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	Chez Panisse - Wikipedia, the free encyclopedia
		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.
	en.wikipedia.org /wiki/Chez_Panisse (492 words)

	VIA Online: Berkeley's Chez Panisse Restaurant
		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.
	www.viamagazine.com /top_stories/articles/chez_panisse01.asp (2584 words)

	Chez Panisse Restaurant and Cafe
		Chez Panisse opened its doors in 1971, started by Alice Waters and an assortment of idealistic friends.
		Alice and Chez Panisse have become convinced that the best-tasting food is organically grown and harvested in ways that are ecologically sound, by people who are taking care of the land for future generations.
		Chez Panisse has tried for years to make diners here partake of the immediacy and excitement of vegetables just out of the garden, fruit right off the branch, and fish straight out of the sea.
	www.themenupage.com /chezpanisse/index.html (425 words)

	Chez Panisse (Site not responding. Last check: 2007-10-08)
		The Chez Panisse Foundation is committed to transforming public education by using food traditions and rituals to teach, nurture, and empower young people.
		The Chez Panisse Foundation was established in 1996 to attract support for educational and cultural programs that promote sustainable agriculture.
		Alice Waters, founder of the Chez Panisse Restaurant, created the Foundation out of her concern that young people, in particular, are isolated from the land and deprived of the joys and responsibilities it teaches.
	www.adventuresofmontereyjack.com /html/chez.html (166 words)

	Borders - Store Inventory - Title Detail - Chez Panisse Fruit
		Description: In 2001 Chez Panisse was named the number one restaurant in America by Gourmet magazine -- quite a journey from 1971 when Alice Waters opened Chez Panisse as a place where she and her friends could cook country French food with local ingredients and talk politics.
		His famous posters, including his annual Chez Panisse birthday posters, are in the permanent Collections of the Smithsonian Institution in Washington D.C., the Musée des Arts Décoratifs at the Louvre in Paris, the Achenbach Foundation at the California Palace of the Legion of Honor in San Francisco.
		In 1996, in celebration of the restaurant's twenty-fifth anniversary, she created the Chez Panisse Foundation, to underwrite cultural and educational programs that demonstrate the transformative power of growing, cooking, and sharing food.
	www.bordersstores.com /search/title_detail.jsp?id=53020197 (635 words)

	cuisine.co.nz - food - chez panisse
		These chefs and the rest of the Chez Panisse team have become convinced that the best-tasting food is organically grown and harvested in ways that are ecologically sound, by people who are taking care of the land for future generations.
		In 1996, in celebration of the restaurant’s 25th anniversary, she created the Chez Panisse Foundation to help underwrite cultural and educational programmes such as the Edible Schoolyard, that demonstrate the transformative power of growing, cooking, and sharing food.
		Under the influence of Alice Waters and the Chez Panisse family, he has become passionate about the use of local and organic produce and the idea that food can be a means of rooting oneself in a specific place in the world.
	www.cuisine.co.nz /index.cfm?pageId=22372 (697 words)

	Whitings Writings - The Green Gourmets: Chez Panisse
		Alice Waters is one of their icons: she is the principal founder and public persona of Chez Panisse, a world-class restaurant in Berkeley, California that the “lifestyle” pages love to promote as the thinking-class eatery serving eggs to eggheads and caviar to the general.
		Some alterations to Chez Panisse were carried out in the mid 70s by Kip Mesirow using Japanese carpenters’ tools and techniques; he was also influenced by the Scottish architect Charles Rennie Macintosh, whose buildings are reminiscent of Maybeck, although, like traditional Japanese architecture, more austerely geometrical.
		Chez Panisse’s reputation with some food writers may fluctuate, but this is determined by the constantly shifting competitive league tables that keep them in business.
	www.whitings-writings.com /essays/chez_panisse.htm (3829 words)

