“What Truth, Love, & Clean Cutlery understands is that the way restaurants operate can make a tremendous impact on our planet; restaurants have the power to be ethical anchors for their communities, all while serving delicious food … mapping this movement is something I have wanted to do for a very long time. And what excites me is knowing that we have not found every restaurant yet. Each day new businesses are opening that hold these sorts of values dear: little bakeries, cafés, taquerias, neighbourhood spots. This movement is growing, and I know there are so many more people out there doing incredible work, ready to push us forward. This is just the start – and I am so inspired that we are all beginning to gather together.” – Alice Waters
NEW PODCAST ALERT: Samah Dada @dadaeats is the recipe developer and foodie behind the gorgeous health food blog; Dada Eats. Samah grew up in California and spent part of high school in London 🇬🇧, which she credits for making her the foodie that she is today – from hole in the wall Indian joints to some of the most incredible Sicilian style pizza🍕 she’s ever had. She eventually moved back to California and attended UC Berkeley where she was completely engulfed by amazing gastronomy. Living and studying so close to a city as amazing as San Francisco, not to mention having access to some of the best food out there (talking to you Chez Panisse, Vik’s Chaat House, Ici Ice Cream, Bi-Rite Creamery…) has made her into a human “Yelp” for her friends and family. Her time at Berkeley solidified her desire to have a more active part in the culinary world. She uses her passion for cooking and baking to create unique, healthy, allergy-friendly, yet still delicious meals and treats for you to enjoy!
In our interview, Samah talks about her current life living in New York City and working in broadcast television while also pursuing her passion for wellness and recipe development. She even tells us what it was like being a guest on the Today Show! She believes that health and wellness means a scoop of ice cream 🍦as much as it does a kale salad. 👌 She has developed a love for alternative baking, swapping out flour for grain free options and creating recipes that are dairy free. She is mostly plant based but with balance, she is not giving up her ice cream. Samah was a joy to chat with… her ultimate goal is to host a tv show that is rich in culture, travel and food from a woman’s perspective. Listen in, we know you’ll love hearing her story!
Link in bio, click Podcast: Eat+Well
The Green Zebra tomato was cultivated in the United States by Tom Wagner in 1983. In the 1950s, he was interested in creating a ripe delicious green tomato that was resistant to cracking, so he painstakingly crossed four different heirlooms until he had this wonderful result. The Green Zebra tomato first became popularized by Alice Waters of the famous California restaurant Chez Panisse. You can find them while they last at market today! 👉 next photo for location information 👉
So... I think it’s safe to say that we pretty much ate our away through California. It was a bad scene friends (but so totally worth it). Some highlights: roast chicken @ostrichfarmla, peaches and dark chocolate from @cookbookmarket, chopped salad @chateaumarmont, patty melts at #madonnainn , roasted beets @nepentherestaurant, cashew yogurt and pink smoothies @honeyhi, homemade potato chips and tomato salad @gjustabakery, lamb tagine #chezpanisse , and, well, everything at #houseofnanking
A few memories (yes, I’m a food blogger now) from last night’s pilgrimage to #ChezPanisse in Berkeley, where @alicelouisewaters offered her kitchen to @danieldelafalaise for one night to celebrate his book ‘Nature’s Larder’. Inspired by his recipes, her team conjured the menu with local produce, and he cooked it with them, and @alex_tiwa at it with me! Thank you so much Daniel and Molly Xd #👨🏻🌾
@danieldelafalaise I was so happy and content here after cooking with and learning from you at the #kmidesignretreat It was such a treat. When summer hits downunder I’ll definitely be preparing the melon soup! Thinking about you today and the lucky patrons at #chezpanisse tonight. Very exciting, I hope you have a blast! #natureslarder#summersinfrance
1년 전 예약해야 한다는 #chezpanisse 라는 레스토랑에 지인찬스로 운 좋게 저녁식사 😍
폰으로 찍은 사진으로 올리는거라 퀄리티 떨어짐 🙏
트렌디 할거라는 예상과는 달리 전통있고 미국스럽고
아늑하고 아기자기했던 레스토랑이어서 더더 좋았다
메뉴는 일단 에피타이져로 시작. 스테이크
(토끼.오리 포함). 디저트 마무리. 재료들이
너무나도 신선하고 모든 디저트도 직접 만든다
그랬더랬다. 지금 너무 피곤해서 대충 올리고
바로 자야징..ㅋㅋㅋ 원래 꼼꼼히 올리는데😂
암튼 쉐프님이 직접 나오셔서 인사도 해주시고
같이 사진도 찍어주셨당 ♥ 오늘은 여기까지.
