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When I first started paying attention to cooking, California cuisine was coming of age. Alice Water, with her iconic restaurant Chez Panisse [2] was laying the foundation for a generation of chefs, and that also trickled down to me. For the most part, I still like my food simply prepared, with the freshest, seasonal ingredients. I’ve been waiting all year for sweet 100 [3] tomatoes, which finally arrived at my local market today! With ground salt and pepper, and a drizzle of olive oil, it’s one of my most basic treats. What’s your basic?
Photo by Mikkel Jul Hvilshøj [1]