It’s the current trend among chefs to put their own spin on a tried-and-true, traditional regional recipe. On the East coast, clam chowder is a regional dish commonly being revisited in this way. More examples of traditional dishes being given a modern spin include Wisconsin cheddar cheese curds, Creole-style breakfast jambalaya, a towering crab cake sandwich, and roasted king salmon. In addition to recipes for the dishes themselves, a brief history and background of each dish and the region to which it belongs is included in the article.

Key Takeaways:

• A trend towards using local ingredients has also seen a rise in restaurants serving signature local dishes such as New England clam chowder.
• Cheese curds have a rubbery texture that squeak when eaten. They are best when served within 2 days of being made so are popular in Wisconsin.
• Cooking salmon on a plank evolved in the Pacific Northwest and jambalaya is a signature dish of New Orleans brought by Spanish settlers.

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Read more: http://www.foodservicedirector.com/menu-development/recipe-snapshot/articles/recipe-report-regional-american-specialties