AMERICAN REGIONAL MENUS


Experience the Diverse Melting Pot of American Regional Cooking
$125.00 per person/ per class
Includes all instruction, food cost, menus and dinner



New York, New York:  American classics from the famed Delmonico’s and Waldorf Astoria

Waldorf Salad
(Bibb lettuce, red delicious apples, currants, celery, walnuts in a chive-yogurt dressing)
Steak Delmonico with Roast Potato Wedges
(Famous char grilled Delmonico steak with its signature marinade and potato wedges)
Mushrooms Flambé Astoria
(Mushrooms sautéed with shallots and thyme, flambéed in Sherry)
Baked Alaska
(Thin layers of cake and ice cream with a torched meringue topping)

New England:

New England Clam Chowder
(Thick and hearty cream soup with clams, chunky potatoes, celery and leeks)
Boston Butter Lettuce Salad
(Tender butter lettuce with tomatoes, radishes, croutons and herbed vinaigrette)
Crispy Cod Cakes with Sauce Remoulade
(Salt cod, shallots and fresh herb cakes fried to golden brown with special sauce)
Fresh Berry Cobbler
(Fresh berry cobbler baked with biscuit topping)

Mid Atlantic:

Maryland Crab Cakes with Citrus Aioli
(Fresh crab cakes lightly breaded and pan-fried)
Schnitz and Knepp (Pennsylvania Dutch)
(Smoked ham and dried apple stew with steamed dumplings)
Carrot - Pea and Pearl Onion Vichy
(Buttered carrots, peas and pearl onions cooked in ginger ale)
Hershey’s Chocolate Brownies à-la-Mode
(Hershey’s chocolate fudge brownies with vanilla ice cream)

Midwest:
 
Lettuce Wedge Salad
(Crisp lettuce wedge with carrot, tomato, radish, and blue cheese dressing)
Kielbasa with Beer Braised Red Cabbage
(Smoked Polish sausage roasted with beer braised red cabbage)
Wisconsin Macaroni and Cheese Gratin
(Classic macaroni and cheese casserole with crunchy bread crumb topping)
Cherry Pie
(Fresh cherry pie baked in double crust)

Great Plains:
 
Wheatberry Salad
(Cooked wheatberry, garbanzo bean, bell pepper, green onion, and zucchini salad)
Bison Chili
(Hearty chili w/ ground bison, black turtle beans, carrots, onions, tomatoes and chilies)
Kansas Sunflower Muffins
(Whole wheat flour, oats and sunflower seed muffins)
Fresh Fruit Crisp
(Seasonal fruits...Cherry, huckleberry, apple etc baked with a crisp crumb crust)

Soul Food: 
 
Roast Corn and Red Bell Pepper Salad
(Fresh roasted corn, red pepper and black eyed peas)
Southern Fried Catfish
(Seasoned pan fried catfish with chipotle aioli)
Collard Greens
(Collard greens braised with bacon and cider vinegar)
Bread Pudding with Bourbon Sauce
(Bread and custard pudding with bourbon sauce)

Southern Comfort: 
 
Sweetbriar Summer Slaw
(Shredded cabbage, broccoli, carrot in a tangy dressing)
Kentucky Whiskey Glazed BBQ Chicken
(Grilled and roasted chicken slathered in a house-made whiskey glazed BBQ sauce)
Fried Green Tomatoes
(Green tomatoes dredged in seasoned flour and pan fried to a golden brown)
Strawberry Shortcake
(Buttermilk biscuits with macerated strawberries and whipped cream)

New Orleans Bourbon Street:  
 
Fried Okra
(Okra dredged in cornmeal, seasonings and pan fried to a golden brown)
Red Beans and Rice
(Kidney beans, rice, celery, onion and bell pepper cooked in a smoked ham hock broth)
Gumbo Ya–Ya
(Chicken and sausage gumbo with Creole spices)
Pecan Pralines
(Caramel pecan confection)

New Orleans Creole "The Vieux Carre": 

Bayou Coleslaw
A robust flavorful slaw of shredded cabbage, broccoli, carrots and spices in a tangy dressing)

Pecan Crusted Trout Pontchartrain

(Pan fried trout, encrusted with pecans, Creole - Meunière sauce)

Fingerling Potatoes
(Roasted fingerling potatoes with Creole seasonings )
Bread Pudding with Bourbon Sauce
(The best bread, raisin and cinnamon custard pudding with a bourbon sauce)

