Restaurants add interest with regional flavors

Restaurants add interest with regional flavors

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Regionalism and seasonal eating can get some excitement going in your restaurant as customers experience the country by its food. For example, Bluestem Brasserie in San Francisco recently built a culinary promotion around the American Road Trip. Its five-week event started in May, and each Thursday evening, guests “toured” a different state on their plate. The series paid homage to America’s gastronomic heritage. That’s what this month’s recipes demonstrate, too.

At the recent Pork Summit 2013 hosted by The National Pork Board, guest chefs were invited to revisit barbecue and create their own barbecue style, expressive of the geography, flora, multicultural environment and flavor of the region. We’re offering the recipe inspiration from Taylor Bowen Rickets of Delta Bistro in Greenwood, MS. Her Southern-Style Pork Butt is served with Sweet Potato Mole and Mississippi Delta Park Hot Tamales.

Some of our other recipes arise out of regional classics. Oysters Rockefeller, a dish created at Antoine’s in New Orleans more than 150 years ago, was the inspiration for Oyster Mushrooms Rockefeller from Chef Richard Landau of Vedge in Philadelphia. The restaurant is less than an hour from the “Mushroom Capital of the World.” A recipe from The Green Well in Grand Rapids, MI—Michigan Beer-Steamed Mussels with Caramelized Onions—establishes its own regional flavor with local beer. Look for these and other recipes on the following pages.

See all recipes:

• Southern-style Pork Butt with Sweet Potato Mole [2]
• Michigan Beer-Steamed Mussels with Caramelized Onions [3]
• Fried Oyster Salad [4]
• Oyster Mushrooms Rockefeller [5]
• Navajo Tacos with Achiote Grilled Chicken [6]
• Confit of Potato with Lobster Mash [7]
• Firefly Lambalaya [8]
• Caramelized Pink Watermelon with Goat Cheese, Candied Pecans and Micro Arugula [9]
• Fish and Grapes Taco [10]
• The Bone Cheese Steak [11]
• Yam-Hattan [12]
• Sgroppino [13]