“It’s 11 o’clock on the morning of his holiday dinner party, and David Tanis, chef of Chez Panisse, is already in the thick of it—potatoes are frying on the stove, a pot of braising liquid containing a prehistoric-looking octopus is sitting on the counter and a pan of prawns awaits the paella pan. Ever the [...]

This weekend I had the opportunity to assist 2 of the chefs at Chez Panisse They were in Nevada City doing an event for the For-Site Foundation Jerome and Stacy rolled into town with a truck full of local goodies…….fruit from the bay area, apples and lamb from Penn Valley, veggies from Bluebird Farm. The [...]