Creative Ways to Include Regional Dishes to Your Menu

As a foodservice professional, how do you tap into specific regional dishes that may be unfamiliar to your own local cuisine?

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.

NORTH

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.

Lobster Mac and Cheese
A creamy, indulgent, comfort food with a rich lobster flavor.

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.

Hand-crafted thick, rich and creamy dressing perfect for salads, dipping sauces and sandwich spreads.
Hand-crafted thick, rich and creamy dressing perfect for salads, dipping sauces and sandwich spreads.

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

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.

SOUTH

Perfectly creamy and extra cheesy grits topped with grilled shrimp and bourbon sauce for the perfect southern comfort food.
Perfectly creamy and extra cheesy grits topped with grilled shrimp and bourbon sauce for the perfect southern comfort food.

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.

Serve on top of biscuits or Southern chicken fried steak.
Serve on top of biscuits or Southern chicken fried steak.

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.

The robust blend of herbs and aromatic spices entices palates with all the flavors of a sizzling summer cookout.
The robust blend of herbs and aromatic spices entices palates with all the flavors of a sizzling summer cookout.

WEST

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.

Fresh lime juice provides a zesty citrus punch while chopped cilantro adds freshness to this ranch dressing.
Fresh lime juice provides a zesty citrus punch while chopped cilantro adds freshness to this ranch dressing.

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.

It All Starts Dry! Versatility Is Where You See The Difference

Tacos and Rice

FOODSERVICE SCENARIO

The first of the month is approaching and it’s time to place orders and reorders. You’ve seen what is working and you know what isn’t. The menu can be tweaked but with menu changes comes new products to purchase. Your foodservice broker introduces you to a dry mix product that correlates to your menu change. WAIT! Did you say “DRY MIX”?

YES WE DID! NO NEED TO FEAR CHANGE…IT ALL STARTS DRY!

One of the benefits of using a dry mix is that customers receive a mixture of the basic ingredients rather than having to purchase each one of them individually and possibly, mince and dice multiple ingredients before ever starting to cook. Dehydrating vegetables and blending fresh, dry seasonings along with smart packaging, opens the door to a world of menu VERSATILITY. This is where the possibilities become endless! For example, a container of Chipotle Flavor Taco Seasoning Mix isn’t just for making the obvious; it can easily be combined with cream cheese, mayonnaise, rice, ranch dressing or brownie mix (yes BROWNIE mix) to make many culinary concoctions. In fact, one package of dry mix can be used for as many as 50 servings and in at least 10 different recipes.

Another strong attribute of dry mix is the capability to adjust the strength of the flavors or alter the thickness of the sauce or gravy. When the mix starts dry, you can make the product according to package directions or slowly add liquid until the desired thickness or flavor is reached. This closely resembles “cooking from scratch”. Although, cooking from scratch exudes craftsmanship, it also means additional prep time and expense.

There is a trendy, culinary term that backs the concept of dry mix called “speed scratch”. Speed scratch is loosely defined as the process in which a chef utilizes a prepared mix in replacement of individual basic ingredients and then adds a handful of additional ingredients to make the creation signature and to finish the dish – FAST!

Versatility isn’t just a matter of menu expansion or culinary art, it also helps restaurants and foodservice providers make more profitable meals. How? Dry mix is lighter and less bulky than RTU products, which translates to “more for your money”. It also allows more flexibility for food storage since refrigeration is not required.

Dry mix lends itself more to menu versatility, higher profits, less storage worries and more time for doing what you LOVE to do!