The chef takes the cover of the paper's final food issue before it gets folded into a "Saturday" section.
Silver Lake Farms will provide the produce, while the Market will add a few products.
The chef will take one box of produce and demonstrate how to make a meal of it.
Amanda Chantal Bacon raises the bar for cold pressed juice with 100% organic ingredients and meticulously sourced suppliers.
Elsewhere, Michael Bloomberg is hoping to control portion sizes in the New York diet.
The dominant theme here is homegrown, with a locally raised chef, on-site garden, and Cali-centric drafts.
Ari Taymor, the wine bar's new chef, is delighting in these SoCal farmer's market favorites.
Kim Jong Il's death might have derailed the resumption of U.S. donations.
Jason Ryzcek obsessively curates sustainable ingredients in novel arrangements that are also nutritionally balanced.
And somehow manages to make macrobiotics look to cool.
Ye Olde King's Head Owner Sounds Off on Stagnant Bank Loans; Pete Wells Named New York Times' New Critic
Suddenly, those heart-warming commercials featuring Pink's owners ring hollow.
Turns out, the KFC icon was very into regionally specific recipes and farm-sourced food.
Louis Kim's crazy-herbs Korean-Italian hybrid is now serving the 90210.
Everything from liquified foie gras to injectable foie gras were on hand as the chefs protest a coming ban.
Farm-to-table menus will be prepared by chef Jason Tuley, of Santa Barbara's now shuttered Three Square.
The Culver City Brazilian makes Midtown Lunch break its own rules.
30 chefs were each united with a farmer to highlight peak produce in engaging small plates.
They only barter with the stuff, though they're not afraid to sell t-shirts.
Chef demos, restaurants cooking with farmers, and discussions about sustainable cooking will rule the neighborhood in mid-September.