Issue link: https://digital.copcomm.com/i/376390
80 / the tasting panel / september 2014 BEHIND THE SCENES WITH FRED DAME Fred Dame: Ryan, there have been a lot of changes here over the years. From the very formal Dining Room, the more approachable Parallel 37 is quite a difference. What does the name Parallel 37 refer to? Ryan Stetins: Parallel 37 is named for the geographic parallel that runs through San Francisco. It has a relaxed atmosphere but more formal service and what we call "hyper- seasonal" cuisine by Chef Michael Rotundo, with whom I have worked with before. Hyper-seasonal? That's a new one on me. Does it mean "farm-to-table?" Two times a week, Chef Michael and I go to the farmers' market to see what's available. Specifically, this is for menu and tasting menu items. We go to the markets in Marin, two in San Francisco, or wherever we can, to find the very best produce. We're selecting items that are served that night! photos by John Curley A Conversation with Ryan Stetins SOMMELIER AND MANAGER, PARALLEL 37, RITZ-CARLTON SAN FRANCISCO Fred Dame, MS, is VP of Prestige Accounts for American Wine & Spirits (a division of SW&S CA). He is pictured here with Ryan Stetins.