What California Cuisine’s Past Tells Us About Its Future

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What California Cuisine’s Past Tells Us About Its Future
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The TV show “Great Chefs” is fascinating a time capsule of SF’s culinary scene just before California cuisine went mainstream

to focus squarely on the new “California cuisine,” as the narrator calls it, visits Jeremiah Tower, who was cooking then at the Santa Fe Bar and Grill. The opening shot presents Tower basting a whole pig turning over an open mesquite fire, framed by dried chile peppers hanging above.

Tower’s dishes aren’t exactly modern, but the approach feels much more familiar than those employed by the chefs working in a Continental mode. It’s still possible to walk into restaurants in San Francisco or Los Angeles and order, if not these exact dishes, then dishes based on similar approaches and techniques — bean fritters, poached fish, grilled cheeses, rotisserie-roasted meats.

Tower’s episode also reveals some of the less celebrated reasons California’s chefs were embracing simple techniques. In his telling, he doesn’t cook this way because it’s better, necessarily, or as a virtuous way to highlight the region’s staggering abundance. It’s because it doesn’t require a full brigade. “Payroll in a three-star restaurant is $250,000,” he says, and notes that many of the cooks working under that traditional French system wouldn’t even be paid.

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