Menu By: Janine Washle
Here's to fathers everywhere! As another Father's Day has come and gone it is nice to reflect back on all the beautiful memories we all have with our fathers. Dads have been around through it all, always there to give a bear hug or cross their arms wearing a crooked smile only a dad could properly deliver. At CloverFields Farm and Kitchen we decided what better way to celebrate dad than to make food from his era. The idea is to create a burger bar based on "Dad's Decade"; take the year dad was born in and make food that was popular in this decade.
Here is a recap of how our Dad's Decade Burger Bar went...
We made a menu for the 50's, 60's, 70's, and 80's.
50’s
WWII
soldiers returned home to the suburbs and the backyard BBQ was born. The
soldiers brought back the tastes of foreign lands including the Pacific.
“Island-style” was popular not only in clothing, and décor, but in the kitchen
too. These foreign flavors were “Americanized” for the citizen’s palates.
Hamburgers
popularity grew, as well as, many variations such as stuffed burgers, pizza
burgers, silver dollar burgers (the original slider) and strange combinations
like penny burgers; hamburger mixed with wiener slices.
Convenience
food introductions were at an all time high as the memories of war rations
dimmed. These canned, packaged, frozen products made their way into a myriad of
‘50’s casseroles and dinner dishes.
Menu
*Pork Burgers, Island-Style
*Blue cheese stuffed celery
*Polynesian Casserole
Watermelon Boat
Mini
Milkshakes
60’s
Foreign lands were still
influencing menus and the outdoor barbeque continued in popularity but menus
were more complex. Foreign and ethnic influences were explored more widely as
cooks stepped away from what they saw as conformist boring dishes of the 50’s. Soul
food came out of the South and into the kitchens of other areas of the U.S. The
tastes of the black South were as unique and interesting as any foreign
flavors., but all of these influences were still being “Americanized”.
MENU
*Italian Burgers
*Lettuce wedge with Creamy Italian Dressing
*Italian Soda
OR
*BBQ Chicken Burger
*Roasted Kale Chips
Sweet Potato Fries
70’s
New Southwest cuisine entered the scene, as
well as, the Eat Local, Eat Seasonally movement via Alice Waters; however, the
economic challenges of this decade influenced what people actually could afford
to eat. “Eat what’s in the house” was the mantra of many.
MENU
*Southwest Burger
*Black Bean and Corn Salad
*Fresh Fries
80’s
Paul Prudhomme had a broiler problem one
night at his popular New Orleans restaurant and everything was coming out
blackened. The patrons loved it! He seized the opportunity and created a line
of blackened seasonings. Cajun cuisine was the rage in this decade. Another
culinary spectacle was the indulgent Turducken also invented in Louisiana.
Every adventurous 80’s home cook, attempted this panoply of poultry. Even my
mother tried it with success, except, the one time she forgot to remove the
chickens’ and ducks’ legs which caused it to look like a 6-legged space
creature.
MENU
*Turducken Burger
*Antipasti Pasta Salad
Curly Fries
OR
*Blackened Fish Burger
Baked Potato Salad
Summer Slaw
Our Father's Day went great and we hope yours did too! If you want the recipes to give your father a feast appropriate for his decade just email cloverfields.farm.ky@gmail.com!
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