A well-fed citizenry is a happy citizenry. We appoint as Minister of Food & Wine, super-cook
ALICE WATERS, who will provide us delicious meals prepared with fresh, local, organic ingredients.
http://en.wikipedia.org/wiki/Alice_Waters
Alice Louise Waters (born April 28, 1944) is an American chef, restaurateur, activist, and humanitarian. She is the owner of Chez Panisse, the world-renowned restaurant in Berkeley, California famous for its organic, locally-grown ingredients and for pioneering California cuisine.[1]
Waters opened the restaurant in 1971 at age 27. Since then, it has become one of the most awarded and renowned restaurants in the world, and has consistently ranked among the World’s 50 Best Restaurants.
Waters has been cited as the most influential person in food in the past 50 years, and has been called the mother of American food.[2] She is currently one of the most visible supporters of the organic food movement, and has been a proponent of organics for over 40 years.[3] She believes that eating organic foods, free from herbicides and pesticides, is essential for both taste and the health of the environment and local communities.
http://en.wikipedia.org/wiki/California_cuisine
California cuisine is a style of cuisine marked by an interest in "fusion" – integrating disparate cooking styles and ingredients – and in the use of freshly prepared local ingredients.[1] The food is typically prepared with strong attention to presentation.
Check out our menu this weekend:
http://www.chezpanisse.com/menus/
Friday, September 10 $95
An apéritif
Chilled cucumber gazpacho
Pan-seared sea scallops with romesco sauce and roasted peppers
Sonoma Liberty duck breast with roasted figs, wine grapes, and wild mushrooms
Almond cake with OHenry peaches and crème Chantilly
Saturday, September 11 $95
An apéritif
Heirloom tomato bruschetta with cured salmon and herb salad
Chanterelle mushroom lasagne
Grilled Paine Farm squab with rosemary and pancetta; ragoût of Chino Ranch shell beans,
romano beans, and sweet corn
Frog Hollow Farm plum crostata with wild fennel ice cream