Tierra Sur is a play on the french word,Terroir referring to the effect a certain geographical piece of land has on the qualities and characteristics of it's grapes that are grown in it's soil and environment. I coined the named for this bastion of kosher culinary Californian cuisine due to the idea that I would build a concept based on a farm to table menu. My concept was deeply connected to working with local farmers and building an outdoor wood burning grill and fireplace to produce an elevated, rustic menu that I had been introduced to in San Francisco while working for Chez Panisse Alumna, Chef Judy Rogers at Zuni Cafe. Appealing to the local restaurant clientele and drawing kosher observant foodies from Los Angeles and beyond. Tierra Sur became a  well sought after destination that raised the quality bar for Kosher restaurants in America. The restaurant became recognized as one of the best restaurants of Ventura County and  was featured may times in the Los Angeles Times and favorably reviewed by Irene Virbilla, LA times food critic.