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Alice Waters

FOOD
October 10, 2007 | Russ Parsons, Times Staff Writer
Berkeley's Chez Panisse Cafe -- the casual spot above the more famous restaurant -- is one of my favorite places in the world to eat. What I love about it is not its inventiveness, but rather the opposite. It does simple, seemingly obvious dishes perfectly, in a way that makes you appreciate them anew. I don't recall ever looking at the menu and thinking, "Gee, I wonder how they did that"; instead I almost always think, "I can't wait to taste that . . . and that . . . and that."
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FOOD
February 1, 2006 | Russ Parsons, Times Staff Writer
ALMOST 40 years ago, Paul Aratow, a UC Berkeley graduate student living in Paris, wandered into a bookstore with the vague intention of learning to cook. He picked up the thickest book he could find and took it home. He cooked his way through it, and it opened up for him a glorious new world. Eventually he used what he learned to help start a new restaurant back home, called Chez Panisse. This year, he returned the favor. Aratow's newly published translation of "La Bonne Cuisine de Madame E.
MAGAZINE
July 31, 2005 | Jim Robbins, Jim Robbins is a freelance writer based in Helena, Mont. He last wrote for the magazine about Butte, Mont.
Greg Higgins, chef and owner of the tony downtown Portland restaurant Higgins, walks to the back of his bustling kitchen and opens a door into the heart of the latest environmental movement.
ENTERTAINMENT
December 27, 1999
Times critics talk to Tony Award winner Cherry Jones and schoolteacher-turned- restaurateur Alice Waters.
NEWS
December 9, 2001
Social Circuits: Thanks to Alice Restaurateur and author Alice Waters, left, receives the 2001 Robert Mondavi Wine and Food Award at an auction benefiting Cal Poly Pomona's Collins School of Hospitality Management. Also in the news: Emeril Lagasse. E2
FOOD
December 22, 1985 | ROSE DOSTI
The parade of mouthwatering desserts in Shere's book were created by Shere over the last 13 years while she was the pastry chef at Chez Panisse in Berkeley. Shere conceived the book, but Alice Waters, friend and owner of Chez Panisse, forced her to write it. Lucky thing too. The recipes are typical of the Alice Waters genre--healthy, simple, yet with just the right offbeat touch to set them apart from the ordinary.
BUSINESS
March 21, 2013 | By Marc Lifsher, Los Angeles Times
ALAMEDA - In a 65,000-square-foot structure that once housed Navy fighter jets, Lance Winters of St. George Spirits makes popular Hangar One vodka, along with gin, bourbon, rum, whiskey, liqueurs and even absinthe. Unlike vast distilleries in Kentucky and Tennessee that make and bottle hard liquor by the millions of barrels, Hangar One is produced by one of a growing breed of small-batch, craft distillers. There are already more than 30 of them in California, and - like wineries and microbreweries - they want to charge for tastings and sell bottles for their visitors to take home.
NEWS
May 6, 1997
Four Times writers won James Beard Foundation Journalism Awards for stories ranging from restaurant reviews to a series on a Berkeley restaurateur. The awards, presented last Friday at a banquet in New York, recognize excellence in food and beverage journalism. The following Times writers won awards: S.
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