The Food!

50 states. 50 iconic dishes! Here are this year’s Flavored Nation food selections. Every state’s dish* will be featured at the 2019 Flavored Nation event to enjoy. Taste an old favorite or try something new! Admission to the event includes 10 food tickets with the option to purchase more. Maybe if you don’t eat the day before, you can eat your way through America!


Tomato Pie New for 2019

Tomato Pies are a classic summertime, southern dish. This is a traditional savory pie filled with juicy ripe tomatoes. It is topped with herbs and cheese and baked until golden brown.


Reindeer Sausage

Reindeer sausage is a longtime Alaskan staple, typically either served as a side in diners or on a bun at hot dog carts. Native to northern Europe and Russia, reindeer – a close relation to wild caribou - were brought to Alaska in the late 19th century as a solution to a post-whaling industry food shortage among Native Alaskans. In the 1930s, the population of reindeer in western Alaska peaked at 640K. Today, there are around 20 reindeer herders and 20,000 reindeer in that area, helping provide meat and sausage to Alaskans across the state.

Photo Credit: Chef Mandy Dixon



A chimichanga is a deep-fried burrito typically prepared by filling a flour tortilla with rice, cheese and meat (beef, chicken, pork or even fish) then folding it into a rectangular package and deep-frying. Consensus is that it’s an Arizona invention. However, there’s a decades long rivalry between two restaurant heavyweights - Macayo's in Phoenix and El Charro in Tucson (the latter is attending Flavored Nation) – over who actually invented the dish back in the 1950s. It remains the most discussed mystery in Arizona-Sonoran cuisine.

Photo Credit: Thinkstock


Possum Pie New for 2019

This Arkansas favorite may have different names within different families, but it was created in Arkansas and named Possum Pie. We promises this pie contains no actual possum. It is a layered dessert that starts with a shortbread crust then toped with sweeted cream cheese, chocolate pudding, and a layer of whipped topping. The top is decorated with crushed pecans.


Grilled Fish Tacos

In Baja, sometime in the past 40 or 50 years, someone concocted what is now considered the classic fish taco. The dish involves a double layer of corn tortillas, big hunks of fish, shredded cabbage, crema (a sort of thinner sour cream), pico de gallo and, often, a spritz of lime. The fish is usually a white, flaky fish like mahi-mahi, cod, or other frequenters of Southern California waters.


Pork Green Chile New for 2019

This thick, spicy stew is comprised of tender pork butt that is slow-roasted with Anaheim chiles. Serve it in bowls with warm tortillas and shredded cheese, or try it extra Colorado-style — smothered on top of burritos or eggs. At Flavored Nation, this spicy treat will be served in a street taco with chicharron dust.


Lobster Mac and Cheese New for 2019

Lobster + Mac 'n Cheese. What’s not to like? It is filled with LobsterCrafts proprietary cheese sauce, chunks of lobster, a dash of the special seasoning, and finished with seasoned Panko crumbs.



Scrapple, also called, pannhaus by the Pennsylvania Dutch, originated in southeastern Pennsylvania during colonial times. However, Delaware is now the nation’s largest scrapple producer and home to an annual Apple Scrapple Festival. Scrapple is made (traditionally) of pork scraps and trimmings combined with cornmeal, wheat flour and spices then formed into a semi-solid congealed loaf. It’s then sliced and pan-fried. Scrapple is considered a breakfast staple across the mid-Atlantic region; however, the meat can be used in a wide variety of dishes.

Photo Credit: Wikimedia Commons


Cuban Sandwich New for 2019

The Cuban Sandwich is a variation of a ham and cheese sandwich that became famous in Key West, FL among cigar factory workers. It consists of ham, roasted pork, cheese, pickles, and mustard. These ingredients are stacked between cuban bread and pressed and warmed in a panini press.


Peach Cobbler

Emerging as a makeshift, trail-friendly pie recipe for American settlers, cobblers were created by combining fruit with ‘cobbled’ together clumps of biscuit dough then baking over a fire. Once a big part of the settler diet (many eating it for breakfast or as a main dish), today, cobbler is labeled a dessert and usually accompanied by a scoop of ice cream. Peach Cobbler Day - emphasizing an important commercial crop of the south - was created by the Georgia Peach Council in April 1950.

Photo Credit: Thinkstock


Spam Musubi New for 2019

A fried slice of Spam on rice is pressed together to form a small block, then wrapped in a strip of seaweed. The Spam musubi is eaten as a sandwich, and it is perhaps the Island's favorite "to go" or snack food. Spam musubi is found everywhere in Hawaii, from convenience stores to exclusive restaurants. Some variations include the addition of teriyaki, furikake, guava bbq, or whatever else you can think of. It's portable and perfect for midday munchies.


