Chef Kevin Davis is passionate about getting as much local produce as possible, which isn’t hard in the Yakima Valley, the produce bowl of Washington and the Pacific Northwest. One of his favorite growers and suppliers is Fruit City in Union Gap / Yakima. He visits with the owners and chats to Lynn St Aubin about their history and quality control, and a few asparagus picking tips!
Back at the Ranch, chef prepares a bruschetta with melted Cambozola Cheese, Proscuitto, asparagus and Sauce Gribiche.
