Common fillings include cheeses, veggies, meats or a combination of all three. The fluffiest omelets use whole eggs or all egg whites, which are beaten with a small measure of cream, milk or water. Some home recipes include baking powder and other ingredients to make the omelets even fluffier, however most are made with just simple egg and dairy ingredients.

The History of Omelets
The word “omelette” was first used in mid-16th century France. However, alternative versions of the word to describe this popular dish appeared as early as 1393, including alumelle and alumete. Most omelettes are cooked for an individual from two to three eggs. Many of the early omelettes were made from six to eight eggs and were designed to feed a family or group. The modern omelette, as we cook and serve it today, first appeared in bourgoise cuisine in 1784.

The “giant Easter omelette of Bessieres” is a French legend that includes the infamous Napoleon Bonaparte. The legend says that Napoleon and his army were traveling through the south of France, when they decided to rest near Bessieres. A local innkeeper prepared an omelette for Napoleon, which he declared a culinary delight. The story goes on to say that Napoleon ordered all of the eggs in the town to be gathered so a huge omelette could be prepared for his entire army the next morning.

The world’s largest omelette was created at a charity event for the Lung Association in Ontario, Canada on May 11, 2002. The omelette weighed a whopping 2.95 tonnes or 2950 kg. The Canadian omelette surpassed the first largest omelette in the record books, which was created in Yokohama, Japan. This omelette was made with 160,000 eggs and measured 1,383 square feet in size.

Cultural Twists on the Omelet
However you spell it or make it, nearly every country, culture and region has its own version of this well-loved dish. Here are some examples of variations seen in omelets around the world:

• China – Popular fillings include oyster or egg foo yung.
• France – Lots of clarified butter is used to prevent sticking, while seasoning is simple, consisting of salt and pepper. Flavoring includes chopped tomato, onion and herbs, such as parsley, chives and tarragon. Served trifold or no-fold, most French omelettes have no color.
• Germany and Austria – The popular Bauernomelette or “farmers omelette” of Germany and Austria includes roasted onions, potatoes and smoked bacon which are cooked in a pan. Beaten eggs are poured over top of the roasted items and cooked until set. Other fillings include mushrooms, herbs and tomatoes.
• Greece – Popular fillings include sauteed veggies, pastas and leftovers. Eggs are used more as a binder than as an outer layer, as seen in other countries. A plate is placed over top of the pan during cooking and then the whole thing is flipped out and onto the plate before being slid back into the pan to cook the other side.
• India – The most common omelette in India is the Masala omelette, which includes a variety of spices that change depending on the region in which it is made. The most common ingredients include chopped onions, green chilis, cumin, tumeric and tumeric which are whisked in with the egg before cooking.
• Iran – Sugar is beaten in with the eggs and are cooked quickly in a frying pan with oil or butter.
• Italy – The frittata is an open-faced omelette that contains fillings such as veggies, cheese and leftover pasta. Cooked slowly in a pan of hot cooking oil, all the ingredients including the filling are mixed with the eggs before cooking.
• Japan – Popular fillings include omurice or fried rice in the omelets served here, along with soy sauce, mirin, bonito flakes and sugar. Cooked in a special frying pan that is rectangular in shape, these omelets are cooked in a very thin layer and are then rolled up quickly with chopsticks to create many light layers.
• Malaysia and Indonesia – A flat, omelet-style dish that is served with rice is known as telur dadar. This dish is made from eggs that are fried in a pan with onions and chiles.
• Morocco – Also known as “tortillas,” the omelets served in this country are similar to the ones served in Spain, but are cooked with fleur de sel and cumin for added seasoning.
• The Netherlands – Another version of the “farmers omelette” is popular in this country. Known as the boerenomelet, this popular dish is made from two to three eggs that are mixed with sauteed mushrooms, onions, potatoes, bell peppers, peas, leeks and seasoned with salt and pepper to taste.
• Philipines – Popular fillings in this country include savory tastes, such as corned beef, potatoes, bell peppers, tomatoes, garlic and onions. Leftovers from the night before are often served in breakfast omelets in the Philipines, such as ground or chopped pork and beef or grilled veggies. Served over garlic fried rice, a favorite topping is banana ketchup.
• Spain – A very thick Spanish omelet that is known as “tortilla de patatas” is served here with fillings such as sliced, sauteed potatoes, sliced onions, cheese, bell peppers and diced ham.
• Thailand – Known in this country as khai chiao, which means oil-fried egg, omelets are deep fried in a wok filled with hot vegetable oil. Served over steamed rice, this dish is traditionally served with Sriracha sauce and a stir-fry of meat and veggies. Another popular version is known as kai yat sai, which means eggs filled with stuffing.
• UK – Very similar to American omelets, they are made of milk, eggs and cheese and are either folded to hold fillings or flipped to cook the other side.

