Taste Talks

In the past 30 years, California Cuisine has evolved from a regional trend to a global influence. So, what exactly is "California Cuisine" today? We assembled San Francisco's top practitioners of California Cuisine to help us answer this question and more. Panelist: Courtney Burns (co-chef/Bar Tartine), Joyce Goldstein (author, Inside the California Food Revolution), Lawrence Jossel (Chef, NOPA), Catherine Pantsios (Director of Culinary Arts, San Francisco Cooking School) and Evan Rich (Chef/Rich Table). Panel is moderated by San Franicsco Magazine Editor Sara Deseran.

San Francisco has blazed the trail for some of the country's best pastry chefs and we're asking "why"? Is it the entrepreneurial opportunities, the access to stellar ingredients, the training available to them, or the general feeling of community? We assembled the city's sweetest talent to answer these questions and more. Panelist: Bill Corbett (Executive Pastry Chef, The Absinthe Group) Belinda Leong (Chef/Owner b. patisserie) Nicole Plue (Director Pastry Arts, San Francisco Cooking School) Michelle Polzine (Chef/Owner 20th Century Café) Matt Tinder (Executive Pastry Chef, Coi Restaurant) William Werner (Chef/Owner, Craftsman and Wolves). Panel is moderated by Chow.com's John Birdsall.