California Cuisine, which is noted for its use of fresh local ingredients and its focus on presentation, which usually includes small portions artfully presented on honking huge plates.
As an ex-chef and an unwilling emigrant to California, I would have to reluctantly defend it by saying I think you are confusing and combining two food trends that both developed in the 80's. California which is about the fresh local ingredients and Nevou(sp? French for 'new') which was about presentation over substance; of course there was many a culinary establishment that blended these two concepts. But that does not mean they where the same. I doubt you would find that Nevou stuff at Alice Waters establishment, Chez Panisse, in Berkely, known as one of the birth places for "California" cuisine. Sorry, you may now return to your state bashing. -------------- Ian Skinner Web Programmer BloodSource www.BloodSource.org Sacramento, CA --------- | 1 | | --------- Binary Soduko | | | --------- "C code. C code run. Run code run. Please!" - Cynthia Dunning Confidentiality Notice: This message including any attachments is for the sole use of the intended recipient(s) and may contain confidential and privileged information. Any unauthorized review, use, disclosure or distribution is prohibited. If you are not the intended recipient, please contact the sender and delete any copies of this message. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Upgrade to Adobe ColdFusion MX7 Experience Flex 2 & MX7 integration & create powerful cross-platform RIAs http:http://ad.doubleclick.net/clk;56760587;14748456;a?http://www.adobe.com/products/coldfusion/flex2/?sdid=LVNU Archive: http://www.houseoffusion.com/groups/CF-Community/message.cfm/messageid:225626 Subscription: http://www.houseoffusion.com/groups/CF-Community/subscribe.cfm Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=89.70.5