Persy’s Famous 3 Egg Omelets
Persys’ Place, which has locations all throughout Southeastern Massachusetts, Cape Cod and eastern Rhode Island, is known for their three egg omelets. Served with a choice of two or three sides, these omelets can be made with difference cheese, which include sharp cheddar, Swiss, American, feta, cheddar jack, cottage or ricotta. The well-known “Persy’s Omelet” is made with all-American cheese, tomato, onion and bacon.

Other favorites made with traditional, local ingredients include the “King of the Sea Omelet,” which is stuffed with a quarter pound of native lobster, asparagus and aged cheddar. it is topped off with a classic Hollandaise sauce. The Portuguese and Spanish influences of the South Coast region are represented in the “Portuguese Chourico Omelet” and the “Spanish Omelet.” If you want to try some of the best omelets in Southeastern Massachusetts and Rhode Island, head to the Persy’s Place near you.

Over 20 different omelets are offered at Persy’s Place, which can all be cooked in a number of different ways with a choice of cheese, Cholesterol-Free, Fat-Free Egg Beaters and more fillings that you can imagine. From the “Homsteader,” which is filled with meatloaf, tomato and cheddar jack cheese, to the “Hashlet,” which is stuffed with Persy’s World Famous “New England’s Best” 4-hour corned beef hash, there’s a little something for everyone. You can even build your own omelet using any and all of the ingredients listed on the omelet menu.

In the Beginning…

The earliest settlers in New England were, of course, the Puritans. Around Plymouth, Massachusetts, you can still find restaurants serving up traditional English fare from that era – year round! Baking foods during that time were more common than foods that are fried, such as roasted turkey, baked beans and delicious pies. Local ingredients also played an influence, with common additions to these traditional foods including maple syrup and cranberries.

Potato is the most commonly served starch in New England today, which dates back to its early days, and is used in everything from chowders to hashes and everything in between. Potatoes are typically stewed or baked here, with a wide variety of seasonings added for flavor. Parley and sage are the most common, however in some areas other cultural influences have played a part, such as the Caribbean nutmeg and other spices.

Native American influences are also heavily seen in the foods and cooking methods used in New England. For example, the popular johnny cake has ties back to early influences by the natives and the use of oysters and clams were first used by early immigrants to the region. Many of the most well-known “Yankee” dishes served here come from a combination of Puritan and Native American influences.

18th and 19th Century Influences

The Caribbean influence comes from New England’s participation in the Triangle Trade. Molasses and rum became common ingredients in the local fare and well into the 19th century, molasses and honey were widely used as sweeteners by most New Englanders. In fact, rum became so popular that before Prohibition hit the country, some of the best rum distilleries were found in the New England states.

Over the years, settlers that came from Ireland, Portugal and Italy also influenced the flavors and tastes of the region. Special Portuguese sausage known as “chourico” is often served on sandwiches, in stews and with breakfast foods. Just pick up a menu at one of Southeastern Massachusetts, Cape Cod or Rhode Island locations of Persy’s Place and you’ll see a whole world of influence and taste in the foods that are eaten today in New England.

Traditional foods are still very strong in this region and there are many dishes that are known across the country and around the world that will forever be tied to New England. Boston baked beans, New England clam chowder, homemade ice cream, lobster rolls and corned beef hash are just some of those well-known foods that are best identified with the northeastern states.

