Celebrating the Chefs of Orange County
This interview has been edited for clarity and length.
Rich Mead, chef and owner of Farmhouse at Roger’s Gardens, has been working in kitchens for 50 years. He began participating in Share Ourselves’ Wild & Crazy Taco Night event nearly two decades ago and says he wouldn’t miss it for anything as long as he’s able.
Do you have a favorite memory from Taco Night?
Chef Mead: When I first moved to Orange County, I opened a restaurant called Sage and met some incredible chefs like Alan Greeley, Michael Kang, and Franco from il Barone. I aspired to join them in making tacos for Taco Night, and it was always fun trying to make your tacos better than theirs without looking like you tried too hard.
Over the years, what I’ve enjoyed most is seeing how Share Ourselves has evolved. The changes you see are thanks to the support from everyone—those eating tacos and the restaurants making them. It’s a great feeling to know you’ve been part of something that’s making a difference.
What’s your favorite taco you’ve made for the event?
Chef Mead: During COVID, we made an enchilada with cauliflower rice, braised greens, and spaghetti squash. It ended up on the menu at Farmhouse, and Orange Coast magazine even called it the “Dish of the Year.” We’ve also done a roasted carrot puree taco with turmeric, ginger, and a cauliflower ceviche with kumquat—it was really unique. Then there were the simpler moments, like making a ground beef taco with American cheese. Sometimes you’re just out of ideas, but it’s all part of the fun.
Can you give us a sneak peek at what you’re planning this year?
Chef Mead: We’re still deciding, but I know we’ll be using the same amazing blue corn tortillas from the Tehachapi Grain Project. We’re leaning toward something more traditional this time. I won’t say too much, though—I can’t give away all my secrets!
What inspired you to become a chef?
Chef Mead: It happened a long time ago. I’ve always loved going out to eat, and I love food. Beyond flavors and tastes, there’s something special about the ambiance and the feeling of being in a restaurant.
Working in restaurants is creative, and there’s a camaraderie that’s hard to find elsewhere. I worked in government when I was younger, but I’ve been in restaurants since I was a kid. The energy, teamwork, and creativity are what keep me here—I’m a restaurateur for life.
Is there one ingredient you couldn’t live without?
Chef Mead: That’s a tough one! I’ve been really into kumquats lately, but I wouldn’t say that’s the one ingredient I couldn’t live without. Probably tomatoes or corn—you got me there.
Do you have a signature cooking style or favorite type of cuisine?
Chef Mead: I’ve always focused a lot on vegetables. In the ‘90s, I visited farmers markets in New York and Santa Monica, and I was inspired to create lighter, vegetable-forward dishes. Working with farmers and using fresh ingredients really transformed my cooking. The textures, the flavors, and the freshness—it’s exciting. Supporting farmers and working closely with them has made my food better than it ever could have been otherwise.