<p>Seeking help from fellow chefs/food junkies…I’m chairing my supper club for the next few months, which means I am responsible for designing 6 dinner party menus for the group. Dinners might be described as ‘easy gourmet’, meaning we enjoy fine food and drink, but meals don’t have to be fussy and complicated to prepare as we all lead very busy lives. We all enjoy learning new cooking techniques, etc. but don’t want to spend our entire day preparing our portion of the meal. (Every couple is assigned a dish or two and the hostess is responsible for the main course and drinks. Cost of entire meal is shared by the group…)</p>
<p>It has been suggested that I develop menus that reflect a regional cuisine theme. As an example, a member of the group mentioned three ingredients that are typical of the New England region of the United States: maple syrup, cranberries and lobster (or other seafood). My job is to research recipes and design menus that may or may not use these specific ingredients mentioned, but would reflect a typical New England flair. </p>
<p>I thought it would be fun to research regional cooking and perhaps seek input from this forum. What would you say is typical cuisine from your neck of the woods? We normally have a nice, sit-down dinner for 8–cocktails and hors d’oeu·vres; soup/salad; main course w/accompaniments and dessert.<br>
Thanks in advance for your suggestions!!</p>
<p>I would say EK4 nailed the ideal Pacific NW menu, although I would substitute crab for the oysters. And I would serve marionberry pie with vanilla ice cream for dessert. For wine, I would serve an Oregon Pinot Noir, although my husband would probably prefer Pinot Gris.</p>
<p>I think of New England boiled dinner when I think New England, but that’s not gourmet. Lobster would certainly be right up there, too.</p>
<p>I’ll have to think up something less nasty than chicken-fried steak for Texas. Unfortunatley we haven’t had much indigenous food survive…cattle drives and beans I guess. Love pintos and ham hocks but that will never measure up to a dungeness crab and a local beer.
Help me fellow Texans!</p>
<p>Mexican food around here! It’s quick, easy, and inexpensive to make, has a fair amount of variety, and is quite tasty. Carne asada burritos, fish tacos, chicken enchiladas, cheese quesedillas, etc. Fortunately we have a lot of Mexican restaurants around here.</p>
<p>I’ve chaired many a gourmet group. Besides regional U.S. themes (California, New Orleans, Southern) you can do countries…German, French, British, Hungarian. I’ve done Jewish meals a few times, too.</p>
<p>e.g. Southern</p>
<p>I used some recipes from Paula Deen for a birthday party for a gal from NC. Off the top of my head I remember making her mac and cheese, fried chicken, and greens with smoked turkey leg. It’s pretty hard to get low fat, low sugar recipes from Ms. Deen though.</p>
<p>For Texas I’ve used a wonderful White Texas Sheet Cake for dessert.</p>
<p>I could go on and on…and I’m sure others will continue to give you great suggestions. Being from NJ, we don’t really have much of a regional cuisine. Blueberries, cranberries and a version of applejack come to mind. Enjoy!</p>
<p>Ethnic? We can go ethnic? My friend makes a killer Uzbek pilaf! But according to the Uzbek tradition, it is supposed to be eaten without utensils, that’s why Uzbeks have to wash their hands before and AFTER dinner, too. I do not think it would work for a formal dinner. :D</p>
<p>did your friend go to Tashkent for the whole sister city thing?
I know several people who did that.
I live in Ballard so we do " ethnic" quite a bit !
lol
that is the way the India Bistro or Thaiku does it
l)</p>
<p>Gulf shrimp (made in a variety of ways)
Chili (find a more summer friendly recipe, though)
fresh peach pie made from those yummy east Texas peaches with some Blue Bell ice cream</p>
<p>A famous Texas dish is the King Ranch casserole.</p>
<p>“Santa Maria-style barbecue is the authentic taste experience of Santa Maria. The sumptuous feast of barbecued sirloin, salsa, Pinquito beans, toasted French bread, and green salad has been described by Sunset Magazine as the “best barbecue in the world,” and the California’s Visitor’s Guide raves it’s the “No. 1 food not to miss while visiting California.” It’s the featured cuisine at all festive occasions, both public and private, and so thoroughly ingrained in local culture that it’s truly a way of life.”</p>
<p>oh I got sumthin from missouri
Sweet tea
pork tenderloin
corn on the cob ( white- cause yella is " field corn" )
wilted lettuce salad
fresh tomatoes with onions in vinegar
pie
( peach)</p>
<p>Fish/clam/oyster/mussel /crab chowders with potatoes. Fish can either be white or atlantic salmon.<br>
Baked inshell, oysters with hollandaise. Clam bake.
Pickled herring or other fish
Baked Potatoes topped with heavy creamed buttermilk
Lox
Red meat stew
Root vegetable stews
Candied chestnuts over homemade ice cream, 1st skimmed cream. Plain and mapled flavored.
Apple pie with or without the ice cream.
maple/hardwood smoked meats/hams/bacon</p>
<p>This is pretty much what i make at the our beach house. the Dairy is just down the road and in our backyard. Clams I harvest myself. Apples are ours. Chestnuts from friends tree. Fish from neighbors dory trios and I take the bones, fins, and head.</p>
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