In professional baseball, it's Boston vs. New York. In the military, it's Army vs. Navy. In food, it's East Coast vs. West Coast. It's a classic rivalry, with each population thinking its area is the mecca of food -- if not in the world, then at least in the United States. Central Ohio residents can get a taste of foods from the two coasts Thursday with Chefs in the City, an on-air auction for WOSU Public Media. The event will feature cooking demonstrations by Lidia Matticchio Bastianich of New York and Joanne Weir of the San Francisco Bay Area. Both women host cooking shows on

WOSU-TV (Channel 34), although Weir's isn't airing locally in April and May.

Food talked to both women to see what each thinks is the difference between the coasts' cooking styles -- and what it means to those cooking in the Midwest.

Joanne Weir teaches cooking classes nationwide, has published many cookbooks and is the host of PBS' Joanne Weir's Cooking Class.

Q: There used to be something known as "California cuisine." What was it, and does it still exist?

A: It has kind of gotten diluted. I think people like Alice Waters and Wolfgang Puck started the fresh, seasonal, organic, local concept. But I don't think you can call it California cuisine anymore.

We do produce food that is California-centric. I don't think you can have exactly the same food in New York. I don't think they'll ever have the quality we have.

Q: How is East Coast food or cooking different from that on the West Coast?

A: In New York, they have diversity. We don't have whole blocks and neighborhoods devoted to ethnicity.

Q: Some people say trends start on the two coasts, then take years to migrate to the Midwest. Do you think that's still true?

A: What I've really started to notice (is) everyone has great food. You're going to find the farmers no matter where you are. It's just, in California, we're just a little bit luckier. Our season is so long. The Midwest has great-quality produce.

And trends move a lot faster because of the Internet and television. Look at Chicago, Miami. They're such vibrant food scenes. There's some interesting stuff going on in Dallas.

Q: How has food television changed the way America cooks and eats?

A: I think it's great because it's opened so many people's eyes. I'm not sure people are cooking more but I think they're more aware.