State by State

While the entire region as a whole has a strong identity with these traditional foods, some states are more known for some foods than others. Here is a short list of some of the most popular foods that are eaten in the New England states, listed by the state that is known for doing them the best.

Connecticut – New Haven claims itself as the birthplace of the hamburger sandwich in 1900. Hasty pudding is still served in many rural areas here, especially during the holiday season in the fall and winter months. White clam pie also hails from this state.

Maine – Most known for its lobster fishing industry, lobster rolls are identified easily with this state. The whoopie pie is the official treat of Maine, while blueberry pie is the official dessert. The Italian sandwich is said to have been created here at a restaurant in Portland.

Massachusetts – Once known for its cod, clams and cranberries are now the dominant ingredients best known for Massachusetts. Of course Boston baked beans come from here, but many other foods are grown in the state, including potatoes, wild blueberries, maple syrup and apples.

New Hampshire – Similar to the dishes served in the Boston area, many New Hampshire favorites feature fish and shellfish. Apples are also very popular and Portsmouth is well-known for its orange and cranberry cake.

Rhode Island – Not to be confused with the white, creamy clam chowder of Massachusetts and Maine, Rhode Islanders have their own clear chowder that uses quahog a “hard clam” instead of the clams used in other states. Johnny cakes are very common in Rhode Island.

Vermont – The influences of French-Canada are felt heavily in this state, with poutine and tourtiere served regularly during the holidays. Corn chowder and other dairy-based dishes are very popular here. Vermont is perhaps most well-known though for its maple syrup.

A Taste of New England

The best place to go for a complete taste of New England is Persy’s Place. With 9 unique locations scattered all over Southeastern Massachusetts, Cape Cod and Rhode Island, there are many opportunities to stop by and try all of the traditional and cultural offerings available at Persy’s. From traditional Cape Cod lobster rolls to a 4-hour World-Famous corned beef hash, fresh baked breads and muffins, Portuguese sausage, Boston baked beans, grilled cornbread and, of course, New England’s Largest Breakfast Menu – Persy’s Place has it all!

The History of the Salad

The salad, which is defined as a bowl or plate of mixed greens with some sort of dressing, was actually enjoyed centuries ago by the Greeks and Romans. Over time, recipes for salads became more complex and diverse, representing the cultures, tastes and harvests of the regions that created them.

Dinner salads first came into vogue in the Renaissance period. In the mid-18th century, salads that were made from layers of unique ingredients became popular and were called “Salmagundi” but are today known as the Chef’s Salad.

The root of the word “salad” comes from the Latin word sal, which means salt. In ancient times, salt was the most common ingredient used in the dressings made for the salads that were served. Raw veggies were eaten with a dressing made of oil, vinegar and salt.

By the 14th century the word “salade” was seen in French writings and in Old English as “salad” or “sallet,” according to the Oxford Companion to Food. Some food historians believe the word salad, as we use it today, comes from the Latin “herba salata” which translates literally as “salted herb,” which seems appropriate.

The Chef Salad

As we now know, the Chef Salad or Chef’s Salad, traces its roots back to “Salmagundi” in the 18th century. However, the salad that we all know and love today, which consists of layered ingredients such as hard-boiled eggs, meats like chicken, ham or turkey, cheese, lettuce and dressing, has been the subject of debate by food historians and foodies alike.

Before its popularity, “Salmagundi” was served in Colonial America after traveling across the Atlantic from 17th century England. However, others claim that the Chef’s Salad was originated in the United States, not brought over from Europe, giving credit to the chefs that made it popular. Again, there is much debate surrounding the American chef that deserves the credit as well, with some experts claiming a New York chef was the creator and others claiming a chef from California was the first.

The New York chef most agreed upon was Louis Diat, who was a chef at the Ritz-Carlton in New York City during the 1940s. However, it was Chef Victor Seydoux of the Hotel Buffalo in Buffalo, New York who later held positions at the Ritz-Carlton and Waldorf-Astoria hotels who made the salad popular with modern Americans. Seydoux is known as the chef that introduced Thousand Island Dressing, a popular dressing served with the Chef’s Salad, to his guests at the Ritz-Carlton in New York, which may be the real reason why he is associated with this particular dish.