	Amazon.fr : Chez Panisse Fruit: Livres en anglais: Alice Waters (Site not responding. Last check: 2007-10-08)
		Chez Panisse Fruit, coauthored by Waters, proceeds in the innovative spirit of its predecessors, offering 200 exquisite sweet and savory fruit recipes, plus essays that attune readers to growing and marketing issues so they can make wise seasonal selections.
		Illustrated in the Chez Panisse tradition with relief prints of the fruit, the book is an appreciation of one of our most glorious resources and, tacitly, a call to consciousness about the need to preserve it at its best.
		The eighth Chez Panisse cookbook, which features sweet and savory dishes that use fruit, follows what has become acclaimed chef Alice Waters's patented style: a mix of rustic dishes, many exhibiting Italian and French influence, that highlight the best possible produce.
	www.amazon.fr /Chez-Panisse-Fruit-Alice-Waters/dp/0060199571 (612 words)

	Chez Panisse Vegetables by Alice Waters at Epicurious.com
		Chez Panisse Vegetables by Alice Waters at Epicurious.com
		The nation's shift from canned cream corn to just-picked mizuna is thanks largely to a revolution Alice Waters started 25 years ago in her Berkeley, California, restaurant Chez Panisse: a groundswell built on honest cooking that celebrates fresh ingredients at the very peak of their season.
		Her newest book, Chez Panisse Vegetables, written with the cooks of Chez Panisse, imparts a near-encyclopedic understanding of more than 44 different herbs and vegetables — everything from amaranth greens to zucchini — and combines them in inventive, never-precious dishes.
	www.epicurious.com /features/cookbooks/reviews/1997/panisse (420 words)

	Powell's Books - Chez Panisse Fruit by Alice Waters
		Inspired by Chez Panisse, more and more people across the country are discovering the sublime pleasures of local, organic vegetables and fruits.Now join Alice Waters and the cooks at Chez Panisse in celebration of fruit.
		The award-winning Chez Panisse founder and chef who "has done more than anyone else to change the way we eat" (Paula Wolfert) turns her innovative approach to vibrant seasonal fruits, offering both sweet and savory recipes.
		The owner of Chez Panisse in Berkeley, California, serves up a wide variety of luscious recipes featuring apples, raspberries, strawberries, and many, many other fruits used in a wide range of sweet and savory dishes.
	www.powells.com /biblio?isbn=0060199571 (560 words)

	San Fransico (Site not responding. Last check: 2007-10-08)
		For those of us who remember what it means, a meal at Chez Panisse is an "E Ticket." For those who don't remember, or never knew, a meal at Chez Panisse is a fantastic experience that you would be happy to wait in line for, even if that line was a month long.
		Chez Panisse has been a landmark in Bay Area dining for over twenty years.
		Executive Chef Alice Waters has discovered and developed countless culinary ventures (Jeremiah Tower started at Chez Panisse and TKO Farms, an organic produce supplier, was founded by a CP alum).
	www.sallys-place.com /food/dining_directory/north_america/sf/sf15.htm (420 words)

	Fodor's Travel Guides \| Buy Chez Panisse Cooking
		Renowned for the brilliant innovations of its ever-changing menu, Chez Panisse has also come to represent a culinary philosophy inspired by nature -- dedicated to the common interest of environment and consumer in the use of gloriously fresh organic ingredients.
		In Chez Panisse Cooking, chef Paul Bertolli -- one of the most talented chefs ever to work with Alice Waters -- presents the Chez Panisse kitchen's explorations and reexaminations of earlier triumphs.
		Expanding upon -- and sometimes simplifying -- the concepts that have made Chez Panisse legendary, Bertolli provides reflections, recipes, and menus that lead the cook to a critical and intuitive understanding of food itself, of its purest organic sources and most sublime uses.
	www.fodors.com /shop/buy/?isbn=0-679-75535-7 (305 words)

