In the Bay Area, Can Technique Trump Ingredients?
"Is San Francisco ready to embrace technique-based cooking?" the blog Gastronomie asks. "Ours has long been a culture of ingredient-driven food, and with good reason—just stop in at any farmers' market and you can see why. But in that process, we've effectively denied our restaurant kitchens the opportunity to develop and cultivate the use of creative techniques, styles, and flavors."
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