Earlier this summer I catered a Farm to Fork Rehearsal dinner in my hometown of Stockton, Ca. The backyard was enclosed with tall redwoods, twinkling lights and a long dining table fit for 30. Being July, and in the valley, I was overwhelmed with the selection of fruits and vegetables available at my local farmers market. The menu ended up being a motley mix of seasonal dishes from all over the globe. We ended the night with a dessert cheeseboard and stone fruit and berry cookie bar. Love was in the air.