you know, in san francisco, they have more than 3,500 restaurants, and it s a number that s constantly changing because of some closing and some opening, but we found one restaurant that takes the farm-to-floor concept to an entirely different level. you may remember matthew and terces engelhart from our story a few years ago. they re the owners of the small but popular chain of restaurants in the bay area called cafe gratitude. it s amazing. it s delicious, amazing, beautiful. you may also remember cafe gratitude because the menu was particularly unique there. none of the entrees were cooked. nothing but raw food was served, and in a town where being different and unique is embraced, the idea was a success, and so the couple recently opened another eclectic restaurant called gracias madre in san francisco. the menu is mostly vegetarian, but unlike their previous eateries, the food is cooked here, and as the name suggests, the restaurant has a latin flare that was in part
really iconic restaurants of this city, the riverside clubhouse. you know, it s a place that s known for, well, the large cow that s atop it. kind of unique, right? that brings us to our first story. you know, in san francisco, they have more than 3,500 restaurants, and it s a number that s constantly changing because of some closing and some opening, but we found one restaurant that takes the farm-to-floor concept to an entirely different level. you may remember matthew and terces engelhart from our story a few years ago. they re the owners of the small but popular chain of restaurants in the bay area called cafe gratitude. it s amazing. it s delicious, amazing, beautiful. you may also remember cafe gratitude because the menu was particularly unique there. none of the entrees were cooked. nothing but raw food was served, and in a town where being different and unique is embraced, the idea was a success, and so the couple recently opened another eclectic restaurant called
interrupting our interview to make sure we gohis good side on camera. heh heh. we have a hambone here. he s a he s a camera hog. good-looking and good-natured, the cream draft horse is believed to be the only draft breed native to america, and these horses, which are more than 5 feet tall, or 17 hands, are surprisingly hard to startle. no wonder they ve been dazzling crowds in hundreds of parades and shows across california and the u.s. we ve even had em at the indianapolis car races, and they ve they handled that well. they even had a car go by em at 150 miles an hour, uh and and stood up to all of that. and they handle helicopters, sirens, uh, air horns. uh, they re very solid horses. john, who grew up on a farm, has been raising draft horses for about 30 years. we were looking for a some new horse to work with in the future, and we d read about the american cream draft horse, and the pro the only problem was everybody said phey were extinct, there weren t any
california country, meet one couple who went from erving food to growing food, then take a trip to the school that is cooking up some of the top chefs in the world, and see how one family has been going and growing strong for more than 90 years now. plus learn some great new repes from some of our favorite chefs. that s all ahead, and it starts now. [captioning made possible by california farm bureau federation] welcome to the show. i m your host tracy sellers. today we re in sacramento at one of the really iconic restaurants of this city, the riverside clubhouse. you know, it s a place that s known for, well, the large cow that s atop it. kind of unique, right? that brings us to our first story. you know, in san francisco, they have more than 3,500 restaurants, and it s a number that s constantly changing because of some closing and some opening, but we found one restaurant that takes the farm-to-floor concept to an entirely different level. you may remember matthew and te
coming next on california country, meet one couple who went from erving food to growing food, then take a trip to the school that is cooking up some of the top chefs in the world, and see how one family has been going and growing strong for more than 90 years now. plus learn some great new repes from some of our favorite chefs. that s all ahead, and it starts now. [captioning made possible by california farm bureau federation] welcome to the show. i m your host tracy sellers. today we re in sacramento at one of the really iconic restaurants of this city, the riverside clubhouse. you know, it s a place that s known for, well, the large cow that s atop it. kind of unique, right? that brings us to our first story. you know, in san francisco, they have more than 3,500 restaurants, and it s a number that s constantly changing because of some closing and some opening, but we found one restaurant that takes the farm-to-floor concept to an entirely different level. you may rememb