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Encyclopedia > Chez Panisse
The front entrance to Chez Panisse on Berkeley's Shattuck Avenue
The front entrance to Chez Panisse on Berkeley's Shattuck Avenue

Chez Panisse is a Berkeley, California restaurant known as the birthplace of California cuisine, a style credited to its co-founder, Alice Waters. ImageMetadata File history File links Download high resolution version (1024x768, 834 KB) Summary Chez Panisse restaurant in Berkeley, California Licensing File links The following pages link to this file: Chez Panisse User:Calton/Pictures ... ImageMetadata File history File links Download high resolution version (1024x768, 834 KB) Summary Chez Panisse restaurant in Berkeley, California Licensing File links The following pages link to this file: Chez Panisse User:Calton/Pictures ... Berkeley is a city on the east shore of San Francisco Bay in northern California, in the United States. ... Official language(s) English Capital Sacramento Largest city Los Angeles Largest metro area Greater Los Angeles Area  Ranked 3rd  - Total 158,302 sq mi (410,000 km²)  - Width 250 miles (400 km)  - Length 770 miles (1,240 km)  - % water 4. ... California cuisine is a cuisine marked by an interest in fusion— integrating disparate cooking styles and ingredients— and which, out of respect for the states health-conscious tradition, tends to produce food which is fresh and/or lean, rather than manufactured and/or fried. ... Alice Louise Waters (born 28 April 1944 in Chatham, New Jersey) is a well-known American chef. ...


The restaurant is located in the north Berkeley neighborhood known locally as the "Gourmet Ghetto". Chez Panisse is listed as the #20 restaurant in the world in Restaurant magazine's 2006 list of the best restaurants in the world[1] and #40 on the 2007 list.[2] Restaurant is a British magazine aimed at chefs, restaurant proprietors and other catering professionals. ... Restaurant magazine produces an annual list of the 50 best restaurants in the world based on a poll of international chefs and critics. ...

Contents

Inspirations and history

the Chez Panisse cafe open kitchen and casual dining room
the Chez Panisse cafe open kitchen and casual dining room

Named after a character in a Marcel Pagnol film trilogy, Chez Panisse grew out of Waters' interest in the possibilities of using fresh, locally grown ingredients, inspired by her 1965 visit to France, where she ostensibly went to study at the Sorbonne but was seduced by the cuisine. A trip to the south of France that spring, with its cooking based on fresh herbs, vegetables and olive oil, would prove especially influential, as would a visit to Brittany, where she ate fresh mussels and buckwheat crêpes and dined at a small restaurant in an old stone house that crystallized her sense of what good food could be. Waters was influenced less by grand Parisian restaurants that served a predictable menu than by more modest establishments whose chefs visited the markets each day and invented the meal on the spot. La cuisine du marché, market cooking, relies on improvisation and experimentation and puts shopping on an equal footing with technique.[3] Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... Marcel Pagnol (February 28, 1895 - April 18, 1974) was a French novelist, playwright, and filmmaker. ...


After Waters returned to Berkeley, she cooked for friends by combining French cooking techniques with ingredients grown nearby and in season, rather than imported or frozen. She co-founded the restaurant in 1971. Paul Aratow, a faculty member in comparative literature at the University of California who had lived extensively in France, was a 50% partner in the original restaurant. He planned the reconstruction of an old Berkeley apartment house, supervised the construction of the restaurant, managed the kitchen and "back-of-house" and was the original chef de cuisine. Aratow derived his extensive knowledge of cooking from the classic French cookbook, La Bonne Cuisine de Madame E. Saint-Ange, which he translated into English years later (Ten Speed Press). Aratow sold his share of Chez Panisse after a few years when he moved to Los Angeles to become a film producer. Year 1971 (MCMLXXI) was a common year starting on Friday (link will display full calendar) of the 1971 Gregorian calendar. ... Cooks in training in Paris Chef is a term commonly used to refer to an individual who cooks professionally. ...


