Chez Panisse

Alice Waters, one of the best-known and most influential American chefs since the 1970s, is credited with single-handedly creating a culinary revolution in the United States. She is the founder and co-owner of Chez Panisse, the original "California Cuisine" restaurant in Berkeley, California, as well as the informal Cafe Fanny in West Berkeley. A champion of locally-grown and fresh ingredients, she has been credited with creating and developing California Cuisine and has written or co-written several books on the subject, including the influential Chez Panisse Cooking (written with then-chef Paul Bertolli). She has also promoted organic and small farm products heavily in her restaurants, in her books, and in her Edible Schoolyard program at the King Middle School in Berkeley. Her ideas for "edible education" have been introduced into the entire Berkeley school system, and with the current crisis in childhood obesity, have attracted the attention of the national media.

Waters advocates eating locally produced foods that are in season, because she believes that the international shipment of mass-produced food is both harmful to the environment and produces an inferior product for the consumer.
Charlie Rose

Bread service

Pizzetta with spring onions, smoked sablefish and capers.

Organic garden salad.

Baked Andante Dairy goat cheese with garden lettuces.

Hand cut pasta with Keller Ranch veal ragu and peas.

Fried Bolinas rockfish with coleslaw and tartar sauce.

Grilled Mary’s Farm chicken leg al mattone with Brussels sprouts.

Pink lady apple and walnut tart with calvados ice cream.

Buttermilk panna cotta with blood orange-caramel compote and Mexican wedding cookies.