by: Susan Waldron

California is as diverse in its food culture as it is in its geography, but two widespread trends are creating a common theme for the state. In what seems to be a contradiction, the dining scene in California holds two opposing forces in balance – local and global.

Some restaurants are taking to heart the concept of locavore (eating food produced locally) and focusing on the bounty of California’s rich farmlands. On the other hand, immigration has created a rich and thriving global perspective, resulting in fabulous Asian and Latin restaurants throughout the state.

Along with the popularity of local goods, farmer’s markets are bringing the farmlands to the cities, with well-respected markets in cities such as Santa Monica and San Francisco. Smaller cities and neighborhoods are also offering weekly markets, even in downtown business cores or at local hospitals.

But at the same time, international food is more popular than ever. The San Gabriel Valley has become known more for great Chinese and other Asian food than for the stereotyped “Valley Girl.” And the number of immigrants from other cultures has enabled suppliers to import ingredients that create an authentic taste of home.

In addition to global cuisines, internationally-known chefs are opening outposts in California. Tom Colicchio of New York opened Craft in Los Angeles and ‘wichcraft in San Francisco. The Food Network’s Tyler Florence has relocated his family to Northern California and is about to open a new restaurant in San Francisco. Even England’s famously trash-talking chef, Gordon Ramsay, has opened a restaurant in Los Angeles, where his television show “Hell’s Kitchen” was filmed.

As the state continues to draw top-notch chefs from around the globe, the mix of international and local becomes even more complimentary. Menus offer local ingredients in their exotic dishes in order to meet Californians’ interest in tasting adventure while supporting the local.