Michelin Stars
evergene
goes on sale tomorrow. Restaurants with at least one star are listed
here: http://www.michelinguide.com/us/sf_stars_2011.html
Peter Lawrence
I see that Palo Alto (Baum�), Menlo Park (Madera), and even Cupertino
(Alexander's Steakhouse) have received their first ever Michelin Star
restaurants. And Los Gatos has added a second one (Dio Deka) to go along
with it's stalwart Manresa 2-star restaurant.
And San Mateo is now on board with the one-star Wakuriya.
Too bad the Chronicle doesn't give as much coverage to the Peninsula and
South Bay restaurant scene as does Michelin.
And in the Michelin version of Bargain Bites (the Bib Gourmand), there's a
more restaurants listed in the East Bay, Peninsula, and South Bay than in
the Chronicle's lame attempt of Bay Area coverage.
http://www.michelinguide.com/us/2011_sf_bib_gourmand.html
(BTW, is there any other steak or chop house with a Michelin star rating (in
its San Francisco Guidebook) than Alexander's in Cupertino. I didn't spot
any other one, quickly scanning the list. If not, then I guess Alexander's
Steakhouse can be considered the best steakhouse in the Bay Area.)
- Peter
Todd Michel McComb
Peter Lawrence <humm...@aol.com> wrote:
>Too bad the Chronicle doesn't give as much coverage to the Peninsula
>and South Bay restaurant scene as does Michelin.
I had the exact same thought when I saw the list.
Al Eisner
> On 10/26/10 3:53 PM, evergene wrote:
>>
>> In case you're keeping track, the 2011 Michelin Guide for the Bay Area
>> goes on sale tomorrow. Restaurants with at least one star are listed
>> here: http://www.michelinguide.com/us/sf_stars_2011.html
>
> I see that Palo Alto (Baumé), Menlo Park (Madera), and even Cupertino
> (Alexander's Steakhouse) have received their first ever Michelin Star
> restaurants. And Los Gatos has added a second one (Dio Deka) to go along
> with it's stalwart Manresa 2-star restaurant.
>
> And San Mateo is now on board with the one-star Wakuriya.
>
> Too bad the Chronicle doesn't give as much coverage to the Peninsula and
> South Bay restaurant scene as does Michelin.
>
> And in the Michelin version of Bargain Bites (the Bib Gourmand), there's a
> more restaurants listed in the East Bay, Peninsula, and South Bay than in the
> Chronicle's lame attempt of Bay Area coverage.
The Chronicle has a large number of Peninsula restaurants as far south
as Palo Alto (many) and Mountain View (26 listed), then not much farther
down. They are sometimes a bit slow at getting to new places, and some
of the reviews are a bit old, but there are many listings. Some of those
refer to old editions of Bargain Bites; why the area is largely omitted
in the latest Bargain Bites I don't really know. An advantage of
Michelin (and Zagat, for that matter) is that the ratings are based on
the current year.
> http://www.michelinguide.com/us/2011_sf_bib_gourmand.html
>
> (BTW, is there any other steak or chop house with a Michelin star rating (in
> its San Francisco Guidebook) than Alexander's in Cupertino. I didn't spot
> any other one, quickly scanning the list. If not, then I guess Alexander's
> Steakhouse can be considered the best steakhouse in the Bay Area.)
--
Al Eisner
San Mateo Co., CA
Chester
One of the more interesting changes is Chez Panisse losing their 1
star.
Chester
Peter Lawrence
> On Tue, 26 Oct 2010, Peter Lawrence wrote:
>> On 10/26/10 3:53 PM, evergene wrote:
>>>
>>> In case you're keeping track, the 2011 Michelin Guide for the Bay Area
>>> goes on sale tomorrow. Restaurants with at least one star are listed
>>> here: http://www.michelinguide.com/us/sf_stars_2011.html
>>
>> (Alexander's Steakhouse) have received their first ever Michelin Star
>> restaurants. And Los Gatos has added a second one (Dio Deka) to go along
>> with it's stalwart Manresa 2-star restaurant.
>>
>> And San Mateo is now on board with the one-star Wakuriya.
