Virtual Supper Club: Regional Cuisine
This month's Virtual Supper Club theme is regional cuisine. Our reader-bloggers decided to pick a menu that highlighted favorite foods of their native regions, but came together well as a menu. Quite a challenge, we thought, considering their diverse geographies. Well, they pulled it off with a winning menu that we hope you'll consider trying.
Make sure to visit their blogs to read more about our members' recipes and regions. And especially to see their delicious-looking food photography, like the Key Lime Pie above, prepared, styles, and photographed by Aggie. Don't you just want to lick the screen? We love photos like this, because it shows that our recipes really do look scrumptious even when a professional stylist and photographer aren't present to work their magic.
Regional Cuisine Menu
Bruschetta with Peach Salsa and Melted Brie -- Val (British Columbia)
"Along the occasionally rugged roads of the Okangan Valley, in the interior of British Columbia, there are countless seasonal farm stands selling fresh peaches and other fruits, and pies. Here you can also sample great wines and artisan cheeses produced in the valley."
Spinach Salad with Maple-Dijon Vinaigrette -- Hélène (Quebec)
"My parents had friends that had a sugar shack and helped during the spring tomake maple syrup. We always had real maple syrup on our table all year long."
Pan-Seared Shrimp Po-boys -- Jamie (Northwest FL)
"I wanted to showcase shrimp that comes from the Gulf of Mexico. In Pensacola, we are about 3 hours from New Orleans, Louisiana, which has a great effect on our local cuisine. These sublime sandwiches are a well-known New Orleans dish."
Key Lime Pie -- Aggie (Central Florida)
"I have lived near the ocean for most of my life and prefer the more laid back lifestyle of beach living. Key Lime Pie always takes me there no matter where I am."
Double Maple Cupcakes -- Shelby (Upstate New York)
"One of my favorite things I remember doing with the syrup would be dipping mymom's homemade fry cake donuts in the syrup and then eating them. I evenremember pouring maple syrup on my cereal to sweeten!"
Join the club! If you're a food blogger and want to join the fun, send us an email or leave a comment here with a link to your blog. We'd like to welcome our newest honorary members:
Mary Ann of Meet Me in the Kitchen: A non-Southerner who lives in Atlanta with her Southern-born husband, she brings to our (virtual) table a Cooking Light spin on a Southern classic: Oven-Fried Okra.
Sharon of Culinary Adventures of a New Wife: A new bride and avid home cook in San Diego, she brings Coconut Banana Bread with a Boozy Twist. This is her riff on our Coconut Banana Bread with Lime Glaze, which was voted the best quick bread in Cooking Light's history.
September theme: Light lunches (Sept. 3)