Taste of Sonoma County: Local chefs make green chowder, paella and crème brûlée

05 / 2023 | by: Today Show

To celebrate the food of this treasured region, local chefs Casey Thompson, executive chef of Folktable; Ari Weiswasser, chef and proprietor of Glen Ellen Star; and Stéphane Saint Louis, executive chef and owner of Table Culture Provisions, are showing off their California culinary prowess with recipes for Collard Green Chowder with Ham, Wine Country Paella and Crème Brulée, respectively.


This recipe reminds me of my grandmother’s cooking, brought into the present day. She would have used ham hock, but I find that the shank has so much more meat on it. I ask the farmer for our restaurant, Folktable, to plant collard greens every year; I absolutely love them. The potato and fresh corn are so warm and filling, and the turmeric is California all the way. This is more of a fun summer chowder, but I would eat it year-round — especially if there was fresh corn that tasted good!

delicious crusty fish hamburger with pickles tomate special hamrburger sauce and fluffy toasted bread