March 17, 1994 |
Alice Waters, chef at Berkeley's Chez Panisse, and organic gardener-photographer Michael Ableman will discuss natural foods and the relationship between food and the earth at 7:30 p.m. Friday at the Santa Barbara Museum of Art. The informal dialogue is in conjunction with Ableman's "From the Good Earth" photo exhibit, now on display at the museum, which shows diverse farming practices from around the world.
March 4, 1993 |
Fanny has had an unusual upbringing. The 9-year-old daughter of Alice Waters, California chef extraordinaire , remembers spending time inside a huge empty stockpot on the stove at her mother's restaurant. "They were just like little playpens for me," she says. Years later, when a couple's crying infant threatened to ruin their dinner at Chez Panisse, Fanny's mom offered to watch the baby.
December 24, 1989 |
"What I really want," Alice Waters once said, "is a restaurant where you just give people good bread and good wine and good olive oil and then you lead them to a wonderful garden and say, 'There it is--help yourselves.' " In a sense it is what Alice Waters did do. When she first opened Chez Panisse in Berkeley in 1971, it was like every other little French restaurant in America. But then Waters had an inspiration: what was good about French food wasn't the recipes--it was the food itself.
April 23, 1989 |
Midnight and the bar is packed. Wolfgang Puck is drinking Champagne in his brand-new restaurant and looking around with a bemused smile. Isn't this the city that sleeps? Why aren't all these people in bed? Just then a man walks up, taps him on the shoulder and says: "I'm from L.A., but I've been living in San Francisco. I'm just so glad to finally see some L.A. style up here." But you don't have to be from L.A. to love Puck's new place. Postrio is the toast of the town. And everybody seems surprised.
June 30, 1988 |
Just recently, as I entered the elevator of a chic New York hotel, I stopped and sniffed. Rosemary? In central Manhattan? Yes, indeed. The occasion was a Provencal festival inspired by California chef Alice Waters for the American Institute of Food and Wine, headquartered in San Francisco. Waters is owner/chef of Chez Panisse in Berkeley. In the lobby stood Waters herself toasting branches of fresh rosemary on a grill as she chatted to the food enthusiasts who streamed past.
December 22, 1985
Now wait a second! Wolfgang Puck ("The Spagoization of Manhattan," by Ruth Reichl, Dec. 8) "invented the term California Cuisine?" Somebody better check with Alice Waters of Chez Panisse. I think she taught lucky Puck everything he knows. ROOS REED Van Nuys Check yourself. There's an interview with her on Page 5.
December 22, 1985 |
Eight people in white are chopping, slicing, peeling, pounding, stirring and grinding. There's garlic in the Cuisinart and squab stock in the huge pot on the floor. It's almost dinner time at Chez Panisse, the 14-year-old restaurant that has made chef Alice Waters the doyenne of American cooking and defined what became known as California Cuisine. The tiny, 41-year-old restaurateur has been mentor and former employer to such celebrity chefs as Jeremiah Tower, Mark Peel and Jonathan Waxman.