Though not as well known as Julia Child, there are few people who have influenced American cooking more then Alice Waters. Alice opened her restaurant "Chez Panisse" in Berkeley, California in 1971, during a time when most vegetables eaten at home or in restaurants were either frozen or canned.
Alice’s already keen sense of taste and delight in cooking were further honed during a trip to France in the mid-1960’s. As she enjoyed the simple cooking of the French countryside, she had an epiphany of understanding. The fresh and locally harvested food she was eating enhanced meals in a way that was truly memorable. The vegetables, fruits, meat, fish and cheeses were high quality, locally produced, and all had a taste characteristic of the area she was visiting.
Upon returning from France, Alice immediately recognized the potential of the fertile farm land around Berkley. Northern California’s moderate climate and good soil, coupled with the "back to the farm" movement being lived out by many of the hippies in that area created the perfect combination for her dreams. Using locally grown vegetables, fruits, meat and fish, she started preparing simple seasonal dishes for her friends at her new restaurant, Chez Panisse.
Little did she know that she had started a food revolution.
The revolution focused on using locally grown seasonal food prepared in a simple way that does not disturb the flavors and integrity of the ingredients. This basic idea had far reaching consequences as Alice began establishing relationships with the farmers, providing them with feedback and encouraging them to use organic practices. The farmers now had a partner who appreciated their high quality produce, and was willing to pay a higher price for that quality.
Sound familiar? This is what you see today's top chefs doing. The sourcing of produce is as, or sometimes more important then the cooking, and chefs spend a lot of time establishing relationships with the farmers that grow the vegetables or raise the live stock they use in their kitchens. Look at a menu in a good restaurant today and you will find source designations for many of the items indicating where the chef sourced your food.
A farmers market begins as a destination for home cooks and foodies. Ideally it will also become an important source of produce for area chefs and restaurant owners. People who buy locally grown food for home use also desire high quality produce when they go to a restaurant. We can’t expect this from a fast food or chain restaurant, since their food is shipped to them pre-cooked and/or frozen. However, when you sit down for a nice meal in a local restaurant, try asking them where the food came from… we hope they tell you they purchased it fresh from our farmers market.
