It goes without saying that the food was amazing.

Leif is so incredibly talented.

 I did a little mini-interview with him:

What did you eat today for breakfast? Lunch? Dinner? I had the farmhouse vegetarian lunch at Boulette's Larder for lunch. I am going to Mission Chinese for dinner.

Favorite places to eat in SF? Favorite places to eat in SF include Commonwealth, Delfina, Delfina Pizzeria, Flour and Water, Bar Tartine, Range, Zuni Cafe, Outerlands, and Kappou Gomi.

Cooking essentials/must haves? Ingredients I like to have on hand are Pedro Ximenez vinegar, piment d'esplette, lemons, good olive oil, brown butter, fennel pollen, and yuzu kosho

Cooking tip? Don't be scared of fat and salt

Simple recipe for summer? Blend a basket of cherry tomatoes with the seeds of one vanilla bean and a little salt for a simple, unique soup.

What are your essential cooking appliciances/utensils? My favorite appliances and utensils are my cast iron pans, my vita-prep 3 blender, and my various japanese knives

fried artichokes with smoked salt and yuzu kosho

mussel, salicornia, beach weeds, wildflowers (all foraged from Laird's Landing)

fava, corn, asparagus, shitake, nasturtium

drawing, painted with wine

the best wine from Bolinas, and Sean Thackery himself pouring... (watch this video)

the most delicious salad

blueberry rhubard galette