Each week we meet up with Katie Hershfelt of Cultivate Events as she chats with farmers, chefs and shoppers at the Santa Barbara Farmers’ Market.
This week’s guest? Chef Justin West of restaurant Julienne and honoree at this weekend’s Fork and Cork Classic. He’s got some grand ideas on how to incorporate celeriac, or celery root, into this week’s special.
Grilled Little Gems, Roasted Pork Shoulder, Pickled Beets, Celeriac Remoulade
by Justin West
For the …