After a month, we're still in awe. We're still trying to find the words to express our gratitude for the support, generosity, joy and hope that our community brought to Grazing at the Kitchen Table. On September 22nd, as we stood in Dogpatch Wineworks and gazed at the room full of people from across our local food system, we were struck by the countless relationships and connections that surrounded us. It was not only humbling, but also motivating to see such a deeply shared commitment to our local farmers and food makers.

In preparing for Grazing, volunteer Jen Gurvey helped us deliver produce to our participating chefs. While out on delivery, Jen shared how she and one of our donors, Elizabeth Hill from West Marin Food and Farm Tours, had developed a lovely friendship since last year's Grazing. Arriving at Piccino for delivery, we ran into Melissa Chen, one of their managers, who used to work for Jen and was invaluable to connecting us with PIccino chefs.  

Juan Aquino grew up in Watsonville and has worked for Capital One, a Kitchen Table Advisors funder, for many years. During Grazing, Juan met Kitchen Table Advisors client Sergio Jimenez of Ground Stew Farms in Watsonville. The two reminisced over their shared home, and Juan got a chance to know one of the farmers that his company is supporting.
— Pei-Yee Woo, Kitchen Table Advisors Associate Director

It’s moments like these that emphasize how we’re weaving together something special here. We couldn’t have been happier to see every seat full at the community tables in the room, or hear our chefs remark about how welcomed and appreciated they felt by Grazing guests. Our community is stronger than ever, and, for this reason, our voice and impact are growing across our regional food shed.

As a fundraiser, this year's edition of Grazing was a huge success in raising the resources needed to fund our work. The generosity we’ve been shown enables us to have a solid financial foundation from which to provide the personal advising and connection building that will help our clients thrive. The event is a reminder of the larger ecosystem that we are a part of--and incredibly important to both strengthening our community ties as well as creating a space to acknowledge, celebrate and enjoy the collective efforts of everyone. 

We’re already reaching out and following up on collaborations which began that evening--nothing can replace meaningful face-to-face time as an opportunity for creativity and personal connection. We are inspired and emboldened as we continue to stitch our thread of this tapestry for a thriving, local food system.  

Photos by Caitlin Crow, Orange Photography.

Chef Aaron Thayer has a deep respect for how food is grown, and sourcing is at the core of the dishes he serves at Petit Crenn. Speaking with me while on a daily run to the farmers market, Chef Thayer, Petit Crenn’s executive sous chef, has an undeniable commitment to local. 

When asked why he decided to cook a dish for Grazing at the Kitchen Table, he shares that a colleague at Petit Crenn suggested he get involved because of his love of local, expertly grown food. He is excited to help promote and honor the work of local farmers. “You can just taste all the care and love in the products that are grown by these small-scale farmers. That translates well into how much love I put into my cooking.”

Chef Thayer cooks in a way that represents his style of eating. His cooking is grounded in comfort food traditions, and he aims to provide a nostalgic and sentimental food experience for his guests. He is inspired by Chef Sean Brock, known for serving Lowcountry cuisine that utilizes lost ingredients. Chef Thayer has a passion for preserving heirloom grains, and loves making dishes like the Southern classic Hoppin’ John to bring these disappearing grains to new audiences.

With the changing of the seasons, comes the changing of Petit Crenn’s menu. One of his current favorite offerings is Gnocchi à la Parisienne. This dish showcases summer’s bountiful sweet corn in a number of unique ways. Aaron shares that corn is one of his favorite foods. That might be because he grew up in Hadley, Massachusetts -- next to a cow farm and across the street from a corn field.

From there, he attended culinary school at Johnson & Wales in Providence, Rhode Island, and cooked in several well respected Boston area restaurants including Mooo, a modern steakhouse in Boston’s Beacon Hill, as well as Ken Oringer’s legendary Clio, that has since closed. Two years ago, he made the move to San Francisco, and couldn’t be happier.

Chef Thayer looks forward to celebrating local growers at Grazing. His goal of the evening is to create awareness of the incredible growers in our community and use his dish as a vehicle to highlight the hard work of these farmers.

Grazing at the Kitchen Table takes place from 6.30pm to 9.30pm on Thursday, September 22, 2016 (this week!) at Dogpatch WineWorks in San Francisco. Get your seat today! Follow #GrazeAndGive2016 for updates. 

Photos courtesy of Petit Crenn & Aaron Thayer.

