Sarah Bergenstein
Culinary & Food Service Management
LaSalle College Vancouver
North American Regional Cuisine
North America is a nation of immigrants. The Native Americans claim their continent as a home to different kinds of generations. North America is a melting pot to the American traditions, agricultural practices, food preferences and different kinds of cooking methods. American regional cuisine combines a unique local history and culture with distinct ingredients. They reflect the characteristics of local farmers, ranchers, cheese producers, chefs and every citizen that live in the Americas. Regional cuisine evolves along with the community, dishes absorb and share much of the environment, and it changes the way that people express their nationality.
The dish I have made were green beans with fried onions, mashed sweet potatoes and glazed turnips. The Picture of the dish I had made is on the every left of powerpoint.
Roast Duck with parsnip puree and spicy blueberry sauce
Carolina Pulled Pork Sandwich with Shrimp and Grits
Jerk Chicken Skewers with Pineapple Salsa, Rice and Peas, Beef Patties and Key Lime Pie
Smothered Okra, Jambalaya, and Pecan Pralines
Kansas BBQ Ribs with Steak Fries, Mac and Cheese and Brownie Pudding Cake
Cheese Enchiladas, Arroz Mexicana, Guacamole & Pico de Gallo, Mexican Wedding Cookies
Smoked Tomato Soup, Grilled Quail, & Tres Leche Cake
Caesar Salad, Roast Duck with Pine Nuts & Honey, Fennel Onion Pizza
Roast Duck with Parsnip Puree & Spicy Blueberry Sauce, Caesar Salad, Brownie Pudding Cake