Legend, Lunch & Lemon Dressing
Outside Chez Panisse Restaurant in Berkeley, California
Last August 2016, I finally found myself outside the hallowed Chez Panisse Restaurant and Cafe in Berkeley, California. Founded in 1971 by Alice Waters and a few other like-minded friends, the food principles that perpetuate this eating establishment have changed our food culture forever in this country.
Alice Waters, food activist and food icon, has taught has us the value and pleasure of eating locally, supporting our artisan farmers, eating seasonally, supporting food sustainability, and igniting the concept of school gardens for our children.
I meet Alice Waters at Chinos Farms, part of their Good Food, Great Chefs events for the celebration of her latest cookbook, The Art of Simple Food II.
Meeting Alice Waters at Chinos Farm, Rancho Santa Fe, December 2013
Over the years, Alice Waters has mentored many talented floral designers, talented chefs, and cookbook authors such as David Liebowitz and Joanne Weir who worked, trained, and enhanced their careers at Chez Panisse.
Alice Waters has influenced me. She has that gift to inspire and motivate others. When I read food books about Paris and Provence, occasionally I run across her name and presence. The week after I visited Thomas Jefferson's Monticello, Alice Waters was actually cooking in Thomas Jefferson's kitchen for an event. She has inspired me to grow as much of my own food as possible, be sustainable, and eat seasonally.
Cafe Water Carafe Etched "Chez Panisse"
Lunch was delightful and delicious, needless to say. The entire time I kept savoring details of lunch, the table, the clientele, and the setting. I share with you now Alice Water's Creamy Meyer Lemon Dressing I had that special day over bright green billowy bibb lettuce .
Creamy Meyer Lemon Dressing
Makes about 1/2 cup. This is a creamy dressing that coats lettuce in a luscious way. The flavor is light and sprightly filled with lemon juice and zest. Alice Waters especially likes it on sweet lettuces such as butterhead or romaine or a mix of small chicories and radicchio.
Stir together in a large bowl: 1 Tbsp. Meyer lemon juice, 1 Tbsp. white wine vinegar, grated zest of 1 Meyer lemon, salt, and fresh-ground black pepper.
Taste and adjust as needed. Whisk in: 3 Tbsp. extra-virgin olive oil, and 3 Tbsp. heavy cream. Taste for salt and acid and adjust as needed.
Lunch in Provence Cooking Classes!
I Have a Place Setting for You and Friends!
Many thanks for everyone's interest and enthusiasm in the "Lunch in Provence" Cooking Classes. Perfect to treat yourself, a special friend, or loved one for a birthday, milestone, or to just experience a relaxing day in South France.
There are still a few place settings available for the Thursday, October 6, 2016 "Autumn in Provence" cooking class and the Thursday, November 10, 2016 "Que Syrah, Syrah" cooking class, see FALL CLASS SCHEDULE DETAILS.