Finger Steaks

Finger steaks consist of 2-3 inches long by ½ inch wide strips of steak (usually top sirloin), battered with a tempura-like or flour batter, and then deep-fried in oil. Invented in Boise in the 1950s as a means of selling leftover tenderloin, finger steaks – typically served with french fries and buttered toast - are now a common sight on restaurant, bar, and fast-food menus across Southern Idaho

Photo Credit: Chef Lou Aaron


Deep Dish Pizza

First invented by Italian-Americans at Pizzeria Uno in Chicago, in 1943, deep-dish pizza is baked in an oiled, round pan with the dough pressed up onto the sides to form a bowl. The thick layers of ingredients used in deep-dish pizza require a longer baking time. Therefore, to prevent burning, the toppings are assembled upside down, with cheese on the bottom and a layer of thick, chunky tomato sauce on top.

Photo Credit: Thinkstock


Fried Pork Tenderloin Sandwiches

The breaded pork tenderloin sandwich, first created at Nick’s Kitchen in Huntington, Indiana, is traditionally made from a piece of pork tenderloin hammered thin with a meat mallet, then dipped in flour, eggs and breadcrumbs or crushed saltine crackers before being deep fried in oil. An iconic trait of the sandwich is that the diameter of the pork considerably exceeds that of the bun. It can be served with condiments such as mustard, lettuce, onions, pickles, and mayonnaise.

Photo Credit: Peterson's Restaurant


Corn Dogs

A corn dog is a sausage, usually a hot dog, coated in a thick layer of cornmeal batter on a stick. Corn dogs are often served as street food or as fast food and have become a staple at summer fairs across the United States, including the Iowa State Fair (one of the nation’s largest). In 2008, during its opening ceremonies, the Iowa State Fair set a world record for the most people - 8,400 - simultaneously eating corndogs, during an event called “The Corndog Chomp.”

Photo Credit: Thinkstock


Cinnamon Rolls and ChiliNew for 2019

This unusual combo is a Kansas and midwest favorite. One would never think cinnamon rolls and chili would be an ideal combo, but the spicy chili mixed with the sweet cinnamon roll is a perfect pair. Try it out at Flavored Nation and let us know what you think of this combo.


Hot Brown

A hot brown sandwich (also known as a Louisville or Kentucky Hot Brown) is an American hot sandwich originally created at the Brown Hotel in Louisville, Kentucky. It’s open-faced and piled with turkey, bacon, tomato and Mornay sauce then baked or broiled until the bread is crisp and the sauce begins to brown.

Photo Credit: Wikimedia Commons



Gumbo - a stew consisting of strongly-flavored stock, meat and/or shellfish, a thickener and vegetables (celery, bell peppers and onions) - is on every kind of menu everywhere in Louisiana, from bar food to fine dining. It’s also simmering on the back burner of almost every home kitchen. Gumbo features various elements from the multiple cultures that make up the state.

Photo Credit: Thinkstock


Lobster Roll

Historically, lobster rolls in the U.S. are most commonly associated with Maine, making the state’s “lobster salad roll” what most of us envision when thinking of the dish. The meat is cold and, in most cases, tossed with mayonnaise and celery or scallions. In New England, it’s served on a special bun called the “New England” or “Frankfurter” roll, which differs slightly from a standard hot dog bun in that the sides are flat, providing more surface area for soaking up butter, then toasting.


Crab Cakes

The modern crab cake is made of crab meat, bread or breadcrumbs, various seasonings, eggs, milk and mayo. Those ingredients are combined into small cakes that are then cooked (pan-fried, grilled or baked). Most crab cakes - including Costas Inn’s Maryland crab cakes that will be served at Flavored Nation - use blue crab from the Chesapeake Bay, but some crab cakes are made with other types of crab such as the Dungeness.


New England Clam Chowder

A thick chowder made from clams, potatoes, onions, sometimes salt pork, and milk or cream, New England (or “Boston”) clam chowder is a distinct white color, differentiating it from other varieties, including the red, tomato-based Manhattan clam chowder. Believed to be introduced by French, Nova Scotian, or British settlers, New England clam chowder was a common food in the region by the 1700s. The dish is usually accompanied by oyster crackers, either crushed and mixed into the soup for thickener or used as a garnish.

