I do not have any idea how we landed him on our team, but we did, and everyone here couldn't be any more thrilled about it. Todd did time at The Four Seasons, Bon Appetite and now he's with us making sausages and cured meats and pickled vegetables and much more. He's a wealth of information and a generous team player who loves food and respects sustainability as much as we do.
You'll find him at a catering party near you or on our truck at Silverlake Wine on Mondays, Yamishiro on Thursdays, and the Gene Autry Museum on Saturdays.
photo: George Simian