Friday, November 20, 2015

La Famille Panisse

Ever have a moment that just puts everything into perspective?   When I had my first meal at Chez Panisse many years ago, it turned into a revelation- I want to become a chef! I want to cook at Chez Panisse!  
Working at Chez Panisse
It feels like yesterday, when I nervously walked into this world-renowned restaurant to meet with Alice Waters and interview for a coveted position in her kitchen.  In spite of the fact that my heart was pounding out of my chest, I was hired and spent 5 years working with the most incredible team of dedicated cooks.  
With my mentor and friend, Alice Waters
Last night, I was honored to host a book-signing party for my new book, Kitchen Gypsyat none-other-than my old stomping grounds-- Chez Panisse!   I’m still dancing on cloud 9!   Alice greeted me with the warmest hug and I felt like I was back home, la famille Panisse

Guests were treated to house-marinated olives, Anchovy Toasts, Hermit Cookies (straight out of my book and perfectly baked by Mary Jo and the rest of the team!!) and drank a scrumptious rosé wine.  
Carmen from Books, Inc. down the street had copies of my book available and I loved signing them for guests.  

After the reception, friends and I proceeded to enjoy a delicious menu, full of dishes inspired by Kitchen Gypsy... Pinch me!  

A million thanks to Alice and everyone at Chez Panisse for a deliciously memorable night!

Cannard Farm chicories with Fuyu persimmons, walnuts, mint and Pecorino
Fish and shellfish stew cooked in the fireplace with saffron, fennel, garlic toast and aioli
Grilled Stemple Creek Ranch sirloin with chanterelle mushrooms, thyme butter, and rocket salad
Pink Lady apple and sour cherry galette with vanilla ice cream
Feeling inspired?  Try my recipe for Provincetown Seafood Stew, from Kitchen Gypsy:


3 tablespoons extra virgin olive oil
1 yellow onion, chopped
1 clove garlic, minced
2 ½ cups peeled, seeded and chopped tomatoes, fresh or canned
3 tablespoons tomato paste
10 cups light flavored fish stock or water
¾ cup dry white wine,- Sauvignon blanc
Pinch crushed red pepper flakes
Pinch of dry thyme
1 teaspoon saffron threads
1 bay leaf
Kosher salt and freshly ground black pepper
Two 1 ¼ pound boiled lobsters
1 pound littleneck clams, scrubbed
1 pound super fresh mussels, scrubbed and beards removed 
1 pound firm white fish like cod, sea bass, halibut
½ pound sea scallops
½ pound extra large shrimp in the shell, deveined
1 ¼ pounds small new Yukon Gold or red potatoes, halved, boiled until tender
1 tablespoon chopped fresh flat leaf parsley

Warm the olive oil in a large soup pot over medium heat.  Add the onions and cook, stirring occasionally, until soft, 8 minutes.  Add the garlic and cook for 1 minute.  Add the tomatoes, tomato paste, fish stock or water, white wine, crushed red pepper flakes, thyme, saffron and bay leaf.  Season with salt and pepper.  Simmer 30 minutes.

In the meantime, remove the claws and tail from the lobster. Cut the tails across into ¾ to 1-inch pieces.  Crack the claws.  Scrub the clams and mussels to clean them well and remove the beards from the mussels.  Set the clams and mussels aside separately from the lobster.  Cut the fish into 2-inch pieces and place in a bowl.  Remove the muscle from the side of the scallop and add to the fish along with the shrimp.

After the tomato broth has simmered for 30 minutes, add the clams and cook until they begin to open, about 2 more minutes.  Add the mussels and cook until they begin to open, about 2 minutes. Add the lobsters, fish, scallops and shrimp and cook until the fish can be easily flaked with a fork, about 3 to 4 minutes.  Add the potatoes and stir gently together. Simmer until the potatoes are hot, 2 to 3 minutes.      

Ladle into bowls and garnish with parsley.

Serves 8


PATI CLARK said...

Love your show -I will have to check out your new cookbook !!! Enjoy your sweet memories that is rewarding and inspiring to me :)

Joanne Weir said...

Thanks for your sweet comment, Pati. Let me know how you like the book!

Linda Kunsman said...

Oh my... I know just that feeling you got (mine didn't come from food though:)when something this special comes full circle! Well deserved and congratulations on your latest book. I too ADORE your cooking shows (how I wish I could cook along side you in one of your Cooking Confidence episodes)and look forward to getting your latest book-on my wish list!

Joanne Weir said...

Hi Linda- thank you so much! Full circle- exactly! I'll be filming again for my new series, if you want to audition please send an email to me at

Unknown said...

Imagine a City...

Imagine a city where every home had on it's front lawn a piece of sculpture or an art installation.

Imagine a city where each and every business invited artists to exhibit their work to the company's patrons.

Imagine a city where instead of gifting clothing, electronics, chocolate, or cash, a work of art was given, and appreciated.

Imagine a city where each and every home housed and preserved an art collection. Where insecurities over self-interests were dispensed with, and collections reflected those varied tastes.

Imagine a city where glass, pottery, painting, photography. fibers, basketry, and even graffiti were embraced. Where the artists themselves were looked upon as a treasured resource. No matter their perspective.

Imagine a city where any construction project involved multiple artists, in its' execution.

Imagine a city which preserved its' creative heritage and embraced it.

Imagine a city which understood, that capturing a slice of life had merit. But to alter a communities perspective to embrace all thought and belief, strengthened it, not weakened it.

Imagine a city which led the World in cultural munificence which would then reap the reward of becoming a global mecca.

Imagine a city which could step outside of what others were doing could walk the path of its' own making.

Imagine a city where meetings to enact such change, needn't take place. Rather a spontaneous change came from its' citizenry itself.

Imagine a city which artists flocked to; enabling them to create without fear of censorship or derision.

Imagine a city not dependent upon their museums or art schools for their lead in any discussions of artistic merit, but rather the career artists themselves.

I have imagined this city since childhood, as have most of my colleagues. Instead we've swum through muck, hoping such change would miraculously happen without distracting us from our labors. Or moved to the closest metropolis which appeared poised to take the plunge.

Cleveland, like most cities, while not a blank canvas; is one, where the image it sports has faded beyond restoration. The time to paint over it has come. Shiny new unaesthetic buildings, are simply masking the rot.

Marc Breed, Fine Artist

"In the distant future, when America is a mere shadow of itself, who historically, shall be remembered? In sports, an argument can be made for Ruth, Chamberlain, Gretzky, Ali, et al. In Art, there is but one name, Breed."

-Smithsonian Magazine