When one thinks of the "food revolution" of America, a few names show themselves immediately. In that this movement started in California and namely Los Angeles, chefs such as Alice Waters, Jonathan Waxman, Wolfgang Puck, Ken Frank, Michael McCarty greace the list. Not the least of these is Nancy Silverton. A pioneer on not only the savory side of this revolution, but the baking side as well ("as well" might be minimizing her impact, call it "and she put fresh bread baking on the forefront of the modern restaurant menu items).
I sat with Nancy to have her reflect on those days and prognositcate on what is to come.
Nancy Silverton has a knack for rolling (pun intended) with the punches—whether it’s kneading the perfect loaf or fielding questions about a celebrity guest who turns out to be Mick Jagger, but goes unrecognized by kitchen staff. In this episode of "Wine Talks," you’ll discover why Nancy Silverton has left an indelible mark on American dining. Paul K skillfully steers the conversation from Silverton’s pioneering days at La Brea Bakery and Campanile to the modern reality of Instagram influencers eclipsing old-school food critics. Listeners will get a rare look into how food culture has evolved, from the French-dominated fine dining of New York to LA’s laid-back, boundary-pushing culinary scene, and why California’s lack of tradition became fuel for innovation.
You’ll hear about the rise (pun intended) of neighborhood restaurants over destination dining, what it takes to write a truly “doable” cookbook (hint: fewer sous chefs required), and why the simple act of charging for bread reveals so much about the state of hospitality today. Along the way, Nancy Silverton opens up about her formative experiences, from working in her college dormitory kitchen to redefining what it means to be a chef in America—and why she never wears a toque. Thoughtful, honest, and peppered with anecdotes about family, legacy, and the tactile joy of cooking, this episode offers intimate insights into a generational shift in food, wine, and what truly resonates with diners and home cooks alike.
Tune in to learn:
Why generational attitudes toward food and dining are shifting, and what it means for the future of restaurants
How American chefs broke away from European traditions and found creative freedom in LA’s food scene
The inside story of how social media and the cult of the influencer have overtaken the role of the food critic, changing cookbook publishing, restaurant success, and food discovery forever.
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