Eric Millette
Growth spurt. San Francisco chefs Matt McNamara (left) and Teague Moriarty branch out with a farm and a new restaurant.
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The July/August Issue Is Out

July/August 2014

Pilot Light: Not Your Grandfather’s Cookout

Front Burner
Insider news and updates from around the world
Wheelin’ and Dealin’
Merger Controversy
Coloring for Charlie
Up from the Streets
Mining the Maya Trail
Exporting Restaurant Week
Canned Openers

Birth Announcements
A roundup of restaurant openings

Deep Dish
Chefs’ comings and goings

Whisk Around the World
Global restaurant and hotel dish

Say Cheese: Part I, Part II
On ’Cue: The Share Our Strength/Food Arts Championship BBQ & Cookout

Wine Notes
New wine releases

Drinking It In
Fred Dexheimer’s liquid assets at Straw Valley

Fitting The Square into a Round Hole
San Francisco chefs dish on growing pains

Favorite Gear
Chefs are fools for tools

Haggis Redux
Scottish chefs update tradition

Cook Your Vegetables!
Three chefs harvest Mystery Basket’s back 40

Sides Show
Tabletop for that something extra

Recipe File
A sheaf of recipes drawn from this issue
Sweetbread Ravioli
Roasted Baby Beets with Pickled Mustard Seeds & Vadouvan
Warm Ricotta with Marble Potatoes and English Peas
Chicken Liver Mousse with Lavash Crackers & Orange Marmalade
Slow-Cooked Halibut with Tomatoes & Almonds
Saddle of Ontario Lamb with Nettle/Lamb Barbajuan, Salsa Verde, Charred Spring Onion & Artichoke Barigoule
Bergamot Curd with Grapefruit & Berries

Silver Spoon Award: Rajat Parr

Meet the Contributors:

Tom Klare
“I’ve been creating humorous editorial illustrations since apples stopped being fruit and became computers,” says Tom Klare, whose illustrations have appeared in Food Arts throughout most of its 25-year history, including leading off each issue’s Front Burner (page 21) section with wit and whimsy. “Sure, I’ve boldly tried doing more ‘serious’ art, but it always turned out, well, less than serious. Eventually, I just embraced the phenomenon and called it whimsical. The people I like to depict in my art are the ones we all see every day. In my spare time, I try to avoid them. They do tend to be rather colorful, most likely due to the influence of living in Southern California most of my life. I’ve since relocated to the small funky art/Western town of Cave Creek, Arizona, where we now have plenty of beach, just no ocean.”

Eric Millette
“I just loved going to Teague Moriarty and Matt McNamara’s farm—a beautiful location,” says photographer Eric Millette, who took this month’s cover and portrait shots with San Francisco’s Sons & Daughters’ duo for “Fitting The Square into a Round Hole” (page 48). “One thing I really enjoyed was Matt’s enthusiasm for the farm. I also found it interesting how their roles (one farm-oriented and the other restaurant-oriented) are reflected in their personalities and styles.” Millette’s clients include the Wall Street Journal, Forbes, Bloomberg, Burberry, and Kiplinger’s. With his wife and two sons, he currently lives in a solar powered house in San Francisco. He can be found camping, skiing, polishing his archery skills, or visiting their remote cabin, letting his wife take the pictures while he builds the outhouse.

Lauren Ladoceour
“To research the story,” notes writer Lauren Ladoceour, author of “Fitting The Square into a Round Hole,” “I visited each of Matt and Teague’s three San Francisco restaurants—Sons & Daughters, The Square, and Sweet Woodruff—and had everything from chilled pea soup with ginger air to delicate gougères. But my most memorable bites were at their new farm in Los Gatos. The chefs took me on a tour of the expanding orchards and insisted I try one of their oranges off the tree. Seriously, it was the best, sweetest, tartest orange I’ve ever had. Totally worth the sticky fingers.” Ladoceour is the author of The HUNT San Francisco and editor of Weekend Almanac (WeekendAlmanac.com). Her work has appeared in Yoga Journal, Rolling Stone Australia, Women’s Health, and San Francisco magazine. She recently moved from San Francisco to Pennsylvania’s Lehigh Valley.