>>
>> Too bad the Chronicle doesn't give as much coverage to the Peninsula and
>> South Bay restaurant scene as does Michelin.
>>
>> And in the Michelin version of Bargain Bites (the Bib Gourmand), there's a
>> more restaurants listed in the East Bay, Peninsula, and South Bay than in
>> the Chronicle's lame attempt of Bay Area coverage.
>
> The Chronicle has a large number of Peninsula restaurants as far south
> as Palo Alto (many) and Mountain View (26 listed), then not much farther
> down. They are sometimes a bit slow at getting to new places, and some
> of the reviews are a bit old, but there are many listings. Some of those
> refer to old editions of Bargain Bites; why the area is largely omitted
> in the latest Bargain Bites I don't really know. An advantage of
> Michelin (and Zagat, for that matter) is that the ratings are based on
> the current year.
But how many made it to the Chronicle's Top 100 Restaurants list? Did all
the Peninsula and South Bay Michelin one-star restaurants that were just
announced made it to this year's Chronicle Top 100 list?
While Michael Bauer will occasionally review a Peninsula or South Bay
restaurant like Baum� or Manresa, more often than not the reviews are left
to others, most who seem to be freelancers and not regular Chronicle food
critics.
(Of course, some might consider the dearth of Michael Bauer reviews of South
Bay and Peninsula restaurants a *good* thing!)
- Peter
Peter Lawrence
O.K, just for giggles, I've located the current Chronicle Top 100 list for
2010, so let's compare the results:
The Chronicle's Top 100 Restaurants that are located on the Peninsula and
South Bay:
Koi Palace, Daly City
Keygetsu, Menlo Park
Amber India, Mountain View & San Jose
Manresa, Los Gatos
That's all folks, just five out of 100 restaurants listed.
Now the Michelin list:
Wakuriya, San Mateo
The Village Pub, Woodside
Madera, Menlo Park
Baum�, Palo Alto
Chez TJ, Mountain View
Alexander's Steakhouse, Cupertino
Plumed Horse, Saratoga
Dio Deka, Los Gatos
Manresa, Los Gatos
Nine of the 44 restaurants that received Michelin stars this year in the Bay
Area are located on the Peninsula or in the South Bay.
In other words, only 5% of the Chronicle's Top 100 but 20% of the Michelin
star restaurants are located in the Peninsula/South Bay. So who do think
gives more serious coverage to the Peninsula/South Bay restaurant scene? The
Chronicle or Michelin?
- Peter
Todd Michel McComb
The weird thing is I can't understand Bauer's fixation with Amber.
We have a ton of Indian food around here, from fancy places to snack
shops. Currently my friends and I like Sakoon the best.
evergene
Chez Panisse statement regarding the Michelin rankings: �When Alice
Waters opened Chez Panisse almost 40 years ago, she intended to create
a place where people could come together with friends and family to
eat a delicious, thoughtfully prepared meal in beautiful surroundings.
To this day, that is the restaurant�s highest priority. Although Ms.
Waters respects the traditions upon which the Michelin Guide bases its
awards, she acknowledges that they aren�t the same traditions upon
which Chez Panisse has built its reputation and success over the
years.�
spamtrap1888
> Chez Panisse statement regarding the Michelin rankings: “When Alice
> Waters opened Chez Panisse almost 40 years ago, she intended to create
> a place where people could come together with friends and family to
> eat a delicious, thoughtfully prepared meal in beautiful surroundings.
> To this day, that is the restaurant’s highest priority. Although Ms.
> Waters respects the traditions upon which the Michelin Guide bases its
> awards, she acknowledges that they aren’t the same traditions upon
> which Chez Panisse has built its reputation and success over the
> years.”
>
> http://insidescoopsf.sfgate.com/paololucchesi/2010/10/26/nightcaps-ch...
So, Michelin stars are awarded for crap food slapped together and
served in a pigsty? I don't see how Michelin's standards and Chez
Panisse's would not align.
Kent
"evergene" <ever...@newsguy.com> wrote in message
news:pnmec6lp7jrdqerkc...@4ax.com...
