What makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.
Tag: chez panisse
A dozen Deaf Foodies relish the tastes and history of Berkeley’s Gourmet Ghetto in a 3 hour tasting tour presented completely in American Sign Language (ASL) by food writer (and ASL interpreter) Anna Mindess through Edible Excursions.
So sorry to hear about the fire at Chez Panisse early this morning. Listen to this moving interview from Alice Waters on the scene. My heart goes out to her and the entire Chez Panisse family.
A Cuban-American Chez Panisse chef talks about her recent trip to Cuba as part of a culinary diplomacy tour in a story by BAB’s Sarah Henry.
In an unexpected alliance, real food restaurateur Alice Waters has teamed up with the Hyatt Corporation to improve the children’s menus of the hotel chain. Sarah Henry reports.
Two Chez Panisse alum — Niki Ford and Tamar Adler — cook up a culinary performance art event at Montalvo Arts Center in Saratoga, where Ford serves as the current culinary fellow for the artists in residence.
Cowgirl Creamery, a forerunner of the artisanal foods movement in the Bay Area, has been producing organic cheese in West Marin for 15 years. Here is a recap of a tasting tour, some history of the creamery and information about many of the Cowgirl cheeses.
Sarah Henry continues coverage of food trends and topics for 2011 with part-two of her top food stories posts. Up this time: food recalls, childhood obesity, partnerships in food, occupy food — and a healthy smattering of the year’s biggest food celebrities.
Staff meals vary from china plates and wine glasses to communal sandwich bars: Megan Gordon chats with one baker, one jam maker and one very well-known Bay Area restaurant about how and why they take the time to plan for very specific staff meals.
Alice Waters brought box lunches to Maiden Lane near Union Square today and launched her Levi’s T-shirt line (100% organic cotton, of course) all to raise awareness and funds for her national nonprofit Edible Schoolyard Project.
New UC Berkeley class explores food politics with some of the food movement’s biggest names. The popular class is open to the general public.
In 1971, Alice Waters and some friends opened a neighborhood bistro in Berkeley with the aim of serving meals with the food and atmosphere of a dinner party at home. Forty years later, the way the nation eats has been dramatically changed by Chez Panisse. As the restaurant marks its anniversary, Forum talks with local chefs and food writers about the impact Chez Panisse has had on the local and national food scene.