Chefs Alice Waters and David Tanis attend the New York City Wine & Food Festival on Oct. 15, 2015. After his tenure at Chez Panisse, Tanis went on to become a New York Times food columnist and a ...

3 large eggs, separated 1/3 cup heavy cream. Directions 1. Melt 3 tablespoons of the butter over medium-low heat. Add the flour and cook for a few minutes, stirring constantly.

Waters, then a Montessori school teacher with little restaurant experience, first opened Chez Panisse in a converted Craftsman house on Shattuck Avenue with some friends on Aug. 28, 1971.

Ground zero of the foodie world isn't the most likely place to talk about pet food, but when food writer and nutritionist Marion Nestle is part of the conversation, Berkeley's legendary Chez ...

The Food Revolution of Alice Waters' Chez Panisse With her famed Berkeley, Calif., restaurant, Alice Waters helped give rise to a new cuisine based on locally grown, seasonal ingredients.

Fittingly, she is widely known as “the mother of American food.” Through Chez Panisse, Waters, 70, helped pioneer a cooking style (California cuisine) that became a food movement.

On his new audio cooking show, chef and author Cal Peternell joins Oscar winners, including Frances McDormand and Alexander Payne, in the kitchen to make a dish and chat about life.

Chez Panisse in Berkeley is set to reopen June 21, more than three months after a fire destroyed much of the electrical systems and plumbing of the 42-year-old restaurant. Chez Panisse to re-open ...

Chefs Alice Waters and David Tanis attend the New York City Wine & Food Festival on Oct. 15, 2015. After his tenure at Chez Panisse, Tanis went on to become a New York Times food columnist and a ...