California Cuisine

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 19 June 2004

⏱️ 61 minutes

🔗️ Recording | iTunes | RSS

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Summary

"We're taking a look at the groundbreaking culinary revolution that blasted onto the scene in the 1970's, sending foodies of that era into fits of rapture. It was called California Cuisine and it was so new, so hot, and so chic. Our guest, California chef Jeremiah Tower, was front and center in the movement that put fresh-from-the-field, locally grown food onto restaurant dinner plates and, ultimately, our tables at home. His new book, California Dish is a memoir of that moment in time. Lynne did some reminiscing herself and came up with her homage to California Cuisine: Garlic Bread, Green Bean and Tomato Salad.

The Sterns are eating brisket and trying to ignore the glaring bulldog at Sugar's in Velarde, New Mexico. Cheesemonger Steve Jenkins has a curious diner's guide to sheep cheese, and Lynne shares a favorite recipe for Wilted Greens and Sheep Cheese Bruschetta. Chinese food expert Bik Ng leads reporter Scott Haas into the world of dim sum, and we'll hear the story of how Arnie, the Doughnut took charge of his life.

Broadcast dates for this episode:

September 20, 2003 (originally aired)
June 19, 2004 (rebroadcast)

Transcript

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0:00.0	Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country.
0:08.1	We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.
0:24.4	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:31.6	It's Lindrosetto-C with the splendid table.
0:42.8	Thank you. with the splendid table. Today, it's what I saw at the Revolution, the Great Culinary Revolution of the 1970s.
0:48.9	Fresh local stuff on your restaurant plate isn't news now, but 30 years ago it was groundbreaking. And California
0:56.1	chef Jeremiah Tower was one of the cooks who made it happen. His book is California dish.
1:02.5	Well, the ever-trendy Stearns have unearthed unique fusion in New Mexico, New Mexico, Neumex, Tex-Mex, along with a
1:09.4	very cranky bulldog.
1:14.3	Cheesmonger Steve Jenkins guides us through the mysteries of sheep cheese.
1:20.2	Then a Chinese food expert initiates reporter Scott Haas into the world of the dim sum palace,
1:23.1	and we meet a donut who took charge of his life.
1:26.6	All this and your calls coming up on the splendid table.
1:27.6	But first this.
1:52.0	Old Father time check. old father time checked so that'd be no doubt call on a north wind to come on out
2:00.8	then cupped his hands
2:04.6	so proudly to shout
2:08.6	La de la de la de la de la de la de la de la dee tis autumn
2:14.6	The trees say they're tired, they've born too much fruit,
2:23.3	charmed all the wayside, there's no dispute.
2:31.3	Now shedding leaves
2:36.0	They don't give a hoot
	...

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