How does Alice Waters define California cuisine?
The way that I think about what I’m doing—it’s not really new—it’s something that’s very old. It’s growing food nearby; picking it when it’s ripe, bringing it home; cooking it with family and friends; and eating it together. That’s really what I was trying to do with the restaurant. So in the search for local ingredients, people would think of what we were doing here as California cuisine, or new American cooking, but it’s about a philosophy of food that has been around for a very, very long time. It’s just that we’ve been disconnected with that. And we’re kind of coming back to our senses.