France – Paris, Ile de France and Orleans: French Onion Soup, Cheese Souffle, Pork Tenderloin Au Poivre, Broccoli a la Polonaise, Gratin de Pommes De Terre a la Dauphinoise, and Tarte Tatin with Creme Anglaise

East Central France: Veal Wild Mushroom Soup, Haricots Vert a la Tourangelle, Gruyere Souffle, Beef Bourguignon, Truffade, Paupiettes of Beef with Chantrelle and Capers, and Hazelnut Crusted Roasted Rack of Lamb

West Central Loire Valley, Burgundy, Lyon, Rhone Valley: Fondue Savoyarde, Oeufs en Meurette, Fried Frog Logs, and Poires Alma

Northeast Alsace, Lorraine, Champagne: Spinach Salad with Gribiche Dressing, Haricot Verts with Almonds, Quiche Lorraine, Choucroute Garni, and Baba au Rhum

Farm to Table Day: Cream of Broccoli Soup, Focaccia Bread, Carrot Noodles With Almond Alfredo, Carrots Vichy, Sauteed Broccoli, Almond Butter and Currant Jelly on Sandwich Bread, Tempura Veggies With Chili Sauce, Braised Celery, Roasted Cauliflower with Almond and Red Wine Cream, and Brandied Cherry Ice Cream

Southwest Bordeaux, Perigord, Gascony, Pays Basque: Poached Pears with Blue Cheese and Toasted Walnuts, Beignets d'escargot a la vigneronne, Haricot Vert Basquaise, Poêlé of Chicken with Pearl Onions and Mushrooms, and Quenelles de Pommes de Terre

Southwest France, Bordeaux, Perigord, Gascony, Pays Basque: Lentils Au Beurre, Lobster Bisque, Braised Lamb Shanks, and Mushroom and Leek Tart

Northwestern France, Normandy, and Brittany: Buckwheat Crepes with Ham and Camembert, Pommes Puree, Moules a la Normande, Sole Normande, Endives au Lait d’Amandes Douces, and Cherry Clafouti

South America: Colombian Pandebono, Ajiaco Bogotano, Peruvian Causa, Encocado de Pescado, Shrimp in Plantain and Peanut Sauce, and Alfajores

Oaxaca/Yucatan/Central America: Venezuelan Arepas, Aji de Gallina, Ceviche de Pescado, Empanadas de Guayaba y Queso, and Punto de Lomo con Chimichurri

North/ Central Mexico: Totopos, Salsa de la Casa, Jicama Salad, Budin de Elote, Sopa de Lima, Arroz Achiote, Red Snapper Veracruzana, and Sopapillas

Southwest/Texas: Navajo Fry Bread, Chili Con Carne, Fried Eggplant with Goat Cheese and Balsamic, Mashed Potatoes, Chicken Fried Steak, and Churros

Cajun/ Creole Cuisine: Chicken and Andouille Sausage Gumbo, Maque Choux, Red Beans and Rice, Trout Meuniere, Oysters Rockefeller, and Beignets

The Southern States: Mixed Greens Salad, Cornbread, Butter Beans, Fried Okra, Braised Greens, and Fried Catfish

Florida and the Caribbean: Callaloo, Pigeon Peas and Rice, Fried Plantains, Jerk Chicken, and Key Lime Pie

East Coast/ Low Country: She Crab Soup, Hoppin' John, Various Shrimp and Grits, Crab Cakes, Fried Green Tomatoes, and Bread Pudding with Bourbon Sauce