Chez Panisse is a Berkeley, California restaurant known for using local, organic foods and credited as the inspiration for the style of cooking known as California cuisine. Well-known restauranteur, author, and food activist Alice Waters co-founded Chez Panisse in 1971. From the beginning, Waters advocated a style of cooking that uses the freshest, most delicious local food available, often prepared and presented simply and/or traditionally. The restaurant prides itself on relationships with producers, and buys through its established network of local farmers, ranchers, and dairies. [wiki]
Haru’s Cooking Class
One of my most memorable times in Kyoto was Haru’s cooking class. I learned how to make Dashi (soup stock), Aemono & Kinpira (vegetarian dishes), Tamago (omelet), Kobe beef & Miso soup! The recipes were simple, but got me started in Japanese cooking. Taro (the teacher) holds the cooking classes in his home alongside his wife and daughter Haru.
It’s always fun to make a trip to Yountville for wine and food! This time, I revisited Bouchon Bakery, tried a new restaurant Reddwood, and more wine tasting!
Bouchon Bakery:Bouchon Bakery is well known for their macarons — and occasionally they have special seasonal flavors.
Japan’s Tsukiji fish market is the biggest wholesale fish and seafood market in the world, and has rightfully become an extremely popular tourist spot. One of the main attraction is the tuna auction, where businesses compete for the best tuna in the world. Lines to observe the auction is open to the general public, and starts forming around 4am — but only for the first 120 people. Tips for getting into the tuna auction: