to display the perfection of each vegetable,
herb, and root.
Take it from the Manresa restaurant in Los Gatos,
California. Created by David Kinch, the restaurant
does not offer a traditional menu, nor do the
nightly tastings ever stay the same. Cynthia Sand-
berg, among other small farmers, knows why
David’s menu is so meticulously sporadic. Cynthia
operates the Love Apple Farm in Ben Lomond,
California, and she sells nearly all of her vegeta-
bles to the Manresa. Every edible flower, every sprout, every leaf is
placed with extreme care and detail to present
not only a delicious plate, but a work of art to the
customer. The nightly tastings are around 10-14
courses and can be paired with an impeccable
wine selection. Perhaps one of the most highly
talked-about menu items, featured in the winter
garden selection, is “Into the Vegetable Garden...”
This dish is served on a bed of edible dirt made
out of roasted chicory root and parsnips, and dis-
plays over 30 different types of herbs, leaves,
and flowers from the garden.
It has been noted that she has even filled her
swimming pool with soil to create extra growing
space to accommodate her garden. Each sea-
son, different ingredients are produced, and Chef
David works diligently on his nightly