Posts tagged as:

chez panisse

A Cuban-American Chez Panisse Chef Explores Her Roots

March 1, 2013 bay area bites

A Cuban-American line cook talks about her recent trip to Cuba as part of a Chez Panisse connected culinary diplomacy tour.

5 comments Read the full article →

Chez Panisse Chefs Head to Cuba, Public Welcome

August 8, 2012 berkeley bites

A crew from the acclaimed Chez Panisse restaurant are headed to Cuba later this year — and the public are invited to join this cross-cultural, culinary expedition.

5 comments Read the full article →

Alice Waters: Lunch, Levi’s and Edible Education

August 26, 2011 bay area bites

Alice Waters takes to the streets of San Francisco to serve her vision of school lunch, launch Edible Schoolyard T-shirts, and sign her new book about 40 years of Chez Panisse.

11 comments Read the full article →

Alice Waters’ 40 Year Campaign for Good Food

October 22, 2010 bay citizen

The mother of the modern food movement talks about her lifelong edible adventure, feeding children well, and teaching people to cook.

49 comments Read the full article →

Slow Food Folks Serve Fast Food with Style

August 6, 2010 berkeley bites

Chef owners Paul Arenstam and Charlene Reis have a slow food sensibility in a take-out business better known for fast food. That’s because the culinary couple (partners in life too) come with stellar cooking credentials: She’s an-ex Chez Panisse pastry chef, he did stints at upscale L.A. joints before landing at San Francisco’s acclaimed Rubicon. […]

21 comments Read the full article →

Epicurean Concierge Leads Food Lovers Through Berkeley’s Gourmet Ghetto

July 23, 2010 berkeley bites

What you can expect on a food tour of Berkeley’s Gourmet Ghetto with an epicurean concierge. Great eats — and a celeb sighting too.

19 comments Read the full article →

Sam Siegel, 10, Seasoned Chef

December 22, 2009 kids & food

How many 5th graders do you know who wonder what to do with orange marmalade languishing in the refrigerator, decide to mix it with some brown sugar, soy sauce, olive oil, and garlic and use it as a sauce to accompany braised cod for the family dinner? Exactly. I bumped into Sam Siegel, a former […]

16 comments Read the full article →