For our February Tastemakers of Marin article, I interviewed Aaron along with a dozen or so other Marin chefs on where they like to eat when they aren't cooking in their own kitchens.
Favorite appetizer: The Tavern at Lark Creek – Mac and Cheese Croquettes.
Most creative salad: Sushi Ran.
Go to takeout: Banh mi at Fresh Coffee and Sandwiches in San Rafael.
Farm to table entrée: Picco—spring vegetable panzanella, bacon, slow cooked farm egg, meyer lemon citronette.
Best signature cocktail: Stinson Sour at Bungalow 44.
Best gut bomb: Spicy BBQ Pork & Beef Pho—La Maison de la Reine.
Bringing out-of-towners: Cavallo Point, Chefs Tasting Menu.
Romantic meal: El Paseo— their popovers.
Favorite bar dining: Marinitas.
Celebratory dessert: Pastries from Emporio Rulli.
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More on Aaron.
Born? Oxnard, CA and grew up all over California and Colorado. Culinary hero? Jiro Ono. Hobbies? Gardening, running, visiting state parks with family. First "head chef" job? Canlis Restaurant, 2002. Off-menu orders? Yankee Pier – Spicy Shrimp Tacos. Popular "off menu"item for Tavern at Lark Creek? In summer, regulars request our Watermelon Salad with Bing Cherries, Feta and Basil–Lime Vinaigrette. Most difficult dish to prepare at TLC? Braised Beef Short Ribs.