이틀 후엔 샌프란에서 요트 탈 예정 😆👍 #미국여행#기침시작#저질체력#살찌는소리#그래도행복해
11 years ago we set out to create the freshest, seasonal, garden-inspired ice creams and sorbets - handcrafted in small batches without the use of chemical stabilizers, food coloring or anything else artificial. Today we still do everything the same. ✨🍋
“the way you do anything is the way you do everything...” #tomwaits / #theartofgathering / #cariborjasalon ... from 4th street berkeley atelier to Today at Apple, Apple Union Square ... same methodology... “who are you going to bring to the table?” / above. salon #11 (of 105), 6 years ago... with my fave wine and food peeps... #chezpanisse @rajatparr @calerawine @chadarnold22 @susanne.kauer @winemongress @jamiekutch @kgreenpr
Purslane is one of my favorite wild edible “weeds”. It’s a succulent, so it’s a bit juicy and great raw. I had it for the first time at Chez Panisse on an avocado and beet salad. So simple yet so delicious. This purslane was growing in an abandoned bed off Merrimon in Asheville. High in omega 3 fatty acids, which are a hot commodity in our diet due to all the unnecessary abundance of omega 6 fatty acids in our diet (because of all the corn and soy we eat and feed the animals we use for food). #chezpanisse#foraging#wildedibles#ashevillenc#828isgreat#goodfats#purslane#urbanforaging#succulentlove#succulents
Meet Chef Arnon Oren, who was classically trained in France. Chef Arnon has many years of experience in San Francisco Bay Area restaurants, including the iconic Chez Panisse and Oliveto Cafe & Restaurant in Oakland.
Chef Oren grew up in remarkable—and simple—surroundings. In the small village where he grew up he was surrounded by an abundance of fruit trees, a goat for milk and cheese, honey bees, and olive trees for cured olives and olive oil. That was his first tastes of pure foods and fresh flavors. His romantic side still tries to get back to those wondrous experiences with every dish he make.
#chezpanisse @alicelouisewaters @sfchronicle @mercnews @marin_ij #eastbayfoodie#sffoodie#bayareafoodie#eastbayeats#farmtotable#farmtofork#knowyourfarmer#sfchronicle#ediblesf
Meet Anaviv’s Table Executive Chef Ed Vigil. Chef Vigil has been at the forefront of the farm to table movement “way before it was cool”. He’s been at the helm of over a dozen award winning restaurants including The Olema Inn in West Marin, Ramblas in SF’s Mission District, Vin Antico in San Rafael, and AtWater in SF, to name a few. Chef Vigil was recently featured in the @sfchronicle for his work with edible flowers.
As our Executive Chef he plans to create weekly tasting menus that are hyper-seasonal reflecting the best ingredients from our local farms. Make sure to get your tickets for our first tasting starting on August 23rd, use the link ☝🏼
#sffoodie#bayareaeats#bayareafoodie#chezpanisse#eastbayeats#farmtotable#sfchronicle @sfgate @marin_ij #edibleflowers#eastbayfoodie @sunsetmag @alicelouisewaters @mercnews
Of Russian decent, little @rosieboat1 always had food in her hands. From picking berries in the garden to sneaking spoonfuls of sauce, the girl loved to eat. Eating was something that her maternal grandmothers adored about her; while other cousins might have been a little squeamish about certain delicacies issuing out of Grandma Pearl’s kitchen, Rose was the first to dig in. As she matured, so did her interest in food. At a certain point, Rose recognized that a fine arts degree was far less appealing than the glamorous life of a professional cook (which is a hilarious joke), so she executed an about-face to follow the food. Treated to a crash course in the restaurant world at #CafeFanny (Berkeley), @meadhall (Boston, where Rose cut her teeth as the youngest and only female member of the team), as sous chef at @townhallsf (SF), and chef de partie at @lazybearsf (SF), Rose had hit her stride. So even when circumstance drew her away from the #Michelin world faster than she may have liked, the stars were nevertheless aligned. From there, Rose went on to @ramonshopoakland , a #ChezPanisse affiliate, and then magically to Nevada City where she has already cooked in the kitchen of New Moon Cafe and is currently bartending at the @stonehouse . It feels as though years have passed since the inception of this menu honoring her heritage. The opportunity to sanctify her grandmothers' reverence of the hearth is profoundly fulfilling, and she is eager to bestow her Russian cuisine to the community of this enchanting place. Na Zdorovie!
Join Chef Rosemary Fisher on August 17th or 18th at Polly’s Paladar Supper Club. Grab your seats at the RESERVE button on our Instagram profile or at www.pollyspaladar.com
My pick for #winewednesday and a little #winehistory ... the famed rosé pictured above. Domaine Tempier deserves to be on every wine lover’s bucket list. When Lucien Peyraud married Lucie “Lulu” Tempier in 1936, her father gave them this farm. But Provence was not a famed wine region at the time. In fact, the area had been re-planted to high yielding varieties that produced wines of little interest. However, when Peyraud tasted an older bottle made from Mourvedre he saw potential. Thus began the creation of the Bandol appellation that would become synonymous with the Mourvedre variety. Beyond creating delicious wines, the Peyrauds created a way of life at their domaine that attracted wine importers, food writers and many more bon vivants. Amongst these was American food writer Richard Olney who subsequently introduced bourgeoning wine importer @kermitlynchwine to the Tempiers. These days in wine circles Kermit Lynch needs no introduction but in short he was at the forefront of bringing French wine to the United States. And Tempier became his foundation. Furthermore, Kermit fell so in love with the Provençal life that he bought his own home near the Tempiers and grew to spend half of each year there with with his son Anthony. Tales of these incredible times can be found in Kermit’s memoir “Letters from the Wine Route” and in Richard Olney’s cookbook “Lulu’s Provençal Table.” P.S. The now legendary @alicelouisewaters also came into her own during this time and spent significant time with the Tempiers. Their wines became staples at her restaurant, Chez Panisse, and I highly recommend having one there if at all possible. It really completes the circle.