• Born in Mill Valley, Louise Clow does not consider herself a
trained chef. But she’s spent hundreds of hours perfecting the ideal
burger to serve at Weezy’s Grass Fed Shed. She considers grilling
burgers (all different types) an art form and only uses what she
describes as “the best of the best” beef from Prather Ranch.
Veggie burger? Considering the fact that 65 percent of my friends are
vegetarians, I had to have a really good veggie burger recipe. It took me
six months to come up with the best combination of ingredients. We use
chickpeas, bulgur, panko and fresh vegetables every day to make up our
Favorite marinade? Our meat is so incredible, we just use sea salt and pepper.
Where else do you go to get a burger? The first place I ever had a grass-fed burger was Cavallo Point — it blew my mind; it’s still my favorite. It
was like eating a hamburger for the very first time.
Out & About / FLAVOR
Who’s in the
WE WAN TED TO find out more about he chefs who were named tops in the carnivore category in our 2013 Editors’ Choice issue. So we spent a little more time with three of
them to learn more about their techniques and backgrounds. While they may not all use the same miracle
spice or marinade, we did find one similarity: they all
love what they do. MIMI TO WLE
• Executive chef Michael Ward of El Paseo
House of Chops grew up in Yuma, Ariz., 10
minutes from the Mexican border. Early on he
learned from his grandmother how to savor
and celebrate the rich culinary diversity that
surrounded him. Throughout his career he’s
headed up award-wining kitchens nationwide
and is thrilled to be at El Paseo cooking with
and learning from Tyler Florence. Ward lives
in Mill Valley with his wife and son Jayden.
Best home preparation for steak? My favorite way
to cook steak at home is to let a tri-tip sit in a tasso
rub overnight and then wash it off and stick it in the
smoker. After a couple of hours it is melt-in-your-mouth delish.
Best restaurant steak? I recently had the rare
opportunity to actually eat at El Paseo. My wife and
I ordered the Cowboy to share. Man, that was an
incredible piece of meat. There is something magical
about a 1,200-degree broiler and a beautiful steak
rested in butter.
Tips for grilling? Season heavily and rest your meat.
When meat is taken off the grill and allowed the right
amount of time to rest, all of the juices can be reabsorbed by the meat and that means more flavor.
• Marin Sun Farms head butcher/chef Paul Bondick lives
in Oakland with his girlfriend, Liz, and black lab, Remi, and
started working with MSF at its Rockridge Market Hall loca-
tion in Oakland in 2010.
Tips for grilling? Don’t overcook it.
Favorite type of meat? Bavette, because it’s the Cadillac of skirt steak.
It’s nicely marbled and very flavorful.
Favorite quick marinade for steak? Salt, pepper, garlic salt and
Where do you like to go for a steak? Tribune Tavern, in Oakland.
Where did you grow up? Duluth, Georgia, in the suburbs of Atlanta.
Day off activities? Relax, take it easy. I like to do woodworking with my
girlfriend and spend time at the dog park. I also read a lot of cookbooks.
My favorite right now is the River Cottage Meat Book.