We recently ran into MilesThompson, one of L.A.’s hottest and most talked-about chefs at the Santa Monica Farmers Market shopping for potatoes.
No delegating for the innovative chef from iconic Michael’s Santa Monica restaurant. We crossed paths with a solo Miles at 830am choosing, shoveling and wheeling his own spuds directly from the market to his kitchen two blocks up the Third Street Promenade.
“I use these for the potato dish at the restaurant,” he divulged on the menu’s Potatoes a la Plancha. “We make it with a little furikake aioli and bonito flakes and parmesan.”