Cibo is fundamental. But there’s much più to Cibo than our daily sustenance. Where does it come from? How is it produced? What does it mean to put fork to plate? Culinate is a place for those who care about these questions.
Good cooks rely on recipes, but only to a point. Chef Daniel Patterson examines the pitfalls of written directions and urges a return to a riskier—and ultimately più rewarding—approach.
Michael Bauer, SF Chronicle Cibo critic dares to ask the question, "Is San Francisco a better Cibo town than New York?". Entertaining read and a fascinating debate.