The Good Earth/Great Chefs series will feature David Tanis, food writer and former Chez Panisse chef, as it kicks off its fourth year of “plein air” book signings at The Chino Farm on Sunday, March 30. Tanis will sign copies of his book “One Good Dish: The Pleasures of A Simple Meal” — to be on sale — and food and drink samples inspired by his cooking will be served during the event 11 a.m. to 1 p.m. at Chino Farm, 6123 Calzada del Bosque, Rancho Santa Fe.
Six months a year, Tanis held the prestigious post of head chef at Chez Panisse in Berkeley, where he worked for 25 years since the 1980s. During that collaboration with Alice Waters, he regularly developed menus around weekly shipments of Chino Farm vegetables. He spent the other half of the year in Paris, where he hosted a private dining club, preparing meals in a 6-by-10-foot galley kitchen in his 17th-century apartment, with a less-than-adequate stove, a small sink, little counter space and a half-dozen well-used pots and pans. His writing now is meant to encourage people to cook at home.
Readers have come to love Tanis’ calm and reassuring voice in his weekly New York Times column “City Kitchen.” In “One Good Dish: The Pleasures of A Simple Meal,” his third cookbook, Tanis offers 100 refreshingly down-to-earth recipes for delicious meals any time of the day. One of Publishers Weekly’s Top 10 Cookbooks for Fall 2013, they describe it as “Simple, casual meals that satisfy... Robust and inventively appealing.”
The event also will feature a new pop-up pantry with hand-selected specialty items such as virgin olive oil, anchovies, capers and caramels, as well as silk-screened kitchen towels, letter pressed notecards and aprons.