As a native Californian,
there was no question for me on the food and style
that I wanted to present to my guests for their
enjoyment at my restaurant. Leading up to my restaurant’s
opening, I found the term “California Cuisine”
was confusing to many whereas Mexican, Chinese or
French gave them an illusionary reference to a menu.
California style is welcoming and it’s food
and wine follow that distinction with simplicity
and freshness.
California's History and Geography shows us the
vast Spanish and Mexican influence in the south,
Chinese and Asian influence from the north and in
more recent decades, a Middle Eastern presence in
the middle of the state. It is no surprise that
California is the most populous and ethnically diverse
state in the nation today. The Popular new cooking
term “fusion” really originated in California
when the various ethnic cooking styles blended together.
During the early years when settlers migrated west
to California, they brought with them food traditions
from their native homelands. More importantly, they
brought the seeds to grow favored fruits and vegetables
from all over the world. These gifted seeds were
in large part the new state of California's great
fortune.
Since California's perfect climate extends a longer
growing season than any other region of North America,
it is no surprise that California is the nation's
largest agricultural producer claiming more than
95% of the production for such crops as Artichokes,
Garlic, Almonds, Avocados, Dates, Figs, Olives,
Pistachios, Persimmons, Kiwi Fruit, Raisins and
Walnuts as well as dairy and livestock commodities.
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