OF back in school & theme for proj due Wed - need to select region of US so your opinions wanted!!!

M

music-city-missy

Well-known member
I would love to hear your thoughts. My project is to come up with a concept for a Bistro based on one region's food (can even be more specific than just a region and go to a state or city). I will have to have a theme, write up a description describing the place. Write a menu with two main dishes and two appetizers. I have to price them out and then create them for a buffet.

I know Southern food inside and out and know I could do a good job of it but I like a challenge. Plus the other kids probably won't venture too far out there. We only have 5 inthe class including me. Suprised they have made it this far (Culinary III) to be honest from what I have seen the last two weeks.

So I have a couple of thoughts of what I think I would like to do but I am not sure - would love to hear what all of you would do and what you think of the different regions.

Idea #1 New England - seafood based

Idea #2 North End of Boston - Italian

Idea #3 Mid-West - love the German and Eastern European influences

 
I can help with the Mid-West/Eastern European Influence

Here in Seattle, I've befriended the Polish community and have attended several events. I even have the cookbook for the Polish Home Association. They have strong ties back to Chicago and for the annual bazaars, have meats and other foods imported from Chicago and Poland.

Bigos is my favorite dish and I look forward to it every Christmas.

And Pierogi are amazing.

For my friend's wedding we did 400 rouladen...thinly sliced beef smeared with mustard, salt & pepper, and a sliced pickle. Roll it up, sear it, and then bake it (if I remember right).

If that inspires you, I can also get you a copy of the Polish Home Cookbook (it's about $10).

The link includes a few photos from the Fall Bazaar.





 
New York /Jewish Deli - an endangered species: Matzoh Ball Soup, Borscht, Stuffed Cabbage,

Pickled Herring, Blintzes, Kasha Varniskes, Beef Brisket, Hungarian Goulash, etc.. NY Cheesecake for dessert.
(For sandwiches: Hot pastrami on rye, corn beef on rye, etc).
At one time, there were tons of these delis in NYC - there are still some left, such as the Carnegie Deli, but not too many. NY was known for its great deli food, and still is.

 
Southwest~Az: 2 Regional Foods: Cowboym Mexican, & Indian Cuisine

Cowboy Food: can consist of this:
• Sliced Beef or Chicken Breast (simmered in barbecue sauce)
• Foil-Wrapped Russet Potato, Cowboy Beans, Homemade Biscuits, Applesauce, Dessert, Coffee, Iced Tea, or Lemonade.

Mexican Cuisine: can consist of this:
Mexican cuisine including burritos, chimichangas, and tamales. Taco's, refried beans, rice & beans, guacomole, advocado's, salsa, and churro's

Indian Food: can consist of this:
Indian Fry bread, mutton stew, corn stew, dumpling stew, squash stew, mutton ribs, mutton sandwiches, navajo tacos, navajo burgers

 
Opps, again, it's 3 regional foods of AZ: Indian, Cowboy, and Mexican

 
Some inspiration for Idea #2

Boston's North End is so packed with good restaurants, it's hard to say where to begin.
I did find a website that lists a lot of the options, and if you check the "Pick of the month" you will narrow it down a bit.
Most of the restaurants listed have websites with menus and photos posted.

http://www.northendboston.com/dining.htm

 
The Great Northwest---so many great foods to choose from---salmon, hazelnuts, mushrooms...

marionberies, pinots, crab, apples.

A wine bistro from Oregon with chicken and beef dishes cooked in pinot noir. Coffee inspired dishes from Seattle. American Indian theme with fire roasted salmon and other spit roasted items.

 
Fla.-Seafood, citrus, Coconut palms, key lime pie, mango, flan Cuban coffee,

Cuban bread and Spanish paella,guava turnovers and blackened grouper sandwiches!

 
Hi Melissa - I do like your ideas, but I could probably help you out with a Northeast menu if you

decide to go in that direction. Italian, NY deli (mentioned above), pizza, etc. along with some local(ish) favorites - soups, sides, desserts.

There's a pizza shop on every corner around here (well, just about!).

 
I'm really curious as to what you ended up doing and

how the others came out. Regional cooking fascinates me.

We were born and raised in Iowa (which has a heavy eastern European influence) but have lived on both coasts and the NW. All of this has influenced the way I cook and eat.

The most amazing differences we found are in BBQ. In just one state there can be so many very distinct styles (NC has 3).

Anyway, I am really curious as to what region you ended up choosing and how the project comes out! Good luck!!!!!!

 
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