tag:blogger.com,1999:blog-7918674200338298429.post722422445000105092..comments2023-11-22T04:23:17.122-05:00Comments on Pinot and Prose: YAY! Friday?!Anonymoushttp://www.blogger.com/profile/02237921600705834870noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-7918674200338298429.post-9551608072704042492007-09-24T15:01:00.000-04:002007-09-24T15:01:00.000-04:00Chez Panisse was really good. I had chicken. (Iron...Chez Panisse was really good. I had chicken. (Ironic. Yes.) Our rental car, though, nearly washed away while we ate.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7918674200338298429.post-7061817651626618092007-09-24T08:49:00.000-04:002007-09-24T08:49:00.000-04:00Susan, I know - I thought of you when I read the c...Susan, I know - I thought of you when I read the chicken article. Chickens in urban areas are all the rage lately, it seems! The important question, though, is: HOW WAS CHEZ PANISSE?!<BR/><BR/>Amy, that's just mean to do that to me on a Monday morning. I've been aching to try Point Reyes bleu cheese! It makes sense you have all that great food - it all grows in California. I went to the market yesterday and almost all the fruit and veggies were from CA...or South America. Amy, I desperately want to come visit. Truly, there are no words.<BR/><BR/>And indeed, I think you can call it a food revolution. It's always a revolution when so much passion is involved.Anonymoushttps://www.blogger.com/profile/02237921600705834870noreply@blogger.comtag:blogger.com,1999:blog-7918674200338298429.post-90577750967395000092007-09-24T04:00:00.000-04:002007-09-24T04:00:00.000-04:00oh. my. god. we have so much to discuss. do you kn...oh. my. god. we have so much to discuss. do you know how long i have been saying alice waters alice waters, to everyone who visits, and not a single one gets excited.<BR/><BR/>the parisian place down the street? cafe fanny, alice's place, named after her daughter. the nickname for berkeley's food district? the gourmet ghetto, which houses chez panisse and a batch of creative, accessible restaurants that have a culty following. a hop skip and jump from home. small batch bread bakers, coffee that's still warm from roasting when they bag it up, chocolates from every great place in the world, point reyes bleu cheese and heirloom tomatoes from the central valley, drizzled in olive oil from the coast, deep fried oysters from marin, drizzled with local meyer lemon juice. honey cured on a rooftop in north beach.<BR/><BR/>i keep trying to explain to visitors that they're walking the line of america's food (r)evolution and all i get are blank stares. thank god for you and your validation. now get your ass out here for a visit. we have SO much eating to do!!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7918674200338298429.post-55827188005911944092007-09-21T21:46:00.000-04:002007-09-21T21:46:00.000-04:00Hey, Laura. Speaking of plums, you have that old p...Hey, Laura. Speaking of plums, you have that old plum torte recipe that the Times used to run, don't you? So easy and so good. I am happy to send it to you if you don't. <BR/><BR/>Um, and there was a nice urban chicken article in the food section, too.<BR/><BR/>I enjoyed the roundup! Once, many years ago, I forced my husband to go to Chez Panisse during a horrible El Nino storm. He has almost forgiven me.Anonymousnoreply@blogger.com