Waters wrote in 1980:

Chez Panisse began with our doing the very best we could do with French recipes and California ingredients, and has evolved into what I like to think of as a celebration of the very finest of our regional food products. The recipes of Elizabeth David and Richard Olney provided a starting point and inspiration to us; and we soon realized that the similarity of California's climate to that of the south of France gives us similar products that require different interpretations and executions. My one unbreakable rule has always been to use only the freshest and finest ingredients available.[4]

Chez Panisse originally consisted of a single main dining floor serving a daily fixed-price dining menu and an upstairs cafe, originally more a coffee shop, but the extensive demand for seating meant that meals were served there also. Later the cafe was converted to a more restaurant-style room. It did not take reservations—serving a somewhat less expensive, more informal a la carte-style menu, and with the restaurant's growing fame, has come to embody Water's original idea for Chez Panisse as a place to hang out with friends.[3] Table dhôte is a French phrase which literally means hosts table but is used to indicate a menu where multi-course meals with limited choices are charged at a fixed rate. ... A la carte (also à la carte), is a French phrase meaning from the menu, and it is used in restaurant terminology in one of two ways: First, it may refer to a menu of items priced and ordered separately rather than selected from a list of preset multi-course meals...


Over the years, Waters' role at Chez Panisse has been that of proprietor, iron-willed visionary, and taster-in-chief, rather than chef or businesswoman. Biographer Thomas McNamee has characterized the restaurant's history as bipolar, with triumphs alternating with disasters leading to more successes. This cycle could be seen in the aftermath of a March 1982 fire that came within 10 minutes of destroying the building. Influenced by the book A Pattern Language, Waters collaborated with co-author Christopher Alexander on a redesign that removed the partially burned wall previously separating the kitchen from the dining room. Today, the former is clearly viewable from the latter, and diners interested in the kitchen and its cooking are often invited in. Famous diners include the Dalai Lama and President Bill Clinton. With the help of Alice Waters, filmmaker Werner Herzog cooked his shoe at Chez Panisse, eating it at the nearby UC Theater before the premier of the film Gates of Heaven, an event recorded in the documentary Werner Herzog Eats His Shoe. A Pattern Language: Towns, Buildings, Construction is a 1977 book on architecture. ... Christopher Alexander (born October 4, 1936 in Vienna, Austria) is an architect noted for his theories about design, and for more than 200 building projects in California, Japan, Mexico and around the world. ... Tenzin Gyatso (born 6 July 1935) is the fourteenth and current Dalai Lama. ... William Jefferson Bill Clinton (born William Jefferson Blythe III[1] on August 19, 1946) was the 42nd President of the United States, serving from 1993 to 2001. ... Werner Herzog (born Werner Stipetić on September 5, 1942) is a critically and internationally acclaimed German film director, screenwriter, actor, and opera director. ... The UC Theater was a movie theater in Berkeley, California on University Avenue near Shattuck Avenue. ... Gates of Heaven is a documentary film by Errol Morris about the pet cemetery business. ... I short documentary film directed by Les Blank in 1980 which depicts director Werner Herzog living up to his promise that he would eat his shoe if Errol Morris ever completed the film Gates of Heaven. ...


Legacy

Beyond its broad influence on American cuisine, Chez Panisse is directly responsible for the success of many prominent chefs and the founding of a number of notable food-related businesses.

  • Acme Bread Company, a pioneer of the artisan bread movement and the restaurant's bread supplier, whose founder was the restaurant's first in-house baker from 1979-1983.[5]
  • Dianne Dexter, founder of Artisan baker Metropolitan Bread Company, was Pastry Chef at Chez Panisse.[5]
  • Head chef Jeremiah Tower, whose first professional cooking job was at Chez Panisse, later opened the landmark Stars and is along with Waters and Wolfgang Puck credited with inventing California Cuisine.[6]
  • Mark Miller, chef after Jeremiah Tower, left for Berkeley's Santa Fe Bar and Grill, then later opened the Coyote Cafe in Santa Fe, New Mexico as the first of a string of Southwestern-themed restaurants throughout the United States, including a Coyote Cafe in Las Vegas, Nevada[7] and Red Sage in Washington, DC.
  • Paul Bertolli, Chef from 1982-1992, was executive chef of Oliveto in Oakland, California from 1993 until 2005 before forming Fra' Mani, a maker of Salumi for wholesale and retail sales. [8]
  • Chez Panisse alumni Richard Mazzera, Dennis Lapuyade, and Stephen Singer, who in 1998 founded César, a popular tapas restaurant next door[9]
  • Judy Rodgers and Gilbert Pilgram, the two chef-owners of Zuni Cafe in San Francisco, California, are both alumni of Chez Panisse.[10]
  • Deborah Madison, who worked with Judy Rodgers at lunchtime, later opened Greens Restaurant and became a cookbook star.[7]
  • Peggy Smith ran the cafe at Chez Panisse from 1980 to 1997, before leaving to form Cowgirl Creamery, maker of cheeses including Red Hawk, as well as a cheese retailer in the Bay Area and Washington, DC.[11]
  • Jonathan Waxman, after getting his start at Chez Panisse, opened Michael's in Santa Monica, California, Buds, Hulot's, Washington Park, and Barburo in New York City (where he partnered with and mentored future Food Network star Bobby Flay), Jams in London, England, and Table 29 in Napa, California.[12]

