September 1, 2011
Edited by Gail Bellamy
American cuisine inspirations are all over the map, with an emphasis on regional cooking, local ingredients and farm-to-table seasonal promotions. That doesn't mean your menu can't stray from your state's borders, though. This month's recipe collection provides adaptable ideas from across the country. You'll find appetizer, entree and dessert suggestions. Chef Ryan Artim of Temple Orange at The Ritz-Carlton Palm Beach shares a recipe for Palm Beach Crab & Corn Chowder, featuring stone crab when it's in season. Citrus-Glazed Texas Redfish is a specialty from Chef Danny Trace of Brennan's of Houston. He serves it with Worcestershire & Pecan Rice. From Houston we head to Idaho, where Chef Rod Jessick of The Coeur d'Alene Resort has created Idaho Potato Gnocchi Coeur D'Alene. Chef Elise Wiggins of Panzano in Denver offers a suggestion for Grilled Colorado Lamb Chops with Mint Salsa Verde, while Chef George Formaro of Gateway Market & Cafe provides an Iowa-insired dessert of Soy Pumpkin Custard Ice Cream. Also included are sandwich, steak and pasta recipes.
Visit our website at Restaurant-Hospitality.com. for more regionally inspired recipes, including Georgia Harvest Trout, Louisiana-Style Creamed Onions, Cherry Hardwood-Smoked Bacon & Duck Tamales, Authentic Pulled Pork, Long Grain and Wild Rice Salad, and the Anytime Sausage, Egg, Cheese and Biscuit Casserole.
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