50 years ago, Alice Waters started a revolution when she opened Chez Panisse. The restaurant merged fine dining with high-quality, locally and seasonally sourced food. Over the past half-century, Chez Panisse has inspired countless restaurants, chefs and home cooks, forging a movement of simple food made with local ingredients. Watch our documentary on the revolutionary restaurant and chef now: https://www.youtube.com/watch?v=fQGU5w71lIY | Los Angeles Times
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