Haute Chefs of California Cuisine

In his book, A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs, Jonathan Waxman reflects on the influence his children have had on his cooking. A former chef at the legendary Chez Panisse in Berkeley and the chef-owner of Barbuto in New York City and West County Grill in Sebastopol, California, Waxman is credited with introducing California cuisine to the East Coast.

Another haute chef of California cuisine is Michael McCarty, owner of Michael's restaurants in Santa Monica and New York. McCarty's latest book is Welcome to Michael's: Great Food, Great People, Great Party!. His recipe for pan-seared king salmon with blood orange vinaigrette is illustrative of what has become known as "California cuisine."

Pan-seared King Salmon with Blood Orange Vinaigrette

Serves 4

• 2 cups fresh blood orange juice

• 1/3 cup white wine vinegar

• 1 1/4 cups extra-virgin olive oil

• Sea salt and freshly ground white pepper

• 1 cup blood orange segments, well drained of excess juice

• 2 Tablespoons clarified butter

• Four 6-oz boneless, skinless king salmon fillets

• 1 Tablespoon chopped fresh chives

Welcome to Michael's.