Pastry chef Stephanie Prida relies heavily on locally grown ingredients to create her desserts at Manresa in Los Gatos, Calif. Her creations are driven by whatever is in season, with figs coming in for late summer as strawberries go out of season. "We try to live off the land of California in every aspect of what we do here. Whether it is sourcing great stone fruit or sourcing new chargers for the tables, we try to stay within the state," Prida said.
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