If someone were to ask me, "What is American Regional Cuisine?" , I would say, it's American history through food. his class meets twice a week. Every week we travel to a different part of the country and make the food they are known for. This class meets twice a week. On day one we have a lecture explaining the culture and how they used the ingredients they had at their disposal. From ribs to gumbo to banana pudding to chowder and everything in between. This class is led by Chef Craig Alexander. He is without a doubt one of the most unique and colorful characters I have ever met.