> In case you're keeping track, the 2011 Michelin Guide for the Bay Area
> goes on sale tomorrow. Restaurants with at least one star are listed
> here: http://www.michelinguide.com/us/sf_stars_2011.html
>
>
restaurants in France, actually in the world. I think there has been a
change in Michelin's standards; just what Michelin looks for and what
gives a restaurant a score. We've never eaten at a California restaurant
that had the delicacy, the quality of ingredients, and the finesse of the
French restaurants. As well it appears that only a small fraction of these
restaurants are really French. I'm sure many dishes are concocted by young
graduates of the California Culinary Academy. They're very good,
occasioinally outstanding, though sometimes new dishes fail. They don't have
an obvious ethnic tie, as they do in France. While we get excellent raw
ingredients in California, thanks to Chez Panisse, it's not what you can get
in France.
Finally, as in France, for special event special dining, look for the rising
two star restaurant that's about to get its third star. They're competing
more.
Th Best for your gullets,
Kent
Always find what the corkage fee is and always take your own wine.
Kent
with exactly the same standards and quality as a Michelin starred restaurant
in France. She gave us something we didn't have before. I think she changed
the whole food and restaurant business. I'm sure that's her standard today,
even though we haven't eaten there for years. I'm sure her restaurant is
exactly the same, with star or not.
Kent
Dan Abel
Peter Lawrence <humm...@aol.com> wrote:
> While Michael Bauer will occasionally review a Peninsula or South Bay
> restaurant like Baum� or Manresa, more often than not the reviews are left
> to others, most who seem to be freelancers and not regular Chronicle food
> critics.
>
> (Of course, some might consider the dearth of Michael Bauer reviews of South
> Bay and Peninsula restaurants a *good* thing!)
Well, the peninsula is another matter, but I personally don't have a lot
of interest in the "armpit" of the Bay, as I live in the North Bay.
And, as someone else here mentioned, the Murky News is a major
newspaper, and one would expect it to concentrate on reviews in that
area.
Baum� is another matter, but Manresa is far from SF, over 50 miles and
an hour's drive with no traffic:
<http://maps.google.com/maps?oe=utf-8&rls=org.mozilla:en-US:official&clie
nt=firefox-a&um=1&ie=UTF-8&cid=0,0,15343114283728707422&fb=1&hq=manresa+r
estaurant&hnear=California&gl=us&daddr=320+Village+Ln,+Los+Gatos,+Califor
nia+95030&geocode=14206383790491492740,37.227263,-121.980998&ei=ylPITNSmF
IyesQOjgq2QDQ&sa=X&oi=local_result&ct=directions-to&resnum=2&ved=0CBkQngI
wAQ>
--
Dan Abel
Petaluma, California USA
da...@sonic.net
Todd Michel McComb
Dan Abel <da...@sonic.net> wrote:
>Baum� is another matter, but Manresa is far from SF, over
>50 miles and an hour's drive with no traffic:
And Cyrus is even farther.
Really, if the Chronicle wants to call its lists "Bay Area" lists,
ignoring cites that are actually *on the Bay* seems kind of crazy.
Are there any restaurants in Marin with Michelin stars? As someone
who splits his time between the South Bay and North Bay, that county
has the worst food options, if you ask me. (Sonoma, on the other
hand, does have some good places.)
evergene
Some chefs commit suicide when they learn of a rumor that they'll lose
a Michelin star. See "The Perfectionist," a biography of Bernard
Loiseau by Rudolph Chelminski.
http://en.wikipedia.org/wiki/Bernard_Loiseau
It's a feeling I understand all too well. Once, earlier this year, I
forgot to add salt to my pizza dough, and I had to take two ibuprofen.
Peter Lawrence
> In article<ia7upi$art$1...@news.eternal-september.org>,
> Peter Lawrence<humm...@aol.com> wrote:
>>
>> While Michael Bauer will occasionally review a Peninsula or South Bay
>> restaurant like Baum� or Manresa, more often than not the reviews are left
>> to others, most who seem to be freelancers and not regular Chronicle food
>> critics.
>>
>> (Of course, some might consider the dearth of Michael Bauer reviews of South
>> Bay and Peninsula restaurants a *good* thing!)
>
> Well, the peninsula is another matter, but I personally don't have a lot
> of interest in the "armpit" of the Bay, as I live in the North Bay.
