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A Market Fresh Dinner: Finish and Serve

Alice Waters

Lesson time 15:30 min

Finish preparing Alice’s dinner party menu with a last-minute burst of cooking over the fire or stovetop. Then learn how to plate and serve each course.

Alice Waters
Teaches The Art of Home Cooking
In 16+ lessons, learn to cook beautiful, seasonal meals at home from the James Beard Award-winning founder of Chez Panisse.
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Now, I'm preparing you for the guest to come. This is the last moment of cooking, which of course you can always do with your family or friends helping. Cooking over a fire is where I feel most at home. I know it can be intimidating, but learning how to build a fire and use it, not just grill but to truly cook is exciting. And it gives food an irresistible taste. After the fire matures, the flames die down, and you're left with hot coals to pull forward and cook over. - We're just at that moment before dinner when I'm ready to cook the chicken. The fire is very hot and coals not too hot. I had a friend who gave me a little basket of the most beautiful, the most beautiful chanterelles, and I feel like I should cook them on the grill as well. So I have one for testing right on there now. And I'm going to put the chicken breasts skin down right there on to cook. And I think the way to get the skin really crispy is to keep it most of the time on the skin side and then to turn it over for the last third of cooking. Now one has to be a little patient and not to touch it until it gets a little crispy, but I'm always wanting to see if it's getting too crispy and whether I need to move the fire around. So I'm just going to take a little peek here. It looks good. WOMAN (VOICEOVER): As much as I love cooking over the fire, I don't expect everyone to have access to a fire. You can just easily do this meal on the stove in cast iron pans. I'll tell you how to do that in the workbook. - I'm going to put a little olive oil on the potatoes that I parboiled and a little salt. And I'm going to put them just flat side down on the grill. Just all around. The really hot part of the fire is to the back. If anything needs a little extra color on it, I'll move it up there. I'm always sort of moving things around on the grill. I want it to have a very even color from one side to the other. So I'm just moving it around a little bit. See already it's getting some color. I can tell the fire is very hot because I'm having a hard time turning my potatoes. But this is the look of the potatoes that I want. And fortunately for this meal, it doesn't really matter whether it's hot, hot. Because they're potatoes, and aioli, and salad. This could actually be a room temperature chicken dish like a picnic-- I really could. So I'm not so concerned about the temperature of those potatoes. I just like them to have a sense that they've been on the grill-- the taste of that. Maybe I could put some of these mushrooms. I'm a little bit afraid to do this really big one. Look at it. Amazing. I think I'll save that one. And I think I'll just halve that in two pieces just like that. I'm going to peek under my chicken again. Oh, it's getting very brown. And it's always a good point that when the chicken comes off the grill, it wants to rest for a few minutes-- maybe five minutes. So you can kind of finish the other cooking--...

Farm-to-table cooking

Alice Waters started America’s farm-to-table revolution. When she founded the iconic restaurant Chez Panisse, her local, organic ingredients sparked a movement and earned her the James Beard Award for Outstanding Chef. In her first-ever online cooking class, Alice opens the doors of her home kitchen to teach you how to pick seasonal ingredients, create healthy and beautiful meals, and change your life by changing the food you make at home.


Students give MasterClass an average rating of 4.7 out of 5 stars.

Alice's attention to color and texture with the goal of simplicity resonated with my 12 year old daughter and I. Perfect inspiration for our garden!

It's such a pleasure to learn from Alice Waters. Her perspective on food is contagious! I will remember and use the lessons she taught.

Alice's conception of food is inspiring. It has helped me to awaken to the beauty of simplicity, and to connect me with nature.

Eye opening about the way we thing about food


Sarah V.

I really appreciate the simplicity of her approach, that brings out the best of each season, and maximizes the flavor of each food item. Brilliant!

Jeffrey W.

I feel like my life won't be complete without a hearth in my kitchen. Unrelated, does anyone else notice when a Chef tastes something and then puts the spoon back in the same dish. It freaks me out.

Gretchen T.

I like what she says about portions, every time I go out to eat they give you double what I would actually eat.

A fellow student

how do I match the video lesson with the recipe in the download workbook? Where is the table of contents? Where is the chicken and potato recipe from lesson 3: a market fresh dinner from market to serve? thanks

Chris and Scarlett F.

I have watched this class several times and for some reason this lesson will simply not show up as completed. Has anyone else had this problem?

Courtney L.

I really really really loved this lesson. It made me feel confident to explore on the grill outside as well as my cast iron on my gas stove. I especially love love loved the discussion about portion especially as it ties to both home cooking as well as Alice's discussion on restaurant portions and what creates value. Thank you Alice for including this!.

Regina D.

I love the enjoyment and happiness she gets when she cooks and teaches us. We can see it! Her joy and laughter over the beauty of a plant is amazing; a magical world of cooking we get to be brought into because of her.


I have watched a lot of the cooking classes. And this one is still my favorite. The class is just so soothing. It reminds us how we should really be intentional about truly slowing down and savoring the moments. It it fine dining cooking? Nope, but that doesn't matter to me.

Petra K.

I love watching and listening to Alice but for her cooking style is way too far removed from what I could do in my busy daily life. Just washing & drying up salad leaves for 20 minutes. Or cooking over open fire. All very romantic but not doable at all in my life. Overall I am a bit disappointed as I expected more "real life" lessons.

Carlie C.

Would you say that cooking with an outside bbq is similar to the indoor fire?