North American Regional Cuisine

This class takes you thoughout the whole cuisne of the North American Continent. North American Regional cuisine explores the use og indigenous ingredients in the preparartion of traditional and contemporary American specialties.

Cuisine of New England

- Roast Turkey Roulade with Giblet Gravy - Glazed Turnips with Green Beans and Fried Onions - Cod Cakes with Tartar Sauce - Marinated Tomato & Zucchini Salad with Scallops

Cuisine of Mid-Atlantic States

- Roast Duck Breast with Parsnip Puree & Blueberry sauce - Roast Potatoes and Pearl Onions

Cuisine of the South

- Shrimp with Pimiento Cheese Grits - Carolina Pulled Pork Barbecue Sandwich with Sandwich Slaw

Floribbean Cuisine

- Rice & Peas - Butter Lettuce Salad with Orange, Avocado, and Shallot-Hazelnut Vinaigrette - Jamaican Beef Patties - Jerk Chicken Skewer with Cucumber and Pineapple Salsa

Cajun and Creole Cuisine

- Creole Jambalaya - Smothered Okra - Pecan Pralines served in Mason Jars

Fabricating Chicken

You learn a lot about, how to take apart, process & fabricate diffrent kinds of Meat, like turky, chicken, duck and more. There is also seafood, like shrimps.

Central Plains

- Brownie Pudding Cake with Whipped Cream & Caramel Sauce - Macaroni & Cheese - Kansas City Barbecued Ribs with Steak Fries

Texas & Tex-Mex Cuisine

-Cheese Enchiladas with Guacamole - Arroz Mexicana Rice - Pico de Gallo Salsa - Mexican Wedding Cakes

Cuisines of the Southwest

- Smoked Tomato Soup with Cheese Croutons - Marinated Grilled Quail on Watercress & Avocado Sauce - Tres Leches Cake

Mixed Cuisines

- Caesar Salad - Duck Breast with Pine Nuts and Honey - Fennel and Sweet Onion Pizza