> And, as someone else here mentioned, the Murky News is a major
> newspaper, and one would expect it to concentrate on reviews in that
> area.
Huh? Know your geographically.
Last time I checked Santa Clara County is still part of the Bay Area. And
again, I wouldn't have so much of a problem if the Chronicle called their
lists the Chronicle's Top 100 restaurants, or the Chronicle's Top Bargain
Bites. But if the Chronicle insists on calling their lists the Bay Area Top
100 Restaurants and Bay Area Bargain Bites, then they should do a far better
job in covering the *entire* Bay Area restaurant scene.
> Baum� is another matter, but Manresa is far from SF, over 50 miles and
> an hour's drive with no traffic:
So what? It's over 50 miles and almost 1 1/4 hours drive from SF to The
French Laundry in Yountville. So I guess, using *your* logic all the
restaurants in Yountville, including the French Laundry, should be excluded
from from the Chronicle lists too. Sheesh!
- Peter
Al Eisner
> O.K, just for giggles, I've located the current Chronicle Top 100 list for
> 2010, so let's compare the results:
>
> The Chronicle's Top 100 Restaurants that are located on the Peninsula and
> South Bay:
>
> Koi Palace, Daly City
> Keygetsu, Menlo Park
> Amber India, Mountain View & San Jose
> Manresa, Los Gatos
>
> That's all folks, just five out of 100 restaurants listed.
>
> Now the Michelin list:
>
> Wakuriya, San Mateo
> The Village Pub, Woodside
> Madera, Menlo Park
> Baumé, Palo Alto
> Chez TJ, Mountain View
> Alexander's Steakhouse, Cupertino
> Plumed Horse, Saratoga
> Dio Deka, Los Gatos
> Manresa, Los Gatos
>
> Nine of the 44 restaurants that received Michelin stars this year in the Bay
> Area are located on the Peninsula or in the South Bay.
>
> In other words, only 5% of the Chronicle's Top 100 but 20% of the Michelin
> star restaurants are located in the Peninsula/South Bay. So who do think
> gives more serious coverage to the Peninsula/South Bay restaurant scene? The
> Chronicle or Michelin?
Perhaps more telling is that only one restaurant is in common.
But I don't know why you are obsessed with the top-100 lists. What I
think matters more is whether the restaurants are listed at all, and
how current the reviews are. For the 9 Michelin places you list above,
here is what the Chronicle has. Generally, 2.5 stars is a pretty good
rating from them.
Wakuriya, San Mateo 2009 review (Erickson), 2.5 stars
The Village Pub, Woodside 2010 review (Bauer), not very favorable
Madera, Menlo Park Not yet reviewed (quite new)
Baumé, Palo Alto 2010 review (Bauer), 2.5 stars
Chez TJ, Mountain View 2010 review (Bauer), 2.5 stars
Alexander's Steakhouse, Cupertino 2005 review (Morgan), 3 stars; several
reader reviews from 2009.
Plumed Horse, Saratoga 2007 review (Bauer), 3 stars, on 2008
top-100 list.
Dio Deka, Los Gatos 2007 review (Bauer), 2.5 stars
Manresa, Los Gatos 2010 top-100 (Bauer), 4 stars
So that's nearly all of them, although a few reviews are a bit dated
(But one can argue a steakhouse wouldn't have changed significantly.)
One can also ask why your Michelin list doesn't include Kaygetsu. It's
among the top-rated Bay Area places in Zagat. (I can vouch for it
based on one kaiseki meal.)
Al Eisner
I wasn't aware one could commit suicide by taking ibuprofen. It seems
like an inefficient method:
"Ibuprofen can increase your risk of life-threatening heart or
circulation problems, including heart attack or stroke."
(http://www.drugs.com/ibuprofen.html).
Speaking of food and death, did you ever see a picture called "Who is
killing the great chefs of Europe"? Great fun. (1978, Robert Morley
and George Segal, among others.)
Peter Lawrence
>
> One can also ask why your Michelin list doesn't include Kaygetsu. It's
> among the top-rated Bay Area places in Zagat. (I can vouch for it
> based on one kaiseki meal.)
