It's been said that New York has better seafood than San Francisco, but when it comes to vegetables, there's no contest. The Bay Area's wealth of produce is second to none in the U.S.
If Obama is doing whirlwind tours around the US in the name of health care reform, then the affable three-Michelin-star, molecular gastro-chef Heston Blumenthal of England's The Fat Duck is going city to city with a similar, singular passion for tender meat. Specifically, he's shilling for the SousVide Supreme, a new appliance intended to bring the gentle art of sous vide cooking to the home cook. Blumenthal—along with the American founders of the company, Dr. Mary Dan and Michael Eades—spent Tuesday at the CCA in SF, touting the merits of water oven cooking for everyone from professional chefs to Suzy Homemaker.