Photo Credit: Thinkstock


Coney Dog

A Coney dog is a typical American hot dog, steamed (some says it’s sacrilegious to griddle it or grill it). It’s served on an also-steamed bun, topped with a chili-like ground-beef sauce now known as “Coney sauce,” and finished with yellow mustard and chopped onions. The sauce is important – and can vary regionally. For example, the Detroit sauce traditionally includes beef heart, giving it an iron-y, mineral-y kind of flavor. In Flint, the texture of the sauce is much drier, more like crumbled meat.

Photo Credit: Grace Keros


Hotdish New for 2019

Hotdish is a Minnesota main dish dinner staple. This casserole is similar to Shepard's pie. It is a dish filled with traditionally ground beef, frozen mixed veggies, and combined with a favorite soup such as cream of mushroom. It is topped with potatoes but the most popular option is tater tots and baked until the tots are golden brown.


Redfish New for 2019

Redfish is found all through the Mississippi River and waterways. This abundant fish is a popular dish through the state. It can be broiled, fried, or smoked. It is a light, flaky fish that has a reddish tint even after it is cooked.


Burnt Ends New for 2019

When it comes to BBQ sometimes burnt pieces are the most delicious. Burnt ends are the points of a meat that has been smoked. The ends have a bark that make them crispy and full of flavor. Traditionally burnt ends are chopped in cubes and returned to the smoker to create additional bark. They are served hot with BBQ sauce.


Bison Meatballs

Montana is known for their bison. It is home to a National Bison Range. Similar to beef meatballs the bison is ground and combined with eggs, bread crumbs, and seasoning. Bison is a leaner more tender meat. It is also known to have a sweeter taste.

Photo Credit: Thinkstock


Reuben Sandwich

The classic Reuben is a grilled sandwich piled high with corned beef, Swiss cheese, sauerkraut and Russian dressing between slices of rye bread. As Nebraska food lore goes, the sandwich was invented by restaurateur Bernard Schimmel of the Blackstone Hotel in Omaha sometime in the 1920s. He created the sandwich for Reuben Kulakofsky, a Jewish, Lithuanian-born grocer from New York., during a poker game. For some time, the Kulakofsky family laid claim to the sandwich’s origins, but the oldest printed reference to the Reuben was found on a 1934 menu from Blackstone’s offering the sandwich for 40 cents.


Prime Rib

Before the celebrity chefs took over Las Vegas, the city relied on cheap prime rib to drive diners into the restaurants yet still have enough money to keep on gambling. The meat’s history can be traced back to The Last Frontier, the Strip’s second gambling resort (opened in 1942). For $1.50 guests could enjoy “juicy rich prime ribs of Eastern steer beef, cooked in rock salt, served from the cart at your table with Idaho baked potato with chives, tossed salad, rolls and coffee.”

Photo Credit: Thinkstock

New Hampshire

Pumpkin Soup

Most likely brought to the East Coast by Native Americans, pumpkins were grown by humans and domesticated before even beans and corn. Today, the pumpkin is New Hampshire’s official state fruit. Pumpkin patches and pumpkin festivals are popular across the state. In addition to jack-o-lanterns, pumpkins make for great soup - typically consisting of pumpkin, broth, onion, cream, spices such as sage and thyme, salt and pepper. Pumpkin soup can be served hot or cold, and is a popular Thanksgiving dish.

Photo Credit: Thinkstock

New Jersey

Pork Roll

In Trenton, the capital of the Garden State, John Taylor invented a processed meat in 1856 that he called Taylor Ham. Taylor knew that the rich folks around him were having ham steak for breakfast with their eggs and most likely created America’s first processed food so that poorer people could also have meat on the breakfast table. However, in 1906, the U.S. government issued a firm definition of “ham” - and Taylor’s ham wasn’t it. The company was forced to change the name of its product to “pork roll.” Throughout the state, the meat is most typically prepared by frying thin slices on a griddle then stacking it on a hard roll with a fried egg and American cheese.

Photo Credit: Johnny's Pork Roll

New Mexico


An enchilada is traditionally a corn tortilla filled with meat and cheese. Some suggest that enchiladas come from the Mayans, for whom corn tortillas were a staple. There’s evidence that the first enchiladas were actually tortillas with fish in them. As Mexicans immigrated to the United States, so did their culture and cuisine. In New Mexico, enchiladas are stacked (also called “flat enchilada” or “Santa Fe-style enchilada”) in a casserole-like pan - with repeated layers of tortillas (often blue), red or green sauce (that’s “Christmas”), chopped onion, shredded cheese and sometimes meat. It is served in a manner reminiscent of lasagna.

