April 9, 2013
A recent dinner at the Ritz-Carlton San Francisco's swank Parallel 37 food-geeked us out, thanks to new chef Michael Rotondo's tendency to incorporate the most exotic produce items in California into his tasting menu. Torpedo radish? Smoked sunchokes? Arugula blossoms? It's all coming at ya
and it's good.
Chef Rotondo, who recently arrived from Chicago where he cooked under Charlie Trotter for eight years, admitted when he wanders through the San Francisco area farmers markets, he often doesn't recognize some of the stranger fruits and when that happens, he usually buys the questionable item, takes it back to the kitchen, and figures out a tasty use for it.
We asked him to identify seven awesome
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