The Caesar Salad

Yet another salad surrounded by controversy, the Caesar Salad is one of the more popular salads served around the world. It was voted in the 1930s as the “greatest recipe to originate from the Americas” and many chefs claimed it as their own. In 1903, an Italian cook named Giacomo Junia in Chicago began serving the Caesar Salad at a tiny restaurant called The New York Cafe. Consisting of Romaine lettuce and a special dressing, Junia was surprised at the salad’s popularity.

However, some claim that the salad was actually born in Tijuana, Mexico and was created to honor a famous Mexican restauranteur named Caesar Cardini. Those who believe this version of its invention claim that the salad was created from leftovers on a busy Fourth of July weekend in 1924. The salad was later changed when Caesar’s brother Alex Cardini joined him at the Tijuana restaurant, adding anchovies to the list of ingredients and renaming the salad the “Aviator’s Salad” after the time he served as an ace pilot during WWI.

In fact, giving credence to this version, Julia Child wrote about driving to Tijuana with her family as a child in 1925 or 1925 to go to lunch at the famous Caesar’s restaurant, which had been touted by the Hollywood elite, including Jean Harlow, Clark Gable and W.C. Fields. She recalled seeing Caesar himself breaking the eggs over the Romaine lettuce to serve the famous salad tableside, calling it a “sensation from coast to coast.”

Springtime Salads at Persy’s Place

You can try both the Caesar Salad and the Chef’s Salad at Persy’s Place – or be adventurous and try Persy’s own creation, the “ABLT” salad, which is a chopped salad that contains avacado, bacon, lettuce and tomato. With 9 unique locations all throughout Southeastern Massachusetts, Cape Cod and Eastern Rhode Island, there’s a little something for everyone and a Persy’s conveniently located near you. Open daily for breakfast and lunch – come see the menu that has been called “New England’s Largest Breakfast & Lunch Menu.”

Easter Specials

This year Persy’s Place has added a couple of special items to New England’s largest breakfast menu. It is important to have a little fun with the menu every now and again – just to shake things up. Try the Easter “Benny,” a delightful springtime version of Eggs Benedict, which consists of two poached eggs served over a bed of fresh broccoli and a grilled English muffin. The whole thing is topped off with a creamy cheddar cheese sauce and your choice of two of Persy’s “sunrise side” menu items.

If you like the salty sweet combination, you’ll want to try the Sweet and Swine. An amazing breakfast sandwich served on your choice of bagel, English muffin or Kaiser roll, filled with egg, ham, pineapple and American cheese. Or try the Hash Bomb, which features a flaky Croissant that is filled with Persy’s own world famous Corned Beef Hash, scrambled eggs and a creamy cheese sauce that is served with two “sunrise side” menu items.

For those that like to dive right in and go for something sweet for breakfast, brunch or lunch, try the amazing Jelly Bean pancakes. Three adorable buttermilk pancakes with jelly beans in the middle, all topped with a pile of whipped cream and rainbow colored sprinkles. Nothing says Easter and springtime quite like a colorful batch of Jelly Bean pancakes!

If you come in for lunch or dinner and still want a little something special, make sure to ask for the Ham Dinner, which will take you back to your childhood: grilled ham steak topped with sweet pineapple served alongside mashed potatoes, steamed broccoli, Boston baked beans and a slab of Persy’s famous grilled cornbread. A tasty Bunny Wrap is also available, featuring crispy chicken tenders, tomato, lettuce, cheddar-jack cheese and mayo all wrapped up in a flour tortilla and served with fries and a pickle.

The Rest of the Menu

What else is on New England’s Largest Breakfast Menu, you ask? Just about any type of breakfast, brunch and lunch food you could imagine!

