What is California Cuisine?
California cuisine is easiest explained as an approach to cooking and food rather than a representation of regional dishes themselves. In other words, use the freshest, local ingredients that you can find and bring them together creatively by combining ingredients from different cultures in a straight-forward and light-handed manner. Scotland has an abundance of beautiful produce, so the raw ingredients fit the ethos perfectly. The style should always enhance rather than mask local flavours--however, it doesn't mean eating rabbit food or leaving the table hungry!
A Bit of History...
Pioneer chefs Alice Waters of Chez Panisse in Berkeley and Wolfgang Puck of Spagos in Los Angeles, can be credited with initiating the definition of our cuisine when they independently decided to join the break-away movement from the traditional French approach to cooking in the mid-1970s (nouvelle cuisine). Instead, they started celebrating the abundance of locally produced ingredients - such as citrus, olives, avocados, artisan cheeses, fresh herbs and greens, beef, venison, fish and seafood – and put them center stage on their menus. In other words, rather than try to replicate traditional French or European cuisine in California by importing European produce, they thankfully opened their eyes to see the bounty of fresh produce on their doorsteps. And given the melting pot of citizens, it's no wonder we don't think twice about huevos rancheros for breakfast (spicy Mexican eggs), sushi for lunch and grilled steak with warm potato salad for dinner.
We hope you can appreciate our sometimes unconventional and open-minded approach to our cuisine, utilizing fantastic British produce.
Reservations: 0131 225 8342
Redwood is a division of 1st & 68th Enterprises Ltd.
Registered Co. No. SC 245182
Copyright 2008