Behind the scenes: California eating

The full article, "Paleo, provisions and a pork chop", is featured in the September issue of TASTE Magazine (on sale here or call 087 353 1300 to subscribe).

These are a few of the behind-the-scenes photographs that didn't make the magazine.

Disclaimer: the following images may induce food and/or travel envy.

Follow Kate on Instagram (@katewilsonza) for more pictures of her plates.

[caption id="attachment_12173" align="aligncenter" width="600"] Fried green garlic bread with burrata, olive oil and Parmesan served off the State Bird Provisions dim sum trolley[/caption]

[caption id="attachment_12135" align="aligncenter" width="600"] Know your fats. Leaf lard, for instance: good for baking.[/caption]

[caption id="attachment_12136" align="aligncenter" width="600"] A "roadside diner"... With pasture-raised beef, rare tuna burgers & chipotle tomato soup. Why don't I live here?[/caption]

[caption id="attachment_12137" align="aligncenter" width="600"] Courtyard picnic of truffled cheese, Castelvetrano olives & Stags Leap Chardonnay[/caption]

[caption id="attachment_12139" align="aligncenter" width="600"] Paying homage.[/caption]

[caption id="attachment_12138" align="aligncenter" width="600"] Thomas Keller's rooster. Kinda.[/caption]

[caption id="attachment_12140" align="aligncenter" width="600"] Napa moments...[/caption]

[caption id="attachment_12141" align="aligncenter" width="600"] Korean shortribs. Yes.[/caption]

[caption id="attachment_12143" align="aligncenter" width="600"] Choosing plates at Anthrolologie. #KatesPlate x 4[/caption]

[caption id="attachment_12147" align="aligncenter" width="600"] Looking for a little Lavash? In the bread aisle with The Mother.[/caption]

[caption id="attachment_12148" align="aligncenter" width="600"] The perfect brunch at Sweet Butter in Sherman Oaks: olive-oil fried eggs on toast with cannellini bean purée & roasted toms.[/caption]

[caption id="attachment_12149" align="aligncenter" width="600"] Just an amuse-Bouche of the delights at Grand Central Market.[/caption]

[caption id="attachment_12150" align="aligncenter" width="600"] And the beginnings of some tomatillo salsa verde on the side.[/caption]

[caption id="attachment_12173" align="aligncenter" width="2448"] Fied green garlic bread with burrata, olive oil and Parmesan served off the State Bird Provisions dim sum trolley[/caption]