Worthwhile to Read or Listen To!

I recently listened to the the audiobook, We Are What We Eat by Alice Waters. It is available in book form in stores, online, and audible apps like Libby, “the award-winning much-loved app for libraries.” Back in June 2021, there were quite a few articles written about Alice Waters and her new book, We Are What We Eat, as it was being released. With the popularity of her new book, I had to wait a few months to borrow the audiobook on Libby read by Alice Waters herself. Once I was able to borrow and listen, I breezed through the approximate six hours of her book, absorbed by her straightforward candor on the state of our food industry, agriculture, culture, food practices, climate change, and more. You may think of her as a successful restaurateur, but she is really so much more—able to speak history, science, politics, philosophies, etc. at a drop of a hat, or should I say a drop of a spoon.

If you have followed this blog for a while, you know first hand how I revere Waters and her philosophy, books, teaching, activism, and Edible Schoolyard Program. It is the same message she has preached for decades, and she doesn’t back down.

Now 77, Waters has decades of material and stories to draw from her childhood, well known Chez Panisse 50-year-old restaurant, and food experiences and events revolving around the globe. Waters wisely uses these stories to illustrate her points from chapter to chapter.

While the first part of the book focuses on explaining our fast food culture with chapters called Convenience, Uniformity, Availability, Truth in Advertising, Cheapness, and Speed. The second half of the book focuses on explaining slow food culture with chapters called Beauty, Biodiversity, Seasonality, Stewardship, Simplicity, and Interconnectedness. I particularly like how she shares her time in France, and how deeply influenced she was through their food culture, markets, and the people she met to understand these now called slow food principles.

I can relate. These are all principles I try to live and eat by, and what I talk so much about in my cooking classes and presentations. Less is really more, and within simplicity there is so much golden, so much elegance. I highly recommend reading or listening to this book.

“Tell me what you eat, and I will tell you who you are.” —French Proverb

Bon Appétit et Bon Weekend….Bonnie

Meeting Alice Waters at Chino Farms, December 2013

Alice Waters has a new book coming out in June 2021, We Are What We Eat: A Slow Food Manifesto, which you can pre-order now at Amazon. This year, her iconic restaurant, Chez Panisse, in Berkeley, California, celebrates its 50th Anniversary. So hard to believe. If you missed the recent New York Times article, Alice Waters Says People Who Call Her Elitist Just Don’t Get It, it is juicy reading.

I am just one person among millions, who have been greatly influenced by Alice Waters in so many ways. She is a national treasure. She is not afraid to speak her mind about eating, food, and food production. She has been honored over and over again, and people from royalty to presidents listen. Alice Waters is a great example, like Lulu Peyraud, of how one person can change the world, with authenticity and passion.

When I speak to groups, and in my writing, her underlying voice is resonating the now familiar philosophy of growing your own food, cooking fresh and simple, eating locally, eating seasonally, celebrating your food with all of your senses, teaching children through gardening, sustainability, supporting artisan farmers, slow food versus fast food, and more.

In 2018, I helped one of my garden clubs bring Alice Waters to San Diego to speak at the beautiful ballroom, Prado at Balboa Park. It was a sold out event. Everyone’s ticket included a beautifully prepared luncheon, a copy of her then latest book, Coming To My Senses, and a meaningful contribution to Alice Waters’ Edible Schoolyard Project. Besides her ability to speak gracefully to over 300 attendees about food, her philosophy, her long time friendship with Chino Farms, our food culture, and her beloved schoolyard project, she also had time to meet and “thank” the chef who prepared our luncheon, the event committee, and my dear friend and team, who made the beautiful edible centerpieces.

VIP Table at Alice Waters’ February 2018 Event, Prado at Balboa Park

Thank you Alice for your courage, vision, and tenacity! If you have a favorite Alice Waters story or recipe, please share!

More Alice Waters Related Blog Links:

Legend, Lunch, and Lemon Dressing

Alice Waters at Chino Farms

Adieu Lulu

Bon Appétit and Bon Weekend….Bonnie

Driveway and Sign for Domaine Tempier

My husband, John, and I visited Domaine Tempier winery on a stunning spring day in May of 2015. It seemed a bit surreal to be walking down the tree-lined driveway and to be on this hallowed ground making our way up to the tasting room. I had read so much about the story of Lucien and Lulu Peyraud, who founded Domaine Tempier, after Lulu’s father gave the young couple this property as a wedding gift.

