It’s the current trend among chefs to put their own spin on a tried-and-true, traditional regional recipe. On the East coast, clam chowder is a regional dish commonly being revisited in this way. More examples of traditional dishes being given a modern spin include Wisconsin cheddar cheese curds, Creole-style breakfast jambalaya, a towering crab cake sandwich, and roasted king salmon. In addition to recipes for the dishes themselves, a brief history and background of each dish and the region to which it belongs is included in the article.
- A trend towards using local ingredients has also seen a rise in restaurants serving signature local dishes such as New England clam chowder.
- Cheese curds have a rubbery texture that squeak when eaten. They are best when served within 2 days of being made so are popular in Wisconsin.
- Cooking salmon on a plank evolved in the Pacific Northwest and jambalaya is a signature dish of New Orleans brought by Spanish settlers.
“For all the most obvious reasons, managers and staff don’t always agree. But both sides can get behind retiring annual performance reviews, according to a January survey from software company Adobe, which quit the practice in 2012.”
Read more: http://www.foodservicedirector.com/menu-development/recipe-snapshot/articles/recipe-report-regional-american-specialties
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Recipe report: Regional American specialties
It’s the current trend among chefs to put their own spin on a tried-and-true, traditional regional recipe. On the East coast, clam chowder is a regional dish commonly being revisited in this way. More examples of traditional dishes being given a modern spin include Wisconsin cheddar cheese curds, Creole-style breakfast jambalaya, a towering crab cake sandwich, and roasted king salmon. In addition to recipes for the dishes themselves, a brief history and background of each dish and the region to which it belongs is included in the article.
Key Takeaways:
“For all the most obvious reasons, managers and staff don’t always agree. But both sides can get behind retiring annual performance reviews, according to a January survey from software company Adobe, which quit the practice in 2012.”
Read more: http://www.foodservicedirector.com/menu-development/recipe-snapshot/articles/recipe-report-regional-american-specialties
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