This statement was a mantra when Chef Ed was growing up. That sentiment is what continues to drive him.
Sourcing the best possible ingredients whether it’s squash from Full Belly Farms, lettuce from Paradise in West Marin or American Kobe brisket. Ed painstakingly searches for the ripest, freshest products to bring to your table. Special diet? No problem. Ed has worked with celiacs, HcG and many other gluten, dairy or nut allergics. When cooking the family meal adults and kids with allergies should be able to share in the experience of good food.