It is so inspiring to celebrate women who make a difference. This summer on August 28 the legendary restaurant Chez Panisse turns 40! Alice Waters' landmark restaurant in Berkeley, California started many movements in the food industry which have become standard, such as the ongoing farmers' market movement, California cuisine, and the local-seasonal-orgnanic food philosophy that most chefs have adopted.
Alice at the launch of Chez Panisse in 1971
photo from "Food and Wine"
In the early days Alice worked mostly as a waitress
photo from "Food and Wine"
She pioneered the edible schoolyard garden movement in 2006
photo from "Food and Wine"
A new book is coming out this month on the history of the restaurant with recollections from the generations of Chez Panisse chefs, farmers, purveyors, and friends who have contributed to its success.
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We were lucky enough to eat at Chez Panisse this summer and I was thrilled that the restaurant was celebrating Bastille Day with a menu inspired by the recipes of Paula Wolfert.
Here are some of the dishes we enjoyed:
Shaved zucchini salad with black olives, preserved lemon, and feta
Pizzetta with tomato sauce, squid, and hot pepper
House-made spaghetti all Norma
Grilled quail with fried squash blossoms
Becker Lane Farm pork cooked in milk with lemon, garlic, spinach, and peas
I made a tomato salad and turkey tacos with these beautiful heirloom tomatoes and organic avocados:
Heirloom Tomato Salad with Blue Cheese
Turkey Tacos
Because of Alice Waters many of us now buy organic produce at farmers' markets. This month we can celebrate the woman who started it all!
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This is what I bought at my farmer's market recently:
I made a tomato salad and turkey tacos with these beautiful heirloom tomatoes and organic avocados:
Because of Alice Waters many of us now buy organic produce at farmers' markets. This month we can celebrate the woman who started it all!
