The pear is a fruit that has been cultivated for nearly all human history and is renowned for its delicate flavors and textures. Thanks to their versatility and long storage life, pears were a valuable and much-desired commodity among the trading routes of the ancient world. It is a fruit that is native to the temperate climates of the old world and first arrived in the americas with early north American colonists.
In America, The northwest is the premier growing region producing fresh fruit year round. The first arrival of pear trees to Oregon and Washington came with the pioneers. These trees found their way to the region by way of the Lewis and Clark Trail. The fertile volcanic soil in the northwest provides excellent growing conditions for succulent juicy fruit. The American roundsman presents the bounty of America with this poached pear dessert. Featuring Bartlett pears poached in California red wine, the sweetness of the pears plays beautifully with the tartness of the wine. Finished with fresh berries, and drizzled with a syrup of reduced wine and pear juice, this dish sings of freshness.
Thomas Jefferson planted them at Monticello, but beets date back to prehistoric times and are native to the Mediterranean. Beets were so well regarded in Ancient Rome and Greece that methods were developed for producing them during the hot summer months. The beet was first cultivated for consumption in 1542 in central Europe, and is renowned for being a hearty root that grows well in winter. Growing in a range of colors including yellow, white and pink, the beet is a plant that humans may consume whole, is vitamin rich and helps to clean the blood.
Throughout the colonial era, Americans relied heavily on the garden beet for survival during the winter months. The vegetable was considered an essential winter food because it had a long shelf life and could be easily stored for an extended harvest. During World War II, when many commodities were in short supply domestically because they were being used to feed American troops and allies, the beet helped sustain Americans stateside with its culinary versatility.
Today, the beet continues to serve as a versatile, dietary staple. The American roundsman brings this beet salad to life with a goat cheese mousse, frisee, and pine nut powder. Featuring three varieties of beets, including the spiraled Chiogga varietal, this beautiful salad can be enjoyed year round. The beets are roasted and then compressed with various vinegars. This modern technique adds to the culinary versatility of the beet and accentuates the full flavor profile of the beet.
“Roasted Golden beet with Goat cheese and sauce grocel”- Cyclechef3
An American classic with red seedless watermelon, honeydew melon, strawberries, pistachios, watermelon gelee, and a savory watermelon vinaigrette. Welcome to summer.
Have you ever found yourself asking this question after seeing a descriptor like American or New American. Maybe you assumed it was some sort of fusion, and that’s not too far off. But unlike other fusion cuisines, American cuisine has rich culinary histories and traditions. Although North American in general and the USA, in particular, is a patchwork of flavors, brought by waves of immigration, in the eyes of the Roundsman there are a few unifying themes and flavors to American cuisine. American cuisine is rich and savory, we love fats especially pork fat and Butter. American Cusine is smoky, this is a result of our traditions not only for flavoring food but preserving it as well. American cuisine celebrates the farmer, throughout its history American cuisine is the story of people eating what was grown and raised locally. This is an overview of American cuisine in the eyes of the roundsman. See these views in practice at our events, see our coming events page for more info.
The American Roundsman