This delicious soup comes to us from Chef Matteo Ferrari of Stella Alpina Osteria in Burlingame, California. It’s rich and flavorful, really shows off the flavor of the Meyer Lemon oil, and is a cinch to make. [Read more →]

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Chicken is one of our favorite things - especially when the recipe involves a grill, is dead-simple, and comes out juicy, crispy, and salty. What’s not to like?

Italian in origin (as far back as Etruscan times), the basic idea behind this recipe is to keep a heavy weight [Read more →]

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In San Francisco, a city of great restaurants, Coco 500 stands at the head of the list. Not the most expensive, nor the fanciest, but the place to go [Read more →]

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Given all the different fruit trees here on the farm, we’re in a nearly perpetual state of harvest.

But there’s something different about the grape and olive harvest - it signals the beginning of [Read more →]

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This salad came about one night when I was determined not to go to the store
and all I had in the way of ingredients for a salad was a bunch of radishes
and Italian parsley.  It turned out [Read more →]

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This recipe comes to us from our friend Bruce Hill.  Bruce is a real under-achiever, with only three of the Bay Area’s best restaurants to his credit: Bix, Restaurant Picco, and Pizzeria Picco.

He serves this at the Pizzeria, and it’s been featured in several publications including the New York Times. [Read more →]

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First, a disclaimer: I use an electric razor.

Now for the fun part: I stumbled across a reference to shaving with olive oil (legs as well as beards), and starting doing a little research. What I found [Read more →]

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This is originally from the River Ranch Lodge in Lake Tahoe, via a “You Asked for It” in Gourmet magazine.  But it was lacking a couple of things - specifically, bacon and fried bits - so here it is in tweaked form.  Ridge served it to a couple of professional chefs who were visiting, and there were no leftovers.  Case closed! [Read more →]

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Chef Brian O’Connor of the famed Cliff House in San Francisco overlooking Ocean Beach and the ruins of the old Sutro Bath composes a gorgeous salad using this sauce as the base for a refreshing combination of roasted beets and salad greens. [Read more →]

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This terrific recipe comes to us from Chef Pasquale Pascarella of The G/R/A/N/D Restaurant & Lounge in Stamford, Connecticut.  It’s a delicious way to prepare fish, easy enough to do for a dinner party, and certain to delight your guests! [Read more →]

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