Choose from a smattering of homemade breakfast breads, which include:

• many varieties of pancakes
• Belgian waffles with tons of toppings
• French toast
• crepes with your choice of fillings
• fresh-baked muffins
• Johnny cakes
• Persy’s own grilled cornbread
• bagels with cream cheese
• English muffins… and more!

Persy’s Place also offers a wide variety of eggs cooked any way you like them, such as:

• scrambled
• omelets with your choice of fillings
• fried or sunny side up
• poached
• steak and eggs
• traditional English breakfast
• Southern biscuits and gravy with eggs… and many more combinations!

Special combination plates that celebrate the unique cultural and regional fare of New England, including:

• Persy’s famous Corned Beef Hash (recognized by The Boston Globe and The Providence Journal!)
• Traditional Fish Cakes – served at Persy’s for over 30 years!
• The Yankee Special, which includes 3 eggs, 2 pancakes and 4 breakfast meats
• Portuguese Chourico Benedict – a spicy dish made with Portuguese Chourico sausage
• Apple Orchard Pancakes made with New England apples and walnuts
• The Cape Cod Waffle – filled with Native cranberries and walnuts
• Boston Baked Beans – yes for breakfast, it’s tradition!
• Maple Walnut French Toast with 100% New England maple syrup

Just a Taste

The menu items listed above and in the Easter Specials offered at Persy’s Place are literally just a tiny taste of all the choices available on New England’s Largest Breakfast Menu. Persy’s lunch menu includes all of your favorites plus burgers, paninis, salads, American favorites and much more. You’ve literally got to see it all to believe it!

With locations all over Southeastern Massachusetts, Cape Cod and Eastern Rhode Island, there are a lot of unique dining destinations available to our guests. In Massachusetts you can choose from the North Dartmouth location on State Road, the Kingston Persy’s just South of Exit 9, the Mashpee location on Falmouth Road, Middleboro Persy’s just North of Route 44, the Persy’s in Falmouth on North Main, Hyannis Persy’s across from the Train Station, the Persy’s in Plymouth on Main Street and the Wareham Persy’s on Cranberry Highway. In Rhode Island, visit the newest Persy’s Place in East Providence located on Newport Avenue.

Hope to see you soon and Happy Easter from Persy’s Place!

Muffins come in a variety of sizes, with the “standard” muffin coming in at around 2 inches in diameter. Larger, sometimes called “jumbo” sized muffins are popular in coffee shops and bakeries, and are usually twice the size of standard sized muffins. Mini muffins are becoming more popular these days, being sold by the half or full dozen. Most mini muffins are just slightly larger than an inch in diameter and less than an inch tall.

Cake for One
Some people refer to muffins as a type of quick bread, which they are. Baked into a single serving size cup, they are a treat that isn’t typically made to share. While they do share a lot in common with cupcakes, such as their size and shape, they do have a lot of unique qualities all of their own.

Cupcakes are generally sweeter, lighter in texture and are piled with frosting. Muffins, on the other hand, are more dense like a quick bread, contain less sugar and, in most cases, don’t come with frosting. Toppings typically found on muffins include strudel, which is a mixture of flour, sugar, butter and spice, dusted powdered sugar and sometimes a sprinkling of raw or turbino sugar.

Lots of Flavors
While most people think of muffins as a sweet breakfast treat, they do come in a variety of flavors. For example, cheese muffins are more of a savory style recipe, that is often served with lunch or dinner. And cornbread muffins, which incidentally are the official state muffin of Massachusetts, are naturally sweet but are still considered more of a savory style compared to the sweeter versions.

Fruit flavors are very common, with blueberry muffins selling out nearly every other type nationwide. Raspberry, strawberry, boysenberry, apple, orange, peach, banana, lemon and blackberry are other examples of fruit flavored muffins that are very popular among consumers.

Sweeter flavors, which can nearly cross the line between muffins and cupcakes in some instances, include chocolate and chocolate chip, which some argue are more of a snack or treat than a breakfast food. Other sweet varieties include caramel apple, pumpkin spice, date nut, carrot cake, almond, cinnamon and maple pecan. When you think about it, the only limit on the type, flavor and style of muffins is your imagination.