With a lot of hard work, the exceptional vineyard terroir, the beautiful wines, and seven children later, the legendary life of Lucien and Lulu Peyraud grew and grew. Lulu was not only a mother, but a wine ambassador and marketed Domaine Tempier wines traveling extensively. Her cooking became legendary, pairing the simple gastronomic Provence flavors and foods found at her local markets, which perfectly complemented their wines. The Peyraud’s often hosted, cooked, and feasted with culinary royalty and friends such as Richard Olney, Alice Waters, Fanny Singer (Alice Waters’ daughter), David Tanis, and many more. For an up close look at Lulu’s kitchen and sharing of some of her recipes, David Tanis wrote a beautiful article for Saveur for their special France Issue, May 2016.

A young Kermit Lynch, in the 1970’s, out of Berkley began importing wines from small family wineries in France, also became a lifelong friend and ambassador of Domaine Tempier wines. Today, Domaine Tempier rosé is the gold standard for rosé in Provence, and also their Mourvèdre driven reds.

John Amongst One of Domaine Tempier Vineyards

When we visited Domaine Tempier in 2015, Lulu Peyraud was 97 years old. We certainly did not see or visit with her, but her presence was felt. Last month, on October 7, 2020, the world lost Lulu at 102 years young, just shy of her 103rd birthday. Her passing was felt all over the world, and you can read more about remembering her, and her life in The Washington Post and The New York Times.

I have always looked up to Lulu Peyraud, because of a similar heartfelt passion and connection with Provence, the wines, the food, the “joie de vivre,” celebrating the simple everyday life. How incredible to experience that much life over time, as well as the unfolding of so many generations of your family. She had recently become a great, great grandmother.

It is also Lulu’s story, her authentic self, humor, and sharing at the table, how one woman could make such a difference in this world, one dish and one glass of wine at a time. She is a shining example, that each and everyone of us is unique, have so much to offer the world, and can make a difference in the world.

Richard Olney Insisted Lulu Write Down Her Recipes

Richard Olney was an American expat neighbor who lived nearby Domaine Tempier, in a run down cottage, and did not drive. The Peyraud’s would gladly pick him up and return him home after their get togethers. Richard Olney was the author of eight books on French cooking, and was also the Chief Consultant to the Time-Life Good Cook series. The friendship he had with the Peyraud’s was special, and because of him, Lulu Peyraud shared her recipes with the world. You can find Lulu Peyraud’s cookbook on amazon.

Every time I have a glass of Domaine Tempier, or a bit of olive tapenade, or a slice of onion tart, I will certainly think of Lulu Peyraud, a life well-lived, and all that she shared with the world. Salut!

Carrots Hot Off the Grill

I am more of a “recipe seeker” than a recipe developer, maybe that will be change in the future. On the other hand, Tieghan Gerard of Half Baked Harvest is a natural recipe genius with her flavor and ingredient artistry and food styling bordering on culinary masterpieces. A Colorado twenty-something with already two cookbooks under her belt, and 1.9 million Instagram followers and counting, she has the ability to create a new mouth-watering recipe everyday. She is simply amazing and fresh in the culinary world. Check her out!

I seek out certain recipes for my culinary repertoire, hunting them down from cookbooks, friends, the internet, magazines, and saved recipe files. You know the ones, like Alice Waters’ Mulberry Ice Cream, Martha Stewart’s Lemon Bars, Patricia Wells Sorrel Soup, Ina Garten’s Spinach Gratin, Dorie Greenspan’s Gougères, and Sheila Lukin’s (Silver Palate days), Corn and Lobster Chowder, see below.

In the Bon Appétit, June/July 2020 magazine issue there is a terrific recipe I want to share with you, Grilled Carrots with Avocado and Mint. This is a “24 carrot gold” recipe. I had never grilled carrots before, roast them in the oven with a few other root vegetables, olive oil and a little salt and pepper. Yes and yum!

Grilling the carrots in this recipe caramelizes them, and the cumin-forward dressing is a perfect dressing companion. This is such a simple and well-rounded recipe. It has big flavor, acid, heat, spice and texture. The combination of avocado, toasted cumin, fresh ginger, mint, and serrano chile are divine!

In San Diego, California, we are lucky that we can grow carrots all year long, and now there are so many heirloom and rainbow colors to grow besides the beautiful orange through seed companies and buy at our farmer markets.

Bon Appétit, June/July 2020 Issue

Bonus Recipe from My Recipe Archive

Shelia Lukin was at one time a Food Contributor for Parade Magazine, dates unknown. This chowder is special and elegant enough for a Christmas Eve or New Year’s Eve Dinner, or a very special occasion. Enjoy!

Shelia Lukin’s Elegant Corn and Lobster Chowder

I enjoy hearing from you all, your kind words, suggestions, and comments. They all come to me, and I try to respond back. If you want to comment on my actual blog you will have to click on the tab, “click on original post” at the bottom of this blog post, which will direct you back to my original post location on my blog and website. Either way I see your comments!

