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Farm to Fork Friday

Farm-to-Fork Friday: How to make a persimmon and pomegranate salad with Nina Curtis

Farm-to-Fork Friday: Vegan chorizo-stuffed mushrooms with plant-based chef Nina Curtis

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Farm-to-Fork Friday: Make a cranberry and blood orange tart like Paragary's bakery

Farm-to-Fork Friday: Make a lighter, healthier post-Thanksgiving meal with Paragary's

Farm-to-Fork Friday: How to make a fall salad like Cantina Pedregal

Farm-to-Fork Friday: Getting creative with fresh fish at Mikuni

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Farm-to-Fork Friday: How to make NY strip steak like Hook & Ladder

Farm-to-Fork Friday: How to prepare oysters with Omakase Por Favor

Farm-to-Fork Friday: Celebrate Día de Los Muertos at La Popular in Roseville

Farm-to-Fork Friday: How to make the Kings' new beef dip sandwich with Brien Kuznicki

Farm-to-Fork Friday: How to make the fruit tart at Ettore's Bakery & Café

Farm-to-Fork Friday: See Chicha Peruvian Kitchen's bacon-inspired dishes

By Daniel Macht

Firehouse restaurant chef shows how to make duck breast

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