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:
Once in a while, there comes a day where everything has one thing in common. When that day comes and it’s French, you know it’s going to be awesome! Accompanying that day was Monsieur Dennis and Madame Mindy…our first stop? My absolute favorite French bakery:
600 Guerrero St
(between 19th St & 18th St)
San Francisco, CA 94110
Tartine’s Lemon Cream Tart
When you combine two of the greatest culinary capitals in the world together (that’s French and Japanese, mind you!)…you get Sadaharu Aoki, a very unique Japanese patisserie in the heart of France. I first heard about this gem from David Lebovitz, and knew it would be a ‘must-visit’ in Paris.
When you arrive, take some time to soak in the colorful presentation of chocolates, macarons and other pastries! Check out the unique Japanese macaron flavors: Black sesame, genmaicha (brown rice tea), wasabi, hojicha (oven roasted green tea), yuzu (citrus), matcha (fine powder green tea):