Vive La Revolution Culinaire: Bastille Day

Bastille Day in America? Two hundred and twenty one years later? In a California bistro?

Yes.

And I'll tell you why.

Revolution. Freedom. People inspiring people. Whether politically or culinarily...cross-pollination is often a good thing, especially when it comes to ideas and food.

There is an historic allegiance between France and America. Even without a good history lesson, the average American knows the basics of French food...french fries, french onion soup, french dip...even pate. The French did a lot for our taste buds. I'd love to time travel back to the 18th century and work with a master chef. There must some fascinating culinary history about the development of cuisine throughout the 2nd millennium.

Meanwhile, here we are in 2010, celebrating Bastille Day in Berkeley. Why? Good food and freedom. Culinary revolution. History feels and tastes good. And more importantly, a modern california bistro got it roots somewhere, and like it or not, classic french cuisine impacted us too. There are just so many good things to eat in France. And drink. Mussels without wine? Cheese from a can? Wonder bread? We need the French in our food.

And life without Champagne?

There is a food revolution here in America. People want it fresh, organic, unadulterated, and without the Monsanto. People want more vegetables in their food, and less fat. And we all want vitality. The number of organic markets, local farms, and "avant garde" food producers continues to grow at an astonishing rate. Victory gardens are all the rage. People want better food now, and are doing something about it.

So, Revolution Culinaire? You betcha. California brings it. Revival Bar + Kitchen celebrates it. We look back to these traditions from France, and to the hearty souls who had to do everything from scratch, butcher their own animals, pickle and preserve their produce, ferment to preserve...and live without freezers, microwaves, genetic interference, or additives.

Vive la Revolution Culinaire!

It's About Time

Remember that silly lyric...as a child?

"it's about time, it's about space, it's about time to slap your face?"

Well. I realized something this morning, as I relished the space of

some time off from my dear little pressure cooker--it takes time.

It takes time.

Perfect doesn't happen overnight. Or in 7 weeks. Even symphonies have

to practice practice practice and play together, and tune, and get to know

the mindsets and heartbeats and rhythms of all the people on the team.

"It's like you are from Yugoslavia, and he is from Nagaland. You don't speak the

same languages, or even have the ability to communicate in anything common or

recognized."

This was my advice to a co-worker who is having a giant misunderstanding with another co-worker. And I take heart. It takes time to tune in, people.

I'm gonna be more patient.

It's about time. It's about space. And no slappin. Just grace.

Guess Who Came to Dinner?

He who's name may not be mentioned.

He who makes quiver every chef, owner, server, etc., in this industry.

He who waves his fickle wand-pen with some caprice.

He was distinguished looking.

He ordered well. Little gems, cherry tomato & bacon salad, Fresh Garbanzo Hummus, House Pita. A maker's mark manhattan, which he received in a vintage glass. Then, the halibut with corn-risotto cake, and the mixed pig platter.

They had 2 desserts--the peach galette with honey mint yogurt ice cream--(which I think is perfect), and the apricot-strawberry shortcake.

We are still quivering. We hope he gives us a rave. We need the 3 little stars.

He ran into some friends on the way out. Hugged one. We all smiled as we followed him out the door, with our collective longing for the big 3.

Craziest thing of all, I should feel this determined to please each and every guest that chooses to dine in our humble bar + kitchen.

Ya know what, I'm bringing that up tomorrow, in our pre-shift.

red, white and blue

patriotism. hmm. matriatism? love of the land...earth, soil...Venus?

oh yah, Venus.

which brings me back to...gratitude. and patriotism. just watch that John Adams mini-series.

that'll take you back.

so, 4th of July, we's a gettin ready....with the red, the white, and the blue. we love our land, we love this country, and we love to cook. and, to make good coffee. and, to make even better cocktails.

red white and blue cocktail? lemme work on that.....

REGISTER

gratitude

yes, gratitude.

after 16 (!) years of restaurant life, cheffing farm to table, and pushing the "little engine that could", I am happy to report that:

1. it is working

2. thanks to all the genuine and earnest people who chug along at my side, prepping, cooking, cleaning, polishing, checking in and checking back, communicating, and giving me valuable feedback

3. not giving up works

4. trusting in myself, and the great people I work with, pays off great dividends

5. coming in on time and on budget feels fabulous

6. following your dream, your gut, and your intuition....works

spring: a slow start

remember all that great powder? skiing on may 9th? wondering why the farmer's markets seem like they're holding back from us?

looking for peaches? nectarines? just a few more days or weeks...

golden turnips, slow roasted, pureed silky with just a knob of homemade butter, will rock your still chilly berkeley cold spring.

chop up lots of parsley, some green onion, and a little meyer lemon zest from your sister's tree.

and your golden.

golden turnips, who'da thunk?