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Alice Waters

Alice Waters
Did you know?

Chez Panisse is named after a character in Marcel Pagnol's 1930's trilogy of movies, Marius, Fanny,and Cesar, and along with the cafe, is a homage to the sentiment, comedy and informality of these classic films.

Alice Waters
Alice's Featured Recipe
Morel Mushroom Toasts

Click here for recipe

Alice Waters is one of America’s most influential culinary figures, a visionary with a passion for food who launched a gastronomic revolution in 1971 when she insisted on serving local, organic fare at her Berkeley, California, restaurant, Chez Panisse. Chez Panisse has always served a single fixed-price menu that changes daily to reflect Alice's philosophy of serving only the highest quality products and only when they are in season. Over the course of three decades, Chez Panisse has developed a network of mostly local farmers and ranchers whose dedication to sustainable agriculture assures Chez Panisse a steady supply of pure and fresh ingredients.

 

The upstairs café at Chez Panisse opened in 1980 with an open kitchen, a wood-burning pizza oven, and an à la carte menu. Café Fanny, a stand-up café that serves breakfast and lunch, was opened a few miles away in 1984.

 

Alice has been a vocal and powerful advocate for the organic, sustainable, and local food movement and is well known around the country — indeed the world — for her beliefs and undying campaign for her beliefs. To spread the word, she brought her dream to public schools through the Chez Panisse Foundation, which operates the Edible Schoolyard program that demonstrates the transformative power of growing, cooking, and sharing food — a model for other programs across the country.

 

Alice is a recipient of the Natural Resources Defense Council Force of Nature Award and is an international governor of Slow Food International. Alice has garnered numerous other awards: Chez Panisse was named Best Restaurant in America by Gourmet magazine in 2001; she was given Bon Appetit magazine's Lifetime Achievement Award in 2000 and the James Beard Humanitarian Award in 1997; the Beard Foundation named her Best Chef in America by 1992 and Cuisine et Vins de France listed her as one of the ten best chefs in the world in 1986.

 

Alice is author and co-author of eight books, including Chez Panisse Vegetables; Chez Panisse Cafe Cookbook; Fanny at Chez Panisse, a storybook and cookbook for children; and most recently, the encyclopedic Chez Panisse Fruit.

 

Because Alice is a strong advocate for farmer's markets and for sound and sustainable agriculture, in 1996, in celebration of the restaurant's twenty-fifth anniversary, she created the Chez Panisse Foundation to help underwrite cultural and educational programs. She is a visiting dean at the French Culinary Institute, an honorary trustee of the American Center for Food, Wine and the Arts in Napa, and board member of the San Francisco Ferry Plaza Farmers Market.

 

Alice lives in the Bay Area in California and has a daughter, Fanny, who was born in 1983.

Latest Recipes

Avocado and Beet Salad with Citrus Vinaigrette

In our temperate climate of Northern California, someone is growing beets all year round, and not just red ones. Golden beets, striped Ch...

(1 Votes)

Shaved Asparagus and Parmesan Salad

During asparagus season, in April and May, we serve asparagus every day in one form or another. This delightful raw spring salad is best ...

(1 Votes)

Morel Mushroom Toasts

In the early days of the Café, a few hardy foragers would show up at the back door with baskets full of freshly picked mushrooms for sale...

(1 Votes)

Garlicky Kale

Traditionally used in eastern Mediterranean, Northern Italian, and Portuguese cuisine, kale is available in many varieties. Deep blue-gre...

(1 Votes)

Baked Goat Cheese with Garden Lettuces

We have kept this dish on the menu every day since we opened. We vary the accompaniment sometimes, according to what’s available, adding ...

(1 Votes)

Tuna Confit with Green Beans and Shell Beans

We make this “preserved” tuna in much the same way we would a duck confit, salting it ahead and stewing it slowly in flavorful oil. It is...

(1 Votes)

Aïoli (Garlic Mayonnaise)

We use a combination of pure and extra-virgin olive oil to make aïoli. The extra-virgin oil adds flavor, but can be overpowering by itsel...

(1 Votes)

Beef Carpaccio with Anchovies, Capers, and Parmesan

Carpaccio is a satisfying first course when followed by a wild mushroom stew or a simple pasta. In this version, the beef is pounded thin...

(1 Votes)

Bolognese Sauce

This version of the classic rich meat sauce from Bologna was inspired by Lynne Rossetto Kasper’s recipe in her 1992 cookbook The Splendid...

(1 Votes)

Basic Beef Stock

Good beef stock is essential for many sauces, soups, and braised dishes, and there is really no substitute. Your butcher should be able t...

(1 Votes)

Basic Chicken Stock

Aside from being extremely easy to make, homemade chicken stock is better than anything you can buy. And while chicken stock can be store...

(1 Votes)

Braised and Grilled Spring Lamb

There is a rural European tradition of eating milk-fed baby animals—the milk lambs of Spain’s La Mancha, for instance, and the suckling p...

(1 Votes)

Roast Chicken

A good roast chicken is the best dinner of all. We used to agonize over how to make factory chickens taste good. Now, thankfully, a few l...

(1 Votes)

Cherry Clafoutis

By mid-April, there will be cherries from Lagier Ranches in the Central Valley: big baskets of cherries still covered with dew to put out...

(1 Votes)

Plum Upside-Down Cake

In late spring, many small farmers start coming to the farmers’ market again. We are always eager to hear if the weather has been good to...

(1 Votes)

Green Apple Sherbet

You need a motorized juicer-extractor and an ice cream maker in order to make this refreshing sherbet, but if you have these machines, t...

(1 Votes)

Lulu’s Apricot Compote with Green Almonds

This dessert was inspired by Lulu Peyraud, the matriarch of the Domaine Tempier; we love it for its simplicity. Use apricots that are ri...

(1 Votes)

Black Currant Ice Cream

We use a commercial brand of black currant syrup to make fruit sodas in the Cafe. We have found that it makes a delicious ice cream as w...

(1 Votes)

Crab Salad with Meyer Lemon, Endive, and Watercress

Dungeness crab, Meyer lemons, and endive are all in season in the wintertime here in the Bay Area, so a simple, elegant salad like this ...

(1 Votes)

Scallop Ceviche

If you can get live scallops still in their shells at the market, you will find that they make this dish even more delicious.

(1 Votes)

White or Yellow Nectarine Sherbet

We like to serve yellow and white nectarine sherbets together. They are made exactly the same way, but white nectarines tend to be sweet...

(1 Votes)
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