Merci Mille Fois!

San Marzano Tomatoes

Last February a dear friend gave me San Marzano tomato seeds from Italian Franchi Seeds to grow. Fast forward to August, and it was time to harvest. San Marzano tomatoes make a beautiful sauce, but I wanted to dehydrate them, a first for me. I have a setting on my oven, and used that method over night.

Dehydrated San Marzano Tomatoes

Beautiful crimson color matched with a flavorful tomato intensity, I wished I had grown more of these tomatoes. Remembering a quick recipe from Alice Waters, The Art of Simple Food II, I made her Crostini with Dried Roma Tomatoes, Anchovies, and Capers. This recipe is made with simple but ingredients you most likely have in your pantry, and with the star addition of dried Roma Tomatoes.

Anchovies, Capers, Olive Oil and Dried Roma Tomatoes

Dried Roma Tomatoes, Anchovies, and Caper Mixture Ready for Crusty Bread

Lovingly Adapted from Alice Waters, The Art of Simple Food II

Waters likes to add fresh chopped parsley or marjoram to each crostini for a touch of green, punch, and texture.

Please share if you dehydrate tomatoes or other foods you grow. Please share if you have a great Roma tomato recipe.

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.

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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.

Greetings to you all, and wishing you the very best in 2014! It is only natural this time of year to reflect on the fruits of the past year, as well as plan and dream for the year ahead. Consider gratitude as a foundation for your coming year.

One of the blogs I follow, Liz Denney Sanders of She Brand, had a wonderful gratitude post around Thanksgiving which included her top 10 gratitude quotes, More Gratitude Less Attitude. When I think about gratitude I attribute Oprah and Sarah Ban Breathnach as two people who brought gratitude awareness to the forefront and they are included in this top 10 gratitude quote list, too.

Dream big, and write your dreams down. It is said that the simple act of writing dreams down and looking at this list of dreams frequently--starts the momentum. What have you got to lose. Learn something new and exciting this year. The wonderment of learning engages us in life. List some adventures you have always wanted to do, and don't be afraid to go out of your comfort zone.

There are many highlights for me in 2013, becoming an author is a big one, and having the opportunity to meet two of my favorite authors who have inspired me in my life, Alice Waters and Patricia Wells are two others. I embrace the small highlights, as well as the big highlights. Having a healthy "cooing" flock of hens makes my heart sing.

For those that live in San Diego County, it has been very sad to hear of Loren Nancarrow's passing, a well-known San Diego TV anchor, and a garden enthusiast and advocate. He touched our lives in so many ways. He will be greatly missed.

Wishing you a very happy and exciting 2014! I am excited to share with you more garden living through writings, tips, photography, recipes,  and styling. This is a quote that I just love, that I saw this year which has stayed with me. I am not sure of the author. "Make Everyday Your Masterpiece."

We all came to get a glimpse of pioneer, visionary, advocate, and chef Alice Waters, and join in the celebration of her new book, 40 Years of Chez Panisse. It was held at the Chino Farm in Rancho Santa Fe on Sunday, December 11, 2011. Chino Farm is owned and still farmed by the Japanese immigrant Chino family since 1952. Nearly fifty acres in size, the family has an outstanding reputation for raising select seasonal fruit and vegetables, highly sought after by the general public and talented restaurant chefs alike.

Alice Waters has had a special and enduring relationship with the Chino family and farm over four decades, early on buying weekly seasonal produce for her acclaimed restaurant, Chez Panisse. It was fitting that she would be signing her new book at San Diego's most famous farm stand.

Just as our culture had Steve Jobs with his visionary genius in technology, we have had Alice Waters with her visionary genius of sustainable food, and the first to tell us that farm-to-table and eating locally is the best choice in our food. Her message has remained the same, you reap the most taste from your food, not necessarily by how it is cooked or prepared, but how it is grown and harvested in relation to its optimum environment.

40 Years of Chez Panisse is organized by decade and is a true retrospective of Alice's  famous restaurant, Chez Panisse. This is not a cookbook. Instead, it is a readable and fascinating personal tribute of the four decades that Alice Waters and Chez Panisse has served as a beacon of great food and sustainable farming practices, with the help of her many friends that have shared this journey with her. Thank you Alice Waters.

The Chino Farm is located at 6123 Calzada del Bosque, Del Mar, CA 92014. Call for hours, (tel) (858) 756-3184.

Please share if you have been to Chez Panisse. Please share how you have been influenced and inspired by Alice Waters.