A Bicoastal Chef’s Seasonal Inspiration

The olive harvest at our ranch, which typically happens in October. We press the olives immediately after picking then celebrate the fresh olive oil with 150+ local friends and family.

As a bicoastal chef, each week looks so different.

Brooklyn: We live down a block from three (THREE!) French bakeries. An ideal day includes a fresh baguette, hot coffee and developing recipes with my fiancé in our tiny kitchen.

Glen Ellen: My family’s ranch is pretty secluded, set in the wooded mountains. Our days usually entail waking up at the crack of dawn, feeding the farm animals, checking in on the olive trees, harvesting from the garden while the sun is low, then prepping for an event onsite.

My kitchen, of course. In Brooklyn, it is a microscopic space with a 1990’s stovetop, but it works! We have tools hung on a pegboard, old cookbooks and lots of plants.

At the ranch, our kitchen features large glass doors that look out to the mountain. From the kitchen, you can see so much nature and observe the seasons change. All whilst your fingers are still covered in dough.

“So Pepper” on our daily tacos.

The Ramen Lunch Puzzle adds a fun touch to meals, while the Il Buco Board is perfect for showcasing seasonal ingredients. I also love how the Botanical Embroidered Apron blends beauty with practicality. Big Sur After Rain always brings a peaceful vibe to the room. And finally, the Flow Centerpiece just feels natural and effortless, making it a perfect addition to any table.

Every edible “weed” at the ranch. There’s so much to uncover and experience. We call this the “edible wild”, finding ways to prepare plants that grow naturally around us and elevate them, as you would a cherished delicacy.

Though we typically don’t repeat a dish for our events, tamales come back into the fold every fall. We’ve started wrapping them in various edible leaves, like fig leaves and Hoja Santa.

Patsy Cline. My grandma would play her records on repeat during this time of year.

Olive branches (I know, very on brand.)