Interesting. Way back around 1980 when I opened Mudd's as executive chef, we traded produce with Chez Panisse and Greens, both of whom had their own gardens. We sat on ten acres in the San Ramon Valley and grew a wide variey of items not normally available in the markets. Principally, we had an abundance of fresh herbs.
JC (NC) wrote:ChefCarey, I took a look at the Mudd's website and it looks like a place worth making a sidetrip to dine. I will keep it in mind on my next trip to California. Are you currently working as a chef?
I'd like to think I'm working as a chef I teach folks how to become chefs and I write cookbooks.