I bet that Kaygetsu will be listed in the 2011 Michelin Guide, though it
didn't earn a star. Note that every restaurant listed in a Michelin Guide
is recommended by Michelin, though not every one receives a star (or stars)
or even a bib.
I'll be curious to see if Chez Panisse is still listed in new Michelin Guide
though of course we know now that it will not receive a star.
- Peter
spamtrap1888
> (BTW, is there any other steak or chop house with a Michelin star rating (in
> its San Francisco Guidebook) than Alexander's in Cupertino. I didn't spot
> any other one, quickly scanning the list. If not, then I guess Alexander's
> Steakhouse can be considered the best steakhouse in the Bay Area.)
>
I don't think so, but I did notice that Peter Luger in NYC is ranked
the same -- oe star. So go to Alexander's and save the plane fare and
the attitude.
Don Martinich
"Kent" <aka....@yahoo.com> wrote:
> >
> Alice Waters introduced and brought food to the California restaurant table
> with exactly the same standards and quality as a Michelin starred restaurant
> in France. She gave us something we didn't have before. I think she changed
> the whole food and restaurant business. I'm sure that's her standard today,
> even though we haven't eaten there for years. I'm sure her restaurant is
> exactly the same, with star or not.
Alice may have changed the whole food and restaurant business but not
for the reason given above. San Francisco has had restaurants with
quality standards equal to Chez Panisse since the 19th century. Alice's
contribution was expanding the menus. Buying local was the rule back in
the 50's and 60's and even more likely before that. (Daly City and the
South Bay had extensive truck gardens back then, mostly farmed by
Italians, Asians, and Azoreans.) The fine dining scene was dominated by
French-Italian-continental cuisine. Certainly not as adventurous (or as
wacky) as it is today, but, the quality standards were very high.
Ernie's, Alfred's 886, Paoli's, the original Swiss Louie's, come to
mind. And I've eaten at Chez Panisse and enjoyed it but I couldn't put
it in another higher category. I think most of Alice's genius is in
publicizing her scene.
D.M.
Kent
"Don Martinich" <dmart...@att.net> wrote in message
news:dmartinich-5718A...@londonmet-140-097-196-216.londonmet.ac.uk...
brought something to the plate on the table and onto our palates that
Ernie's, the Blue Fox, Paoli's and he other old San Francisco restaurants
didn't understand. She changed everything.
Kent
Kent
evergene
>"evergene" <ever...@newsguy.com> wrote in message
>news:1uogc69hghesrq6fu...@4ax.com...
>> Some chefs commit suicide when they learn of a rumor that they'll lose
>> a Michelin star. See "The Perfectionist," a biography of Bernard
>> Loiseau by Rudolph Chelminski.
>> http://en.wikipedia.org/wiki/Bernard_Loiseau
>>
>> It's a feeling I understand all too well. Once, earlier this year, I
>> forgot to add salt to my pizza dough, and I had to take two ibuprofen.
>>
>>
>What on earth did ibuprofen do to soften your cerebral synapseal mayhem??
I'm not going to pretend I understand your question, but I will say
that I haven't forgotten salt in my pizza dough since that time.
Tim May
"She changed everything."
Yeah, the ultimate empty comment.
"Einstein was important, but Butcherillard, he changed everything!"
--
Tim May
sf
wrote:
Alice was at the forefront of California Cuisine. She brought the
freshness of home cooking into the restaurant scene. All the places
you mentioned were high quality and desirable places to dine, but they
were typically heavy meals. Alice lightened up our dinner plates and
created the trend to serving fresh, locally grown foods prepared
simply in a restaurant. She didn't strive for a Michelin starred
restaurant, she had a mentor in France and strove to cook more like
her.
--
Never trust a dog to watch your food.
sf
>
> "She changed everything."
>
> Yeah, the ultimate empty comment.
<shrug> All you need to do is notice all the well known
chef/restaurant owners just in the San Francisco Bay Area who started
off at Chez Panisse.
Peter Lawrence
I disagree that Alice Waters brought the freshness of home cooking into the
restaurant scene. First of all, home cooking really wasn't fresh back in
the '70's. Many, if not most, home cooks often used frozen or canned
vegetables for many of their home cooked meals. Farmer markets were rare if
not non-existent. If anything, Waters brought the concept of freshness that
the top-end restaurants of San Francisco had already adhered to back down to
the masses.
