This month we are thrilled to partner with the team at Outerlands, a restaurant in San Francisco’s Outer Sunset neighborhood, to celebrate the launch of our new Open Kitchen collection. Outerlands is known for its menu of seasonal food and rustic dishes and the strong sense of community created by the space — it’s no surprise the restaurant has become a legend among locals. Read our interviews with the owners, chefs and experts behind Outerlands and try their original recipes here.
“Whether I’m cooking for my friends or my family or guests at the restaurant, my cooking style is based on the best possible ingredients we can get,” says Outerlands Chef Brett Cooper. “Sometimes I’ll have an idea for a dish, but it really comes together when I’m at the farmers’ market. Or when I’m talking to my fishmonger and I see what the freshest local catch is. Either way, it starts with ingredients and the idea of sustainability and things being produced or harvested the right way.”
Brett’s food philosophy is based on sourcing the best ingredients he can find. “When I shop, I usually am tasting as well,” he says. “Always look for freshness and ask questions; if you are buying from a reputable source, they should be happy to help you.”
Before preparing the menu for our Dinner with Outerlands, Brett and restaurant co-owner Dave Muller visited a nearby farmers’ market, the Marin Civic Center Market, to source ingredients for the meal. From leafy greens to bright persimmons and pomegranates, the food they started with inspired the bountiful feast they shared — browse the photos below to see it all for yourself.
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[…] but involves everyone in the process. Starting with fresh, local ingredients sourced from a nearby farmers’ market, Brett prepared the main dishes — Mushroom Mousse, Braised Lamb Shanks, Roasted Sunchokes […]