Berkeley, Sept. 28, 2009—
DOWNSTAIRS AT CHEZ PANISSE, that is, and a particularly delicious dinner it was: minestrone soup with shell beans, green beans, peppers, tomatoes, pesto, and little “cresta di gallo” pastas, made in house. And then grilled beef rib eye roasts, served in slices in a delicious jus, with peppers, chanterelles, and arugula, making a particularly flavorful combination. Dessert: strawberry ice cream profiteroles with candied almonds. Memorable.Pigato (Ligura), Bisson, 2006; Merlot (Alto Adige), Fihl, 2004
2 comments:
Do you guys get a discount, there?
(Don't answer!)
The answer lies within Tom McNamee's fine book Alice Waters and Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution, a book whose veracity I attest. (I recommend the first edition.)
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