What Waters did do, to her credit, is forged a new "California" cuisine,
apart from the French and Continental cuisine that old-guard top-end San
Francisco restaurants strictly adhered to. As you said, and I agree, Waters
lightened up our dinner plates that with dishes that highlighted the tastes
of the high quality ingredients used to prepared them.
- Peter
Ciccio
> What Waters did do, to her credit, is forged a new "California" cuisine,
> apart from the French and Continental cuisine that old-guard top-end San
> Francisco restaurants strictly adhered to. As you said, and I agree, Waters
> lightened up our dinner plates that with dishes that highlighted the tastes
> of the high quality ingredients used to prepared them.
So, I guess Michelin is saying Alice Waters is played out.
Ciccio
Don Martinich
> I disagree that Alice Waters brought the freshness of home cooking into the
> restaurant scene. First of all, home cooking really wasn't fresh back in
> the '70's. Many, if not most, home cooks often used frozen or canned
> vegetables for many of their home cooked meals. Farmer markets were rare if
> not non-existent. If anything, Waters brought the concept of freshness that
> the top-end restaurants of San Francisco had already adhered to back down to
> the masses.
I would say you're right about canned* and frozen foods being served in
many homes, but fresh, local produce was readily available in the Bay
Area from the many locally owned grocery stores as well as
farm-to-consumer fruit and vegetable outlets. What is now urban sprawl,
was once top quality farmland.
*My father, who grew up in North Beach and was briefly in the produce
business, once warned me never to marry an Irish girl because she'd feed
me out of cans.
>
> What Waters did do, to her credit, is forged a new "California" cuisine,
> apart from the French and Continental cuisine that old-guard top-end San
> Francisco restaurants strictly adhered to. As you said, and I agree, Waters
> lightened up our dinner plates that with dishes that highlighted the tastes
> of the high quality ingredients used to prepared them.
>
>
> - Peter
I don't know about the "lighten" part. For my first dinner at Chez
Panisse, I remember we had salade Nicoise, broiled lamb kidney with a
Bernaise sauce, pomme frites, and roast saddle of lamb.
The first mention of "California cuisine" I saw in print was in Gourmet
Magazine where they reviewed the Nut Tree in Vacaville. <grin>
D.M.
Steve Fenwick
<dmartinich-4C952...@londonmet-140-097-196-216.londonmet.ac
.uk>,
Don Martinich <dmart...@att.net> wrote:
> *My father, who grew up in North Beach and was briefly in the produce
> business, once warned me never to marry an Irish girl because she'd feed
> me out of cans.
And you feel the need to repeat such bigotry? My Irish grandmother grew
most of her own veg and raised and slaughtered her own chickens.
Steve
--
steve <at> w0x0f <dot> com
"Life should not be a journey to the grave with the intention of
arriving safely in an attractive and well preserved body, but rather to
skid in sideways, chocolate in one hand, sidecar in the other, body thoroughly
used up, totally worn out and screaming "WOO HOO what a ride!"
Peter Lawrence
I'm not sure if I'll go that far.
Michelin obviously doesn't consider Chez Panisse to be one of the top Bay
Area restaurants anymore, but it might still be listed in their new Bay Area
guide which by itself is a recommendation. Michelin does not list in their
guides any restaurant that they don't recommend.
- Peter
evergene
>I disagree that Alice Waters brought the freshness of home cooking into the
>restaurant scene. First of all, home cooking really wasn't fresh back in
>the '70's. Many, if not most, home cooks often used frozen or canned
>vegetables for many of their home cooked meals. Farmer markets were rare if
>not non-existent. If anything, Waters brought the concept of freshness that
>the top-end restaurants of San Francisco had already adhered to back down to
>the masses.
>
>What Waters did do, to her credit, is forged a new "California" cuisine,
>apart from the French and Continental cuisine that old-guard top-end San
>Francisco restaurants strictly adhered to. As you said, and I agree, Waters
>lightened up our dinner plates that with dishes that highlighted the tastes
>of the high quality ingredients used to prepared them.
