California vs. New York

[Liza]

Chef Otsuka,

Looking at a brief profile in Art Culinaire when you were at Patina in Los Angeles, I noticed this quote:

"Chef Otsuka's years of experience and use of the wide variety of fresh ingredients California has to offer ensure his continued success as one of the most creative chefs cooking today".

How much of a difference has cooking in New York made to your approach?

Many thanks,

Liza

[VerbenaNYC]

It is amazing that you read that article. It feels like that was a world away.

Cooking on both coasts has been eye opening since people tend to cook and eat somewhat differently.

My approach to cooking has evolved quite a bit as a result of both my geographic and professional status.

It is much different being inspired to cook based on drastic weather changes in the seasons.

Los Angeles and San Francisco are pretty constant in temperature so you cannot appreciate the fluctuations in appetite that accompany these changes. The real need to cook based on what will nourish and comfort in response to the climate variations. Hopefully I have adapted to this.

On a professional level sharing the duties of Chef with Diane has been a growing experience. We bring different experiences to the table that enhance our collective approach to the dining experience.

On a product note, I still enjoy making contact with people who produce and create many of the raw products that we work with. Living just a few doors away from the Union Square Greenmarket has provided me the medium to meet farmers, lamb, pork and bison growers and local fisherman that bring amazing items to the city. I do however miss the Santa Monica Farmers Market and the Marin Farmers Market. The pickens are a bit slim around here from mid December until mid March.

If you would like to see our food thoughts and monthly events you can email the restaurant to be placed on our e-letter mail list at verbenanyc@mindspring.com.

Thank You for the question,

Michael

[Rail Paul]

It is amazing that you read that article. It feels like that was a world away.

Cooking on both coasts has been eye opening since people tend to cook and eat somewhat differently.

Chef Michael -

thank you very much for a very thoughtful reply to Liza's question.

Which differences are most noticeable in the ways people cook and eat differently on the two coasts? Have those differences affected the menu development at Verbena, and would you describe the changes you've made?

Thanks

Paul

[VerbenaNYC]

Seasonal availability plays a big roll in how we cook on either coast.

In Los Angeles I often found it frustrating to see people go out to diner to to be where they can see and be seen. Appetites can be very difficult to satisfy when the clientele has to fit into all those fancy clothes.

In San Francisco and New York there is more of an appreciation for a chefs personal style of cooking than a worry about being noticed by a casting director. That is not to say that some of the country's top cooking talent is in Los Angeles.

For the most part I find that cooking styles are starting to really meld due to the information age. We can access so much stimulis from where ever we want it.

What people eat or like to order in our restaurant drives the program. No longer can chefs dictate the eating habits of our guests. We try to strike a happy balence of complex dishes, simple comfort foods and personal favorites on the menu. It's interesting to note that for the most part diners want accessable, straight forward foods that do not need too much interpretation. Although the average diner is a bit wiser these days and knows what endive is or caper berries or even foie gras.

We enjoy feeding people what they want and sharing things with them that they might not always try in a different circumstance.

It is a fine line to walk but that's the biz.

I hope that's an okay response for you.