Warm baked goat cheese on a bed of baby lettuces is one dish that never leaves the Chez Panisse Cafe menu. Although goat cheese is commonplace now, it was a novelty in the early 1980s when Laura Chenel, a novice Sonoma County cheese maker, approached Chez Panisse proprietor Alice Waters with samples of her fresh goat cheese. Waters immediately placed a standing order, and Chenel has since become one of Americas leading goat cheese producers. The relationship exemplifies Chez Panisses longstanding support for local farmers and food producers.Serve with a light, chilled white wine, such as Chenin Blanc or Fume Blanc.
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