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 Offering unique and daily-changing menus at Berkeley's Chez Panisse in the early '70s, and later at his own San Francisco gem, Stars, Jeremiah Tower became a crusader for "California Regional Cuisine," which emphasizes the use of locally grown ingredients to elevate simple dishes to fine delicacies. He began his rise to culinary stardom without any formal culinary training to his name, instead relying on his basic common sense, appreciation for great food, and unshakable confidence. Jeremiah opened his instantly successful San Francisco restaurant Stars in 1984, moving across the Bay with his simple philosophy of cooking with the best ingredients only at their peak. Shortly thereafter, Jeremiah had a virtual constellation of Stars restaurants, cafes, and bakeries around the globe, known for their emphasis on seasonality, freshness, and quality. Recently, this author of New American Classics, teacher at the California Culinary Academy, and prestigious James Beard Award-winner has moved from his original restaurants in the states to lead the one Stars kitchen in Manila, Philippines. In the program COOKING WITH MASTER CHEFS, Jeremiah gets down to basics, showing some simple but elegant poultry preparations in the oven, with a Casserole Roasted Chicken, on the stovetop, and over the grill.
 Julia Introduces Chef Jeremiah Tower
Grilled Poussins with Vegetable Salad
Poached Chicken with Mushrooms and Vegetables
Casserole Roasted Chicken with Watercress Salad
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