TASTE OF ALBERTA
Bricco Calmar
The earliest Albertans enjoyed a diet based on venison, bison (or buffalo), elk, deer, moose, freshwater fish, wild grains, and the local favorite, saskatoon berries. With the arrival of Europeans, Alberta became renowned for its excellent beef and its ample harvests of grain. Today, these staples have been supplemented by locally-brewed beers, honey, cheeses, and a year-round supply of locally-grown herbs and vegetables.

1. The Big Sky Burger         
Blended bison for a naturally low-fat home style burger with rich flavor. Simply seasoned and grilled, topped with reduced wild prairie mushroom gravy, and served with corn.

2. Bison Steak Sandwich        
Delicious sirloin cut served medium-rare on crusty bread with corn.

3. Pita Salad          
Prairie greens, cucumber, tomato, sweet onion, and cow's milk feta stuffed into a half pita and finished with an Alberta honey and poppy seed vinaigrette.

4. Pan-Fried Buckwheat Bread (Hrechkey Pereh)     
A Ukrainian specialty. Shallow loaf of mashed potato, sautéed onion, and buckwheat, sliced and pan-fried until golden brown.

5. Corn on the Cob         
The classic vegetable served Alberta style, with butter.

6. The Calmar Oat and Flax Field Berry Cheesecake Sandwich Cookie 
A tasty treat from our home town of Calmar.

NATIVE KITCHEN
Dakota's Native American Foods
Native Americans have lived off the land for centuries, relying on wild game and cultivation of regional fruits, vegetables and corn. The festival menu items reflect the history of Native American foodways as well as creative adaptations over time. A variety of popular traditional Native foods are represented from a broad range of tribal groups across the nation.

1. Indian Taco          
Fry bread topped with ground beef mixed with kidney beans, lettuce, tomato, onions, shredded cheese, and mild salsa.

2. Vegetarian Taco         
Fry bread topped with seasoned kidney beans, lettuce, tomato, onions, shredded cheese, and mild salsa.

3. Smoked Turkey Drumstick       
A hearty seasoned turkey leg, fresh off the grill.

4. Three Sister Soup         
Homemade soup with summer squash, green beans, and sweet corn.

5. Wild Rice Salad         
Wild long grain rice, cranberries, and pine nuts, drizzled with vinaigrette and topped with fresh watercress.

6. Sweet Potato Fries         
Slices of sweet potato deep fried in vegetable oil.

7. Fry Bread          
Native American treat topped with powdered sugar or honey.

8. Pumpkin Bread         
Momma's famous sweet bread topped with pecans.

9. Roasted Corn         
Grilled fresh sweet corn on the cob.

CAFÉ NEW ORLEANS
Angela's Festival Foods
During the French colonization of Louisiana in the 1700s, West Africans were brought as enslaved workers to New Orleans. They carried their culinary traditions with them, adapting them to the New Orleans landscape. Over time these traditions have blossomed into a unique combination of African heritage and Creole flavor that is distinctly New Orleans.

1. Fried Fish Platter          
A New Orleans favorite. Lightly battered, fried trout seasoned with Creole spices. Served with a side of collard greens and red beans and rice.

2. Big Easy Chicken Wing Platter        
A recipe adapted from the famous New Orleans fried chicken chef, Austin Leslie. Crispy fried chicken wings delightfully seasoned with herbs and spices. Served with a side of collard greens and red beans and rice.

3. New Orleans Style Sausage Combo       
Your choice of spicy or mild sausage on a sub roll, topped with sautéed onions. Served with a side of red beans and rice.

4. Bread Pudding
Classic New Orleans dessert with a dash of Creole flavor.

A la carte
5. Fried Fish Sandwich         
6. Big Easy Chicken Wings         
7. New Orleans Style Sausage (spicy or mild)      
8. Red Beans and Rice         
A New Orleans staple!

9. Collard Greens          
Delicious greens cooked in 100% vegetable oil and seasoned with Creole spices. It's southern soul food, straight out of the Big Easy.

CANTINA LATINA
Charcoal Chicken/El Carbonazo Restaurant
Traditional Latino cuisine in Chicago reflects the cultural diversity of its population. The earliest Latino populations in Chicago came from Mexico and Puerto Rico. Others followed from the Caribbean and Central and South America, including Ecuadorans, Colombians, Cubans, Peruvians, Salvadorans and Chileans. Chicago Latinos embrace this diverse heritage and utilize products characteristic of these different cultures in their foodways traditions.

1. Creamed Chicken (Ají de Pollo)       
Shredded chicken cooked in a sauce made with onion, garlic, chicken broth, bread, mild peppers, and Peruvian spices, served on boiled potato with rice on the side.

2. Grilled Steak (Parrillada)        
A hearty portion of seasoned steak grilled to perfection, served with rice and beans.

3. Stewed Beef Andean Style (Seco de Carne)     
Tender beef marinated and served in cilantro sauce. Served over beans with rice on the side.

4. Vegetarian Platter         
Peruvian corn, boiled potato, lettuce, tomato, cucumber, and dressing.

5. Giant Peruvian Corn        
Hot and tasty large grain corn on the cob with butter.

6. Cassava (Yuca)         
A distinctive Latin American root vegetable, fried and lightly salted.

7. Flan           

SOUTH ASIAN BEVERAGE STANDS
The annual icon of the Smithsonian Folklife Festival is the Pakistani painted truck, a centerpiece of the 2002 Silk Road Festival program. The body was built by Jamil Uddin and the paintings were done by Haider Ali, both from Karachi. In 2006 the artists who created the truck are back with us to repaint and repair it. As an integral part of the Smithsonian Folklife Festival, the Pakistani painters will present the arts of truck painting and decorating in the center of the Festival site. We are delighted to recognize their return to the Festival by offering beverages from South Asia.

Mango Lassi and Mixed Berry Smoothie

Lassi is a traditional drink of India and Pakistan with roots in the long-time regional tradition of eating and cooking with yogurt. Yogurt drinks such as lassi have been consumed for hundreds of years. Originally flavored with spices, lassis are now also flavored with sweet fruit, a development of the past one hundred years.

Lemonade and Limeade (Nimbu Pani)

Nimbu pani or fresh lemon/lime beverage has been consumed for centuries throughout the South Asian subcontinent. Either lemons or limes are combined with water and flavored with sugar or salt. The drink is particularly popular in the hot season.

BALTIMORE ARABBERS
The Baltimore Arabbers embody a unique American folk tradition that has been a part of the Smithsonian Folklife Festival almost since its inception. In Baltimore, the word "arabber" is used for vendors who sell produce out of horse drawn carts. The Baltimore Arabbers have been providing fresh fruit—watermelon, pineapples, mangos, cherries, and grapes—at the Festival since 1972, when Maryland was the featured state. We are proud to continue representing this grassroots tradition at the Smithsonian Folklife Festival year after year.