We've partnered with California Avocados to share recipes that embrace the California approach to cooking fresh and local. For Heather Sperling, one half of Botanica restaurant in Los Angeles, that means celebrating Southern California produce in dishes that draw inspiration from global flavors. The following is an interview with Sperling, as told to Food52.
At Botanica, we're all about making abundant, vibrant, colorful, exciting food. We prioritize nourishment and wholesomeness in a way that is not always found in chef-driven restaurants. Our whole philosophy is about putting beautiful, farm-fresh vegetables and grains at the center of the plate, as well as cooking with great Pacific seafood and thoughtfully sourced meat.