries will be ready for the first little berries of the season to pair with our olive oil cake made from Sciabica’s amazing California olive oil right here in Modesto.