CHEFSClark FraiserArrows Clark Frasier grew up in fresh-produce heaven. His family lived in Carmel, California, where vegetables and fruit were available all year round. He remembers picnics in the Napa Valley and the Santa Cruz mountains, and fresh fried artichoke stands along the road. It wasn't until he went to China to study Chinese that he learned about the seasons and the wonder of produce in its season. During the harsh winters in Beijing, the people dried, salted, and pickled cabbage, which became the only vegetable available during three months of the year. "So that by the end of the winter, we students were ravenous for vegetables, and would go anywhere and pay anything to get them. I learned from that what the seasons meant and why food tastes SO GOOD when it is in season. Today, you can have anything anytime, but even now, vegetables and fruits have to be picked before they are ripe and so they ripen on the way from Chile to Maine. It's not the same," he says. While living in Beijing, Clark developed expertise in the great cuisine of China. He learned that Chinese culinary traditions represent a vast treasure of possibilities. When Clark came back from China, he moved to San Francisco to set up an import-export business. As it turned out, he wound up instead working his way up to chef tournant in the famous kitchen of Jeremiah Tower's Stars Restaurant. Clark further developed his unique cooking style working "on the culinary edge" with Jeremiah Tower. There he began to build a repertoire of Asian-influenced combinations. There, too, he met Mark Gaier and the two decided to strike out on their own. In the spring of 1988, Clark Frasier and Mark Gaier formed a business partnership that acquired Arrows Restaurant. Using their extensive travel and training, they have created a classic country restaurant that has continually garnered national and international accolades for its outstanding cuisine, flawless service, beautiful setting, and award-winning wine list. |