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5 results for "chez panisse"
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Alice Waters: 40 Years of Sustainable Food

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Veteran SF chef celebrates Chez Panisse's anniversary

To most of us, the sustainable food movement is a relatively recent phenomenon. But to chef/author/food activist Alice Waters, it began four decades ago, before "sustainability" was even a word. That's when she opened Chez Panisse, the Berkeley eatery that helped pioneer the now-popular concept of serving local, organic, seasonal food. Over the last forty years, Waters and Chez Panisse have......read more

Cauliflower Soup

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A simple, smooth winter veg soup from Chez Panisse chef Paul Bertolli

Plain as it may be, this Cauliflower Soup surprises with its sweet and silky smoothness. Created by Paul Bertolli, the co-author of Chez Panisse Cooking with food activist and chef Alice Waters, the simple soup is the perfect antidote to a winter that won't go away. Slideshow recipe here. (via Wilder Quarterly)  Photo: James Ransom...read more

The Big SHFT: Alice Waters, Food Revolutionary

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Meet the the woman who transformed American fine dining

Today, Alice Waters is the queen bee of sustainable food movement. But it was flavor, not sustainability, that led the owner of Chez Panisse to local, organic food. Since founding the Berkeley eatery 40 years ago, Alice has helped inspire nothing short of a culinary revolution. These days, you won't find her in the restaurant's kitchen because she is too busy heading up the Chez Panisse......read more

Chez Panisse Line by Heath Ceramics

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Organic elegance from the rejuvenated California pottery company $171.00

Founded by the mid-century legend Edith Heath, Heath Ceramics has been producing simple, beautiful artisanal pottery at its Sausalito, California plant since 1948. The company was purchased in 2004 by designers Robin Petravic and Catherine Bailey, whose collaborative products are helping push the brand into the future -- while remaining true to its heritage.  The Chez Panisse collection, a......read more

11 Chefs Changing the Food System

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Food Tank co-founder Danielle Nierenberg highlights a few pioneers in the sustainable food movement

Danielle Nierenberg for The Huffington Post: In the United States, everyone becomes a chef on the Fourth of July. Whether hosting a backyard barbeque or an elegant brunch, Independence Day is as much about sharing a meal with family and friends as it as about observing the nation's birthday. While preparing your own culinary feats for the Fourth, it's never a bad idea to take tips from the......read more

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