John Hall and Erin Cochran-Bruce, two longtime friends who met in culinary school, are the chefs and creatives behind Farmhand Kitchen. With their seed-to-table concept, they present elegantly simple menus crafted with a bounty they grow themselves and source from local providers.
After 30 years of working in three and four-star restaurants in New York City and San Francisco, Steven and his wife GeorgeAnn combined their front and back-of-house talents to form their own catering company. “Family Meal” has dual meanings: the meals are prepared by their family and presented with pride and love to people who they consider to be part of theirs!
Andrea Loeffler is a private chef with a passion for simple ingredients and local, sustainable food sources. A rural Vermont native, she is a graduate of Bauman College of Holistic Nutrition and Culinary Arts in Berkeley. Andrea is inspired by the Bay Area’s bounty and her various travels, and she attributes her love of color and texture from her background as an artist and ceramicist.
We caught up with Citizen’s chef and creator, Jenny Vascotto, to find out more about her charitable concept, what’s in her fridge, the food podcast she loves, and the one ingredient she won’t touch.