What is California cuisine?

Alice Waters is often attributed to the inventor of California cuisine at the age of 70. In her famous Chez Panisse restaurant in Berkeley, California. The California kitchen movement was considered reactive, and although it requires many of its roots from French cooking, against the French tradition of food serving in the season. Instead, California cuisine evaluated the abundance of products available locally and seasonally and used these foods to create a base of various meals. Artists or strawberries, figs or mixed salad, all used in the season. So the restaurant kitchen would change with seasons that offer an interesting and diverse menu.

California cuisine has become a meal for a while. Restaurants like Wolfgang Puck's Spago have appeared to meet the requirements of this new cooking. In fact, cooking was not exactly new, because the chefs in Europe worked with the same theories for hundreds of years. Also farmers can be Said this affected CaliforniaThe kitchen, because they mostly ate fresh meals from their vegetable gardens. In the worst case, California's culmination is extremely arrogant. In some top restaurants, it can be expected to pay more than $ 20 for very small mixed salads.

At best, however, Californian cuisine can offer delicious meals that are marked by their freshness and abundance. Production is usually obtained daily. Sea fruits like crab Dungeness will be purchased in the season. The resulting meals produce fantastic flavors because the food is so fresh. Californian cuisine also soon showed a significant interest in ecological agriculture and dinner discovered their pleasure, the taste of food without pesticides.

California kitchen forms of cooking brings us early fusion. Although one could get traditional products, one could also try the side of Choy or Loquats or useT huge diversity of local paprika to change the offers of restaurants. The California role, often served in sushi restaurants, is a perfect example of California cuisine. Traditional sushi is served with a slice of fresh avocado and wrapped with seaweed.

California cuisine also earned trends in culture against vegetarianism. Vegetarian could attract a mixed vegetarian plate served with cheese sauce made of local cheeses. Egg dishes made of eggs without cages or soufflé made of cream from local dairies could also be offered.

One of the locus points of California cuisine outside the capital was the John Ash restaurant in Santa Rosa, California. Local products, dairy products, eggs and meat have always been a characteristic feature of a minimalist approach to food. However, the ever -growing populations of grape growers, WHO often destroyed local farms to grow even more grapes, affect this type of kitchen. This trend means mostProducts purchased from the markets of local farmers and suppliers are no longer fresh but transferred from the central valley. Such a change inexorably changes the taste and offers of the remaining California restaurants of the kitchen.