I
t’ssafetosayCaliforniahasa lot
goingforit:snow-cappedmountains,
goldenbeaches,andjustas enticingly,
a vibrantfoodculture.Theseafood
is fresh,themeatis beyondorganicand
happilyraised,andthefarmers’markets
area wealthofrichesallyearround.
Thankstothecoastalstate’sfertilesoil
andtemperateclimate,localproduceis
variedandabundant,fromthefamed
citrustothebelovedavocado.
Californiansholda deepappreciation
fortheland,theharvestit yieldsandthe
nourishmentit provides.Whichis why
localfarmers’markets,whereberriesspill
outofbasketsandbunchesofkaleare
piledhigh,area weeklydestinationfor
chefsandhomecooksalike.It’swhere
ingredientsareexploredanddishesare
inspiredbythebountythatdifferent
seasonsbring.
Buttheimpressiverangeoffreshand
localproduceisn’ttheonlyelementthat
influencesCaliforniancooking.Thestate’s
culturaldiversitymeansfindingvendors
hawkinghandmadetacosnexttoa bustling
Koreanbarbecuerestaurant,bothjuststeps
awayfroma foodtruckthatfusesthem
togethertocreatesomethingcompletely
new.Thefoodsceneoffersanabundance
offlavoursandtechniques,andCalifornians
appreciatethemall.It is thisgenuinelove
offood– preparingit,eatingit andsharing
it – thatfuelsthispositiveenergyin
kitchensandaroundtables, and makes
California truly golden.Barbecued short ribs