Nick Balla grew up in the rural Midwest, a far cry from the bustling urban stretch his restaurant Bar Tartine now calls home. When it came to their food, Balla’s family lived by a zero-waste philosophy. If they couldn’t eat something immediately, they would preserve it to eat in the future. Years later, wildly successful and hyper-seasonal Bar Tartine shares this philosophy with the Balla family.

When Nick and his partner Cortney Burns started Bar Tartine, they were clear in their commitment to local and seasonal, even encouraging their suppliers to pursue the same. The restaurant developed an exclusive relationship with Full Table Farm in Yountville, located just 40 miles north of San Francisco. Nick and Cortney met Full Table farmers Juston and Mindy at an event a few years ago, being immediately drawn to their produce. After a meeting on the farm, both farmers and chefs were convinced that a unique and important partnership was blossoming.

The exclusive relationship between Bar Tartine and Full Table Farm guarantees the farmers a reliable source of income -- one not subject to the whims of chefs, uncertain markets, or even the weather. Whatever Juston and Mindy grow, Nick and Cortney use. Along with having a deeper connection to their ingredients, the relationship also encourages the chefs to constantly rethink and retool their menu. Fresh peppers are dried and milled into paprika –- a popular spice on their menu. “Ugly” produce is transformed into jams, sauces, and other products reminiscent of the canning of Nick’s youth. At the table, Nick and Cortney’s approach is best represented by the iconic Bar Tartine sprouted croquette dish. Composed of whatever sprouted legumes are on hand, the buttermilk byproduct of churning their own butter, and bread scraps, the ingredients for this customer favorite could just as easily be found in the food waste bin in a different kitchen.

Nick and Cortney's zero-waste philosophy extends beyond the produce they source for their kitchen. A meat order for Bar Tartine kitchen usually begins with a conversation with Patricia of Happy Hens Farm. Patricia updates the chefs on what meat is available while the chefs prepare for whatever arrives the next day. As Nick puts it, “We should all be constantly available to think outside the box and adapt the way we think about our relationship with growers. How do we evolve our notion of what we need versus what we want?” To this end, Nick and Cortney are actively involved in developing a sustainable distribution system for small producers, which includes utilizing reusable produce containers to cut down on packaging costs.

Both Nick and Cortney understand that meaningful collaborations move us all closer toward a resilient and interdependent food system. Sharing a passion for the livelihood of small farmers, working with Kitchen Table Advisors was a natural fit for the chefs. Next week during KTA's Grazing at the Kitchen Table, Nick and Cortney look forward to bringing their love of local and seasonal to the community meal.

Grazing at the Kitchen Table takes place from 6.30pm to 9.30pm on Thursday, September 22, 2016 at Dogpatch WineWorks in San Francisco. Don't wait to reserve your seat! Follow #GrazeAndGive2016 for updates. 

Photos courtesy of Bar Tartine.

I was early for my interview. Partially nerves, but mostly a craving for award-winning tacos from Tacos Cala. Fortunately for me, I have a large appetite. After I downed two squid, one egg, and a sweet potato taco prior to our designated meeting time, Gabriela came and offered me lunch! Who was I to say no….

Gabriela Cámara immediately strikes you with her gracious nature and energy. We recently sat down at a table in her San Francisco restaurant, Cala, to discuss her take on sustainable sourcing in the Bay Area as a single window washer worked away on the front of the restaurant. Gabriela looked on, worried about how long he’d been standing precariously on his ladder and noting how meticulous he was in his work.

The way Gabriela cares for and interacts with her workers comes as no surprise. After all, she’s received significant press for her practice of hiring formerly incarcerated individuals to staff her restaurant. While this certainly came up in our conversation, I was here first and foremost to learn more about her experience and thoughts on working with local farms to create her much-praised menu.

As most people know, Gabriela first came to fame in her native Mexico with the opening of Contramar, and currently owns four restaurants in the capital city. Contramar’s focus is fresh fish and seafood –- something that wasn’t being done anywhere in Mexico City at the time of its opening in 1998, Gabriela says. The inspirations that shaped Gabriela's restaurant concept came from the U.S.; of most consequence -- Chez Panisse. “My experience eating there was truly transformational. I realized that thoughtfulness behind the scenes and awareness of impact could bring the eating experience full circle for everyone involved,” Gabriela reflects. Now, Gabriela herself enjoys the company of Alice Waters as a fellow restaurateur, and will be traveling to Terra Madre with her at the end of the month.