Popular Muffin Trends
What’s your favorite way to eat a muffin? Some people take the paper wrapper off, slice them in half, add butter and eat like a piece of bread. Others pick at the top of the muffin and eat off all the topping before diving into the rest. There are as many ways to eat muffins as there are to bake them and, as a result, there have been some very interesting trends surface in our culture recently.

Muffin Tops – Love eating just the top of the muffin with all the toppings and brown-baked goodness? So do lots of people. Some bakeries began marketing “muffin tops”, shorter versions of the jumbo sized muffin that was essentially missing the lower half of the muffin below the paper wrapper. These sold like hotcakes all across America.

Mini Muffins – When the smaller pop-em-in-your-mouth sized one-inch muffins hit the scene they became instantly popular among toddlers, soccer moms and in-general nibblers alike. A great way to try more than one flavor with breakfast, these smaller sized versions were soon even sold in grocery and convenience stores.

Stuffed Muffins – It all started with an idea to create cream cheese stuffed pumpkin muffins and it pretty much took off from there. Caramel stuffed, fruit stuffed, chocolate stuffed – these muffins were off the charts and America was hooked. You can still find them today in bakeries and coffee shops – wherever fresh-baked muffins are sold.

History of Muffins
The typical American-style muffin that we know and love today became common in 19th century cookbooks and were touted as an easy-to-make yeast-free breakfast bread. Sometimes referred to in classic American cookbooks as “common muffins” or even as “wheat muffins,” the recipes for these tiny breads were varied by region and cultural influence.

Baked in ovens and sometimes on the stovetop, the classic muffin started out without all the fanfare given to it today. Forget all the cute, seasonal paper cups, foil wraps and decorations, muffins were originally baked to be practical side dishes for supper or sweet breakfast treats. They were easy to make because they didn’t require a lot of mixing or clean-up, and were very affordable to bake because they could be made with limited ingredients that most cooks have on hand.

The Best Muffins in Massachusetts
If you are looking to get a taste of the best muffins in Massachusetts, head on over to Persy’s Place. With 9 distinct locations all over Southeastern Massachusetts, Cape Cod and Eastern Rhode Island, there’s bound to be one in your neck of the woods. Persy’s Place is known for having New England’s largest breakfast and lunch menu, but it is also known for its fresh-baked muffins and breads. Stop by Persy’s to experience one of these fresh-baked goodies for yourself!

Humble Beginnings
Any dish that starts out with diced up meat, potatoes, vegetables and spices was designed to fill bellies and satisfy a taste for warm and savory comfort food. Corned beef hash is a very satisfying meal that can be served up for breakfast with a side of eggs and toast, yet it can still stand up very well against other meat-and-potato dishes on a lunch or dinner menu.

America began eating corned beef hash on a regular basis during the World War II era. As our nation began to ration fresh meat and other staple ingredients, housewives got creative and used leftovers from dinner the night before to create a filling breakfast. However, as rationing increased, it quickly became the meal du jour, finding its way to the table for breakfast, lunch and dinner.

Because the main ingredient was leftovers, there were many different variations. Some cooks used hash browns, while others used home fries or skillet potatoes. Most stuck with the traditional corned beef because it was affordable and available during rationing, but others used leftover roast beef instead.

Hormel, an American meat packing company, claims to have introduced the idea of corned beef and roast beef has to US consumers in the 1950s, however cookbooks and other written records show that it was definitely already a part of our diet in the 1800s. There were even restaurants in the 19th century that were called “hash houses” because it was a prominent part of their menu.

New Found Glory
Today, corned beef hash has been elevated to a whole new level and is even served in high-end restaurants. More sophisticated versions of the original recipe, as well as unique recipes that are tailored to the tastes of the region, are served all across the country. In fact, in 2012 an entire cookbook of recipes dedicated to variations on the basic corned beef hash recipe was published due to an increase in foodie interest.

Southern hash is made from a blend of barbecue pork, barbecue sauce and rice. You can find this version at barbecue restaurants throughout Georgia, South Carolina and the other southern states.

