For 40 years Chez Panisse has served up SOUL (seasonal, organic, unrefined, local) food, and continues to be the epicenter for an entire movement.
Alice Waters is the brains behind the operation that has inspired a whole new way of looking at food. Her Edible Schoolyard has triggered similar programs all over the country, which have encouraged parents and children to nourish themselves with real food.
In the past few days Berkeley, CA has seen a variety of celebratory events to mark Chez's accomplishments, which go far beyond being an amazingly delicious eatery.
It just so happens that a few of my favorite meals, were provided by Chez. Everything was mouth-watering, fresh and loaded with flavor. There is no rushing you to finish, because they encourage you to savor every bite. I highly recommend it for anyone passing through the Berkeley.
If you aren't going to be in California any time soon, then here is a tasty recipe from Chez Panisse Vegetables.
Sauteed Cauliflower with Toasted Walnuts and Quark Cheese
cauliflower - 2 heads - floret it
medium onion - 1 - thinly sliced
Garlic - 4 cloves - smooshed and then minced
extra virgin olive oil
salt and pepper
red pepper Flakes - a pinch
1/2 cup fresh lemon juice
1 cup toasted walnuts - ½
4 ounces quark cheese, riicotta or feta
For rest of recipe click here. Enjoy!