Go Ask Alice

Alice Waters is a pioneer of American cuisine. For nearly half a century, her restaurant Chez Panisse has been one of the most celebrated in the world. Waters elevated simple cooking to an art. She can all but claim credit for inventing the high-end, farm-to-table “slow-food” dining that has become known as “California cuisine.” Located in a converted arts and crafts house in Berkeley, Chez Panisse is famed for its locally sourced, organically grown food, presented in a set menu reflecting what’s in season and served in a cozy, romantic setting that echoes the best countryside French restaurants. In her new memoir, “Coming to My Senses: The Making of a Counterculture Cook,” Waters talks about the early days of Chez Panisse and her embrace of the 1970s Berkeley counterculture that surrounded and influenced her and the restaurant. In conversation with Will Hearst, she talks about her cooking, her life, her loves and her advocacy of healthy food for children.

Chez Panisse has certain characteristics that make it a unique restaurant. There are no exact imitators. There are people who have