California cuisine

The cuisine focuses on dishes that are driven by local and sustainable ingredients with an attention to seasonality and an emphasis on the bounty of the region.

Dishes and meals low in saturated fats and high in fresh vegetables and fruits with lean meats and seafood from the California coast often define the style.

She advocated using fruits and spices available in one's neighborhood, forgoing poor grocery store substitutes, as well as fresh seafood, caught locally.

[4][5] About the same time, in Yountville in the Napa Valley, Sally Schmitt[6] began serving single-menu monthly dinners that emphasized local ingredients, continuing the concept when she and her husband Don opened The French Laundry in 1978.

[9] Mark Peel, who worked for both Waters and Puck, went on to co-found La Brea Bakery and Campanile Restaurant[10] with his then-wife Nancy Silverton.