We live in a remarkable region for cooking. The raw goods that are available to us, the sheer abundance of produce and meats, of wines and grains, is without peer. I purchase almost everything that I serve from regional farmers, direct from their farms and at the casual pageants we call farmers markets, which I scour weekly for new discoveries — as well as depend upon for staple favorites. (And what the Bay Area cannot grow it imports with gusto.) As a chef, I understand it’s my job to make food the center of your event — and I do this by making local ingredients the center of the food. I firmly believe that a meal, no matter the scale of the occasion, should be intimate. The basis of intimacy is proximity, and what could be more intimate than eating food on the same terrain in which it was cultivated?