Texas: 
 
Spoon Bread
(Baked cornbread pudding)
Country Fried Steak with Cream Gravy
(Sliced top round steak dredged in egg, seasoned flour, pan-fried with cream gravy)
Braised Mustard Greens and Mashed Potatoes
(Sautéed mustard greens served and buttermilk mashed potatoes)
Texas Grapefruit Compote
(Ruby red grapefruit segments, apples, grapes, candied ginger and mint)

On the Border: 
 
Jicama-Anaheim Chili-Cilantro and Lime Salad
(Julienne Jicama, fresh chilies, red onion and cilantro salad with lime vinaigrette)
Bowl o’ Red
(Pork Chili with bell peppers, chilies, tomatillos, pinto beans and tomatoes…yum!)
Corn Tortillas and Salsa Cruda
(Corn tortillas and fresh tomato, cilantro, and onion salsa)
Buñuelos
(Baked choux-dough fritters with honey syrup)

South of the Border Sauces and Salsas:

Chilean Pebre - Cilantro Salsa
(Green salsa with cilantro, chilies, green onions, sherry vinegar and black pepper)
Chimichurri Sauce from Argentina
(Popular condiment made of parsley, garlic, oregano, pepper flakes, olive oil and wine vinegar) 
Mexican Mole (Mo-lay) Sauce
(A lively blend of chicken broth, chili powder, cinnamon, cumin, oregano and dark chocolate)
Salsa Roja - The Sanchez Street Special
(A vibrant red chili salsa made with a blend of New Mexico, guijillos and chipotle chilies)

Southwest: 
 
Griddled Jalapeño Poppers
(Griddled jalapeño filled with Asadero cheese, onion and wrapped in bacon)
Chicken Tortilla Soup
(Broth based chicken and vegetable soup with tortilla strips)
Navajo Fry Bread
(Handmade Navajo flat bread, deep-fried filled with beans, fresh lettuces and tomato)
Bizcochitos New Mexico’s State Cookie
(Anise seed cut-out cookies sprinkled with cinnamon sugar)

Rocky Mountain High:
 
Red Quinoa Croquettes
(Quinoa, parmesan, green onions and fresh herbs, lightly breaded and pan fried)
Dandelion Greens and Watercress Salad
(Dandelion greens and watercress cider vinaigrette)
Basque Lamb Stew
(Luscious lamb stew cooked in a rich broth with carrots, potato and leeks)
Huckleberry or Blackberry Pie
(Double crust huckleberry or blackberry pie)

Pacific Northwest: 
 
Asparagus Soup (Washington State)
(Cream of asparagus soup with a touch of cream)
Fresh Salmon Gravlax
(Freshly cured dill salmon with capers, minced onions and rye bread)
Wild Mushroom Stew
(Variety of wild mushrooms, thyme, rosemary, parsley, shallots and vegetable broth)
Baked Cinnamon Apples
(Whole baked red apples with cranberries, butter, cinnamon, sugar and chopped hazelnuts)

Made in California: 
 
Oyster Shooters (San Francisco circa 1860)
(Fresh oyster shooter with chilled vodka, Tabasco, lemon juice and Worcestershire)
Cobb Salad
(Bob Cobb, Brown Derby circa 1926)
(Composed salad w/avocado, bacon, tomato, romaine lettuce, blue cheese)
Chop Suey
(California circa 1849)
(Stir fry with chicken, mushrooms, peppers, baby corn and water chestnuts served over rice)
California Grape Flambé
(Grapes flambéed in California brandy spooned over ice cream)

San Francisco: 
 
Caesar Salad with Sour Dough Garlic Croutons
(Classic Caeser salad origin “Caesar’s Place” Proprietor Caeser Cardini's/circa 1926)
Seafood Cioppino
(Crab and seafood stew in a tomato, garlic and wine broth)

Grilled Asparagus

Ghirardelli Chocolate Molten Lava Cake
(Lava cake oozing with bittersweet Ghirardelli chocolate)


  • Sign up for individual classes or book a private group

  • Great for team buildings, showers, birthdays, holidays or any occasion

  • Book a private group of 6 or more and choose a menu and date that works with your schedule.

  • Classes are limited in size - Call or e-mail to reserve a space: 
    415.626.4379, joe@theculinarysalon.com


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