in Santa Monica (1147 Third Street) and in New York. The restaurant is hosting monthly Market Meet-ups where you can shop at the market with Michael's staff, then sip wine and taste their market creation. November’s ingredient is Parsnips from Weiser Farms. Michael's chefs will prepare: Seared Nantucket Bay Scallops with Parsnip Puree, Bloomsdale Spinach, Mangalitsa Pork Belly Lardons, and Chives.
Jeff Regier from Penryn Orchard Specialties brings three different kinds of persimmons to the farmers market. The tsurunoko
persimmon is also known as the "chocolate" persimmon for it's color.