On sunny Sacramento summer days, chef Dustin Harvey, of Best of Award of Excellence winner Ella Dining Room and Bar, says the fragrance of fig leaves roasting in the sun is invigorating and signals the imminent fig season. In California, when that time of year hits—typically in August and extending into fall—Harvey says that because figs grow in such abundance, he incorporates them into the restaurant’s menu in as many ways as he can. Here, Harvey shares his recipe for a carmelized fig and baked brie appetizer with Wine Spectator senior editor Aaron Romano. Get the instructions for this scrumptious starter here!
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