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Thomas McNaughton may be young, but he has already had a long career in the culinary industry, starting with washing dishes at the age of 14. He graduated from The Culinary Institute of America (CIA), in New York, after taking a year off to extern at "La Folie" in San Francisco. Upon finishing school, McNaughton moved back to the Bay Area and began his career working for illustrious San Francisco institutions like "Gary Danko" and "Quince." In addition to his time in San Francisco, McNaughton also travelled through Europe to work and stage at Michelin-starred restaurants in France, Germany, and Italy. The deepest connection for McNaughton comes from the hands of farmers, artisanal producers, and small productions within the neighborhood. Just prior to opening of "flour + water" in San Francisco, McNaughton spent a good deal of time in a pasta factory in Bologna, Italy, where he honed his chops with all the hand-rolled varieties of pasta under the watchful eyes of committed pasta artisans. Since opening in 2009, "flour + water" has been named San Francisco Best New Restaurant 2010 by SF Weekly and was a finalist for 2010 James Beard Award for Best New Restaurant in the country, a 2011 finalist for Rising Star Chef, and recently named one of the Top 9 American Culinary Icons by Food & Wine Magazine.
Website: www.flourandwater.com Photo: Eric Wolfinger
WINE CURMUDGEON, JEFF SIEGEL will also join us.
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It's good to talk.