Reservations Call: 619-239-1377

David Tanis at Chino Farm – Sunday, Nov 5, 2017 from 10:30AM to 12:30PM

Chino Farm is delighted to announce the return of chef and writer David Tanis to Chino Farm for a special event to kick off the holiday season. He will be signing copies of his new cookbook, Market Cooking: Recipes and Revelations, Ingredient by Ingredient, a joyful celebration of seasonal cooking comprised of 200 vegetable-driven recipes and an abundance of vivid photography.

David Tanis headed the kitchen at Chez Panisse restaurant in Berkeley, CA on and off for over 25 years. Tanis has also written the weekly “City Kitchen” column for The New York Times food section, and is the author of several award winning cookbooks, including A Platter of Figs and Heart of the Artichoke.

August 7th, 2018

Summer’s Favorite Grain

“Both my restaurants have been shopping at Chino Farms since 1975. The tremendous difference between produce picked that morning at… Read More


August 7th, 2018

Seasonal Tasting Menu

As a seasonally-minded restaurant, we feel privileged to be surrounded by an abundance of local farms who offer produce at… Read More


August 7th, 2018

Summertime Sipping

Fresh summer evenings are best spent outdoors, and there’s nowhere better to relax with a beverage in hand than on… Read More


June 30th, 2018

‘Tis the season for summer wines.

While there is no question that Chardonnay is king and has become America’s favorite wine for “all day” sipping, during… Read More


June 30th, 2018

Purveyor Highlight: Chino Farms

Nestled in the heart of Rancho Santa Fe, Chino Farms has been seasonal and sustainable since its inception and has… Read More


June 30th, 2018

Independence Day from the Best Seat in the House

If you’ve ever been up here to the 12th floor, you know that we offer one of the most expansive… Read More