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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.

May 2nd, 2018

The Fine Art of Plating

It’s hard to deny the old saying, “you eat with your eyes first,” and here at Mister A’s we strive… Read More


May 2nd, 2018

Mister A’s Highlights one of our Purveyor: GoneStraw Farms

A small, family-owned poultry farm, GoneStraw Farms sells grass-fed pastured chicken, duck and eggs throughout Southern California. Chef Stephane visited… Read More


May 2nd, 2018

How are you celebrating your graduate this Spring?

What better way to congratulate the graduate in your life and show how proud you are than with an unparalleled… Read More


March 27th, 2018

Purveyor Highlight: Cook’s Pigs

Treasured amongst locals for their transparent farming methods, Cook Pigs Meats pride themselves in letting their humanely raised pigs roam… Read More


March 27th, 2018

One Extra Hour of Daylight = One Extra Hour of Happy Hour

Spring has arrived and it comes bearing gifts: daylight saving time. At Mister A’s, we’re all about using that extra… Read More


March 27th, 2018

A Taste of Spring

As we move away from heavier winter meals, our talented culinary team has been busy in the kitchen creating a… Read More