“How does sustainable sourcing in Mexico compare with the process in the Bay Area?” I ask. “Mexico is still building its system for responsible sourcing, whereas in the Bay Area that system is already built,” she states. For a chef, it’s a dream to be tapped into such a system, but, of course, there is an adjustment period to pricing, particularly when coming from Mexico. Still, it’s important to Gabriela that farmers are paid well, and that’s where there is plenty of room for improvement in our local food system. We agreed that the general population still needs to be educated about the true costs behind food production.

How did Gabriela first tap into the local food community to source her ingredients for Cala? One key event occurred in the most unlikely way -- through a fellow parent at her son’s school (a parent who also happens to be an Ambassador for Kitchen Table Advisors). Given the easy connections characteristic of our tight-knit Bay Area food community, Gabriela has been able to build first-name basis relationships with many farmers, including several in the Capay Valley in Yolo County -- Say Hay Farms, Fiddlers Green Farm, and the pioneering Full Belly Farm. She’s also tapped into the local farmers market scene and buys twice a week from Frog Hollow Farm, Dirty Girl, and Star Route Farms at the San Rafael and Ferry Building farmers markets.

Gabriela is excited for a fresh bounty of new vegetables to arrive with fall so she can build her new menus. To celebrate the season, she plans on contributing a squash ceviche and bean dish to the Grazing at the Kitchen Table menu. In the meantime, the summer harvest is keeping her busy. “The tomatoes right now are amazing!” she enthusiastically shares.

As Gabriela and I were wrapping up our conversation, we reflected on the social justice components that link her strong belief and practice of hiring those coming out prison with supporting sustainable agriculture. It’s a commitment to disrupting systems of inequality and placing humans at the center of the system. Gabriela’s personal and professional ethic certainly does this –- from the farmers who grow her food, to the workers who prepare it, to presenting her guests with the opportunity to enjoy a meal with the knowledge that everything behind the dish is made with respect and integrity.

Let’s not forget the practical angle in the midst of the larger ethical argument, either. Before I left, Gabriela gave me a grilled cucumber taco to try. Grilled cucumber? Yes, it was delightful. “Cucumbers are in season and it's great to incorporate in-season produce when they are abundant so we can keep the cost of our tacos low,” Gabriela shares. As of this writing, her tacos are $3.50 a la carte or three for $12. A steal by San Francisco standards.

I've always been moved by the Gandhi quote "Be the change you wish to see in the world." This is what came to my mind as I enjoyed my visit with Gabriela Cámara. She is certainly a change agent we are fortunate to have in the Bay Area.

Come be a part of the change that Chef Cámara is bringing to Bay Area food during Grazing at the Kitchen Table. The event takes place from 6.30pm to 9.30pm on Thursday, September 22, 2016 at Dogpatch WineWorks in San Francisco. Tickets are on sale now--don't wait to reserve your seat! Follow #GrazeAndGive2016 for updates.

Photos courtesy of Cala.

Sophina Uong comes with an impressive resume - Executive Chef at multiple Bay Area restaurants, and Grand Champion of this summer’s Chopped Grill Masters competition. To be honest, her resume is intimidating to an interviewer. However, what also comes across when you meet the Executive Chef of Oakland’s Calavera, is how approachable and family-oriented she is.

On a recent sunny afternoon in Berkeley, I joined Sophina, her fiancé William (also of Calavera), her daughter Roan, and Roan’s friend Katie for a lunch of tacos, ceviche, and tortilla soup at Tacubaya to discuss how she’s developed her commitment to sourcing locally and supporting farmers through her work.

Sophina is quick to point out that her move into sourcing locally happened over time and wasn’t always the easiest endeavor. As sous chef at Waterbar, she was first exposed to working with local farmers by wandering the Ferry Building with the restaurant’s purchaser to learn about sustainable seafood options. This gave her a taste of both the challenges and the satisfaction that comes with planning a menu comprised of local, seasonal ingredients. “When you’re used to having different ingredients available to you all the time, shifting to using seasonal and what can be delivered by a farmer or fisherman on certain days of the week is a challenge to your menu planning. But you learn to adjust because it’s worth it.”

Her usage of ingredients grown within a 100-mile radius increased when she joined the team at Revival Bar & Kitchen where she found herself using the whole animal as part of Revival’s commitment to “vitalitarian” cuisine. "It definitely made me think more carefully about my menus, as well as how to introduce new and unusual cuts of meat to our clientele.”

