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It’s finally springtime and I’m having a flashback to the salad that changed my life. Seriously-- one bite set me on an entirely new course. Imagine, fresh goat cheese that’s oh-so delicately surrounded by bread crumbs and herbs and baked just until toasty. Place this on a handful of mesclun greens which have been dressed with perfectly balanced red wine vinaigrette. Garnish the whole thing with a sprinkle of colorful edible flowers and have a taste along with a sip of cool, dry rosé. Seemingly simple, yet so full of nuanced flavor, freshness, and texture, this salad was like the first day of spring, and it convinced me that I wanted to learn how to create this type of experience for people.
Interestingly enough, my first job after completing my chef diploma was at Chez Panisse-- the same restaurant where I was served that amazing salad! Back then, even though the pressure was on, every moment in that kitchen was as exciting as the next.
Now I realize that so much of that feeling was due to the way in which our menus evolved not only from the bounties of each season, but also from our community of local producers and farmers. Sure, Alice Waters and the cooks have always been committed to building each dish around the most flavorful ingredients available each season. Yet it’s the commitment of local ranchers, fishers, foragers, artisan cheese-makers, and even backyard gardeners to provide quality ingredients, while simultaneously taking care of the land, that you can somehow feel in each dish at Chez Panisse. I’m so grateful for this life-changing experience and will never forget the impact it has made in my life.
So, today, I’m reminiscing about all of the incredible ways that Chez Panisse has inspired me, especially the ways in which food can connect us with one another and our environment. In the spirit of spring, here are some timely recipes to share with family and friends:
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You can also find me here!
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