Gail Bellamy

REGIONAL AMERICAN FAVORITES

Richness and diversity characterize American cooking, thanks to a variety of high-quality ingredients and a wealth of regional culinary influences. In fact, many restaurants are finding that American regional favorites are as promotable as they are popular. Lynn Winter of Lynn’s Paradise Cafe in Louisville has been featuring this summer a "Get Your Kicks on Route 66" promotion, with 15 weeks of regional recipes, trivia contests and in-store events. Paradise Cafe culinary development chef Sara Gibbs created more than 150 breakfast, lunch and dinner recipes for the event. Each weekend, one city is featured. On our recipe pages you’ll find one of their recipes, Tucumcari Tonite French Toast. The restaurant opened in 1991, and serves approximately 4,000 guests every week, with about 80% of them being repeat customers.

The "Taste of America" promotion at Wisconsin-based Country Kitchen International this summer includes menu offerings such as St. Louis Ribs and Boston Creme Pie. Chevys Incorporated has introduced new quesadillas—including a Napa Valley version that combines chicken, apple, and Brie—in its 164 units. At Morels, executive chef Jim Bologna offers Sauteed Lake Perch, Wellington of Walleye, a local goat cheese salad and other Great Lakes regional dishes. Morels is one of 14 restaurants in the Detroit area operated by Unique Restaurant Corporation. See our recipe pages for additional regional American menu ideas.