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y Nathan fong<br />
CALIFORNIA<br />
CuiSinE<br />
California has always been a<br />
cornucopia of local fresh<br />
ingredients, from strawberries<br />
and avocados to almonds, cheeses,<br />
seafoods and meats. In the 1970s it was<br />
Alice Waters and her famed Chez Panisse<br />
Restaurant in Berkeley that started using<br />
the term “California Cuisine” to describe<br />
the freshest local, regional and seasonal<br />
ingredients in their kitchen. Other<br />
PAIRs wITH GRILLEd<br />
CILANTRO-MARINATEd<br />
CHICKEN<br />
chefs followed suit including Jeremiah<br />
Towers and Wolfgang Puck who gained<br />
notoriety by cooking with their personal<br />
styles while using the same principles that<br />
Ms. Waters started.<br />
Over the years, the term California<br />
Cuisine has been overused and<br />
misrepresented but the basic concept<br />
and emphasis is on the use of fresh, local<br />
seasonal ingredients mainly acquired<br />
CARPINETO dOGAJOLO<br />
italy $21.99 141721<br />
This medium-bodied red is silky<br />
smooth with red berry and<br />
vanilla aromas and peppery spice<br />
flavours. A food-friendly wine,<br />
it will suit most tomato-based<br />
dishes. Try it with the grilled<br />
chicken for a special<br />
treat tonight.<br />
for recipe, please see page 121<br />
daily at farmer’s markets.<br />
California’s multi-cultural ethnic<br />
groups have also played an important part<br />
in creating this unique fusion-style food.<br />
Mexican and Italian influences and Asian<br />
inspirations from Chinese, Korean and<br />
Japanese ethnicities all play a part.<br />
It’s a wonderful melting pot of fresh<br />
ingredients and flavours from around<br />
the world!<br />
CLinE CELLArS SyrAH<br />
uSA $19.99 396481<br />
Smooth, jammy flavours with<br />
spicy shots of pepper race to<br />
the lengthy finish in this well<br />
balanced, full-bodied red beauty.<br />
Partners well with grilled meats,<br />
pastas and spicier cuisine.<br />
86 points Wine Spectator<br />
TASTE 55
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