At two-Michelin-starred restaurant Harbor House in Elk, California, chef Matthew Kammerer sources fresh ingredients from within 20 miles to create dishes like a 60-day-aged pork shoulder, barbecued kohlrabi, Devil’s Gulch squab, and more.

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Credits:
Producer: Daniel Geneen
Director: Daniel Geneen
Camera: Connor Reid, Jay Simms
Editor: Howie Burbidge

Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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For more episodes of 'Mise En Place', click here: https://trib.al/mysE5qi

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