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The first menu, including the famous BBQ Chicken Pizza, was developed by Ed LaDou, then the pizza chef at Wolfgang Puck's Spago restaurant. CPK became an immediate success, and the company expanded throughout Southern California. By 1992, there were 26 CPKs. [12] Flax and Rosenfield served as co-CEO and co-chairmen of CPK from 1985 through to ...
The menu includes several kinds of steak (including a 40-ounce prime tomahawk) from Brandt Beef in Southern California. Oysters on the half shell, clam chowder and other dishes are available.
Edward M. LaDou, III (October 9, 1955 – December 27, 2007) was an American pizza chef, who is credited with popularizing gourmet California-style pizzas. [2] [3] Ed LaDou was the first pizza chef at Wolfgang Puck's Spago restaurant in Los Angeles. [4]
California-style pizza with greens, egg, bacon, and garden vegetables. In 1985, LaDou helped two inexperienced lawyer-restaurateurs, Richard L. Rosenfeld and Larry S. Flax, start a new restaurant concept, California Pizza Kitchen (also known as "CPK"). He brought them many of Spago's recipes, which he had carefully saved. [6]
Blue Mountain City is a former settlement in Calaveras County, California, [1] along Licking Fork, approximately 20 miles (32 km) northeast of Mountain Ranch. [2] The town was built on a flat bench of land above the mining camp which perched on a steep canyon slope on the west side of Licking Fork, just over a mile downstream from the headwaters. [3]
The first Mountain Mike's was opened in 1978 by Thomas Van Buskirk in Palo Alto, California.The company was acquired by Chris Britt and Ed St. Geme in 2017. [2] The franchise started with one pizza place, and over 45 years, it grew into a brand with nearly 300 locations in the western United States, like California, Arizona, Nevada, Oregon, Utah, Idaho, Texas, Colorado, Washington, and Wisconsin.
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 ...
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 ...