Chef Jakushak’s Shopping Bag

Here’s what Chef Rene Jakushak is cooking for his farm to table menu. It’s all available at the Saturday market.Chef’s Farmer’s Market Specials

This menu was created with items hand selected from the Santa Rosa Farmer’s Market by Executive Chef, Rene Jakushak. It is a tribute to the freshest and highest Quality ingredients Sonoma County has to offer.

Bodega Bay Dungeness crab Salad Tacos With Avocado, “The Patch” Heirloom Tomatoes, Meyer Lemon Aioli, and Organic Micro Greens

Pan Seared Chilean Sea Bass With “Ma and Pa’s Garden” Butterball Potato and Sweet Corn Hash, Pea Sprouts, and Zucchini in a Gravensteinn Apple Burre Blanc

“Wild Rose Ranch” PanacottaWith “Mamma Baretta’s Organic Macaroon Cookies

or maybe this

White Wine Steamed Little Neck Clams Sautéed “Ortiz Farms” Kale, Pancetta, and Shallots with Organic “Full Circle Bakery” Crostini

Sautéed Local Halibut Fillet Served with Garlic Roasted Fingerling Potatoes, Sautéed Organic Baby Spinach, and “Foggy River Farms” Patty Pan Squash, drizzled With a Sweet Pea Sauce, and Balsamic Reduction

“De ‘Santis Farms” Grilled PeachesGrilled Peaches served on Homemade Pound Cake, Mascarpone Cheese, Hectors Honeycomb, and “Sebastopol Berry Farms” Berries

or this

Pepato Cheese Fondue“Bellwether Farms” Pepato Cheese Fondue with Costeaux Bakery Crostini Baked with “The Smoked Olive” Smoked Olive Oil with Pink Pearl Apple Chutney

Braised Local Guinea Hen Papardelle Local Braised Guinea Hen tossed with “Bohemian Well Being Farms” Shiitake Mushrooms, Fresh Leeks, and Organic Baby Carrots in a Madeira Wine Sauce

ToscanellaPuff Pastry Layered with Chantilly Cream with Dark Chocolate Ribbons and “Sebastopol Berry Farms”

Berries