Yeah, They Do Call Them Bagels
11 years ago
Blog roll
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Mushroom Monday_Chanterelles10 years ago
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Owly Addendum11 years ago
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A Hot Start to 20241 day ago
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The Climate Change election20 hours ago
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Classic Irish Setter Ad11 years ago
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Quiet Waters3 days ago
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paris restaurants (new updates)4 months ago
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The Indoctrination Is Complete.13 years ago
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Fall Shellfish Classes4 years ago
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Uncle Larry's Model 9913 years ago
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Wizards Metal Renew Polish5 years ago
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A Peculiar Reluctance1 year ago
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November events7 years ago
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Smoked Oysters7 years ago
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Cody is gone4 months ago
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Twin City Book Fest: David Shields6 days ago
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Holiday season: What is a pudding?1 year ago
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Cowboy Logic2 months ago
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Bisd Skyward8 years ago
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NEW ADDRESS!4 years ago
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Expertise7 months ago
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two months in11 years ago
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Snow Day Cassoulet7 years ago
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Back from the dead5 years ago
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Elk Hunting11 years ago
6 comments:
#1 Son was a toddler when we were in Berkeley, so we didn't go to Chez Panisse, the restaurant. We did go to their bistro, which was very good. Tolerant of toddlers, too.
Hey Ted,
It was really, really good. I'm sure the bistro is just as nice. Bonus for the toddler-bound!
My old stomping grounds, but I was too young and stupid to go to Chez Panisse more than once (and that was when my folks visited). Where's the oyster shot? Reminds me of bloodies and crabs on the deck of Sam's. Love that area.
Langdon-
The oysters were at a little roadside stand on Tomales Bay. Nice oysters. The ones at Point Reyes weren't as good.
OMG...
Chez Panisse, Berkeley, Tomales Bay, Point Reyes... [sigh]
You're making me sooooooooo homesick. Not much really interesting in the resteraunt department in way SouthCentral Colorado.
Do you know much of Alice Waters? She is (or was?) an awesome lady who did wonders for her community, gardening for cooks and food in general. Plus, she's made some wonderful cook books; you'd like 'em!!!
Beverly,
I'm fortunate to have access to Waters' "Simple Food" and just got the "Chez Panisse Cafe Cookbook". I've read a fair bit about Waters' career and agree that she's probably one of the most influential chefs and voices in creating modern American cooking.
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