A Napa Gathering
Chef Foster’s pork belly by Corey Arnold
At an intimate Napa Valley dinner, chefs and winemakers explore the connection between land and table.
“Chef Foster is nothing if not adaptable. Already he has pilfered from the cabinets, emerging with the green, leaf-shaped plates that will lend just the right presentation to his walnut crostini. Fifteen minutes earlier he was plucking fresh figs from the garden – a replacement for the third-course fava bean puree that spilled on the hour-long drive up from San Francisco.”
From Fairmont Magazine
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