Midwest

A Foodie’s Guide to Indy

The Indianapolis Motor Speedway is the largest sporting facility in the world: It offers permanent seating capacity for more than a quarter million race fans in the stands plus there’s room for another 100,000+ in the infield! Each Memorial Day weekend visitors from around the world descend on Indiana’s state capital for the big race—but if that’s the only reason you visit, you’re missing out on fantastic eating and drinking. Indianapolis, Indiana is worthy of a foodie’s attention any time of the year.

2019-05-01T16:41:47+00:00May 7th, 2019|Categories: Americana, Cuisines, Featured, Midwest, Regions|Tags: , |0 Comments

Deviled Eggs

What’s an American picnic, holiday gathering or family reunion without deviled eggs? The dish of boiled eggs sliced in half and stuffed with a yolk/mayonnaise filling has been an American staple for decades.But our love affair with deviled eggs wasn’t born in the New World. The dish’s origin dates back centuries to ancient Rome, Spain and other parts of Europe. Around the first century A.D., Romans enjoyed boiled eggs enhanced with spices, oil and wine. Spain began stuffing its eggs in the 13th century, adding flavors such as cilantro, pepper and a fermented fish sauce. Over the next few centuries stuffed egg fever spread across Europe, and what filled the boiled eggs ran the gamut from raisins to herbs.

Ooey-Gooey Grilled Cheese(heads)

Surrounded by historic dairy farms—some of which have made cheese for over 175-years!—Madison is the capital of a state that has long been the top cheese producer in the United States. In Wisconsin, the craft of cheese-making is so rigorous that every producer must obtain a license to make cheese. (A license is also required to produce butter.)

2019-04-04T12:38:46+00:00April 3rd, 2019|Categories: Americana, Cuisines, Featured, Midwest, Regions|Tags: , |0 Comments

Iowa’s Female Craft Brewers

The pink boots area sign that this craft brewery employs something just a little different than most breweries.Rubber boots are a necessity for workers on the production floor of a brewery—but they’re most often black. At 515 Brewing Company in Des Moines, Iowa, Barbara Becker wears pink boots. The 35-year-old is the only female brewmaster in the state of Iowa and is a self-proclaimed nerd when it comes to the science of brewing great beer. “It’s never the same day and I’m always intrigued by the microbiology of what I do,” she says. “The yeasties do what the yeasties will do.”

2019-03-21T14:28:41+00:00March 26th, 2019|Categories: Featured, Midwest, Producers & Purveyors, Regions|Tags: |0 Comments

Farm-to-Table

Farm-to-table dining is a term most popularly used to describe restaurants that source ingredients from local or regional producers—in such relationships, the executive chef proudly sources ingredients directly from food producers (from farmers to winemakers, ranchers to cheese makers, and so on). It’s an arrangement that can yield fresh results.

2019-02-25T15:55:02+00:00February 26th, 2019|Categories: Featured, Midwest, North, Northeast, Producers & Purveyors, Regions, South, Southeast|Tags: , |0 Comments

Chocolate Chicago

Chicago might be noted as one of the Midwest U.S.’s meat and potatoes (and pizza) capitals, but during the last century it’s earned the title"Candy Capital of the World." Back in 1884, the national Confectionery Association was founded in Chicago. In those days, the Windy City boasted 69 candy factories, including the companies that introduced Snickers, Baby Ruth, Tootsie Rolls, M&Ms and even Cracker Jack.

2019-02-11T22:08:28+00:00February 12th, 2019|Categories: Cuisines, Desserts, Featured, Midwest, Producers & Purveyors, Regions|Tags: |0 Comments

8 Authentic Dining Destinations

If your favorite excuse to jump on a plane is to get to a foodie experience that’s unmistakably unique to a place, then consider this your round-up of where to plan your next several trips. From dishes inspired by years of tradition to modern creations, you may find your mouth starts watering as you read. Even better: Not only do these destinations offer something worth savoring, they’re all pretty cool to visit in general.

Happy Thanksgiving

All of us here at Foodie Travel USA wish everyone a very happy Thanksgiving.  We’d like to take this opportunity to say a simple “thank you” for reading our posts. We hope you enjoy reading it as much as we enjoy putting it together and digging into flavors from coast to coast. While gearing up for the holiday, some of us stopped to reflect and share memories, insights and even some home-cooking tips from past Thanksgivings.

Thanksgiving Culinary Traditions

Dressing or stuffing? Pumpkin or sweet potato pie? Brine, baste, roast or deep-fry the bird? What you consider to be the “correct” answer to these and other culinary questions about our nation’s annual Thanksgiving feast depend largely on where you live.