Search results
Results from the WOW.Com Content Network
California chef Wolfgang Puck is known as one of the pioneers of fusion cuisine, popularizing such dishes as Chinese chicken salad at the restaurant Ma Maison in Los Angeles. His restaurant Chinois [ 16 ] in Santa Monica was named after the term attributed to Richard Wing, who in the 1960s combined French and Chinese cooking at the former ...
California cuisine is a food movement that originated in Northern California. The cuisine focuses on dishes that are driven by local and sustainable ingredients with an attention to seasonality and an emphasis on the bounty of the region.
Hangtown fry is a type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs, and fried together. [170] Lobster Newberg: Northeast New York City, New York An American seafood dish made from lobster, butter, cream, cognac, sherry, eggs, and cayenne pepper. [171]
The California roll as it’s known today is made with a few common ingredients: avocado, cucumber and crabmeat (or imitation crabmeat) which come wrapped in seaweed and sushi rice.
Pizza made its American debut in New York City more than 115 years ago, and the love affair is still going strong. If you want to sample some of the city’s best slices but are overwhelmed by the ...
In 1987, he opened his own restaurant, called Caioti Cafe, which first opened in Laurel Canyon, [8] [9] and later a Caioti Pizza Cafe restaurant on the Sunset Strip with Carol Saiz, before moving to its current location in Studio City, California. [10] [4] Notable dishes invented at Caioti Cafe included "Mexican cactus pizza", "smoked rabbit ...
Then, as today, the meat was rolled in a mixture of salt, pepper, and garlic salt before being barbecued over the red oak coals, which contribute a smoky, hearty flavor. In the 1950s, local butcher Bob Schutz (Santa Maria Market) perfected the tri-tip, a triangular bottom sirloin cut that quickly joined top sirloin as a staple of Santa Maria ...
Regardless of who invented it, after becoming a favorite in southern California the dish became popular all across the United States by the 1980s. The California roll was featured by Gourmet magazine in 1980, [27] and taken up by a restaurant critic for The New York Times the following year. [28]