What is the point of inviting actual Italians to America and then serving Italianized food? No imagination. Why not serve them a Maine lobster appetizer with Gulf shrimp, a nice Texas steak or barbecue pork with corn pudding, bean salad, cucumbers in vinegar with dill, mashed Idaho potatoes with Wisconsin cheddar in potoato skin shells, and for dessert American pies—like winesap apple, Georgia peach, pecan pie, Mississippi Mud pie—with New York dairy cream. Mmm, I’m just getting started.
That’s exactly what I was thinking this morning, when I first read the article.
That meal sounds wonderful to me. But if these guys are anything like my husband’s Sicilian relatives, they won’t eat anything that isn’t Italian. The chefs may know something we don’t know. The menu did lean on some American items though.