Free Trend Report Free 2018 Report & eBook

Get the top 100 trends happening right NOW -- plus a FREE copy of our award-winning book. Our Research Methodology

This article is one of 350,000 experiments. We use crowd filtering, big data and AI to identify insights.

California's 'Locale' Sources Its Fresh Ingredients from Japan

 - Dec 1, 2017
The rise of conscious eating has inspired the opening of many farm-to-table restaurants around the world, but ‘Locale’ is a newly opened eatery in California that stands apart from the rest for several reasons.

Locale is a new venture from American chef Katy Cole, who previously worked at Michelin-starred State Bird Provisions in San Francisco. At the farm-to-table restaurant, Cole offers just seven or eight dishes each day, with daily menus based upon the vegetable boxes received directly from farmers in Japan. At Locale, pork comes from Kagoshima and lamb is sourced from Hokkaido.

One of the signature dishes served at Locale is made with avocado, fresh jalapeño peppers, olive oil, lentils, sherry and shallots served on a layer of yogurt that is brightly colored from the addition of the red shiso herb.