Jared Rogers—Picco

For our February Tastemakers of Marin feature, I included Jared Rogers of Picco Restaurant in Larkspur in our chefs' line up. This was not a difficult decision, as many of other chefs interviewed included Jared and Picco in their top picks. Todd Shoberg of Piatti chose Picco for "bar dining" Justin Everret, Heidi Krahling and Aaron Wright gave him the nod for "Farm-to-Table." Todd Shoberg, called out Jared again for the soft serve ice cream with xvoo and sea salt. Joanne Weir gave him the nod in the salad category for the radicchio toasted hazelnuts and gorgonzola salad. Scott Howard chose Picco, and more specifically the avocado bruschetta and then everything else on the vegetarian menu for a "romantic meal" while Massimo Covello and Peter Schumacher both chose Picco as a favorite appetizer. 

Favorite appetizer: Hamachi Crudo at El Paseo.

Most creative salad: Any farm fresh salad at Servino.

Go to takeout: Bar Bocce—sausage pizza, add egg and eggplant Parmesan.

Farm to table entrée: Any large plate from Osteria Stellina.

Best signature cocktail: Manhattan at Cavallo Point.

Best gut bomb: Buckey Burger cooked over wood grill with bacon and avocado.

Bringing out-of-towners: Servino in Tiburon.

Favorite bar dining: Cavallo Point anything off the bar menu.

Celebratory dessert: Gotta have the apple pie at Buckeye with bourbon ice cream.

Avocado bruschetta with manodori balsamic and sea salt

More about Jared

Jared Rogers discovered his love for cooking when he was 15, honing his talents at kitchens in Virginia and San Francisco. He began his career at Chateau Morrisette in Virginia—there, he learned the bold flavors and simplicity of country cooking. After adding rustic Italian cooking to his arsenal, Rogers made the move to San Francisco to study at the California Culinary Academy.