Culinary America: Regional Cuisines

The United States has long been viewed as a melting pot of many cultures. Nowhere is this diversity more apparent than in the foods we eat. Culinary America reflects the many cultures and histories that comprise this country. Historically, as immigrants arrived in this country, they brought their customs and recipes and combined them with the produce and livestock available in the regions where they settled. The results yielded foods that were distinctly American, while preserving traditions from Europe, Africa, Mexico, and other corners of the world. Culinary America truly encompasses global ingredients and recipes.

Although some homogenization has occurred as people have become increasingly mobile, culinary America is very much the story of many different regional cuisines as opposed to one American cuisine. Because immigrants tended to settle in groups, American cuisine developed as a regionalized tradition and continues that way today. Just how diverse culinary America is becomes apparent when one travels throughout this country. Foods that are common in one region may be difficult to find in another.

In the Deep South, for instance, fried chicken and collard greens are favorites for dinner, followed by peach cobbler or shoofly pie for dessert. Go a little further south into Florida, and the Cuban sandwich and key lime pie will appear on most menus. Coastal towns in the south will probably serve shrimp and grits, fried catfish, and hush puppies. In the Pacific Northwest region, none of these dishes might be available. Instead, one is likely to find sourdough pancakes, crab Louie salad, pan-fried rainbow trout, and huckleberry pie. A sampling of foods from the Southwest shows a heavy influence of Mexican cuisine, and might include enchiladas, guacamole, and tortilla soup. New England is famous for Boston cream pie, clam chowder, and johnnycakes. Philadelphia cheese steak, hoagies, and devil’s food cake are popular in the Mid-Atlantic States.

One of the best ways to experience this country is through the foods of different regions. It is only truly possible to know culinary America by sampling the many cuisines that make up the diverse palette reflected by the different ingredients and recipes across this land. When traveling, skip the large restaurant chains and fast food establishments. Instead, make the effort to eat at local restaurants known for regional cuisine and traditional dishes. Some of these places may be off the beaten path, but it pays to ask the locals where they like to eat. Exploring regional cuisine is the only way to understand and experience culinary America.

Culinary Atlanta: Two Urban Licks

When one thinks of culinary Atlanta, one imagines traditional Southern cuisine: shrimp and grits, pit barbecue, turnip greens with fatback, and pecan pie. But that is a narrow representation of Atlanta’s diverse culinary offerings. Culinary Atlanta also offers a wide variety of more urban, modern cuisine. Some of these offerings include new variations on old favorites, while other dishes reflect the diverse cultures of an ever changing population.

One restaurant that has received much deserved attention is Two Urban Licks (820 Ralph McGill Blvd, Atlanta, Ga 30306; 404-522-4622). Since its opening in 2004, this revamped warehouse has been nominated for several awards, including Best Place to Take an Out of Towner. Chef Scott Serpas’ salmon chips have also been featured on ABCs daytime talk show, The View. The restaurant is noted for “fiery American cooking,” live blues performances, and small plates perfect for sharing or for enjoying solo. The unique wine wall, which stands 26 feet tall, holds over 40 stainless steel barrels and dispenses wine through a gravity-flow pouring system. Fruit- infused cocktails also hang from the rafters, adding an interesting flare. In addition to the main dining room, guests can dine in the courtyard or the patio. “This bluesy high-end grill is the ultimate hidden-in-plain-sight jewel.” (Conde Nast Traveler Hot List)

The menu features savory entrees that reflect traditional Southern ingredients and recipes, but within an updated twist. The popular salmon chips are loaded with short smoked salmon, chipotle cream cheese, capers, and red onion. Another highlight is executive chef Cameron Thompson’s fried chicken served with grilled corn slaw and chipotle honey mustard. Fried green tomatoes are dressed up with shrimp tarter sauce. The seafood lover will enjoy pan seared snapper served with a sweet potato purée, bell pepper confit, and basil vinaigrette. Also popular are the bronzed scallops with Gouda grits, smoked tomato broth, and Pico de Gallo.

Diners who enjoy the traditional tastes of culinary Atlanta will relish the peach cobbler with vanilla bean ice cream or the carrot cake with cream cheese frosting. Executive pastry chef Jonathan St. Hilaire shows his playful side with his wide assortment of cupcakes and ice cream. Other crowd pleasers are the banana chocolate bread pudding soaked in vanilla bean ice cream and chocolate mousse.

Whether dining with a friend or an entire party, Two Urban Licks is a great option for anyone who wants a hip and updated taste of traditional culinary Atlanta.

A Few Simple Steps to Dining in Style

Italy has long embraced stylish dining as a way to relax and unwind after a long, busy day. Before you order out and eat in your living room as you watch television the next time, try the Italian way and whip up a meal that is a treat for the family.

Whether dining with family, alone, or with friends; turn an otherwise ordinary meal into a stylish experience with a few tips from “Ecco Domani” Italian wines.

* Décor is important. No matter where you are dining, the kitchen table or formal dining room, it is easy to add sizzle to the surroundings. Candles flickering and giving off a warm glow, and strands of tiny lights strategically placed around the room to give a low lighting effect are just two ways the area can be made more attractive.

