About the Event

You can find the key ingredient to the success of The French Laundry’s daily rotating nine-course menu in the Culinary Garden just across the street. Fresh, seasonally grown and harvested daily, the produce and edible flowers that form the basis of French Laundry cooking are made to shine by virtue of careful selection and well-honed technique.

Gleaning inspiration from the morning’s freshly-picked harvest, Chef/Owner Thomas Keller and TKRG’s chef de cuisine Devin Knell will highlight basic guidelines for selecting fresh produce from your own local farmer’s market or grocery store, and show you how to honor the essential flavor and color of your selections with classic big-pot blanching and glazing techniques.

Book signing immediately following event.