The foundation of every successful dish begins with seeking out the best seasonal ingredients.
For many years, I have sought out, researched, and photographed exceptional ingredients—from the wilds and farms of North America and both coasts to markets and kitchens internationally.
Each discovery has deepened an understanding of how exceptional ingredients inspire the finest cooking.
Equally important are the relationships with farmers, foragers, and producers who care deeply for their products. Ingredients grown regeneratively, farmed biodynamically, or harvested sustainably from the wild reflect both respect for the land and the seasons at their very best.
Hedgehog mushrooms, Sonoma, CA
Artichokes, Purple of Romagna
Panache (Tigrer Stripe) figs, Golden Bear Ranch, CA
Mission olives, San Joaquin, California
Olio Nuovo, first of the season Mission olive oil.San Joaquin, California
Chestnuts, Amber Oaks, Auburn, CA
Calamondin citrus, Reedley, CA
Myrtle leaves and berries, San Joaquin, CA
Canary Rockfish, Half Moon Bay, CA
Red Zinnia (edible petals), San Joaquin, CA
Wagyu X Angus (Wangus cross) beef heart, Weiss Ranch, AB
Wagyu X Angus (Wangus cross) beef heart, Weiss Ranch, AB- for curing
Crane Melons, Crane Melon Barn, Santa Rosa, CA
Pomegranates, San Joaquin, CA
Spanish Octopus, ready to be braised, fennel, thyme, blood orange, lemon
Mission fig leaves, add an intriguing coconut scent to ice creams and syrups
kombu seaweed, sonoma coast, ca
regeneratively farmed carambola, mango & passion fruit, maui, hi
Poulet Bleu Chicken, American Blue Foot chicken, WA
Poulet Bleu Chicken, American Blue Foot chicken, ready to braise with apple cider and crème fraîche sauce.
Giant Hachiya persimmon, San Joaquin, CA
Delta Asparagus, Stockton, CA
Citron varieties; buddha's hands, etrog, ponderosa lemon, diamanté
heirloom pineapple, maui, hi
Fiddlehead or tete de violin, BC
Italian Black Truffle, hound hunted, Barolo, Italy
Wine grapes, basil and edible flowers from the garden
Hazelnut-fed Pork 'Secreto'. Tails & Trotters, OR
Miyazaki Wagyu BMS 10, Japan
Santa Barbara peaches. Golden Bear Ranches.
Ripe Hachiya and Fuyu persimmons, San Joaquin, CA
Variegated Pink Lemons, Porterville, CA
ripe goat cheese, san joaquin, ca
Passion fruit, Central Valley, CA
Monterrey Strawberries
Miyazaki Wagyu Striploin, BMS 11, Japan
Harvesting Charbono grapes, Heritage Oak Winery, Lodi, CA
Black Morel mushrooms. Sierra Nevada
Charbono grapes, Heritage Oak Winery, Lodi, CA
Traditional Balsamic vinegar, Acetaia Malagoli Daniele, Castelfranco Emilia, Italy
Organic Parmigiano Reggiano cheese production, Modenese White cows, Caseificio Bio Reggiani, Emilia Romagna
Oaxaca Vanilla beans, heirloom varietals, Slow Food, Terra Madre 2024, Torino, Italy
Harvesting California honey, San Joaquin, CA
chandler strawberries, ca
Daily catch, Mercato di Porta Palazzo, Torrino, Italy
jaguar cacao beans, guatamala
Fresh Anchovies, San Francisco, CA
Nebbiolo grapes, La Morra, Barolo, Italy
Dry-aged 30oz ribeye steaks
PT Ranch Pork shoulder
fresh goat cheese, san joaquin, ca
fresh cacao fruit, maui, hi
biodynamic unripe vanilla, maui, hi