C�sarhttp://www.barc�sar.comFresh out of cooking school,
Chef Maggie Pond began her career with an internship at a Spanish
restaurant in the San Francisco Bay Area. This is where she was first introduced to the bold, flavorful cuisine from the Spanish region.
"At the time, no one was really interested in exploring that type of cuisine. There just wasn't a lot of awareness or curiosity." Although she later broadened her experience at other fine establishments, including San Francisco's
China Moon and the prestigious
BayWolf, Spain had already captured her attention.
Finally, in 1993, fueled by unbridled interest and intrigue, Chef Pond traveled to Spain, her first of many visits to follow, exploring firsthand her captivated passion for the flavorful and savory cuisine. Visiting both large cities and small towns across the countryside, she was captivated by the colorful culture, the warm people and quality ingredients for which Spain is known - excellent seafood, vibrant chilies and peppers, and of course, the profound use of olive oils. Over the course of several years, Chef Pond toured the Spanish countryside, cooking in some of Spain's finest eateries -
Arzak, Akelare & La Cuchara in the Basque region,
Roig Robi & Restaurante Blau Mar in Barcelona, and
Viridiana in Madrid.
Soon after returning to California in 1997, our featured chef joined
C�sar, a Mediterranean-style restaurant located next to acclaimed
Chez Panisse in Berkeley's '
Gourmet Ghetto'.
C�sar offered a bountiful selection of world class wines and spirits, with small food plates to compliment. For Pond, it was a natural fit.
Since Pond has taken rein of the kitchen, these innovative small plates, or 'tapas' as they're called in Spain, have become central to C�sar's business success, having recently opened a second eatery in neighboring Piedmont. Tapas themselves offer a traditional pairing of food with drink, tasting and sharing a variety of regional offerings over great conversations with friends - "the ideal party food" as they are known. Replenished plates of tapas are seemingly endless in her restaurant, and thankfully so.
Pond brings to life traditional Spanish items, like bocadillos (
"little sandwiches"), air-cured meats, robust gazpacho, and the crunchy taste of Marcona almonds lightly friend in extra virgin olive oil.
"We fry them in California Olive Ranch Arbequina until they're lightly golden, and toss them in kosher salt. Serve and enjoy!" Chef Pond explains.
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In fact,
"olive oil is the foundation for all our restaurant's cooking. We don't use butter at all. It is literally the underlying flavor to all our dishes. In fact, when a guest asks for bread and butter? Sorry. Don't have it." Authentically Spain, that's all.
The combination of genuine Spanish ingredients and the bounty of the San Francisco Bay Area remain utterly impressive. Try the
traditional salted cod, chorizo, or the patatas bravas. Or better yet, try the
Paella C�sar, empanadillas, or the buttery jam�n serrano. The gambas a la gallega (extra large shrimp) is served in a warm drizzled bed of extra virgin olive oil with gallega spice. But do save room for Chef Pond's famous bread pudding, or the rich and velvety arbequina (extra virgin olive oil) ice cream.
Each year, Chef Pond travels extensively through Spain seeking out authentically interesting dishes and identifying new trends from the country's diverse regions.
"I enjoy taking traditional dishes, and embellishing them with California-flavors. I also like mixing different regions, so I may cross borders - dip into Portugal, include some Moroccan influences," she admits.
Every year since they opened, Pond's C�sar has been in the
San Francisco Chronicle's
"Best 100 Restaurants of the Bay Area". It's also been lauded by
Food & Wine,
Gourmet and featured in
Zagats, and rightfully so. One visit alone will never be enough to taste all the incredible tapas on the seasonal menu at C�sar.
But it is well worth the try.