Shane Alholm is one of our newest team members. This week, he contributed a tongue pastrami made from grass-fed waygu from True Grass Farms.

This week we embraced the fall season's color and flavors.

Had a great ice cream sandwich at State Bird Provisions and couldn't get it out of my mind. The next day, while eating ramen, I had an idea...

We saved the tenderloins from a whole goat we purchased from Marin Sun Farms. I had an idea to do goat lollipops. We seared the loin quickly to medium-rare, and then immediately spread it with a very smooth hummus before rolling it into a pangretto of falafel crumbs.

gin & tonic | carbonated gin-infused cucumber - pickled fennel - lemon meringue - borage flowers

Inspired by Chef Dave Arnold.

A pea soup and salad combo. Feta cheese, mint, and peas work so well together. This salad is a celebration of their unity.

korean blt | bulgolgi bacon - bacon powder - cherry tomato - butter lettuce heart

The eggplant is deep-fried whole, dunked in ice water, then peeled. I like eggplant this way because it has a very clean taste. The texture is almost like that of a giant grape.