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The restaurant chain was created as Pei Wei Asian Diner in 2000 by P. F. Chang's China Bistro (PFCB) to compete in the fast casual restaurant segment with a Pan Asian menu and quick, made-to-order service model, while P. F. Chang's remained in the full-service restaurant segment. [2] The first Pei Wei location opened in Scottsdale in 2000. [3]
The cuisine of California reflects the diverse culture of California and is influenced largely by European American, Hispanic American (Mexican, Latin American, Spanish), East Asian and Oceanian influences (Japanese, Chinese, Korean, Filipino, Vietnamese, Thai, Hawaiian), and Western European influences (Italian, French, Portuguese), as well as the food trends and traditions of larger American ...
Alice Waters, who opened Chez Panisse restaurant in 1971 in Berkeley, California, has contributed significantly to the concept of California Cuisine. [ 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 ...
Local Roots and its nonprofit entrepreneurial center FoodSphere are one step closer to relocating to a larger, more accessible space.
Both North Carolina and West Virginia have statewide biscuit chain restaurants; [93] many Southern or originally-Southern chains offer biscuits and gravy, and when McDonald's introduced a new breakfast menu selling either Egg McMuffins (with English muffins) or a variant with biscuits, the biscuit zone was practically a map of the South with ...
The roots of Rocky Mountain cuisine go back to the history of the Rocky Mountains. The railways brought the best of Victorian kitchens and recreated lavish menus for their lodges. Meanwhile, mountain guides from Switzerland, Austria and Germany were learning from the native people how to cook and appreciate local foods.
The American colonial diet varied depending on region, with local cuisine patterns established by the mid-18th century. A preference for British cooking methods is apparent in cookbooks brought to the New World. There was a general disdain for French cookery, even among the French Huguenots in South Carolina and French Canadians. [15]
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