Photo Credit: Wikimedia Commons

New York

Pastrami New for 2019

Pastrami is a delicious meat that is packed with flavor, and no one makes it like New York does. This meat is slow cured in a brine with such spices as garlic, coriander, black pepper, paprika, cloves, allspice and mustard seed, then smoked and steamed. Sussman Volk is generally credited with making the first pastrami sandwich in the United States in 1887 at his New York City butcher shop. Family lore has it he received the recipe from a Romanian friend.

North Carolina

Pulled Pork

Carolina barbecue is traditionally pork, served pulled, shredded, or chopped, but sometimes sliced. “East Carolina” has its own special variety of sauce that’s vinegar based: watery thin, tangy, with a spicy kick. The origins of the sauce date back to British colonization along the North and South Carolina coastlines when meats would be basted with salted acidic marinades.

Photo Credit: Thinkstock

North Dakota

Cheese Buttons New for 2019

Cheese Buttons, also known as Kase Knoepfla, is a dish that was introduced to The Dakotas by German immigrants from Russia. While it is not the state food, many natives feel it should be. Cheese Buttons are very similar to Italian ricotta ravioli in fact the dough is identical. These are served boiled with melted butter and with fried bread cubes for a little crunch.

Photo Credit: Bakin-n-Bacon



Buckeyes are delicious candies that happen to look like the nuts of a buckeye tree. The center of the candy is a mixture of peanut butter, sugar and butter, which is worked into small rounds. These rounds are then dipped in chocolate - sides only, so the peanut butter filling is visible on top.

Photo Credit: Thinkstock


Theta Burger New for 2019

The Theta Burger was a twist on a cheese burger that contains BBQ sauce (usually Hickory), shredded cheddar cheese, mayo and dill pickle slices. Made famous in Oklahoma.


Marionberry Pie

The marionberry is beloved in Oregon because it was literally born and raised there. A cross between Chehalem and Olallie blackberries, the marionberry was bred at Oregon State University, named for Marion County (where the field trials took place) and dates back to the early 1900s. When introduced to the public, people raved over its tart-yet-sweet flavor. Each year during its short July ripe season, the marionberry is consumed by Oregon’s residents – popularly, as marionberry pie – and rarely shared with the rest of the country.

Photo Credit: Thinkstock


Philly Cheesesteaks

Restaurants in Philadelphia use various cuts of beef for cheesesteak, and usually each place sticks to one kind. Rib eye is considered the finest cut because of its extra fattiness, but top round is also popular. Thrown on the griddle, some places like to leave the meat in very broad, very thin slices. Some places use the edge of a spatula to break down the meat as it cooks, giving it a good chop. After it’s piled onto what looks like Italian “hero” bread, or like a “sub” (the go-to bakery in Philly is Amoroso’s), the meat is traditionally topped with Cheez Whiz and sautéed onions. Some cheesesteak aficionados also add ketchup and/or hot pickled chili peppers. Philadelphians Pat and Harry Olivieri are credited with inventing the sandwich in the early 1930s.

Photo Credit: Thinkstock

Rhode Island

Stuffed Quahogs New for 2019

Stuffed Quahogs, or "stuffies" are a Rhode Island favorite. Also known as stuffed clams, the clams are first steamed to open them, then the meat is removed and combined with bread crumbs, bell peppers, onion, and spices. Once stuffed they are returned to the oven to bake. Don't miss trying this Rhode Island staple.

Photo Credit: Wikimedia Commons

South Carolina

Shrimp and Grits

Fresh shrimp served on a bed of simmered milled corn has long been a staple in Lowcountry South Carolina. Convenient for the shrimpers along the South Carolina coast, shrimp and grits (also known as shrimps and hominy) started as a simple breakfast food. In the 1990s, the chef at Charleston, South Carolina’s Magnolia's restaurant elevated the dish to fine dining levels, and it quickly became synonymous with the city. Today, there are dozens of shrimp and grits iterations all across the south. Some menus keep it simple with just shrimp and grains; others fancy (and spice) it up with peppers, sausage, tomatoes or tasso ham.

Photo Credit: Thinkstock

South Dakota


Chislic is a traditional dish of cubed red meat, originating from Russia and Caucasus, now a staple across the state of South Dakota. The term isn’t specific to any one meat or seasoning but, rather, preparation. Cubes of wild game, mutton, lamb or beef - generally no bigger than a half-inch - are deep-fried or grilled, seasoned with garlic salt and then served hot on a skewer or toothpick. The dish is popular in bars and casual restaurants across the state, often with a side of saltine or soda crackers.

