Wanderlust Chef

The third largest country in the world belongs to the United States of America at 322 million people, which is quite different from the 2.5 million that lived here back in 1776. Prior to European settlers Native Americans had roamed the lands and received food through fishing, hunting, gathering, and farming. Once different cultures started immigrating we received new produce and flavors which developed the American palate. Fast forward to 1921 and the first fast food restaurant, White Castle, was founded, which of course forever changed the way we eat. It’s easy, it’s filling, it’s convenient and it’s inexpensive – why not?

So back to the main question – what is “American” food? According to Chef Dan Barber, “National cuisines tend to be defined by historical precedent influenced by agricultural limitations. As the United States is a young country with rich soil, its own quintessential cuisine never developed.” Essentially instead of being defined by our Maine Lobsters, Georgia Peaches, Jersey Tomatoes and whatever else the land would provide us, are we instead defined by our ability to be abundant? In an effort to be unbiased I decided to take my search to Google Images and type in “what is American food?” Low and behold in front of me I saw a page full of cheeseburgers, corn dogs, and fried chicken. So I guess that’s it – American food is fast food full of fat, sugar, and salt – or at least that’s the perception.

This thought makes me sad… similar to when a guest from out of town comes to visit and the first thing they want to see is Times Square. I want to yell out – but why?!? I have other things to show you that you will like much more – I promise…

Anyway, being that I am still in denial of my Google search and that I am originally from “The Garden State” aka New Jersey I decide my best option is going to be a farm-to-table restaurant. Farm-to-table is a phrase that can mean different things to different people, however, at its heart, farm-to-table means that the food on the table came directly from a specific farm. It’s a trend that has been growing within NYC for some time and also one that excites me.

There are quite a few restaurants I have been meaning to try in the category and since I do not like to be restricted when it comes to my culinary experiences I had narrowed it down to two. Jean-George’s ABC Kitchen as my meal to recreate and the mecca of all farm-to-table restaurants, Dan Barber’s Blue Hill.