Alice Waters

A Versatile Sauvignon Blanc

source: Bigger Than Your Head

The next morning, while LL was at work, I made a white bean and turnip greens soup, using a recipe from a book we have leaned upon for years, Chez Panisse Vegetables by Alice Waters (HarperCollins, 1996). The cannellini beans had already soaked overnight. It’s a fairly standard procedure, w...

Published Thu, Oct 15

source: Veal Cheeks

Dessert was Middleton Gardens raspberry ice cream crêpes. They were as advertised if you treat the excellent peaches and blackberries as lagniappe. At Chez Panisse, the ingredients are generous. Think of a raspberry crepe, and then think of a raspberry crepe with perfect fruit. That is Che...

Published Wed, Sep 2

Alice Waters: Trendsetter for relishing food

source: Thaindian.com

 Thailand Alice Waters, who is also the owner of Chez Panisse restaurant, claims to have her own meat, poultry, fish and vegetable farms, garden of fruits. The key ingredients for several dishes are gathered aiming to sustain the immediacy and freshness in the ...

Published Mon, Jun 15

From Aspen to South Beach: The Best Food and Wine Festivals

source: Aspen Times

 CO In Berkeley, Calif., Alice Waters began a movement at her Chez Panisse restaurant that emphasized fresh, local ingredients and simple presentations. In Santa Monica, Calif., Michael mccarty, with Chef Jonathan Waxman, introduced contemporary art, ...

Published Sun, Jun 14

Fava Bean Risotto & Three Suave Soaves

source: Bigger Than Your Head

What do you do when fava beans are in season? (And we are getting to the end of the season for fresh favas.) Well, in our house you make fava risotto, which LL did Sunday night, from a recipe found in Chez Panisse Vegetables by Alice Waters (HarperCollins, 1996), which also uses green peas and [......

Published Wed, Jun 10

California restaurants focus on suppliers

source: Financial Times

 UK They also live in a fertile part of the world with a climate conducive to producing quality ingredients. The focus on suppliers is not new. Its local pioneer was Alice Waters, owner and executive chef of the legendary Chez Panisse restaurant and café ...

Published Sat, Jun 6

Review: Table keeps it fresh, local and extremely tasty

source: Marin Independent-Journal

 CA When I complimented McGoldrick on a lovely bowl of raita that burst with fresh cucumber and strong hints of cumin, she replied, "I borrowed the recipe from Alice Waters; she is my inspiration." No wonder the food is so good. ...

Published Tue, Jun 2

The Side Dish: Bourdain Takes The Stage in Portland

source: Daily Blender

 OR On Alice Waters: “Mother of slow food, or Khmer Rouge?” On organic food: “When we fetishize these ingredients, we're moving away from the essence of cooking.” On vegans/vegetarians: “Just f**king rude [for not eating what I'm serving]… ...

Published Tue, Jun 2