This week we had the great pleasure of making a dinner with writer/chef Samin Nosrat (formerly of Chez Panisse) at the famed Tartine Bakery. The bakery is not normally a restaurant, but once a month it closes and Samin throws a dinner party of sorts. For this "after hours" event, we harvested ingredients from three farms: Riverdog Farm, Sunny Slope Orchard, and Pluck and Feather -- A diverse group of growers that showcase the bounty of the bay area. This is farm to table in video form.
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