How Fine Dining Came To the Hinterland

A Commentary on the Evolution of Regional American Cuisine

Some Historical Cooking Tidbits

Our story could begin in many ways, but historically it begins with Italy in the middle of the 16th century. It was 1553 when Catherine de Medici made her way to Paris to marry the future King of France, Henri II. Italian cuisine is certainly one of the most ancient in Europe, although the Greeks will point out (quite rightly) that many Italian techniques and dishes can be traced back to Greece and even Asia. It is a fact however, that Catherine did take with her a team of the finest cooks in Florence. And they did profoundly influence the cookery of French high society. French chefs had a little over two hundred years to develop and refine their skills under the noble houses until 1789. The French Revolution brought a crashing finale to not only the old social order, but to the ways in which chefs lived and worked as well. Modern restaurants were essentially created by unemployed culinarians seeking to survive after the dissolution of the great estates of their former patrons. From 1553 on, Catherine and her Italian kitchen whizzes did begin something of a revolution in French cookery. It is usually referred to as a “refinement” of the then accepted cooking practices. It would not be the last. French chefs have continued to the present time in their efforts to organize, simplify and codify their great art. The fact is that French cooking has not, nor ever will remain the same. It has always evolved and will continue to do so.

Certainly, one of the mega chefs of the 20th century in terms of his influence upon following generations of chefs is the legendary Fernand Point. From his writing, reputation and influence, Point is a deeply respected, personal hero of mine. Point founded his restaurant, La Pyramide in the Rhone valley town of Vienne in 1923 and continued to operate it until his death in 1955. Chef Point trained several of modern France’s most accomplished chefs including the Troisgros brothers, Alain Chapel and “The Lion of Lyon”, Paul Bocuse. Of course, I never had the privilege of meeting Point in person, (I was just in the first grade when he died). However, as the reputed father of Nouvelle Cuisine, I have stumbled across his footprints my entire career.

Now to the Americas: The cooking history of the United States reflects not only the foods of the native peoples but the traditions of her multi-cultural settlers as well. The natural resources of the new world blended with the eating habits of waves of immigrants from every region of the planet. Early American society was agrarian, and this is reflected in foods and attitudes based on the rural availabilities and individual cultural tastes of the settlers backgrounds. Adaptation proved to be the key to survival. Game, large and small, was plentiful and the waters teemed with an abundance of aquatic edibles. The pioneer cook also found him or herself confronted by a host of novel produce, much of which was unknown in England and Europe.

Native Americans instructed the settlers in cultivation, preparation and preservation of these new foodstuffs. Our early cookbooks, such as they were, consisted mostly of very broad guidelines and were useless to illiterate pioneers in any case. The early “recipes” that did exist offered, by today’s standards, rather vague guidelines, such as “wine glass and teacups full”, “as much spice as needed”, “some”, “a little bit”, and so forth. Similar instructions still appear in family recipes that have passed down orally from one generation to the next. With modern agri-business, transportation and shipping, many regional distinctions have been blurred; however, creative chefs at excellent restaurants all across America are remembering our heritage. Many are now exploring menus that reflect heirloom products and regional flavors coupled with sophisticated cooking techniques.

There have been many changes in American dinning and restaurants in my lifetime. Fifty years ago, there was a vague genre known as “continental cuisine” that is rarely seen in today’s culinary circles. Certainly in the big cities, one could find restaurants offering their take on any number of ethnic varieties including sophisticated French. But American restaurants offering American Cuisine were a different story entirely. Regional American food was local food and only the more refined American dinners appreciated (or cooked) French. Most French cookbooks of the time, were written by French chefs in French, then translated into English, and assumed much expertise on the part of the reader. Then, in 1961 came the publication of volume 1 of Mastering the Art of French Cooking, by Julia Child, Louisette Bertholle, and Simone Beck. This book was a detailed approach to the art of cooking with few assumptions and lots of explanations. Also, it had beautiful illustrations by Julia’s husband, Paul Child. It was followed by a second volume of the same title and, in early 1963 by the famous “The French Chef “cooking show on Boston’s public television station. Every celebrity chef cooking show and personality today owes their existence to this seminal event. In this same era an American President and First Lady were being served genuine French cuisine in the White House by a genuine French Chef, Rene’ Verdon, Le Maitre Cuisinier de France. French cooking became popular, chic, and accessible.

We can’t look at modern food history without a nod to the natural food movement of the 60s and 70s as well. Has any foodstuff been held up to as much ridicule as has simple tofu? There was a time when the word “organic” evoked images of “commune cuisine” or at the least health food “nuts”. That time is long past. Any large supermarket in the US today features whole sections to organic foods and yes, that includes tofu in several grades. Many of us care very much about what nurtures our bodies. And sales figures support this assumption too.

La Nouvelle Cuisine, The New Cooking, burst upon the fertile countryside of California several decades ago. Coupled with the golden state’s passion for quality foodstuffs and their commitment to world class wines, a monumental revolution ensued. It was the right place and the right time. California followed a very European model for success. Classic cooking techniques, mostly French and Italian (and in time, Asian) were employed using local ingredients. Local bakeries, artisan cheeses, superb produce, organic sources for perfect meats, boatloads of the freshest seafoods, AND California wine created an electrifying atmosphere.

