California Cuisine

957 Words Nov 19th, 2012 4 Pages
Fresh produce, hormone-free meat with a mix of healthy fusion cooking is the basic elements behind the new trend in “California cuisine”. Paying extra attention to the presentation of meals and the freshness of the ingredients, California cuisine has become a new culinary trend across the country. California cuisine derives from French cooking however, only uses foods when in season and available at local farmer’s markets. In order to compromise for “seasonal” ingredients, menus are constantly changing with the seasons to meet the produce locally available. This not only helps the quality of the food but gives the restaurants options for diverse and ever changing menus. The term “California cuisine” actually had nothing to do with the …show more content…
With the different dining options, it isn’t hard to find a Puck restaurant that would interest you. Continuing on the path of healthy, fresh dining, Puck had created the WELL philosophy. WELL simply means, Wolfgang’s Eat, Love, Live, and “Keeping with WELL, whenever possible, Wolfgang Puck restaurants offer fresh, natural and organic products from local family farmers and purveyors who further sustainability and the humane treatment of animals” (Meet Wolfgang Puck, 2012). Striving to keep this philosophy has helped Puck to having some of the top restaurants in the World and pave the way for California cuisine. John Ash is a third chef, mostly known to the Bay Area for his restaurant John Ash & Company, who was one of the first chef to use local, seasonal ingredients. His restaurant which opened up in the 1980’s in Santa Rosa, not only focused on seasonal ingredients, but dishes that complemented the wine being produced in the region as well. Ash takes part in the movement for sustainable and organic food issues. California produce can range so drastically because of the widespread area that is home to many different climates, which allows great variety in produce coming from California. This wide variety and easy access to the Pacific Ocean, allows several options for chefs who are trying to stick to local foods and ingredients for their restaurants, which is what makes

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