We had the great pleasure of making a dinner with chef and writer Samin Nosrat 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.
