[cookm]

Hey, i just got back from Chez Panisse. What a meal! Started with panzanella, and my friend had a beet and avocado salad. next course, a pizza with nettles and wild greens. For entree, I had a summer cassoulet with duck confit, sausage, and fresh beans. My friend had a polenta cake that was put in the wood burning oven with haricot verts, chanterelles (hi shroomgirl), and arugula. We had 3 desserts: a lemon creme brulee with gingersnaps, a bittersweet chocolate pave with chantilly creme, and a nectarine raspberry cobbler. I also had a Bandol Rose. My friend had a tisane--an infusion made with fresh mint and lemon verbena. It was a wonderful meal.

 

[shroomgirl]

I remember Chez Panisse from 8years ago....UMMMMMM Acme breads, nicoise olives on the table, grilled tuna salad nicoise, mixed berry pie. I walked into the cafe for lunch on a whim and actually got seated.

 

[cape chef]

it's been 11 years since I ate at alice Waters wonderful restaurant.when I was at the school for american chefs at beringer vinyards my class mate was a sous chef there.all I can remember was the smells coming from the kitchen,broccali rabe being sauteed on the line out side the main kitchen.baskets of heirloom tomatoes, a custamer playing acoustic guitar. my first taste of ramps. the best goat cheese I ever had , and ofcourse acme bread

 

[cookm]

Hey, what are ramps? I saw that ingredient in one of Charlie Trotter's books. I've never seen it up close and personal.

[This message has been edited by cookM (edited August 31, 2000).]

 

[cape chef]

Hi cookm
Ramps are wild leeks, very thin,only around in the spring (out east)very delicate leek-garlic flavour.