Word: chez
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...briefly obscured for a few years in specific places, i.e., Western restaurants in the 19th and 20th centuries. And not even for all of that time: by the 1970s, the so-called fresh-food revolution was on, and Alice Waters was serving statement salads at her influential California restaurant Chez Panisse. The idea got bigger and bigger and won the hearts of Gen X chefs in the 1990s. What New York magazine critic Adam Platt called "haute barnyard" had come to define America. Words like seasonal, local and, best of all, green market were shibboleths for every self-respecting cook...
...America more elated than Alice Waters. For months, Waters had been engaged in a very public lobbying effort to get the First Family to take this step in the name of healthy, sustainable eating. The mother of the local-food movement and owner of Berkeley's famed Chez Panisse restaurant talked to TIME about President Kennedy's influence on her ideals, why she has a newfound love for the Department of Agriculture and how a well-made pasta dish can soften the psychological blow of the recession. (See the top 10 food trends...
...Chez Panisse, yes, we can have salad all year long. But we also have dried beans, winter squashes, root vegetables from the root cellar, turnips and all the heritage colors of carrots. We can our tomatoes and we use huckleberry syrup that we've made in the summer. We just think about food differently. And we have the wealth of knowledge of how to do this from the cuisines around the world. I look along my latitude and I can find people in other countries who are so imaginative with the way they eat in the cold months...
...Don’t want to venture outside of the bubble? The following restaurants in the Square are participating: Chez Henri, Grafton Street, Harvest, Henrietta’s Table, OM, Rialto, Upstairs on the Square, Atrium at the Inn at Harvard, and Redline...
...Horgan said. “We try to be accommodating.”At Small Plates, Picca said he sees students order a lunchtime sandwich while catching up on their coursepack readings—something which he encourages, although high-end restaurants usually frown upon loitering patrons.At Chez Henri, business has been just fine, according to Leveroni.They haven’t made changes to the menu; rather, it’s about what hasn’t changed.“What we haven’t done is put up prices in the last 7 years...