Chefs with readily recognized names today, helped create the groundwork of this movement, like Alice Waters, Jeremiah Tower and Wolfgang Puck. Another very good example would be Chef Philippe Jeanty, who for years presided over the Domaine restaurant located on site at the vineyards of Domaine Chandon in Yountville, California. Such a fantastic location in the heart of Napa valley with tremendous wine resources was at the chef’s disposal. Chef Jeanty continues today with his “Bistro People” concept of bringing French bistro cooking to the west coast. This “California Story” is a model for anyone in American food service today. Restaurants, wineries, food producers and innkeepers have learned to work in a symbiotic relationship the last few years, and not just in California. All regions of our country can boast restaurants, hotels and inns that proudly serve regional fare. What an exciting time to experience expertly and creatively prepared New American Cooking!

Please share with us your thoughts concerning New American Cooking and do mention specific names and locations of establishments that you have experienced. We also hope that you will contact us with any questions or comments concerning any of Avanti Savoia’s “Culinary Treasures from around the World”.

Bon Appetit Y’all!

Chef Joseph

Chef Joseph Lowery is the Chef Consultant at Avanti Savoia. He has worked as a chef, author, and cooking instructor since 1971.

Introducing Chef Joseph Lowery

Joseph Lowery is a member of a generation of American food service professionals that witnessed a culinary revolution: a genuine revolution in our national attitudes toward food, wine and fine dining. Very few could have predicted the phenomenal increase in the quality of American wines or the enthusiasm with which we now dine and search for new culinary experiences.

His own epicurean revolution began with family, community and fresh ingredients. The chef’s childhood was a fairly common 1950’s suburban experience, descending from Scotch-Irish and Choctaws ancestors who were farmers in Oklahoma and Texas. His family knew and loved good food, but rarely dined at restaurants, with the notable exception of some legendary Tex-Mex and barbecue joints. They boasted a team of moms, aunts, and grandmothers highly skilled in their own traditions of fine dining. Their food was so good because it was fresh, clean, and authentic to a particular time, place, and experience.

My friend and mentor, White House chef to the Kennedys, Rene’ Verdon, wrote to me admonishing: 'Joseph, from one chef to another, fresh products are the secret of good cuisine.'
-Chef Joseph Lowery

Those ingredients that comprise his past evolved as Joseph entered food service in the early 1970’s. Fate took him to diverse regions in the United States, Canada and Mexico, allowing him to appreciate the concept of regional cuisine. He also had fantastic teachers, ranging from the most humble East Tennessee cooks to some very celebrated personalities.
The resulting culinary ideology is simple: straight- forward skills combined with the highest quality ingredients is the key.

During 36 years of various experiences as a chef, caterer, baker, teacher, writer and amateur gardener, Chef Joseph only become more convinced of the necessity of employing the freshest and finest ingredients and supplies.

Critically tasting wine is not that much different from the tasting of fine hand-crafted olive oil or rare aged balsamic vinegar.

Those experiences also gave him the opportunity to learn the fundamentals of wine appreciation in the pairing of food and wine. A tip of his toque (chef’s hat) should also go to the American Wine Society’s programs and commitment to wine education. Learning how to fully taste and evaluate wine has enriched and guided food experts tasting ability of just about everything. After all, critically tasting wine is not that much different from the tasting of fine hand-crafted olive oil or rare aged balsamic vinegars. A wine- experienced palette is also helpful to truly savor chocolates, teas, herbs, salts artisan pastas or any of the other delights from the Avanti Savoia pantry.

The chef says that his new association with Avanti Savoia “provides a golden opportunity to employ my enthusiasm for superb quality ingredients and discussions of food.”

Now with the availability of the authentic recipes from Don Vito’s kitchen, you can create your own classics full of integrity that stems from superior ingredients and simple preparation steps. In time they will provide you with many other delightful recipes from regional Italy, the USA as well as other global culinary hotspots. Workable recipes and marvelous ingredients are just the beginning. Soon they will be sharing with you the results of several months of combining our extraordinary chocolates with a host of wines.

Expect useful techniques, a wide-ranging selection of recipes and our “Did You Know?” tips. And we will welcome interactive comments on the results of our constant food and wine paring and tasting.

Bon Appetit Y’all!– Chef Joseph Lowery

NOTE: Joseph Lowery, chef consultant with Avanti Savoia has worked as chef, author, and cooking instructor since 1971.

• Professional food service since 1971 in three countries
• Award winning cuisine including AAA’s Four Diamond Award
• Culinary Instruction of children and adults
• Food, wine and travel writer
• Author of A Texas Family’s Cookbook published by Texas Monthly Press
• Food Stylist for HGTV and Food Network programs

Introducing Vito De Carolis

For thirty years I have been a most fortunate man. Both my professional and personal lives have enabled me to travel some 120 countries scattered over 5 continents. In addition to the joys of discovering new and exciting cultures, I have been spellbound by the many cuisines and cooking traditions that I have encountered; traditions and customs which seem to me to be true artistic expressions. An art on the same level as other fine arts such as painting, sculpture, music, and dance.

Indeed, I see the cook’s array of ingredients and implements much like a painter’s palette of colors or like the individual instruments awaiting the symphony conductor. Tools and materials for the sculptor or the combination of sets, costumes, and musical scores in ballet and opera. Throughout my travels I have always searched for authentic regional tastes and dishes. And I have found them; unique and beautiful art created by local cooks and producers the world over. These are often small, family owned companies, producing delightful, high quality food not widely available to a majority of consumers. Avanti Savoia was conceived to make available a selection of these extraordinary products to anyone. We are very excited to offer you culinary treasures and pleasures to excite the five senses while deepening our understanding of the “secrets” of the Art of Cooking and Living.

NOTE: Vito De Carolis is a native of Turin, Italy. "Don" Vito delights in exploring the rich cultural expressions of his own country as well as maintaining a passionate love of fine dining on a global scale.