I’ve said it before, so you know the drill. We live in a melting pot of cultures. We say we’re American, but our heritage is usually something else. We’re Japanese, Italian, German, French, Australian, African, Mexican, Iranian, Indian, Brazilian, Cuban . . . you get the idea. We are bursting with a lot of different cultures, and it takes a lot of cultures to make America. That’s what makes us the greatest nation in the world. If the United Nations were a band, we’d be the Greatest Hits CD.
So, in this episode we’re discussing New American Cuisine.
New American cuisine is a term for upscale, contemporary cooking in the United States. It marries flavors from America’s melting pot with traditional techniques, from all over the world. It includes ethnic twists on old standbys, Old World peasant dishes made from luxurious American ingredients.
My wife and I recently visited Ad Hoc restaurant in Yountville, California. Owned by Thomas Keller, you’re served from a chef’s menu – which means your eating whatever they’re cooking that day. Trust the chef. Always trust the chef.
It’s fresh, it’s delicious, it’s a new take on old food.
Sticking with tradition, listen as I drink a bottle of Russian River Brewing’s Damnation Belgian Golden Ale. It’s a perfect compliment to what we’re cooking in this episode – Parmesan Crisps made into cups, filled with a goat cheese mousse.