Issue link: http://www.e-digitaleditions.com/i/724773
Although it means a lot to foodies, epicureans and culinary followers, the catchy phrase "farm to table" has different meanings for chefs whose restaurants are located in urban areas. This is especially true in San Fran- cisco, a city that barely has enough room for inhabitants, let alone farms, in such a small seven-by-seven-mile radius. For that reason, the best restaurants are much more reliant on the art of sourcing fresh fruit, produce, poultry, meats—and all the other important ingredients that make their dishes shine—from local vendors. TWO SAN FRANCISCO CHEFS REINTERPRET "FARM TO TABLE" by Christopher Sawyer / photos by Alexander Rubin 8 0 | t h e c l e v e r r o o t At The Mosser Hotel in San Francisco, the dazzling display of daily flavors at The Keystone Social House.