	CHEZ PANISSE AT 30 / The restaurant is still going strong and the menus are still all-Alice
		When Chez Panisse, arguably California's most talked-about and most imitated restaurant, started serving its deceptively simple meals in a converted Berkeley Arts and Crafts-style house in 1971, the mantra of the nascent California cuisine was born.
		Chez Panisse today has a network of suppliers who deliver directly to the restaurant -- anything from Star Route Farms' prized Bolinas baby lettuces to heirloom tomatoes, chanterelles, tiny potatoes, figs and herbs.
		She says the Chez people are particularly fond of Knoll's Adriatic figs, intensely sweet figs that are green on the outside and strawberry red on the inside.
	www.sfgate.com /cgi-bin/article.cgi?f=/c/a/2001/08/22/FD83409.DTL (2534 words)

	Amazon.fr : Chez Panisse Cafe Cookbook: Livres en anglais: Alice Waters,David Lance Goines (Site not responding. Last check: 2007-10-08)
		In The Chez Panisse CaféCookbook, she weaves her beliefs about food as pleasure, sustenance, art, and politics in with over 200 recipes.
		Award-winning cookbook author (Chez Panisse Vegetables; Chez Panisse Menu Cookbook) and chef-owner Waters takes readers back to her highly lauded restaurant in Berkeley, Calif. This alluring 200-plus recipe collection is an innovative amalgam of Mediterranean, California, New American and Proven?al dishes.
		Waters shares her Chez Panisse vision: that all of the restaurant's ingredients be certifiable as "organically grown" by the year 2000.
	www.amazon.fr /Chez-Panisse-Cookbook-Alice-Waters/dp/0060175834 (653 words)

	Chez Panisse Cafe, San Francisco - San Francisco Restaurant Reviews - IgoUgo
		Chez Panisseâ€™s menu changes according to the produce available during the season.
		I wasn't sure if Chez Panisse would live up to its hype, but any doubts I had were dispelled as soon as I took my first bite of my appetizer.
		Chez Panisse is located in Berkeley, so it's great to plan a day around going there.
	www.igougo.com /travelcontent/JournalEntryDining.aspx?entryID=11140 (725 words)

	Amazon.com: Chez Panisse Fruit: Books: Alice L. Waters (Site not responding. Last check: 2007-10-08)
		`Chez Panisse Fruit' by Alice Waters and her staff is the companion volume to a similarly formatted and illustrated `Chez Panisse Vegetables'.
		Waters' partner, Lindsey Shere and her pastry staff at Chez Panisse, there are also several hot savory recipes and salad recipes using fruit.
		Waters explains, even though rhubarb is a vegetable, at Chez Panisse (and lots of other places as well), it is used in the same manner as sour fruits and it bridges the gap in the seasons between the winter and summer tree fruits.
	www.amazon.com /Chez-Panisse-Fruit-Alice-Waters/dp/0060199571 (2568 words)

	Recipe Software and Books: Chez Panisse Vegetables, Vegetarian
		The creator of Chez Panisse, the legendary restaurant in Berkeley, California, that helped create a modern American cuisine based on fresh ingredients, she is also equally well-known as a teacher and cookbook author.
		Chez Panisse Vegetables is one of the best new cookbooks of the season; it's as useful for its information about vegetables and how to use and handle them as it is for its irresistible recipes, which lead to complex and interesting dishes built from simple ingredients and simple techniques.
		Arranged alphabetically by vegetable, and filled with colorful linocut images, Chez Panisse Vegetables makes it easy for a cook to find a tempting recipe for whatever he or she has brought home from the market.
	www.primasoft.com /recipes/books/2605_cook_book.htm (516 words)

	Amazon.com: Chez Panisse Desserts: Books: Lindsey R. Shere (Site not responding. Last check: 2007-10-08)
		Chez Panisse Café Cookbook by Alice L. Waters
		Chez Panisse Pasta, Pizza, Calzone by Alice Waters
		In her preface, Waters (author of The Chez Panisse Menu Cookbook) notes that "a firm commitment to cooking with the highest quality local, seasonal, fresh ingredients underlies everything we do at Chez Panisse." This cookbook certainly bears that out: the recipes feature fresh fruits, herbs and nuts and are organized by season.
	www.amazon.com /Chez-Panisse-Desserts-Lindsey-Shere/dp/0679755713 (1555 words)

