Jeremiah Talks about

WHEN I ASKED MARK PEEL WHAT WE WERE GOING TO COOK AT HIS HOUSE in Los Angeles, he said, ”Let’s go down to the farmers’ market and find out.” Nancy would do the desserts. In the balmy and sunny air high above the beach in Santa Monica, Mark told me that he had trees full of ripening Meyer lemons and clementine oranges, an outdoor fireplace with a spit, and a temperature- controlled cheese cellar at the restaurant from which I could choose whatever cheeses I wanted. Those four things were to be the basic building blocks of the menu.