Where do the Bay Area’s chefs source ingredients? Six of them — from Manresa Bread, Nisei, Reve and more — are sharing their favorite markets.
The concept of bulk shopping is a very American thing. Elsewhere in the world, it’s common for people to shop daily or for just a couple of days at a time. It ensures fresher ingredients and cuts down on wasted food .
Turns out that’s how many Bay Area food professionals — chefs, cookbook authors and food makers — shop, too. They frequent small local grocers and specialty markets, such as Vallejo’s Anchor Pantry, Belmont’s Namaste Plaza and San Francisco’s Nijiya. And they shop for produce at the region’s bountiful farmers markets once a week or more, letting the seasonal splendors there inspire their restaurant menus and table decor, as well as their home cooking.
“I spend hours upon hours creating a new menu,” he says. “Of course, being French and owning a French bistro, I’m inspired by the flavors and food of France. I am always picking up new cookbooks to see what other great chefs are doing.”“Every Sunday, I start my week with a trip to the Walnut Creek Farmers Market,” Paul says. “It’s there I can see what’s really in season locally and talk directly with the farmers to get a sense of what is coming up and when.
Chef Paul Magu-Lecugy of Reve Bistro gets his menu inspiration from the aromatic mushrooms, winter squash and other seasonal produce at the Walnut Creek Farmers Market on Sunday, Sept. 25, 2022, in Walnut Creek, Calif.
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