	Review of Chez Panisse (Site not responding. Last check: 2007-10-08)
		Chez Panisse is a jewel of a restaurant as well as a national institution.
		Chez Panisse is not the right place to come for a pig out.
		The name Chez Panisse is a reference to the character Panisse in Pagnol's marvelous trilogy (available on video tape if you know where to look).
	www.kaleberg.com /sfrest/chez-panisse.html (419 words)

	Chez Panisse Cafe Cookbook: by Alice L. Waters
		Finally the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries.
		For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the finest, freshest foods with simplicity and style.
		In 2001 Chez Panisse was named the number one restaurant in America by Gourmet magazine -- quite a journey from 1971 when Alice Waters opened Chez Panisse as a place where she and her friends could cook country French food with local ingredients and talk politics.
	www.harpercollins.com /book/index.aspx?isbn=9780060175832 (686 words)

	Fork & Bottle: Chez Panisse Restaurant Review
		But first, some thoughts on Chez Panisse by Jack: Chez Panisse is, to me, all about getting great, fresh, perfect, local ingredients and getting them to show their stuff.
		I believe the trick to getting the most out of Chez Panisse is not to go for the dish(es) that you think you would most like, but rather for dishes/courses that feature an ingredient that you're, well, puzzled about.
		Until I had the perfect nectarine at Chez Panisse I just thought it was an okay fruit.
	www.forkandbottle.com /restaurants/sanfran/chezpan06.htm (688 words)

	Amazon.ca: Chez Panisse Fruit: Books: Alice Waters (Site not responding. Last check: 2007-10-08)
		Alice Waters and the staff at Chez Panisse forged the standard for fresh cuisine.
		Instead of an overwhelming emphasis on abstract-innovations and culinary interpretations, Panisse offered diners a glorious showcase of products at their best, in the most bare and most essential.
		Keep in mind (as Waters does) that much of the produce available to Panisse is do to the abundance in agricultural activity around the Berkeley area.
	www.amazon.ca /Chez-Panisse-Fruit-Alice-Waters/dp/0060199571 (1231 words)

	Chez Panisse - Berkeley, CA - CuisineNet (Site not responding. Last check: 2007-10-08)
		Chez Panisse, 25 years old and one of the most influential restaurants in the country, is located in an old wood house that`s set up from a busy street.
		Chez Panisse is an upscale restaurant that offers guests Californian and French dishes.
		More Reasons to Go: Chez Panisse is appropriate (if not ideal) for anniversaries and other romantic evenings.
	www.cuisinenet.com /cnet/san_francisco/rest/1312.shtml (295 words)

	Chez Panisse Vegetables Cookbook by Waters, Alice - Cooking.com (Site not responding. Last check: 2007-10-08)
		Chez Panisse Vegetables Cookbook by Waters, Alice - Cooking.com
		For each, there is a short essay describing its cultivation, how it is used in Chez Panisse kitchens, how to shop for it, and how to prepare it for cooking.
		The ingenious and varied recipes are drawn from all seasons celebrating the glorious tastes, colors and textures of garden vegetables.
	www.cooking.com /products/shprodde.asp?SKU=289547 (234 words)

	Chez Panisse, Berkeley - Berkeley Restaurant Reviews - IgoUgo (Site not responding. Last check: 2007-10-08)
		Chez Panisse is the birthplace of 'California Cuisine,' which uses the fresh flavors of in season local ingredients, preferably organic.
		At Chez Panisse, you can choose from the downstairs restaurant, which has a daily fixed-price menu, or the more moderately priced upstairs cafe.
		Either way you'll be treated to the clean flavors of seasonal produce, meats, pizza, or pasta, prepared without a lot of fuss but with a maximum of flavor.
	www.igougo.com /travelcontent/JournalEntryDining.aspx?entryID=13141 (288 words)

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