{"id":12327,"date":"2017-05-03T06:00:09","date_gmt":"2017-05-03T13:00:09","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=12327"},"modified":"2017-05-03T06:00:09","modified_gmt":"2017-05-03T13:00:09","slug":"recipe-report-regional-american-specialties","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/recipe-report-regional-american-specialties\/","title":{"rendered":"Recipe report: Regional American specialties"},"content":{"rendered":"<div class=\"richsummary\">\n<p id=\"abstract\">It&#8217;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.<\/p>\n<p id=\"takeawayheader\">Key Takeaways:<\/p>\n<ul id=\"takeaways\">\n<li id=\"takeaway1\">A trend towards using local ingredients has also seen a rise in restaurants serving signature local dishes such as New England clam chowder.<\/li>\n<li id=\"takeaway2\">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.<\/li>\n<li id=\"takeaway3\">Cooking salmon on a plank evolved in the Pacific Northwest and jambalaya is a signature dish of New Orleans brought by Spanish settlers.<\/li>\n<\/ul>\n<p id=\"quote\">&#8220;For all the most obvious reasons, managers and staff don\u2019t always agree. But both sides can get behind retiring annual performance reviews, according to a January survey from software company Adobe, which quit the practice in 2012.&#8221;<\/p>\n<p><span id=\"readmoretext\">Read more: <\/span><a id=\"source\" target=\"_blank\" href=\"http:\/\/www.foodservicedirector.com\/menu-development\/recipe-snapshot\/articles\/recipe-report-regional-american-specialties\" rel=\"noopener\">http:\/\/www.foodservicedirector.com\/menu-development\/recipe-snapshot\/articles\/recipe-report-regional-american-specialties<\/a><\/p>\n<\/div>\n<div id=\"task_trail\" style=\"display:none\">(abstract 3OREP8RUT2BPOQI13MV6FY7QV66GBP 30LB5CDZNCAQI48PL0R848NXB6V0ZY A3ID8L90K5E13O)(authorquote 3QREJ3J433X63L0WKQ5FRTVOFMBLK5 3QJOXOW4XJRPANO0EI0THVTSQE8EMO A53VYIFCCASOA)(keypoints 3MXX6RQ9EV5BG4QRRQB61TFCNAMP4H 3PIWWX1FJJ67KV47PMYSYJE3RTDJJG A2U31V169A20GY)<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8159,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/12327"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=12327"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/12327\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8159"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=12327"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=12327"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=12327"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}