Other alumni who went on to become chef-owners of renowned restaurants include Charlie Hallowell, chef-owner of popular local pizza chain Pizzaiolo, Michael Tusk of Quince, Mary Jo Thoresen of Jojo, Gayle Pirie of Foreign Cinema, Christopher Lee of eccolo, Joyce Goldstein of Square One, Amaryll Schwertner of Boulettes Larder, and Alison Barakat of Bakesale Betty's, all in the San Francisco Bay Area,[13] and Mark Peel of Campanile Restaurant in Los Angeles, California.[7] The Acme Bread Company (also known as Acme Bread) is a Berkeley, California-based bakery that is one of the pioneers of the San Francisco Bay Areas Bread Revolution,[1] which in turn created the modern artisan bread movement in America,[2] and remains a benchmark for commercial handmade... A pastry chef or pâtissier is a station chef in a professional kitchen, skilled in the making of pastries, desserts, and other baked goods. ... Jeremiah Tower was a founding chef in the 1970s at Alice Waters Chez Panisse restaurant in Berkeley, California. ... Stars was a landmark restaurant in San Francisco, California from 1984 through 1999. ... Wolfgang Johann Puck (born Wolfgang Johann Topfschnig on July 8, 1949) is an Austrian-American celebrity chef, restaurateur, and businessman based in Los Angeles. ... There have been a number of notable individuals named Mark Miller: Mark Miller is a television star and producer who is the father of Penelope Ann Miller; Mark Miller is a lawyer and librarian who ran for Congress from Ohio in 1992; Mark Miller is an American football quarterback who... Nickname: Location in Santa Fe County, New Mexico Coordinates: , Country State County Santa Fe Founded ca. ... Vegas redirects here. ... Paul Bertolli is a chef, writer, and artisan food producer in the San Francisco Bay area of California. ... “Oakland” redirects here. ... Salumi (sing: salume) are Italian meat products which are usually cured and predominantly made from pork. ... Puntillitas, battered and fried baby squid Tapas (IPA: ) is the name for a wide variety of appetizers in Spanish cuisine. ... Zuni Cafe is a well-known Mediterranean restaurant in San Francisco, California. ... San Francisco redirects here. ... Greens Restaurant is a landmark vegetarian restaurant[1] overlooking the Golden Gate Bridge in the Fort Mason Center in the Marina District, San Francisco, California. ... A triple-crème cows milk cheese with a brine washed rind. ... For other uses, see Santa Monica (disambiguation). ... New York, New York and NYC redirect here. ... Food Network is an American cable network that airs many specials and recurring (episodic) shows about food. ... Robert William Flay is a fourth generation Irish-American celebrity chef and restaurateur. ... London — containing the City of London — is the capital of the United Kingdom and of England and a major world city. With over seven million inhabitants (Londoners) in Greater London area, it is amongst the most densely populated areas in Western Europe. ... Napa is the county seat of Napa County, California. ... USGS satellite photo of the San Francisco Bay Area. ... Los Angeles and L.A. redirect here. ...


Culinary Innovations

  • Goat Cheese Salad: first offered in the late 1970s, the chèvre rounds were coated in bread crumbs and baked, then served with mesclun.[15]

California-style pizza is a style of pizza arising from the California Cuisine cooking style. ... Fast food is food prepared and served quickly at a fast-food restaurant or shop at low cost. ... A microwave meal (also referred to as a frozen dinner or a T.V. dinner, because it is often eaten while watching TV) is a prepackaged, frozen meal which usually comes packaged in a flat cardboard box. ... A restaurant chain is a set of related restaurants, typically with the same name in many different locations either under shared corporate ownership (e. ... Goats Cheese Chèvre cheese is cheese made from goats milk (chèvre is French for goat). ... Mesclun is a salad mix of assorted small, young salad leaves. ... The East Bay Municipal Utility District (EBMUD) provides water and sewage treatment for customers in Alameda County and portions of Contra Costa County in California, on the eastern side of San Francisco Bay. ...

