You know how that proverbial lightbulb goes off in your head where something becomes crystal clear — that “a-ha” moment? Well I had that very thing happen at the completion of another spectacular meal at Chez Panisse ..
If you've just landed on the planet and/or are someone who eats to live (something not clearly grasped by those of us who live to eat), let me explain. Chez Panisse was established way back in 1980 by Alice Waters, arguably the pioneer of the organic, farm-to table, “California cuisine” movement. Some of her restaurant alumni are highly-regarded chefs, among them Suzanne Goin of Lucques, Mark Peel (Campanile with ex Nancy Silverton), and Dan Barber of Blue Hill at Stone Barns. These restaurateurs, like Alice, not only operate their establishments a very particular way, but work closely with their purveyors to keep their standards extremely high.
The Nirvana of chicken dishes
Alice has gone even further in her mission to foster her approach to food by establishing the Edible Schoolyard and Edible Education with the Berkeley school district, which teaches children all about growing and cooking food with sustainable practices.
A perfectly-dressed salad
So what is so special about a meal at Chez Panisse? Everything. From the doughy, spongey, crusty bread and sensational butter, to how to properly dress a salad (ever so lightly) comprised with the freshest seasonal ingredients to serving chicken that is so moist you just say, how does she do that? And finally to the stone-fruit gallette with the best crust on the planet. Of course, I asked our wonderful server to go generous on the most incredible vanilla ice cream with the dessert to perfect the tart-to-ice-cream ratio.
The portions are satisfying and appropriate in size — neither large nor micro, i.e., hard to find on the plate. The menu offers ample choices without so many that it goes overboard. The staff is knowledgeable, professional and attentive while being friendly at the same time. Finally, the food is cooked so simply without a gazillion ingredients some chefs think are necessary to create a great dish. No wonder her book has such an apt title: The Art of Simple Food.
I would add that the biggest attribute if one could narrow it down is the consistency. You know going in that you will walk away once again happy, sated, amazed and curious as to how the inimitable Alice does it day after day, year after year. And you know you'll be back just as soon as possible…
Teri Bialosky's blog is www.TravelwithTeriB.blogspot.
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