* Mood music as background music can relax and calm. Quiet jazz can take the edge off of a stressful day and classical can help to lift your spirits. Consider what you are serving and who will be there before deciding on the choice of music. Tailor the music to the meal and guests. An Italian opera sets the mood for a nice homemade Italian meal.

If you are having company over to eat, ask them to bring their favorite CD. Shuffle the music so that everyone’s favorite selection is played while you dine.

* Create a simple, stylish menu. To keep you relaxed and stress free, prepare a simple meal. Fortunately, there are many delicious meals that are easy to make with fresh, great tasting ingredients. Add flair to the meal with simple touches like bright attractive garnishes.

Serving a nice tomato, mozzarella, and basil salad when an Italian meal is on the menu is a sure way to delight your guests. Drizzling olive oil on fish and chicken and adding a hint of lemon will make taste buds dance with pleasure. Dusting colorful veggies lightly with Italian seasoning brings out the food’s natural flavors and the taste will tease the palate. It really doesn’t take a gourmet cook to prepare an appealing meal.

Whatever the menu, select a wine that will compliment the meal. A great wine to serve with everyday meals is Ecco Domani’s 2003 Pinot Grigio. The wine’s fresh, crisp flavor is a great compliment to the light cuisine of today.

With the addition of just a few small touches, you can ramp up the ambiance of any setting. Taking the time to make every meal a special event by adding some pizzazz to it shouts “Style” to those dining with you.

Preparing Your Culinary Skills

Is creating a culinary masterpiece in your future? Being careful and following these instructions will help you on your way to an enjoyable culinary experience.

Preparing Food Lists

What ingredients do you have on hand? Do you have the right ingredients for the recipe? Are the ingredients fresh? If not, replace them. Make a list of the ingredients that you are missing and the quantity needed. When cooking for either one or two, don’t buy the family size packages of perishables unless you are able to freeze the unused portion and use it before it gets freezer burn. Most dried spices keep fairly well, however they will lose their potency if they are stored in a damp, warm, place.

Checking the grocery ads

Read the ads to see what is on sale. Why pay more for groceries than you have too? When buying groceries consider how many people you are going to cook for and how much freezer and refrigerator space is available. It isn’t a bargain if it spoils and you need to throw it out. Some things that you can do are simple like buy a large roast on sale and cut it into portion servings before freezing it. Another thing you can do is cook half and freeze the other half in portion serving sizes. If you cook it, think about what you can do with the leftovers such as chop it up and make a stew. Plan your buying and storage of groceries.

Use coupons:

Using coupons does not always mean that you have saved money. They can cost you money as well. If you use coupons for something that you planned to buy, even if it is a different brand than you normally buy, use them. If you are buying something solely because you have a coupon, you are spending money that you did plan to. Buy yourself treats from time to time. The occasional treat helps make it easier to eat healthier as a regular routine.

Determining quantities

Many supermarkets have moved away from ticketing individual items. They put the price per unit on the shelves. You have to think about the price when you are buying items. Larger packages are sometimes less expensive per unit of weight than smaller “convenience” packaging. This does not apply across the board. Go shopping with a small calculator and you will find that savings can be achieved by taking a little time to figure out prices and value.

Foods that have require refrigeration or freezing, or perishables like fresh fruits and vegetables that will spoil quickly buy only what you are able to realistically use before they are no long fit to eat. Remember that the fresher the food, the better the nutritional value and flavor. Even though some foods can be kept for extended periods, try to use it as quickly as possible. It is important to keep track of the food in the freezer; date food items when you put them in; so that no food gets buried and forgotten at the bottom of the freezer.

It’s very easy to buy too much when you are buying things on sale. By doing so, you may end up eating it simply to get rid of it before it spoils or throwing out what does spoil.

Are brand names worth the cost? Are generic brands as good as the brand names?

All major supermarkets have branded and generic products or both. Check your local supermarket and try the generic or house branded products. Decide if you feel that, to save a bit, you are willing to buy them instead of the brand names. If you are adamant about buying brand name products, keep an eye on sales flyers and stock up when they are on sale. A large number of store brand are produced and packaged by the companies that produce brand name items. The major difference is that supermarket chains buy in large quantities hand there are no advertising costs.

Food staples required in every kitchen
Cornstarch, all-purpose flour, assorted pasta, rice, oils (olive, vegetable, peanut, etc), vinegar (white, red wine, plain distilled, apple cider), canned soup (beef and chicken broth, cream of mushroom, tomato), assorted spices (dried minced onion, oregano for Italian dishes, salt, pepper, any others you like) are all necessary staples in most kitchens. When buying new items, buy them in small quantities and taste them before deciding to stock up.

Good things to have on hand.

Canned vegetables and meat, mayonnaise, ketchup, mustard, salad dressings, ready-to-eat cereal, horseradish sauce, oatmeal, drink mixes, gravy mix, and other favorites are handy to have on hand.

These tips help you be on your way toward having kitchen that is well stocked and enjoyable to cook in.