We're postponing all events through April 15 and look forward to rescheduling this event to when we're able to gather safely.
Blaine Wetzel, the James Beard Award-winning chef of The Willows Inn, and champion of hyper-local cuisine, offers an inside look at his unique approach to fine dining. Everything that Chef Blaine Wetzel makes is sourced within a few miles of his kitchen, often hours after it has been harvested from the ocean, the forest, or his own small farm. Lummi will inspire professional and home chefs to pay close attention to the seasons and to appreciate and bring out the best in what is fresh and local. The recipes Wetzel showcases here are a catalogue of dishes he created at the lauded Willows Inn restaurant on tiny Lummi Island in Washington State.
Can't make it to the talk? Order a signed copy and we'll ship it to you!
Do not press Add to Cart. This is an off-site event at the JCCSF. They...
Bill Buford turns his inimitable attention from Italian cuisine to the food of France. Studying...
From the former garden editor of Sunset magazine, Johanna Silver, Growing Weed in the Garden...