Chef Michael Rotondo experiments with 37 of San Francisco's most rare and unknown produce in his dishes.

When Michael Rotondo moved to San Francisco to take the helm of the Ritz-Carlton restaurant, Parallel 37, he had the same reaction many chefs new to the Bay area have had, he felt “like a kid in a candy store with all the great produce.”

Rotondo wanders through the San Francisco farmer’s market to find inspiration for his eight course tasting menu and à la carte dishes. If he sees an ingredient that he does not recognize, then he promptly purchases and experiments with the new flavors. He told CBS SF:

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