California always in season

san francisco

With its proximity to diverse local farms, stellar area wineries, pristine
seafood, and artisan dairies and creameries, it’s no wonder that San Francisco has established itself as one of the culinary capitals of the world. Come along with us as we explore this dynamic foodie city. We’ll tour verdant asparagus and artichoke fields with Paul Muller of Full Belly Farms, located in northern California’s Capay Valley, and get in the kitchen with chef Michael Tusk of San Francisco's Quince restaurant, winner of the prestigious James Beard award.

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farmer paul muller of full belly farms

farmer paul muller of full belly farms

For Paul Muller, there’s no better place to be a farmer than California. “With its Mediterranean climate, unique soil characteristics, and abundant resources, you can grow anything here.”

For Muller, the key to growing superior produce is finding the crops that work best in the microclimates he farms in. He’s spent more than thirty years farming his 100 acres, where he now works alongside his wife and kids to perfect the vegetables, tree fruits, and nuts it produces.

Full Belly, located just 30 miles outside of Sacramento, specializes in uncommon varieties, including 30 types of tomatoes. “Some are heirlooms that are favorites in Italy, and others date back to Thomas Jefferson’s garden.” Muller works with chefs like Tusk to select crops that have character, integrity, and maximum flavor. “At Quince, they really celebrate the subtleties and unique qualities of the crops we grow.”

Learn more about Full Belly Farm »

chef michael tusk of quince

chef michael tusk of quince

Michael Tusk discovered the value of high-quality ingredients as a young chef traveling and cooking through Europe, and in the kitchen of Alice Waters’ famed Chez Panisse restaurant.

“I learned that great produce doesn’t need to be manipulated. You just want to enhance its flavor by treating it with respect.” Tusk works with over eighty purveyors to find the best single ingredients. For asparagus, corn, and walnuts, he’s been going to Full Belly Farm for twenty years.

Quince’s menus are changed daily to reflect the ever-evolving selection of local produce. Tasting is also a daily endeavor: “You’ll notice changes in the same crop from week to week.” Having access to such diverse ingredients creates limitless options for Tusk’s French- and Italian-inspired cooking. “I try to take dishes that have a historical viewpoint, and tweak them to the bounty of northern California.”

Plan a visit to San Francisco’s celebrated Quince restaurant »

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