Over time, Sophina’s growing reliance on local ingredients fed her commitment to partnering with farmers. Recently, she’s been excited to partner with KTA client Happy Acre Farm, located in the Sunol Farm Park in Alameda County. “Our staff at Calavera has been really excited about the possibilities of this partnership too,” Sophina says. She adds, “buying locally and getting to know who is growing and raising the ingredients I use has really increased my respect for farmers and ranchers doing the right thing – using sustainable farming techniques, treating the animals respectfully, and working to provide us with healthier and ethical options.”

As Sophina’s commitment to sourcing locally and seasonally has deepened, so has her involvement in the local food movement. She’s energized by her work with the Center for Urban Education about Sustainable Agriculture (CUESA), Cochon 555’s Heritage Fire + Heritage Board, and increasing her partnership with Kitchen Table Advisors to access more local farmers and ranchers. She participated in last year’s Grazing at the Kitchen Table, and is thrilled to return this year and contribute a meat dish featuring lamb from Skyelark Ranch.

When asked what kind of contribution she’d like to make to the Bay Area food scene, she’s clear that she’d like her food to be known as “approachable, quirky, fun and yummy.” Her daughter, Roan Pearl, was willing to add some of her insight on her mother’s culinary vision. “She’s good at Korean barbeque and she can come home, look in the refrigerator and put together random ingredients you wouldn’t think go together, and it’s delicious!” Fun, quirky, local cuisine brought to you by the reigning Chopped Grand Champion Grill Master.

The Bay Area is ready for local and sustainable to also be fun and quirky, and Sophina is clearly the right chef to remind us that a commitment to local and sustainable is not diametrically opposed to joy and playfulness in the kitchen or on the plate!  

Join Chef Uong in her wondrous world of food on September 22nd, 2016 from 6.30pm to 9.30pm during Grazing at the Kitchen Table. The event will be hosted at Dogpatch WineWorks in San Francisco. Tickets are on sale now--don't wait to reserve your seat! Follow #GrazeAndGive2016 for updates.

Photos courtesy of Sophina Uong.

Photo credit: Piccino

Photo credit: Piccino

Chef Chandler Diehl is late to the restaurant, but it’s not his fault.

Like Piccino chefs before him, his day has started with a trip to the farmers market to purchase ingredients for the day’s menu. That’s the way it rolls at Piccino -- almost all ingredients (around 98% according to Chandler) are procured locally and the same day they grace someone’s plate. And almost all of it comes from local farmers with whom the restaurant has built personal relationships since opening in 2006. Chandler’s trip that morning was simply carrying on a decade-long tradition.

Photo credit: Piccino

Photo credit: Piccino

Chandler is no stranger to the farm to table concept. While at Piccino less than a year, he’s worked for several years at various restaurants in San Diego and Napa Valley that purchase from local farms. He particularly enjoys the relationships he builds with producers and experimenting with the fresh ingredients they send his way. “The variety and volume of ingredients available year-round in the San Francisco Bay Area are a chef’s dream,” according to Chandler, who is originally from Los Angeles and trained at the Culinary Institute of America (CIA) Greystone in Napa Valley.

Chandler is excited to represent Piccino at Grazing at the Kitchen Table. He finds it inspiring to be part of a community of likeminded people who are just as passionate as Piccino is about fresh food and celebrating the farmers who are so crucial to the entire food system. “Grazing at the Kitchen Table is more than another charity event -- it’s much deeper,” he says.

Fresh and local is who we are at Piccino. It’s important to us to support our farmers and to know the journey our ingredients have taken, even if it means paying a little more to do that. Almost everything we prepare comes from farmers with whom we have personal relationships — something that is highlighted at Grazing at the Kitchen Table.
— Chef Chandler Diehl
Photo credit: Piccino

Photo credit: Piccino

In celebration of the season’s bounty, Chandler is planning a simple but flavorful dish to present at Grazing at the Kitchen Table. He is currently envisioning a mix of shelling beans topped with an heirloom tomato purée, bread crumbs, and cheese (as with many dishes; however, this is based on the quality and availability of local ingredients).

When asked to share about his favorite dish on Piccino’s menu at the moment, there was no hesitation in his response. “The braised octopus. It’s responsibly caught, served with marbled potatoes, preserved lemons, paprika, and cilantro.”

To follow up on Chandler’s menu recommendation, visit Piccino in its charming little corner of Dogpatch, and, of course, check out their offerings at Grazing at the Kitchen Table, where Chandler will be joined by Piccino pastry chef Daniel Saravia.

