How does Neal Fraser come up with his menus?

I don’t like to use the same product twice in two dishes. I try to keep my menu small enough that it can be executed at a high level. I try to have a variation of shellfish and finfish, and meat and poultry with vegetarian and vegan options. I like to get inspired by the farmers market and the seasons. Although that’s sometimes hard to do in Los Angeles because it’s nice here all the time. We get heirloom tomatoes sometimes in January. I try to my best ability to cook with the seasons and be inspired by new ingredients that I find that I feel are unique and fun to work with.

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