It's not a recipe, but I feel that my recent trip to San Francisco warrants its own post! I had the great opportunity to dine at Chez Panisse, the restaurant of Alice Waters. At this restaurant, Waters invented what's known today as "California cuisine". It features "the finest sustainably-sourced, organic, and seasonal ingredients including meat, fish, and poultry." Naturally, with such fresh and high quality ingredients, the food in simply incredible. The four of us ordered the following dishes with a bottle of Côte de Brouilly and then a few glasses of dessert wines:
Cannard Farm rocket with marinated beets, shallots, and mustard flower
Hand-stretched mozzarella with Kaki Farm asparagus, prosciutto, and black olives
Half a Dungeness crab cooked in the wood oven with fennel salad and Meyer lemon
Pizzetta with chanterelle mushrooms, wild nettles, and Parmesan
Artichoke soup with crème fraîche and mint
I got the beet salad which was really good…the beets were so tasty and amazing! Wonderful with the rocket too. Our favorite was the pizzetta. Amazingly good. I really hope we get nettles this summer from our CSA in Chattanooga, TN so that we can somehow attempt to replicate this!
Suisun Valley Farm pork alla milanese with celery root rémoulade, watercress, capers, and little potatoes
Pizza with tomato sauce, spicy Monterey Bay squid, marjoram, and aioli
I got the ravioli which everyone agreed was the best. Kelly and Ed said Chez Panisse's pasta dishes are always the best. Homemade, obviously, and just super tasty and flavorful. Perfect balance and blend of flavors. Delicious with the truffle on top!