Land of the free, home of the brave etc…but us, chefs, also know America as home of some of the boldest, tastiest, meatiest food on earth.
That’s why good, honest Americana has been an exciting feature on menus for the last few years. Hungry diners love a plateful of pulled beef sliders or some smoky sticky ribs.
A restaurant in the Deep South sells 500 of these a day. Now, we may not have catfish, but we sure do have plenty of Nile Perch or Sea Bass. Use either and be happy!
America is damn big, and damn old, and is full of passionate, obsessive loud-talkin’ chefs. That’s why dining trends continue to fly out of the State hot and heavy, with no signs of running out of smoke.
The next meaty wave of American influenced pub & club grub is here, and it’s all about Authenticity.
Surprisingly, traditional American food is based on simplicity; doing one thing well.
Grind the beef, add some vintage cheese, finish with a BBQ sauce, and pair with some traditional American sides. Then you’re done.
But dig deeper and you’ll find many authentic, traditional, simple techniques and flavours.
Do them well, make them your own, keep your hungry diners full and happy and they’ll be beating down your door for more.