Notes

  1. ^ The World's Best Restaurants. 2006. Restaurant magazine. William Reed Publishing Ltd. Retrieved on 2007-02-02.
  2. ^ The World's Best Restaurants. 2007. Retrieved on 2007-04-24.
  3. ^ a b Alice Waters & Chez Panisse, Thomas McNamee, The Penguin Press, 2007.
  4. ^ Chez Panisse Menu Cookbook, introduction, Random House 1980
  5. ^ a b Andrea Pflaumer. "Upper Crust:The San Francisco Bay Area has led us back from mass-manufactured sliced loaves to artisanal bread-baking at its finest", The Monthly, November 1, 2006. Retrieved on 2007-09-26. 
  6. ^ Kim Severson. "The rise and fall of a star: How the king of California Cuisine lost an empire", September 29, 1999. 
  7. ^ a b c David Kamp. "Cooking Up a Storm", Vanity Fair. Retrieved on 2007-09-26. 
  8. ^ Paul Bertolli. Retrieved on 2007-09-26.
  9. ^ About Cesar. César Restaurant. Retrieved on 2007-09-26.
  10. ^ Michael Bauer. "A new owner for Zuni Cafe", San Francisco Chronicle, October 6, 2006. Retrieved on 2007-09-26. 
  11. ^ Tracey Taylor. "From Alice’s to a place of their own", Financial Times, August 17 2007. Retrieved on 2007-09-26. 
  12. ^ Amy Scattergood. "Jonathan Waxman shares his wealth", Los Angeles Times, September 19, 2007. Retrieved on 2007-09-26. 
  13. ^ Scott Hocker. "The Children Of Chez Panisse:Chefs who labored in the famed Shattuck Avenue restaurant keep opening hot spots of their own". Retrieved on 2007-09-26. 
  14. ^ Robert Lauriston. "Pizza Smackdown:SoCal chain goes head to head with hometown favorite", San Francisco Weekly, September 26, 2007. Retrieved on 2007-10-02. 
  15. ^ Severson, Kim. "For American Chèvre, An Era Ends", The New York Times, 18 October 2006. 
  16. ^ At Chez Panisse, It's Time for Tap Water NPR's All Things Considered, March 22, 2007

Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era in the 21st century. ... is the 33rd day of the year in the Gregorian calendar. ... Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era in the 21st century. ... is the 114th day of the year (115th in leap years) in the Gregorian calendar. ... Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era in the 21st century. ... is the 269th day of the year (270th in leap years) in the Gregorian calendar. ... Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era in the 21st century. ... is the 269th day of the year (270th in leap years) in the Gregorian calendar. ... Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era in the 21st century. ... is the 269th day of the year (270th in leap years) in the Gregorian calendar. ... Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era in the 21st century. ... is the 269th day of the year (270th in leap years) in the Gregorian calendar. ... Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era in the 21st century. ... is the 269th day of the year (270th in leap years) in the Gregorian calendar. ... Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era in the 21st century. ... is the 269th day of the year (270th in leap years) in the Gregorian calendar. ... Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era in the 21st century. ... is the 269th day of the year (270th in leap years) in the Gregorian calendar. ... Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era in the 21st century. ... is the 269th day of the year (270th in leap years) in the Gregorian calendar. ... Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era in the 21st century. ... is the 275th day of the year (276th in leap years) in the Gregorian calendar. ...

External links


  Results from FactBites:
 
Chez Panisse - Wikipedia, the free encyclopedia (492 words)
Chez Panisse is a restaurant located in Berkeley, California, known as the first California cuisine restaurant, a style credited to restaurant founder Alice Waters.
With the help of Alice Waters, filmmaker Werner Herzog cooked his shoe at Chez Panisse, eating it at the nearby UC Theater before the premier of the film Gates of Heaven, an event recorded in the documentary Werner Herzog Eats His Shoe.
Chez Panisse is listed as the #20 restaurant in the world in Restaurant magazine's 2006 list of the best restaurants in the world.
VIA Online: Berkeley's Chez Panisse Restaurant (2584 words)
Thirty years ago, when Chez Panisse served its first dinner (pâté en croûte, duck with olives, salad, prune tart) at long tables, family style, there were few indications that the funky restaurant would turn the culinary establishment on its ear.
Chez Panisse served curly, crunchy, sweet baby greens, plucked from the ground in the morning, delivered to the restaurant by noon, washed, tossed, and promptly put in front of a customer.
Waters is no longer at the stove, but Chez Panisse is still very much her restaurant, and when she travels, she returns with new ideas, from homemade mozzarella to organic tortillas.
  More results at FactBites »

 
 

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