Grazing at the Kitchen Table takes place from 6.30pm to 9.30pm on Thursday, September 22, 2016 at Dogpatch WineWorks in San Francisco. Tickets are on sale now--don't wait to reserve your seat! Follow #GrazeAndGive2016 for updates.

We’re so lucky to be partnering with some amazing, Bay Area chefs who are passionate about the farmers producing the fresh, sustainable ingredients they use for their menus. With our event, Grazing at the Kitchen Table, only a few weeks away, I sat down with Chef Rebecca Boice from Zuni Café, who is excited to be contributing to this year’s delectable spread at Grazing.

Zuni Café has been an institution in San Francisco since its founding in 1979. The restaurant won the James Beard Foundation’s award for “Outstanding Restaurant” in 2003.

It was an honor to speak with Rebecca, who told me about Zuni’s commitment to working with farmers to create delicious meals, her favorite menu items this summer, and why she’s a Kitchen Table Advisors fan.

Megan: What brings you to Grazing at the Kitchen Table?

Rebecca: My colleague Gabriela from Cala told me about working with you guys on this really wonderful event. [This is] an organization that I think is necessary. It takes one skill set to be a good farmer, but it’s another skill set to be a good business person. So often, the focus is on the farming and producing the beautiful crops and heirloom varieties, but then there’s the business side that’s really difficult to navigate. So, to have a resource like Kitchen Table Advisors to help these farms be good, sound businesses producing this wonderful produce -- it’s an important role. That’s what interested me about the group.

Megan: Why is supporting small, local farms important to Zuni?

Rebecca: I feel like I say this often, but we can’t do what we do if we don’t have great relationships with farmers that do what they do -- which is growing this beautiful produce and providing us with the ingredients we need to make the menus that we make. Our philosophy here is that we want to use what’s feasible, what’s local, and the best example of a tomato or an eggplant or a squash. If folks aren’t producing that, then we can’t put that on our menu. My personal philosophy is that if I get a perfect tomato, I don’t want to stand in the way of letting it just be perfect and let nature do its thing. Farming is not an easy business and there’s a lot of upfront costs that I imagine would be really challenging. The more help farms can get to be financially viable and sustainable is just as important as whether they’re harvesting their produce sustainably. They still have to be a sustainable business as well.

Megan: What kind of philosophy do you convey through your food?

Photo credit: Rebecca Boice

Photo credit: Rebecca Boice

Rebecca: Zuni Café has been around for 36 plus years, and the idea of eating locally and sustainably has been the driving force, or philosophy, that Chef Judy Rogers really brought with her. That’s just what we do here -- the style of cooking that’s simple but very thoughtful. It’s doing these things with care, and that starts with working with farmers who really take time and care with the produce and the products that they bring us. We’re also training our cooks [how to] recognize and handle these wonderful ingredients.

Megan: What do you think that a gathering like Grazing means to our local food community?

Rebecca: It gives an opportunity for people to come and see these things in action -- the connection between farmers and the restaurants and how it all works together; that they don’t just operate independently. It gives a forum for the farmers to highlight their ingredients, chefs to highlight the ways in which they’re using [them, and] celebrating this wonderful produce that we’re super spoiled in the Bay Area to have access to. [It’s] a way to come together and see how different chefs interpret and use ingredients in different ways. That’s what’s great about the Bay Area -- there’s so much access to all this great food on different levels and different stages in the supply chain.

Megan: Which seasonal dish on the Zuni menu are you most excited about right now?

Rebecca: It changes every day! Tomatoes are all over the place right now. We did a lovely tomato crostini last night, with marble-striped tomatoes, a little house-cured bacon, balsamic mayonnaise, and fresh herbs. It was such a classic, comfort thing. We had fun with that. Also, we’ve been getting really beautiful grapes. We prepared roasted grapes with radicchio and honey –- a fun premise that we’ve been playing around with. When we make our menu, it changes every day. We get to fall in love with certain preparations and set-ups, and tease out all the different options. Then something new comes into season and we start playing around with that [ingredient].

Experience Chef Boice's wonderful creativity on the plate this September 22nd, 2016 from 6.30pm to 9.30pm during Grazing at the Kitchen Table. The event will be hosted at Dogpatch WineWorks in San Francisco. Tickets are on sale now--don't wait to reserve your seat! Follow #GrazeAndGive2016 for updates.

Photo credit: Jayson Carpenter

Photo credit: Jayson Carpenter

“I was a chubby baby, fated by food,” says Laurence Jossel, Executive Chef of Nopa. “Food has been a soothing thing [for me] from the beginning.” Food shifted from source of comfort to career when Laurence became a dishwasher at age 14, eager to earn money for his first car. From there, he was hooked. “I loved the adrenaline; putting money in my pocket.”

