Chef debuts cookbook at Chino Farm

RANCHO SANTA FE — Iron Chef winner David Kinch will be the next chef and author at the Good Earth/Great Chefs Series from 11 a.m. to 1 p.m. Nov.10 featuring his cookbook, “Manresa: An Edible Reflection.” at the Chino Farm, 6123 Calazada Del Bosque.

Good Earth/Great Chefs Series hosts Iron Chef winner David Kinch Nov.10 featuring his debut cookbook, “Manresa: An Edible Reflection.” at the Chino Farm. Photo by Love Apple Farms
Good Earth/Great Chefs Series hosts Iron Chef winner David Kinch Nov.10
featuring his debut cookbook, “Manresa: An Edible Reflection.” at the Chino Farm. Photo by Love Apple Farms

The event is free and will be outdoors rain or shine.

This book signing and culinary event will include small bites inspired by Kinch’s recipes and the seasonal produce at the Chino Farm, along with beer pairings from local craft brewer Steven Strupp of Rule of Thumb Brewing Co., and caramel samples from the Caramel Collective.

Kinch was named Best Chef: Pacific by the James Beard Foundation and Chef of the Year by GQ, and his restaurant, Manresa, holds two Michelin stars. “Manresa,” named after the Spanish town where he had a transformative meal, opened in 2002, in Los Gatos, at the base of the Santa Cruz Mountains. There he built upon the California revolution of “terroir” or sense of place, and developed an almost exclusive relationship with nearby Love Apple Farm, which he calls his laboratory. To assure he has the freshest ingredients he also sources seafood and eggs and cheeses and fruits from the surrounding area. His number one advice to cooks is, “use the freshest and best ingredients that you can afford.”

In “Manresa: An Edible Reflection,” Kinch details his thoughts about building a dish: the creativity, experimentation and emotion that go into developing each plate and daily menu, and how the tasting menu ultimately tells a deeper story. A literary snapshot of the restaurant, from Kinch’s inspirations to his technique, “Manresa” celebrates the creativity behind the food and its connection to the land and the sea.

In addition to being the kick-off event for his cookbook, the Good Earth/Great Chefs series is delighted to have Kinch as part of their broader farm-to-table fall focus, book-ended by chef and activist Alice Waters who will be signing her new book “The Art of Simple Food II” along with wine expert Kermit Lynch, signing his book “Adventures on the Wine Route” Dec. 7 and Deborah Madison, who presented her book “Vegetable Literacy” in October.

Chino Farm is a family-owned farm, established in 1946 on 50 acres of river-bottom land in Rancho Santa Fe. In 1972, Chino Farm, which specializes in heirloom

varieties of fruits and vegetables, gained widespread recognition when Alice Waters

began using their vegetables at her world-renowned restaurant Chez Panisse. Today,

Chino corn, green beans, watermelons, berries and other rare items can be

found on restaurant menus around Southern California. The stand, open six days a week, is a mainstay for food lovers in the area and a ritual stop for foodies visiting the San Diego area.

Books can be pre-ordered at or purchased at the event.

The farm stand will be open for shopping during the event.


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