ON THIS WEEK’S episode of Dinner SOS, test kitchen director and host Chris Morocco is joined by André Mack, a sommelier and the face of BA’s video series World of Wine, and Adam Moussa, who produces social video programming for Bon Appétit and Epicurious and is our team’s resident Aussie. The three of them have been tasked with helping this week’s caller, Gabe, create a proper American feast for new friends.
Gabe and her husband are from Australia, but they currently live in Treviso in Northern Italy, where you can find some of the world’s best tiramisu and freshly grown radicchio. They have made friends with an American couple also living in Treviso who hosted them for a Thanksgiving full of classics like stuffing and pumpkin pie. When Gabe and her husband tried to return the favor and host them for an American-inspired meal, they served them hamburgers topped with beets, which is standard in Australia, but to the surprise of all, unheard of in America.
Chris first enlists the help of André to explore dishes that feel uniquely American, as well as suggesting Italian wines that would pair well with them. André suggests leaning into American comfort food staples like fried chicken and mac and cheese since tackling regional specialties like New England seafood or Tex-Mex (André grew up in San Antonio) can be more niche and require ingredients not available locally.
Given Gabe’s Aussie background, Chris brings Adam Moussa into the conversation. Because Adam’s an Australian living in America, Chris figured he’d be the perfect person to help Gabe understand how Australian food and American food differ. Adam confirms that beets on burgers might seem strange but are a truly excellent topping. He also points out that it might be tricky to find all the essential elements of a great American smashburger (like potato rolls) in Treviso. Instead, Chris and Adam settle on recommending BA’s Best Mac and Cheese, a saucier variety with a classic béchamel base and a crispy breadcrumb topping, and the chicken from BA’s Best Fried Chicken Sandwich, which wins points for its buttermilk-brined and dry-rubbed dark meat. To counteract all this richness, Gabe and her husband should probably make a crisp astringent salad on the side—where Treviso’s great local radicchio comes in handy.
Listen now to hear how Gabe’s great big American dinner party goes and whether they’re able to succeed in this exercise of building Australian-American culinary relations in Italy.