David Lebovitz signing copies of his book, Ready For Dessert
This mouth-watering, recent fact-finding trip from chef David is unique. David has always had a knack for finding off-the-beaten track winners that we all crave, but somehow can never find. Debbie and I were in San Francisco on our way to a Cato conclave last fall and wish we had this posting from David before we hit town. Bon appétit.
The San Francisco Ferry Plaza Farmers Market is a true “farmer’s market”, where farmers, cheesemakers, bread bakers, and others bring their wares. It’s become quite the attraction and is extremely busy on weekends, and during the week, the restaurants are full at lunchtime with people eating grilled cheese sandwiches from Cowgirl Creamery, sandwiches on locally made charcuterie, and burgers made from sustainable, grass-fed beef. And when you’re done eating, anything left over can go right into the compost bucket.
It’s quite a sight/thrill to be surrounded by tangles of broccolini, bunches of spiky mizuna, lush bundles of dark mustard greens, kale in a rainbow of colors, and a bounty of fruits that even the most jaded Californian (and Parisian) can appreciate.
Read more here.