Photo Credit: Playing with Fire and Smoke


Nashville Hot Chicken

Nashville hot chicken is southern fried chicken (breast, thigh, or wing) lacquered with a spice paste traditionally made of lard and cayenne pepper. The main variations to hot chicken is in the application of the spice paste (before breading or after breading) and the spice mixture (adding garlic, paprika, etc.). Typically, hot chicken is served atop white bread and garnished with pickle slices. The dish was first served in the 1930s by the Prince family, who still run Nashville’s legendary Prince’s Hot Chicken Shack.

Photo Credit: Moore's Spicy Fried Chicken


Brisket New for 2019

Texas is known for some of the best brisket in the world. They have refined their receipes and allow the meat to slow smoke from some of the juiciest, delicious meat. Is your month watering yet? Don't miss your opportunity to try Texas brisket that will be freshly smoked on-site at Flavored Nation.


Artisanal Chocolate

Utah has become America’s hotbed of artisanal chocolate; the state is home to eight bean-to-bar chocolate makers and an active chocolate appreciation society. Caputo’s Market & Deli in Salt Lake City, which carries more than 300 different artisan chocolates (the largest selection of craft chocolate in the country), is often credited for paving the way in regard to Utah chocolate’s national distribution and growing international recognition. Amano Artisan Chocolate, America’s most award-winning chocolate, will be representing Utah at Flavored Nation.

Photo Credit: Thinkstock


Maple Cream Pie New for 2019

Vermont is the largest producer of maple syrup in the United States, with a staggering volume of almost 900,000 gallons harvested every season, or 6 percent of the world’s supply. While it’s common to see local general stores selling maple candy, maple creemees (Vermont-speak for soft-serve ice cream) and maple-infused liquor; one of the state’s favorite treats is Vermont Maple Cream Pie. This decadent dish takes nature’s sweetener to a new level by incorporating it into a custard that’s baked in a flaky pie crust and topped with sweetened cream.


Pimento Cheese Biscuit with Pepper Jelly New for 2019

This dish a truly a mouth full of South, with a special nod to Virginia. The flaky biscuits are made with Patrick Henry flour, which is milled in Ashland at historic Byrd’s Mill. They’re smeared with pimento cheese, nicknamed “caviar of the South.” The mixture of cheddar cheese, mayo, spices and sweet pimento peppers is a staple below the Mason-Dixon line, with each region adding its own twist. This version is a family recipe from Charlottesville cheese shop Tilman’s, and uses Duke’s mayonnaise, which originated in Richmond. It’s topped with pepper jelly, made from Virginia chutney.


Cedar Plank Salmon

Plank cooking originated with the native people of the Pacific Northwest and was closely linked with the area’s annual wild salmon migrations. The planks used most often were aromatic wood from indigenous trees such as alder and cedar. Today, wild salmon is still prevalent in Washington. Grilling the fish on top of a cedar plank adds a smokey richness to the meat’s natural flavor.

Photo Credit: Thinkstock

West Virginia

Pepperoni Roll

The classic pepperoni roll is made up of a soft white yeast bread roll with pepperoni baked in the middle. During baking, the fats in the pepperoni melt, resulting in spicy oil infusing into the bread. The dish was created as an easy, no-refrigeration-needed lunch option for the coal miners of north-central West Virginia in the 1900s. It became so popular that its creator, Giuseppe “Joseph” Argiroas, quit the coal mines and opened Country Club Bakery in 1927. That bakery is still making fresh, warm pepperoni rolls today.

Photo Credit: Thinkstock



Bratwurst’s Wisconsin roots date back to the 1800s when Germans immigrated to the state, bringing with them traditions and recipes. The sausage – filled with chopped and minced meat, onion, caraway, coriander, pepper, nutmeg and mustard seeds – was a common offering at butcher shops across the state. One of these shops was that of Ralph F. and Alice Stayer in the town of Johnsonville. Today, it’s called Johnsonville Sausage and is an international brand still headquartered in Wisconsin.

Photo Credit: Thinkstock


Buffalo Chili New for 2019

Buffalo meat is lower in fat and cholesterol, and its slightly sweeter taste and tender meat makes it perfect for chili. This chili is perfect for those who are looking for a dish great in flavor but watching their waistline.

Photo Credit: Thinkstock

*Dishes subject to change.

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