Casey Thompson’s beloved Folktable is the domain of an executive chef who makes magic; It recently won a Michelin bib gourmand award for the third year running. “when you eat the food at Folktable, you’re tasting the terroir of Sonoma,” says Thompson, a former top chef contestant.
Sonoma’s tank house farms (tankhousefarms.com) supplies the produce served at the restaurant, including carrots, lettuces, eggs, honey, edible flowers and stone fruit. We asked the chef to break down tank house farms’ stone fruit and griddled halloumi.
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