Anolon Creating A Delicious Future - November/December - David Tanis
David Tanis is surrounded by fresh produce at his home away from home – the kitchen at Chez Panisse.
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David Tanis
Chez Panisse
Creating a revolution in sustainable cuisine, David Tanis is the head chef at Chez Panisse, the Berkely, CA, restaurant where he has worked alongside Alice Waters for the past 20 years. He is also the author of A platter of Figs and Other Recipies, a collection of seasonal menus.
"The most satisfying way to cook is with the seasons, and the best dishes are often the simplest. It's so important to support our local farms and farmers markets to make sure these Slow Food values endure."—David Tanis
Featured recipe: Zuppa di Fagioli with Rosemary Oil
