|aOriginally broadcast on the television program Cuisine culture.
|aHosted by Ashley James.
|aPaul McCabe has earned himself 'Best Rising Star Chef' from the James Beard Foundation because his cutting-edge dishes blend organic, local California produce and self-sustainable philosophies into a superb melange of French California cuisine. His three-course meal includes a first course of beet salad with caramelized yogurt, local citrus, Valdeon cheese and candied pistachios; a main course of California lamb loin over a bed of Farro, heirloom carrots and asparagus, topped with a spiced pepper jam. Dessert is a white chocolate panna cotta served with local strawberries, drizzled in Rhubarb consomme and crowned with strawberry snow.