Lori MidsonAs you already know from spending every second of your spare time immersed in the Cafe Society blog, Alex Seidel, exec chef-owner of Fruition (1313 East Sixth Avenue), recently bought a ten-acre farm in Larkspur, where he's producing vegetables and fruits, raising goats and chickens and, soon, sheep. He's also paving the way for a dairy farm, beekeeping facilities and earth-to-table dinners.
But building (and maintaining) a farm isn't exactly cheap, so Table 6 (609 Corona Street)
Looks just like real bread, doesn't it?
While I am not generally one for hyping the cause of vegetarian-this or vegan-that, there has always been something about the art (yes, art) of vegan and gluten-free baking that has tickled my geek bone. It's the same instinct that makes me love the molecular gastronomy menu done by Ian Kleinman at O's -- the notion of taking something that ought to be impossible (like brulee-ing balsamic vinegar) and finding a way to make it happen.
By all ratio
