San Francisco Chef Ron Siegel finds daily inspiration in the organic farms and locavore traditions of Northern California
It's a sunny morning just north of San Francisco as the Marin Farmers Market hums to life. The growers, who've been up since well before dawn, have finished pitching tents and hanging scales, and their fresh-picked wares are laid out on long tables like some riotous picnic.
Striding toward a stall at full tilt is a sandy-haired man in a running jacket and blue jeans. He looks a lot like Sean Penn, right down to the amused expression playing around the eyes. Greeting the vendors with a smile, he makes a beeline past their orchestrated display to a jumble of crates around back. A moment later, he's reaching into one to take a bite of an haricot vert.
A customer takes the man for a farmer and starts to ask a question, but he pivots away, oblivious, to inspect a box full of sungold tomatoes. Then he stops and scans left and right, giving the impression that he might be about to take off. The farmers know better: he and they are about to engage in a gastronomical pas de deux, a quick-witted and detailed appraisal of every fruit and vegetable, every edible flower and bouquet of herbs, on offer today. …
Click here to read more in the Fall 2012 issue of The Ritz-Carlton Magazine