Chef William
The amazing Braciolona di maiale!
Fresh Origins is America’s leading producer of Microgreens and Edible Flowers. Combining the benefits of an ideal climate with a deep passion for quality and innovation, Fresh Origins products are sought after by the finest restaurants and top chefs. The farm is located in the picturesque rolling hills of San Diego County, where the near perfect weather allows for production and harvest all year. Fresh Origins produces almost 400 Microgreens, Petitegreens, Edible Flowers, Shoots, Tiny Veggies™ and related items. Many are not available anywhere else, with new introductions nearly every month. Fresh Origins products are on top of the finest cuisine in the world! Fresh Origins supplies distributors of specialty produce who serve fine dining restaurants and resorts nationwide. There are also a few online sources of their products available to private chefs and home cooks. Read our first Culinary Queen interview with Kelly Sasuga:
Fresh Origins is America’s leading producer of Microgreens and Edible Flowers. Combining the benefits of an ideal climate with a deep passion for quality and innovation, Fresh Origins products are sought after by the finest restaurants and top chefs. The farm is located in the picturesque rolling hills of San Diego County, where the near perfect weather allows for production and harvest all year. Fresh Origins produces almost 400 Microgreens, Petitegreens, Edible Flowers, Shoots, Tiny Veggies™ and related items. Many are not available anywhere else, with new introductions nearly every month. Fresh Origins products are on top of the finest cuisine in the world! Fresh Origins supplies distributors of specialty produce who serve fine dining restaurants and resorts nationwide. There are also a few online sources of their products available to private chefs and home cooks. Read our first Culinary Queen interview with Kelly Sasuga:
For more information about Fresh Origins, visit their website
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Even the bread basket is fantastic!
Via Emilia joined Peachy's Picks in Spring 2013:
& it was so successful, Chef William and his creations were featured again last winter:
Via Emilia is one of the must under-the-radar Italian restaurants with excellent cuisine-note that not everyone has made it to three features! We began with the Insalata estiva which was a beacon of refreshment and presented beautifully, and intelligently in bite-sized chunks of goodness. Seedless watermelon, tomatoes, red onion, cucumbers, and fontina cheese swam in a proper dusting of basil tossed in lemon vinaigrette, which enhanced the salad perfectly. Lesser restaurants use too much dressing which is why when we don't know you yet, we want it on the side. William knows what he is doing with the dressing. Salad dressing to a salad should be like makeup to your face: an enhancement, not a dominance!
Usually we like to experience one defining taste at a time to see just how committed to quality a dish is. However, when you've got that down, when you add other flavors that make the central taste better, it can be a better experience. Some places take this overboard with the creativity factor which can turn one's stomach, but William has got it right here with the pesto, potato and string beans.
