(Photo by Chris Andre)
We're having fun with local chefs, challenging them to create a recipe with only 140 characters, the same amount of space allowed for messages on Twitter. After last week's pig head Mu-Shu recipe from Ryan Farr, we have a lovely vegetarian offering to follow. At age 22, Thomas Martinez, who leads the kitchen at Mission Beach Cafe (198 Guerrero), is one of the youngest (if not the youngest) executive chef in San Francisco, and has also worked at Aziza, Greens, and Roots:
Early Spring Artichoke Soup: Peel baby artichoke stems & outer leaves, cut off tops. Cook w/mirepoix/Hvy crm/veg stik/garlic/salt,cover. Sim 30min,blend&pass thru chinois.