From Table to Farm

Originally published on
From table to farm
And farm to table
Michael Quinn, executive chef at Fuso Italian Restaurant in Vacaville, will provide his time and talent in the kitchen as he prepares a family-style meal for 200 during Solano Land Trust’s Sunday Supper on October 9.
Michael will prep the fresh and seasonal foods sourced from local farms offsite in a commercial kitchen. He will put the finishing touches on the dishes in a mobile kitchen parked on the grounds at Joyful Ranch where creativity and flexibility will be key ingredients to pulling off a successful feast to celebrate Solano Land Trust’s 30th anniversary.
From table to farm_2
Locally-grown chef
Michael’s path to being a chef is not what you’d expect. He loves to cook now, but as a kid refused to eat anything other than frozen pizza and burritos. His diet had expanded somewhat by the time he attended community college in Chico, where as the night dorm manager he had to learn the basics of cooking to give chefs their breaks.
He was as surprised as anyone to discover that he liked to cook, and decided to attend the California Culinary Academy in San Francisco. After completing his training, he continued to build his skills and knowledge at Auberge du Soleil, a Michelin-rated restaurant in Rutherford Valley. When the recession hit, he opted to finish his AA degree while working at an Italian restaurant in Chico, then returned to Fairfield to work at Fuso Italian Restaurant, where he earned the position of executive chef two years ago.
At Fuso, the chefs cook in a kitchen open and visible to diners. He enjoys the drama in making a filet tip appetizer that requires a flambé finale. Michael is ready for any “drama” that may come with preparing a meal created from ingredients sourced right before the farm-to-fork style dinner set under a canopy of olive trees.
“I’m excited about cooking for the Sunday Supper,” he says. “It’s all about planning, and also knowing that nothing will go according to plan.” And that’s how this chef will roll on October 9.
Join us to celebrate locally sourced foods prepared by a locally grown chef. Relax and enjoy the tradition of a Sunday Supper on the farm. Get tickets now.