About Gerald Gass

Gerald Gass

Gerald Gass is a graduate of the California Culinary Academy. He worked at Square One in San Francisco and Catahoula in Calistoga, CA before being named executive chef at McEvoy Ranch in Petaluma, CA. The Olive Harvest is his first cookbook. Gass lives in Sonoma County with his family.

Fresh Tuna with Dry-Cured Black Olives

This is so not your mom’s classic tuna salad. And we’re sorta glad of that. One taste and we think you’ll understand what we mean.

  • Quick Glance
  • 25 M
  • 45 M
  • 0

Lemon Biscotti

These crunchy biscotti have a sprightly flavor thanks to fresh lemon zest, lemon oil, and a good splash of lemon-flavored vodka. A perfect snack or dessert.

  • Quick Glance
  • 35 M
  • 2 H
  • 2
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