Before I started working at Chez Panisse, way back in the early 1980s, I didn’t really know all that much about the restaurant. Prior to moving to California, I’d read an article about “California Cuisine” and of all the places listed, the chef of each one had either worked at this place called Chez Panisse or cited it as inspiration. So I’d picked up a…
When I worked as a baker in California, we’d get three flats of fraises des bois (“strawberries of the woods”, or wild strawberries) for a few precious weeks in the summer, cultivated by a woman who lived about an hour north of San Francisco. Each intensely flavored berry, no bigger than the tip of a pencil eraser, had to be hand-picked and took someone nearly…
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