Results tagged “chezpanisse”

28 year-old chef Ignacio Mattos started work at 6 am today to get the coals hot enough to roast a pig in the middle of Bond Street this afternoon. The annual Sagra del Maiale event at Il Buco is a celebration of the autumnal equinox and at its center is a whole roasted heritage breed pig. From 1-6 pm, $20 gets you a plate of cross-Ossabaw meat and sides like panzanella with greenmarket vegetables, sausage made from Flying Pig Farms pork, and apple fritters doused with saba. From 6pm to midnight, the festival moves indoors and the menu expands to include charcuterie plates and pasta with walnut pesto. Beer and wine are extra, but look for apple wine from local Wölffer Estates. We asked Uruguayan-born chef Mattos about his mentor Francis Mallman, being a vegetarian, and what it might be like to go live amongst the pigs on Ossabaw Island.

Alice Waters is considered by many to be a revolutionary. She opened Chez Panisse in 1971 and began awakening America to the benefits of local, sustainable agriculture by changing her menu according to what was available seasonally. She has taken this charge beyond her restaurant through her books as well as through her Edible Schoolyard program, which enables public school children to explore the connection between what they eat and where it comes from through...

Other than ramps, there are few fruits or vegetables that possess as excruciatingly short a local season as nectarines. Their fuzzy cousin, the peach, has a short season too, but due to higher cultivation levels and yields it seems longer. Both these stone fruits are from the very same family, and therefore most of the information contained here applies as equally to peaches as nectarines.

Russell Moore, a chef at Chez Panisse Restaurant & Cafe in Berkeley, CA, is used to cooking delicious meals for demanding crowds. Gothamist once spent a summer interning in the pastry department at Chez Panisse and had the chance to remember our glory days while talking to Moore about the Thanksgiving meal he has planned for his own friends and family tomorrow evening. His menu left us drooling and wishing we were eating dinner at his house—tomorrow night, or actually, any night.

Young Jean Lee, Playwright/Director