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Jeremiah_Tower-menumasters-promo.jpg Sam Hanna

Jeremiah Tower’s regional cooking helped start a revolution

Legendary chef to be inducted into MenuMasters Hall of Fame

In 1976, Jeremiah Tower served a landmark meal at Chez Panisse in Berkeley, Calif., where he was executive chef. The Northern California Regional Dinner veered sharply away from traditional fine dining at the time. Instead of serving classic French dishes with commodities and imported ingredients, Tower highlighted the region he was cooking in. He used Monterey Bay prawns, preserved goose from Sebastopol, Calif., Tomales Bay oysters, Sonoma cheeses, nuts and fruits from the San Francisco

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