>
>
>- Peter
Farmers' markets "rare" or "non-existent"? There are certainly more
farmers' markets around now than there were in the 1970s, but many
currently active markets are much older. Three of the more famous are:
Los Angeles: 1934
Alemany (San Francisco): 1943
Reading Terminal (Philadelphia): 1893
All the major East Coast cities had farmers' markets at least as far
back as the early 19th century. Thomas Jefferson kept a log of the
first appearance each year of fruits and veggies in the Washington
farmers' market during his presidency, from 1801 through 1809. (The
list is astonishing in its variety: 37 different items, ranging from
asparagus and artichokes through currants and raspberries and
strawberries to eggplant, sorrel, and "cresses.")
There's a blurry image of this document here,
http://www.monticello.org/site/house-and-gardens/thomas-jeffersons-legacy-gardening-and-food.
Chez Panisse side note: you don't hear much these days about Paul
Aratow, who co-founded Chez Panisse, but he translated one of the best
French cookbooks, La Bonne Cuisine de Madame E. Saint-Ange.
Everybody's favorite "French" "chef" relied on it heavily.
http://articles.latimes.com/2006/feb/01/food/fo-aratow1
Sorry for the lecture. I miss Max Hauser.
Peter Lawrence
>
> Farmers' markets "rare" or "non-existent"? There are certainly more
> farmers' markets around now than there were in the 1970s, but many
> currently active markets are much older. Three of the more famous are:
> Los Angeles: 1934
> Alemany (San Francisco): 1943
> Reading Terminal (Philadelphia): 1893
Compared to today, farmer markets in the 1970's were rare, and in some areas
non-existent. I never said that farmer markets never existed. But compared
to today, farmer markets in the 70's were few and far between.
- Peter
James Silverton
That's interesting! Where I live, there has been a "Farm Women's
Cooperative" open every day of the week for as long as I remember and
that precedes the 70's.
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
spamtrap1888
Having multiple farmers markets close to one's house certainly seems
new. But Detroit's Eastern Market opened in 1841, and moved to its
present location in 1891. It's open to the general public as well as
wholesalers and restaurateurs. In the 30s, my father in law went there
regularly, assisting a man who sold produce to housewives from a
horsedrawn wagon. The man and he would load the wagon, then drive
through streets and alleys in their neighborhood, calling out their
wares.
When I was a kid, we'd drive to farm stands out in the country.
Occasionally pickups or even semis would drive into town and sell
produce from the side of the road. But we never went to any in-town
farmers market.
Peter Lawrence
That's my recollection as well. And every big city had at least one big
produce market where wholesalers and other business bought bulk produce.
San Francisco Wholesale Produce Market on Jerrold Avenue has been open for
ages too and also open to the public at large and not just wholesalers.
Still, in the 1970's the farmer markets, as we know them today, weren't that
common.
- Peter
Ciccio
> In article
> <dmartinich-4C9524.18051728102...@londonmet-140-097-196-216.londonmet.ac
> .uk>,
> Don Martinich <dmartin...@att.net> wrote:
>
> > *My father, who grew up in North Beach and was briefly in the produce
> > business, once warned me never to marry an Irish girl because she'd feed
> > me out of cans.
>
> And you feel the need to repeat such bigotry? My Irish grandmother grew
> most of her own veg and raised and slaughtered her own chickens.
I agree, how bigoted! I grew up in North Beach, my father grew up in
North Beach, and my grandfather lived in North Beach for 40 years
until he died. And I was never instilled with any bigotry against the
Irish. I was merely told don't marry an WASP girl because she'll cook
your dinners with a can opener and then call you a wop or dago if you
complain...Of course, that advice came mainly from an uncle who was
married to a WASP woman from Iowa for about 60 years until he died.
Ciccio
spamtrap1888
I know only one Irish-Italian couple whose relationship has stood the
test of time. Maybe it's because they're both guys? I don't know.
Phil Gustafson
for ten people there. Nobody else ever lived so cheaply on lamb and veal.
Once a very old Italian gent there sold me six acorn squash, but slipped
one out of the bag, not subtly, before handing it over. The price was
still good and five squash were enough, so I just gave him a wink and
called it part of the game.
Ph.