Photo credit: Jayson Carpenter

Photo credit: Jayson Carpenter

Laurence’s connection to food deepened as he shifted from washer to busser, waiter, cook, and eventually chef. “I’m in the business of delicious,” he says, “There’s something about super fresh and direct.” Laurence explains that going straight to the source and cooking with regional ingredients isn’t just about achieving optimal flavor; it’s also about karma. “I don’t have to worry about the negativity that is sometimes part of the long chain of food when I work directly with someone who has insight into when and how it was picked.”

He notes that the pride in these relationships goes both ways:  “The farmers will be proud of what we put on the table.” Education is another mutually beneficial part of these relationships. Laurence gives farmers tips on how to cook what they’re growing, and they introduce him to new varieties. His latest discovery: the Momo tomato.

Further supporting the work of small farmers by taking part in Grazing at the Kitchen Table was a no-brainer for Laurence. "[They are] the core of our food. Small farmers farm with intention. [At Nopa], we shop with intention and cook with intention."

Laurence works with over 80 farms a year at Nopa. There’s no place he’d rather do it. “I have such access in this place and time. I think this is the zenith of cooking in the world. All I do is try not to screw it up.”

Experience Chef Jossel's delicious creations this September 22nd, 2016 from 6.30pm to 9.30pm during Grazing at the Kitchen Table. The event will be hosted at Dogpatch WineWorks in San Francisco. Tickets on sale starting Tuesday, July 19--don't wait to reserve your seat! Follow #GrazeAndGive2016 for updates.

Photo credit: Jonathan Fong

Photo credit: Jonathan Fong

Our chefs for Grazing at the Kitchen Table are an incredibly passionate and generous group of people that share a similar value set to the farm clients with whom we work. They are deeply committed to making positive change in our food system, seeing far beyond the bottom line of their businesses. Going to the farmers markets, educating and investing in their staff, and curating delicious and warm experiences for their guests are among the heartfelt ways that they express their commitment to a local and sustainable food system.

Recently, I had the pleasure of hearing one of our Grazing chefs, Laurence Jossel of Nopa, speak at a CUESA event. (Laurence participated in our first Grazing last year and has graciously agreed to join us again this September.) During the CUESA presentation, I listened to Laurence describe how he views his role as being an ambassador of the farmers he supports. He visits a farmers market almost everyday and falls in love with all the glorious fruit, vegetables, and proteins, which he then brings back to his staff at the restaurant. For him, it is important that his staff cultivates authentic connections to the farmers so they are able to understand and convey the work and commitment of their growers. This connection is nurtured at NOPA through field trips and farm dinners for staff. In between these farm visits, Laurence encourages his staff’s engagement with local ingredients right at the back door of Nopa. When nectarines are ripe and ready, Laurence can’t help but bring a few cases back from the market for the whole team to taste the season, one juicy bite at a time.

As Laurence demonstrates, our chefs play a precious role in honoring the work of our farmers by thoughtfully preparing their ingredients and allowing them to shine on the plate. During Grazing, they create the fare that brings the entire evening together for our community of donors, volunteers, and champions. What this offers to our guests is connection—to the farmer, to the chef, to each other, and to ourselves.

It is truly an inspiring and delicious evening, leaving you feeling connected to all the people and flavors in the room and amazed that the meal was crafted completely in alignment with your values.

Thinking about what these chefs contribute to Grazing, I am extremely grateful for their talents and resources. Time and again at Kitchen Table Advisors, we are reminded that people are our most important asset and relationships matter. Owing to this beautiful community of ours, which is always expanding with new relationships, we are fortunate to gather together our Grazing chefs. With each chef introduction, our extended Kitchen Table Advisors family grows with new changemakers. This September at Grazing, I invite you all to come meet our community of chefs—including Chandler and Daniel from Piccino, Laurence from Nopa, Gabriela from Cala, Rebecca from Zuni Café, Sophina from Calavera, Aaron from Petit Crenn, Dennis from Namu Gaji, and Cortney and Nick from Bar Tartine—and taste the connection to our farmers.

Grazing at the Kitchen Table takes place from 6.30pm to 9.30pm on Thursday, September 22, 2016 at Dogpatch WineWorks in San Francisco. Tickets go on sale in July. Follow #GrazeAndGive2016 for updates.