County fair exhibits often feature a competition category of themed table settings and menus. This California theme, detailed below, recognizes the Gold Rush and rich multicultural and agricultural heritage of the Golden State. As a leading producer of fruits, vegetables, nuts, wines and dairy products, the California cornucopia pours out a delicious variety of recipe ingredients.

Though some people might say there is an identifiable "California Cuisine", the flavors come from many traditions. International cultural customs are still celebrated in many areas of the state, which probably has one of the most diverse multinational lists of restaurants in the nation.

A favorable climate supports bountiful and diverse harvests through most months of the year.

Mexican flavors are well represented and date back to the era before statehood.

Corn, beans, squash and tomatoes plus chilies and avocados still recall Southwestern tastes.

Early California also had pioneer settlements from Russia and Spain. Mission gardens planted by Franciscan friars were sometimes started with seeds and cuttings brought from the homeland.

There are communities which represented Sweden and Switzerland as well. In the mid 1800's, gold seekers from all over the globe, gave local cuisines a truly intercontinental tang.

Argonauts came from every European nation, as well as Central and South America.

Americans came from the East coast with English and German recipes. Southerners brought some culinary traditions that originated in Africa.

Some learned about native foods from tribal inhabitants.

Most Gold Rush settlements had Chinese kitchens which did a good business from miners who tired of beans, bacon and biscuits.

Since many European, American and Hispanic men thought there was such a thing as "women's work", Chinese men (often hindered from staking mining claims) were not too proud to cook and do laundry.

Italians and French newcomers were often the ones who planted gardens and started general stores. In more recent years, especially during the 70's and 80's, a new influx of immigrants from Southeast Asia added another layer of tastes to the already diverse menu. Today foods from many cultures may be mixed and matched in an ethnic heterogeneity that is less common than in other places. So the key element in "California Cuisine" is not certain ingredients and recipes, it's more about the fresh and abundant food components.

A wide variety of fruits, vegetables, herbs, fresh baked breads and piquant citrus accents are typical of today's California menus.

Savory grilled meats or lightly sauteed dishes like seafood and poultry might often be cooked outdoors.

Taking some of these elements into consideration, here is the fantasy: 

California New Year ---Celebrate the Year 2009 with flavors and memories of the Golden State featuring California wines, and fresh fruits and vegetables with a hint of gold.

Decor: Gold , Green on a sunshine yellow tablecloth decorated with an embroidered quail motif. ---- California poppies, and other yellow, orange and blue wildflowers (artificial , because of the season and also most wildflowers don't hold up well in arrangements).

Other decorating possibilities include fresh fruits and vegetables, hinting at a diverse cultural heritage in decor and flavor, arranged in a gold miner's pan-- with gold foil wrapped chocolate. Gold trimmed dinnerware and utensils

MENU

aperitif: California Riesling... appetizers: olives, artichoke hearts, Monterey jack and California cheddar cheese spread on San Francisco Sourdough baguette rounds.

salad: California mixed greens--- with crab stuffed mini avocado and a walnut and peach garnish. Russian dressing

soup: cucumber -tomato gazpacho fish: Pacific salmon with roasted garlic and pine nuts... on a bed of citrus steamed rice ------ California chardonnay

lemon sorbet

entree: braised venison medallions with rosemary and wild scallions -- California Merlot broiled Black Mission fig salsa made with a touch of orange honey

steamed baby vegetables: ( sugar snap peas, carrots, beets, zucchini) alfalfa sprout garnish

dessert: Margarita cheesecake w/ strawberry and lime garnish.. demitasse fresh California fruits ,cheeses, chocolates- a glass of California champagne to toast the New Year. (If any of you actually decide to try this, please invite me. I would be glad to critique and write a review. Otherwise I'll just savor the fantasy.) Let us know what you would add.