“We get the question all the time: Is it authentic Asian cuisine? I don’t know. It’s authentic to us,” says Gan Shan Station owner and chef Patrick O’Cain, whose often-praised menu serves up regionally grown ingredients put together with traditional Asian techniques. He, too, has spent time traveling and learning throughout Asia. “It’s authentic to what we do and to our restaurant. But it may not be authentic to someone who had this dish that their grandmother made in China — which is also not the same ‘authentic’ as the person who lived right down the street in China and how their grandmother makes it. I’ve found that real authenticity is only valuable to the individual. You can be authentic to what you do individually, to yourself, but ‘authentic’ as a general term, I don’t think it exists. It’s a meaningless word.” from Jonathan Ammons Mountain Xpress article.