Chef Lisa Boisset is obsessive about making nearly everything at her tiny Sebastopol bistro from scratch. Stocks and sauces, dressings and focaccia croutons — the longtime caterer and classically trained French chef can’t imagine doing it any other way.
At her recently opened Porch Kitchen, even the ketchup requires a multistep process: tomatoes are charred, then simmered with warm spices, apple cider vinegar and balsamic vinegar. That kind of condiment commitment outside a three-Michelin-star restaurant can feel a little precious, because, let’s be honest, most people are perfectly happy with Heinz.
I’m reconsidering…