Chef Michael Garcia of Cavallo Point has offered a guide to the best autumn produce available at local farmers’ markets, with advice on turning fresh seasonal ingredients into comforting dishes.
Garcia, the executive chef at the Sausalito resort, is known for menus built around local farms and producers. His cooking draws on the Bay Area’s diverse culinary traditions while keeping seasonal ingredients at the centre of each dish.
The feature highlights the value of choosing produce at its peak, when vegetables and fruit are at their freshest and most flavourful. Garcia’s approach is to let the ingredients lead, using simple preparation to create warm, satisfying food for the cooler months.
Cavallo Point’s restaurants, including Sula and Farley, place a strong emphasis on locally sourced ingredients, with produce from Bay Area farms and the Marin farmers’ market regularly used across their menus.
