Chez Panisse Menu Cookbook – First Edition – Signed by Alice Waters

Deep-Fried Squash Blossoms Corn Soup with Roasted Poblano Chiles Charcoal-Grilled Rockfish with Onion and Tomato Relish *Papaya with Fresh Lime Whenever I think of corn and peppers, I am immediately drawn to Diana Kennedy's cookbooks on regional Mexican cuisine for inspiration. The corn soup in this menu is actually a variation on one from her book. I found that if the corn is sweet and wonderful, ther only need for a little pure water and some roasted peppers to add roasted flavors. I think tht the repetition of certain tastes within a menu - corn in the hors doeuvres and corn in the soup, and the grilled flavor of the peppers recalled b the grilled fish - can be srprinsingly effective and unifying as a recurring theme. The repeated yellow of the courses only intensifies the sunny summer feeling of this menu. SUGGESTED WINES: This menu would be well served by a white California Zinfandel.