One of the greatest attributes of our great American food nation is the variety and quality of its distinctive regional cuisines. Think of a state and you’ll likely think of a dish for which it is famous. It’s this specific regional appeal that consumers are looking for. What are some great ways to add some regional flare to your menu? Come with us on a trip across the U.S.
Starting in the northeast, explore the many variations of clam chowder with New England Clam Chowder , a cream based soup with clams, seafood, and savory potatoes. Manhattan, Rhode Island and New Hampshire each have their own unique regional flavor. Seldom do you think of Maine without picturing a plastic bib with a giant, red lobster on front. Although traditionally steamed or boiled and presented on a platter, it is also an attractive ingredient in pastas like Lobster Mac & Cheese.
Massachusetts brings us Boston Baked Beans and New Jersey lush cranberries. Side dishes of signature baked beans or foods utilizing cranberries or cranberry sauce are favorites year-round. Cranberry Nut Bread Pudding is a nice dessert to make a guest’s mouth water.
Two foods that want to claim territory are pizza and wings. A special crust, sauce, or topping will add signature to the menu. Up North, the menu features classic New York Style pizza which is a thin, hand-tossed crust pizza with gooey mozzarella cheese and tomato sauce. New Yorkers often buy this favorite by the slice then fold it in half and eat it like a sandwich. Buffalo offers its famous hot wings which consist of a deep-fried, unbreaded wing coated in vinegar-based cayenne pepper hot sauce and butter served alongside celery sticks and blue cheese dressing.
Moving your menu to Philadelphia allows you to showcase the popular Philly Cheesesteak sandwich with its thinly sliced steak, grilled onions and peppers, served on a roll and topped with melted cheese. This versatile sandwich can become a favorite anywhere in the nation!
Midwest cuisine brings out the barbeque fan in all of us with its delicious BBQ varieties. Missouri is home to two styles of BBQ: Kansas City and St. Louis style barbeque. Kansas City BBQ uses a variety of meats including pulled pork, ribs, beef brisket, chicken, and turkey that are cooked with sweet tomato and a thick molasses base BBQ sauce. Kansas City’s specialty is called burnt ends, which are the extra crispy tips of cooked beef brisket. St. Louis BBQ features thick-cut pork shoulder steak, which is slathered with a tomato and vinegar BBQ sauce of a thinner and less sweet consistency than Kansas City sauce.
The “Windy City” of Chicago offers a hearty Chicago style deep dish pizza which is made in a cast iron pan dusted with cornmeal. The crust is placed inside to cover the entire bottom and sides of the pan and cheese is sprinkled directly onto the crust followed by meats and vegetables. Smooth tomato sauce is poured over the top before baking and the end result is nothing short of fabulous.
Bring the heart of the South into your kitchen with some Southern regional favorites. Grits, a traditional southern dish made of hominy (ground corn) is made into a porridge. While popularly served for breakfast, grits can be flavored with butter, sugar, or syrup. However, grits are no longer just a breakfast food and have found themselves on the dinner plate, especially when cheese is added. Grits are also commonly used to accompany shrimp as a side dish. Another true Southern favorite is Chicken fried steak or “Country” fried steak, a steak that is breaded and fried like southern fried chicken. Chicken fried steak is served with a country gravy poured over it.
Explore New Orleans cuisine on your menu by featuring the Creole or Cajun styles developed in this area, the history of which helps us understand the differences between the two. Creole cuisine is a blend of French, Spanish, Native American, and African traditions and is seen as fancy, classical cuisine because of the aristocratic lineage. Creole cuisine uses fine ingredients, like shrimp and oyster, as well as ingredients that are not native to the region. In contrast, Cajun cuisine uses a simpler more rustic style of food, with entire meals often made in one pot. Wild game like rabbit, duck, crawfish, and alligator are often used in Cajun cooking as these dishes rely on more of the plants and animals native to the region. Cajun cuisine also tends to be spicier than Creole cuisine.
TEXAS (The debate is still out – West or South)
Let’s steer our menu over to the great state of Texas and explore Chili con carne. Chili cook-offs are so popular because there are so many ways to prepare and enjoy chili, and everyone seems to have an opinion. The only ingredients allowed in true Texas chili are chunks of slow cooked steak, chili peppers, cumin, and other spices and this version does not add beans. Sweeter spices like cinnamon and allspice, which are common in Cincinnati chili, are not added to Texas-style chili. A cheesy variation of chili is the addition of creamy melted cheese to create Chili Con Queso. Along with chili recipes are Tex-Mex recipes, which are the fusion of American and Mexican cuisine. Combining flavors from both sides of the border, Tex-Mex meals include nachos and fajitas.
California is famous for the avocados grown in the Southern regions and currently produces 95% of the national avocado harvest. This fruit has surged in popularity because of its distinctive flavor and nutritional value, including high dietary fiber and protein. Our Mexi-Cali Cobb Salad with Avocado Ranch Dressing recipe is a light, delicious dish that takes advantage of this California gem. Speaking of ranch dressing, the West also boasts the ever-popular Ranch dressing which was invented in Santa Barbara in the 1950s and has become the most popular salad dressing across all states. The creamy dressing, typically made from buttermilk, sour cream, yogurt, onions, garlic and other seasonings can not only be used as a dressing for salads, but also as a dip for chips.
