Sometimes Things Don't Make Sense for a Long Time

Like My Attraction to Chez Panisse

Sometimes you are attracted to something or want to learn more about it and you have no idea why. 

I remember finding Chez Panisse many years ago and being drawn to it. It is the quintessential Northern California experience started by Alice Waters, a pioneer in the farm-to-table movement and California cuisine. I chalked the attraction up to my Sicilian roots–in Sicily eating what is in season is the norm. I loved the experience of eating in the dining room–the energy, lighting, menus with beautiful artwork, and the impeccable, but warm service. And, of course, the food was so flavorful and fresh.

I somewhat lost touch with Chez Panisse for a while. But during the COVID pandemic, I got re-connected to the restaurant and its founder in a couple of important ways. First, I read Alice Waters’ memoir, Coming to My Senses. She writes about her early life through the opening of Chez Panisse. A lot of what she said resonated with me in terms of what I was going through and trying to create. She wasn’t a classically trained chef, but she had a vision of what she wanted the experience to be. And that each step along the way from her early life through her travels in France had prepared her for opening this particular type of restaurant. She wrote about how she had trouble going from a dream to actually committing to it. I feel better knowing that even she initially had difficulty making the leap. It’s something I certainly struggled with at the beginning of Phlox and continue to do so every time there’s a new step to take. I feel a little anxious comparing my journey to Alice Waters’ –I don’t want people to think that I am putting myself in her category. But she’s become almost an imaginary mentor and I want to infuse what I do with some of her spirit, learn from her, and utilize her as if she were one to me in real life. 

I see now that I was drawn to Chez Panisse long ago because I liked the idea of it–the underlying philosophy–and that it was more than just a place to eat dinner. It was a model for how to approach food and cooking in our lives. I’m only seeing that now many years later, the influence it has had on me and the role it is playing in my life as a budding entrepreneur.

During COVID, when the restaurant was shut down, Chez Panisse started selling farm boxes that you could pick up every Sunday. Every once in a while I would cross the bridge to get one. It became this lovely ritual. I have to tell you…they were the most beautiful farm boxes I have ever seen. We’re not talking about loose carrots and potatoes. Sometimes the box included bay leave branches, sage, and pretty fruits in addition to the vegetables. All delicious. I was in awe of these farm boxes and it perked me up during those isolating days. It taught me that no matter what you’re doing if you do it beautifully, it can have a big impact.