--
"We are all Bayesians at heart, but when it comes to actions in this
world their approach, which at times may be the only one available,
leaves much to be desired." R. W. Hamming
Peter Lawrence
As I suspected, Chez Panisse is still listed in new 2011 Bay Area Michelin
Guide with a favorable review. It's rated with with two fork and spoons
(comfortable).
- Peter
Peter Lawrence
>
> Are there any restaurants in Marin with Michelin stars? As someone
> who splits his time between the South Bay and North Bay, that county
> has the worst food options, if you ask me. (Sonoma, on the other
> hand, does have some good places.)
The new Michelin Guide gave only one Marin County restaurant a star, Murray
Circle in Sausalito, but four others did earn a Bib Gourmand (good value).
Altogether, Michelin recommends 25 restaurants in Marin County.
- Peter
Ciccio
> As I suspected, Chez Panisse is still listed in new 2011 Bay Area Michelin
> Guide with a favorable review. It's rated with with two fork and spoons
> (comfortable).
Makes sense. They're saying its avant-garde status is played out, but
it's still good.
Ciccio
Don Martinich
<fb613fab-9135-44ce...@n3g2000yqa.googlegroups.com>,
Ciccio <franc...@comcast.net> wrote:
ROTFL- I guess you could say my father married an Irish girl if
Scots-Irish counts. And she was a terrific cook and her mother raised
vegetables, chickens and had her own cow. So there!
Bigotry indeed....
D.M.
Ciccio
> I know only one Irish-Italian couple whose relationship has stood the
> test of time. Maybe it's because they're both guys? I don't know.
Well, it certainly helps when the couple have a lot in common...
Ciccio
Ciccio
> ROTFL- I guess you could say my father married an Irish girl if
> Scots-Irish counts. And she was a terrific cook and her mother raised
> vegetables, chickens and had her own cow. So there!
> Bigotry indeed....
Heh. You'll probably find more bigotry amongst the Irish toward the
Scots-Irish, than amongst the Italians.
One thing I've observed with the American "melting pot," is that many
Americans who do maintain their ethnic heritages, say even after a few
generations, often lose the languages, the music, and many customs of
their ethnic heritages, but often their ethnic cooking survives and
gets passed along.
Ciccio
Sqwertz
> And in the Michelin version of Bargain Bites (the Bib Gourmand)
"Bib"? That brings back memories. I worked at Michelin America HQ
for a while and everything was called Bib-something. Similar to
how everything from Apple begins with "i". Is it well-known what
"Bib" stands for?
It stands for "Bibendum: The Tire That Drinks". AKA, The Michelin
Man with a martini in one hand and a cigar in the other. Bibendum
got his name from the fictitious chemical additive to vulcanized
rubber that allowed tires to absorb (drink) bumps in the road.
http://www.postersplease.com/posterblog/wp-content/uploads/2009/06/bibendum.jpg
Later versions of Bib dropped the martini, but not the cigar. Old
Michelin advertising posters portray Bibendum as a slovenly,
womanizing, drunken playboy of sorts. Of course they've now
changed that image to be more bobble-headed and family friendly.
But the old posters still hung in Michelin HQ's atrium lobby in
Greenville protected by security that probably rivals the Mona
Lisa. They may have been removed by now as they were a very
uptight and stiff company.
Oh, and the software I was writing was called "BibTread". Looks
like it's still in use (Ugh!). It runs on SCO Unix Openserver
running FoxPro for SCO Unix 1.0 - a database devsys that had
exactly one release and no updates, circa 1994.
The cafeteria? "BibTeria". They served 80& beef, 20% TVP Bib
Burgers simmered in beef broth and the thrown on the flat grill to
dry out as they were ordered.
-sw
Patti Beadles
evergene <ever...@newsguy.com> wrote:
>Los Angeles: 1934
>Alemany (San Francisco): 1943
>Reading Terminal (Philadelphia): 1893
I'll add Soulard in St. Louis, which dates to the mid-1800s.
-Patti
--
Patti Beadles, Oakland, CA |
pattib~pattib.org | All religions are equally
http://www.pattib.org/ | ludicrous, and should be ridiculed
http://stopshootingauto.com | as often as possible. C. Bond