“America’s Got Culture Too”

Kelly's shrimp and gritsSo, as part of Cuisines Across Cultures, we’ve had the pleasure of covering Italy, France, Germany and Austria, Africa, South America, Mexico, China, Japan, Korea, Southeast Asia, and the Caribbean.  As our second-to-last class, we covered America.  “Regional American,” specifically.  Split into 4 groups (Northeast/Midwest, South, Southwest, and Pacific), we were tasked with researching and then cooking at least one app, one entree, and one dessert.

Regional American buffetMy team drew Northeast/Midwest, so we did Poutine (French Canadian in origin, but has apparently since been heavily adopted by New Hampshire), Vichyssoise (French in inspiration, but in fact invented by the exec chef at the Ritz Carlton New York), Cranberry, Apple, and Walnut Salad (classic New England), Codfish Cakes with Red Pepper Rouille (again, classic New England), and Swedish Pancakes with Lingonberry Buttercream (a modern take on the Midwestern classic of Scandinavian origin).  [In case anyone wants to know, Poutine is basically french fries smothered in gravy and cheese curds; Vichyssoise is cold leek and potato cream soup.]  After time was called, we set our dishes on the front table as a buffet for the class.  Also depicted here is the best dish of the day, in my opinion — Group 1’s Southern-style shrimp and grits (courtesy of Yoga Girl).

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