I Cook New Regional American Cuisine

Food in America

A Food revolution has begun.  We are gastronomically spoiled, as Americans.  And being spoiled myself, has led me to the see the characteristics very easily in our country.  But, I would like to change the state of gastronomic affairs in the United States simply by cooking, speaking, and writing.  We just need to be patient as our adolescent American cuisine moves into early adult hood.  It is not for everyone to think about what they eat, and I accept that.  But for the few people that do like to eat fresh narrative cooking, information should be spread about flavors, seasons, and cooking techniques.  The Nappa Valley succeeds to this day because of the exchange of information amongst like minded individuals in the late 1970's and early 1980's, all of which had the common goal of producing the finest quality product from the land.

What do I mean by Gastronomy?  Gastronomy is simply the art and science of eating and drinking well.  Notice the dualistic nature of the definition, both science and art.  It is the science of measured temperatures and techniques, which allows an individual to apply heat to natural ingredients.  It is an art, where a chef views the plate as a canvas, and Mother Nature supplies the colorful paint of produce.  What is molecular gastronomy? It is a more science approach to food, breaking elements of cooking down to a molecular level, so that the chef may bend or break some of the rules set forth by Mother Nature.

Drinking well differs from drinking a lot.  It may sound contrived, but drink with purpose.  Wine can elevate a meal to new levels, adding an infinite amount of flavor profiles to your meal, with the simple task of opening a bottle.  Great wine does not have to be expensive, and have found joy in seeking out the value oriented deals of smaller producers in some of the more famous wine regions around the world, and even in our own country.  Many people probably don’t realize the effect prohibition had on our country.  Earlier last century, pretty much all of the wine in America dried up, except, of course for religious and personal reasons.  Imagine, for a decade wine and spirits were considered contraband.  We, as a people, need to enjoy a little wine. 

New Regional American Cuisine comprises the different flavor profiles, and nuances of each region in the United States.  For example, eating shrimp in Chicago seems silly, when there are a million cows running around and nothing but fresh water.  Understanding how amazing some product may be, or how easy FedEx food has become, it is a challenge to my cooking abilities to cook locally.  The ingredients are already chosen by the seasons, and the menu becomes easier to write.  A menu always has a story; it depends on the author as to how well it is written.

Eating well differs from eating a lot.  All it takes is patience.