Cultural Cuisine Experience
To celebrate our diverse community, there will be a cultural cuisine experience with breakfast foods from around the globe created by chefs from right here in Orange County. Self-serve breakfast stations will be open during the networking hour, from 8-9 a.m., outside the Linda Chapin Theater.
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Breakfast Stations Menu
Biscuits & Gravy
Southern style biscuits & gravy consists of tender dough biscuits covered in a thick gravy, usually made from the drippings of pork sausages, flour and milk. A popular breakfast dish throughout the United States, especially in the South, biscuits & gravy originated just after the Revolutionary War, when supplies were scarce and the breakfast meal had to be as inexpensive as possible. Although the word biscuit usually refers to twice-baked bread, the American version is more reminiscent of a European scone. It's easy to see why biscuits & gravy is so loved — it illustrates the Southern theme of a simple life and brings the familiarity and nostalgia of a traditional family breakfast.
Dominica Titiwi Accra
Titiwi, known scientifically as salangidae, is a tiny translucent fish usually found near the mouth of the Layou River in Dominica. They are related to the trout and salmon family but remain very small, between two to five inches. Titiwi follows the lunar calendar, appearing near shore at certain times of the year. This tiny flavorless fish is often celebrated in Dominica and earned a reputation of being one of the principal ingredients in accra, otherwise known in other Caribbean Islands as fritters.
Affectionately called the breakfast of champions, huevos rancheros is a traditional breakfast dish from Mexico consisting of tortillas, eggs, beans and sometimes, a selection of meats, all covered with a tomato-chili sauce or salsa. Originally a hearty meal served to farm employees in rural Mexico, the dish found its way north to San Antonio in the U.S., a few miles from the Mexican border. From there, numerous variations ensued and huevos rancheros became a staple throughout North America. The spicy, saucy combination is considered by many to be a delicious hangover cure and a breakfast food staple.
Miso soup is a traditional Japanese soy-based soup made from a stock called dashi, miso paste, seaweed and tofu. It is estimated that more than 70 percent of Japanese people consume the soup for breakfast, although it is commonly available at any time of the day and is even available from vending machines. In Japanese restaurants in the U.S., miso soup is often offered as an appetizer. Miso is centuries old, and its roots are in chiang — a fermented soybean paste invented in China by Buddhist priests more than 2500 years ago. The soup is thought to have medicinal properties as it alkalizes the blood and revives the nervous system. Miso paste is made from a combination of rice, salt, water and fermented soybeans.
Tamagoyaki is a Japanese omelet dish made by using a unique cooking method; the eggs are folded into themselves until they are fully cooked. Although the omelet has no fillings, it is usually seasoned with sugar, mirin and soy sauce. Tamagoyaki can often be found in bento boxes, and it is traditionally served either for breakfast or as a sushi topping. The name of the dish can be literally translated to eggs cooked over dry heat. The simple tamagoyaki first became popular in the 1950s, when the government began encouraging parents to give more protein to their children, and farmers started to keep more chickens. Today, tamagoyaki can also be found in numerous shopping malls or in soba restaurants.
Upma is a wholesome Indian dish made with dry semolina or rice flour cooked into a thick porridge. Traditionally served hot for breakfast, its taste is slightly bland, so various nuts, beans and spices such as turmeric and chilies are commonly added to the dish in order to improve the flavor. Upma originated in South India, but gained popularity over the years and is now commonly found throughout the country. It is said that no upma is the same, since every South Indian cook will make it differently, and there are numerous variations of the dish, such as upmas prepared with grated coconut instead of onions, or upmas with corn and milk.