We can’t leave California without visiting Northern California’s wine country. Combine a dry, white wine with butter and Monterey Jack cheese for a delightful sauce to adorn fresh caught seafood like sea scallops.
As a foodservice professional, how do you tap into specific regional dishes that may be unfamiliar to your own local cuisine? Foothill Farms® dry-mix, speed-scratch products will help you do just that. From New England clam chowder to Tex-Mex dishes, our products and recipes will help deliver consistent, flavorful dishes no matter what region your menu features on any given day.
As July 4th celebrations of barbeques and fireworks begin, we are reminded of our commitment to celebrate America’s great traditions with our families, friends, and coworkers. Being a foodservice provider to schools, we also acknowledge our commitment to manufacture our food products from American sources as much as possible to exceed U.S. government regulations regarding federal nutrition programs. According to the regulations, a food product must be processed in the U.S. and at least 51% of each product must contain domestic ingredients. Buying American supports our domestic farmers but also helps ensure that food safety inspection standards are being met. Put simply, if the food is grown here, it is easier to monitor all stages of growth, harvest, cleaning and packaging processes right here in America. All Foothill Farms® products are processed in U.S. plants located in Bolingbrook, Illinois, New Sharon, Iowa and in Columbus, Ohio. And ingredients are sourced from America when possible. One exception to this would be crops that are not grown in the United States. Examples of products that are not available in America are spices which are grown around the equatorial regions. Cassava, of which tapioca starch is made, is primarily sourced from Thailand and provides the type of starch used in our sauces. Cocoa trees, which provide the cocoa for desserts and frozen treats, live exclusively in the tropical climates of Africa, Asia, and South America. Dehydrated vegetables come from other countries as U.S. grown vegetable are largely sold fresh, canned, or frozen.
Foothill Farms® admires the USDA’s Farm-to-School initiatives, which have been implemented by 44% of public schools and another 13% launching a program in the near future. Farm-to-School programs have the dual benefit of instilling healthy learning habits to future generations but also providing funding of school programs directly into the local community. Local farmers reap the benefits of providing healthy fresh ingredients to the schools right in their own communities and kids are eating freshly grown products. Our products can complement the Farm-to-School program by adding flavorful sauces, dressings and dips to entrees and sides in order to create tasteful dishes that entice kids to eat more vegetables. Learn more about the Farm-to-School program www.fns.usda.gov/farmtoschool/census and check out this infographic.
Celebrating America and supporting American growth initiatives is a great way to spend July 4th! At Foothill Farms®, we are keeping American products a priority on every other day, too.
Searching for what’s new in the world of cheese sauce? It’s easy to find new cheese sauce recipes from Foothill Farms® by simply entering “cheese” in the search box within the recipe link on our website.
Our chef at Kent Precision Foods Group (KPFG) is constantly whisking up delicious recipes and providing new concepts targeting foodservice professionals. He knows what is trending and focuses on helping you reach new heights in the food that comes out of your kitchen as well. (Read more about Chef Martin and his food philosophies.) Some of his recent cheese sauce recipes are Sriracha Jack Queso Sauce, Monterey Spaghetti, and Spicy Creamy Chicken Tortilla Soup. These recipes, as well as many others, were assessed in the test kitchen and will complement many foodservice kitchens.
Dry mix cheese sauces add value and consistency to your menu by employing the speed scratch concept: make how much you need from a dry mix product with the addition of other fresh ingredients. Speed scratch products deliver the best combination of maintaining product predictability while still delivering your guests remarkable taste every time. Time and money…sauce mixes will save you both by allowing you to easily make only what you need.
So if you’re looking for new cheese recipes that are crave-able and innovative, we’ve got you covered with our variety of cheese sauce recipes at Foothill Farms®. Remember, just search for “cheese” and our products and recipes will help you do the rest, easily and affordably.
Our manufacturer, Kent Precision Foods Group (KPFG), was recognized by Dot Foods for exemplary quality and service in 2013. This is the third consecutive year that Dot Foods bestowed the Quality and Service Award honor on KPFG. Fifteen manufacturers out of 650+ manufacturers were recipients of the award. Those companies included: ACH Food Companies, Bosco’s Pizza Co., Butterball, Cargill Foodservice, Dr Pepper Snapple Group, Handi-Foil of America, Inc., Kent Precision Foods Group, Lawrence Foods, Inc., Living Essentials, Rotella’s Italian Bakery, Signature Breads, Simplot, Sunny Delight, Tyson, and Upstate Niagara Cooperative, Inc.
The award was given to manufacturers who achieved excellence in several areas of distinction including profitability, returns, inbound service levels, electronic data interchange implementation and loading efficiency, amongst other areas. Dot Foods is the nation’s largest redistributor. The company distributes food products to distributors in all 50 states and they have eight distribution centers in the U.S.
Dot Foods will travel to our headquarters in Creve Coeur, MO to present the 2013 Quality and Service Award later this month. Congratulations KPFG!