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Why wouldn't they fly it in though? And what is wrong with flying it in? The only thing it really effects is the access to food for the common household, doesn't effect the restaurants much. And it certainly doesn't effect the talent and training of the chef.
If anything, I would respect a chef more if he can transform something amazing out of something very little, rather than just serving things as they are, which seems to be the focus of at least some California cuisine. This is interesting and all, but why shouldn't I just go to the farmers market myself and get my own food? I go to restaurants to see what the chefs can manipulate and create, not that they can present to me some fresh finds and present me a fresh avocado seared salmon and olive oil. I'd much rather have something that took them hours or even days to prepare.
The whole "local food" movement presents a paradox to me as a food lover. I tried to explain it above but not sure how well it came out. Local food to me seems more concerned with carbon footprint, rather than how good the food tastes (though it does often taste good).
Why wouldn't they fly it in though? And what is wrong with flying it in? The only thing it really effects is the access to food for the common household, doesn't effect the restaurants much. And it certainly doesn't effect the talent and training of the chef.
If anything, I would respect a chef more if he can transform something amazing out of something very little, rather than just serving things as they are, which seems to be the focus of at least some California cuisine. This is interesting and all, but why shouldn't I just go to the farmers market myself and get my own food? I go to restaurants to see what the chefs can manipulate and create, not that they can present to me some fresh finds and present me a fresh avocado seared salmon and olive oil. I'd much rather have something that took them hours or even days to prepare.
The whole "local food" movement presents a paradox to me as a food lover. I tried to explain it above but not sure how well it came out. Local food to me seems more concerned with carbon footprint, rather than how good the food tastes (though it does often taste good).
The top chefs disagree however. That's why most of them have seasonal menus--they literally create dishes around produce that's in season. Thomas Keller, arguably the best chef in America, has a three acre garden adjacent to his landmark French Laundry restaurant. His chefs pick the freshest produce right off the vine. Why would Mr. Keller go through that trouble if it was unimportant?
The top chefs disagree however. That's why most of them have seasonal menus--they literally create dishes around produce that's in season. Thomas Keller, arguably the best chef in America, has a three acre garden adjacent to his landmark French Laundry restaurant. His chefs pick the freshest produce right off the vine. Why would Mr. Keller go through that trouble if it was unimportant?
Too bad he is not in LA...wasn't that something to do with the premise? What top chefs are in LA, which are in New Orleans? Hmmm...
Thomas Keller is based out of the Bay Area, not LA. Bouchon in LA is just a clone of the one in the Bay Area...there is one in Las Vegas and NYC also. Ahhh details.
The top chefs disagree however. That's why most of them have seasonal menus--they literally create dishes around produce that's in season. Thomas Keller, arguably the best chef in America, has a three acre garden adjacent to his landmark French Laundry restaurant. His chefs pick the freshest produce right off the vine. Why would Mr. Keller go through that trouble if it was unimportant?
Most chefs have menu's based off of the ingredients that are in season. Not special to LA chefs.
Keller does have a restaurant in LA--The Bouchon in Beverly Hills.
LA has better access to the good stuff, that gives the ethnic eateries here a leg up, since most of those places simply make do with the best that's available.
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