From Forest to Plate: transforming Northern California's wild ingredients into world-class cuisine
Larder Manager may seem like an 18th century job title, but for Cameron Cole Rahtz it’s a dream come true. Several days a week, Rahtz ventures deep into the Northern California wilderness to forage wild mushrooms, berries, and pine needles. He transforms these ingredients into imaginative and award-winning cuisine for The Restaurant at Meadowood – a 3 star Michelin restaurant near Napa.
- Documentary DP