Northern California cuisine is the culinary style that grew out of the San Francisco Bay Area starting in the 1970s, when chefs such as Alice Waters of Chez Panisse began building menus around organic, locally grown produce and sustainably raised meats. It emphasizes seasonal, farm-sourced ingredients and simple preparation methods, grilling, roasting, and braising, that let those ingredients carry the dish, along with fermentation and pickling to extend seasonal produce. The region's Pacific coastline and large immigrant communities have layered in Japanese, Chinese, Mexican, and Mediterranean influences. Typical ingredients include Dungeness crab, wild-caught salmon, heirloom tomatoes, and artisanal cheeses, showing up in dishes like wood-fired pizza and vegetable-forward salads.