With the opening of Elizabeth Falkner's SoMa culinary experiment Orson, the "California Cuisine" debate has sprung up again, pitting San Francisco's longtime ingredient-driven path against more technique-heavy methods. Gastronomie fires the first salvo:
Is San Francisco ready to embrace technique-based cooking? Ours has long been a culture of ingredient-driven food, and with good reason -- just stop in at any Farmer's 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.