Chez Panisse

And, you know, I experienced a lot of great things.

Food in Northern California is a wonderful restaurant called Chez Panisse and I would save up and go there.

I worked at a cafe and I was sort of food adjacent and definitely in my off days, I...

Did a lot of cooking, studying about wine.

This month, we're going to talk about the book Good Things by Samin Nasrat.

Samin Nasrat is an American chef, food writer, and teacher who got her start in the kitchen at Chez Panis.

Her first book, Salt, Fat, Acid, Heat, was wildly successful, winning the James Beard Award and becoming a number one New York Times bestseller with a Netflix series of the same name.

She also co-hosts the podcast Home Cooking with Rishi Kesh Hirwe.

And I met, and I read about this man named Jeremiah Tower.

Jeremiah was the chef at Chez Panisse with Alice Water.

And his story was very similar to mine.

He never went to cooking school.

And then we went to a fancy dinner, loved dinner, and then June got sick.

Oh, you went to Chez Panisse.

Went to Chez Panisse.

You were there last time, right? Yeah.

Uh, yep.

addition

to that, the Chez Panisse desserts, Lindsay Shearer's book, there's some cakes in there and tarts that I just love.

Such a good book too.

Yeah.

Illustrations in that book too, the Chez Panisse desserts book.

I'm going to go in a single subject direction.

I think a book I use, I use it every holiday season.

Dan grew up in New York and spent summers in Massachusetts on his grandmother's farm, Blue Hill, his restaurant's namesake.

After graduating in English and political science from Tufts, he attended the French Culinary Institute and went on to work in top restaurants, including Alice Waters Chez Panisse.

Dan has won four James Beard awards, including Best Chef in America, is author of the book The Third Plate, was named one of the world's most influential people on the Time 100 list, is founder of Row 7 Seed Company, creating new organic seed varieties, and he has delivered two wildly popular TED Talks.

Dan lives in New York with his wife and two daughters.

And there's been some near misses.

Yeah, but America, I mean, San Francisco has like been pioneer, sort of radical, you know, Chez Panisse, the whole idea of buying stuff from farmers was kind of a radical notion back in those days.

And chocolate, Chloe Dutre-Rousset, who's a chocolate expert, you know, said to me about 10 years ago, she goes, what's happening in America is truly a chocolate revolution with people making chocolate.

And that includes people like you.

There we go.

And that was quite an experience.

And I wanted to work at Chez Panisse.

So this is our series of 16 flavors, the black box.