Restaurant Dreams
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 23 September 2000
⏱️ 60 minutes
🧾️ Download transcript
Summary
Chez Panisse in Berkeley, California, is considered one of the top restaurants in the world, and today we've a conversation with its creator Alice Waters about how she runs a dream restaurant. Naturalist Diane Ackerman, author of A Natural History of the Senses, talks truffles, wine wit Joshua Wesson is back with his wine bargains, and Michael Ruhlman, author of The Making of a Chef, tells us what he learned went he went undercover in the CIA (Culinary Institute of America!).
Broadcast dates for this episode:
- September 18, 1999 (originally aired)
- September 23, 2000 (rebroadcast)
Transcript
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| 0:00.0 | Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country. |
| 0:08.1 | We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing. |
| 0:24.4 | Listen to Our Common Nature from WNYC, wherever you get podcasts. |
| 0:30.3 | It's Linger Settercaster with the splendid table. |
| 0:32.7 | Music Today we're going to learn what it takes to create and keep alive a restaurant that's won acclaim for nearly three decades. |
| 0:49.3 | We're talking with Alice Waters, creator of Chafinise in Berkeley, California. |
| 0:55.3 | This is a woman who has redefined American cooking and in the process become a visionary, determined to change how our children eat. |
| 1:03.8 | Our road food experts, Jane and Michael Stern, are in New York City feasting at Cafe Edison. |
| 1:09.1 | Wine with Joshua Wesson tips us off to California's |
| 1:12.5 | new Provensal style wines. |
| 1:15.4 | Journalist Michael Rulman |
| 1:16.6 | has advice from the CIA |
| 1:18.4 | and as always we take |
| 1:20.7 | your call. Don't you go |
| 1:22.5 | anywhere? It's coming up on the |
| 1:24.4 | splendid table. |
| 1:26.4 | But first, this. |
| 1:34.7 | Welcome to Kitchen Chronicles, where knowledge is power and cooking is pleasure, |
| 1:39.5 | a practical guide to nourishing ourselves and the people we care about. |
| 1:43.7 | Today, it's part two of our broth and soup mini series. |
| 1:48.4 | Danielle Steele would call it simmerings. |
| 1:50.8 | There are so many different ways of making broth and soup, |
... |
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