Two things make this restaurant unique. It may be called "The Farm" but it's located in the heart of chic Beverly Hills. Something else that makes it special is its executive chef. Benjamin Ford is the son of none other than Harrison Ford, one of Hollywood's top actors. While Harrison wows moviegoers, 31-year-old Ben enchants diners at this rustic eatery. He's certainly becoming known in his own right. "He wouldn't have survived in Beverly Hills at one restaurant for a year and a half if he didn't have fabulous food," said owner Fran Berger. One reason for his fabulous food is his flair with farm-fresh ingredients. "I like working within the seasons. I think that the freshness and the flavor is going to come out. I like things that are really, truly being grown responsibly in season," Benjamin said. Ford is a graduate of both the California Culinary Academy in San Francisco and Franc's University of Dijon. He trained under some of the best chefs in the world, including Alice Waters of Berkeley's Chez Panisse. His love of cooking goes back to his childhood. "Since I was a little kid I went to a school that taught gardening to the children and got an understanding of how vegetables grow," Ben said. Pat McConahay had the chance to see the magic Ford works with those veggies in the kitchen. He whipped up one of his most popular dishes, a warm, grilled artichoke and spinach salad. Warm Artichoke and Spinach Salad Warm Citrus Vinaigrette 2 tbsp. each walnut oil, olive oil 2 tbsp. minced flat-leaf parsley 1 tbsp. each lemon juice, orange juice ½ tbsp. grated lemon zest ½ tbsp. orange zest ½ tbsp. fresh thyme leaves ½ tsp. minced garlic 1 ¼ cups chicken stock 3 tbsp. unsalted butter Salt and pepper to taste In a small bowl combine all ingredients except stock, butter, salt and pepper. In saucepan reduce chicken stock by half, then whisk in butter. Whisk stock into vinaigrette. Season to taste. Artichokes 3 tbsp. fresh lemon juice 1 tsp. salt 4 fresh artichoke hearts In a large saucepan bring one quart water, lemon juice and salt to a boil. Add artichoke hearts, cover, reduce heat and simmer 35-40 minutes. Drain and quarter. To Assemble 8 cups young spinach, cleaned 4 tbsp. seasoned bread crumbs Toss spinach with vinaigrette, divide among four plates. Arrange artichoke heart on spinach. Spoon on remaining vinaigrette. Sprinkle with bread crumbs. Serve immediately. If you have comments or questions about this story, please E-mail Producer/Reporter Pat McConahay at pmcconah@kvie.org.