Texas hash is a southwestern variation that is made from a stew of pork, chicken and/or beef that is seasoned with salt and pepper and cooked over an open flame in a traditional hash pot. These varieties are about as far from traditional corned beef hash as they can get, but they are still a part of the growing trend.

Corned Beef Hash in Southcoast Massachusetts
If you are looking to try a real, authentic taste of good ol’ American-style corned beef hash in Southcoast Massachusetts, look no further than Persy’s Place, which has 9 different locations all throughout Southeastern Massachusetts, Rhode Island and even out on the Cape. Their particular recipe for corned beef hash has been cooked up in their restaurants for nearly 30 years.

Recognized by both the Boston Globe and the Providence Journal, Persy’s corned beef hash is a house specialty and takes a whopping 4 hours to make just a single batch. It’s a lot of time and effort, but once you taste it, you’ll know it’s worth it in each and every bite. Served starting at 7am each and every day, Persy’s corned beef hash comes with 2 dropped farm fresh eggs for an out of this world breakfast you’ll never forget.

In addition to corned beef hash, Persy’s also has a lot of other breakfast choices. In fact, Persy’s Place has the largest breakfast menu in New England, serving a number of different pancakes, eggs, waffles, crepes, quiches, omelets and more to choose from. Stop by and try the famed Persy’s corned beef hash, which has been called, “The Best… Anywhere!”

Get a $50 Gift Card with our Winter Wanderings Promotion (click image for details)

People come from all around the globe to visit New England in the fall, but outside of the skiing, not many are aware of the awesome experience that can come from a snowy winter road trip in the northeastern states. In addition to the beautiful sights, the New England states are known for their amazing regional cuisine, friendly natives and destinations that are rich in American history.

Boston is known as the epicenter of it all, making Massachusetts a great place to start your journey. This article will focus on the states of Massachusetts and Rhode Island, providing details on the amazing things to see, do and eat as you make your way through the Southcoast region of New England.

Massachusetts

Most people know Boston and the historical footprint it beholds for our country, but many people don’t know much about the city and all it has to offer. Villages, libraries, islands, museums and other cultural centers abound in this great city as well. America’s roots are also planted firmly throughout Southeastern Massachusetts, in the towns of Plymouth, Concord and Lexington.

When leaving Boston, follow Route 3A and visit the coastal towns on your way to the Cape, such as Scituate, Cohasset and Marshfield. Famous lighthouses that have been photographed and sold in prints around the world are the Cape Cod Light in Truro, the Boston Light in the Boston harbor and Minot Light in Scituate. New Bedford features authentic cobblestone roads and was the historical capitol of the whaling industry in New England.

Touring the Massachusetts islands of Nantucket and Martha’s Vineyard should definitely be on your must-see list. Nantucket is a famous tourist destination and is one of the most beautiful and well-protected areas in all of Massachusetts. Martha’s Vineyard is home to sand, surf, lighthouses and gorgeous little village settings that you won’t want to miss.

Rhode Island

Consider any one of the famous wealthy families throughout American history and chances are they owned a mansion somewhere in southern Rhode Island near the city of Newport. The Rockefellers, the Astors, the Vanderbilts – just to drop a few famous names – were among the most influential families of this area. Take a drive along Bellevue Drive and Ocean Drive to see some of the most amazing homes in New England.

If sandy beaches and bluffs are your idea of gorgeous scenery, Rhode Island’s most famous island, Block Island, is a great tourist destination by ferry – even in the winter season. Drive across the famous Newport Bridge and visit the island of Conanicut, featuring a quaint village center, beautiful lighthouses, windmills, parks and amazing views across the bay.

Just across the water from Newport is a peninsula known as Sakonnet Point, which is located in Little Compton. Warm up with a taste from the Sakonnet Vineyarrds, which offer wines from grapes grown right here in New England. There is much to see and do in the tiny, yet mighty, state of Rhode Island.

New England Cuisine

No road trip is complete with stopping to sample the local fare. The Southcoast region of New England has played a major influential part in the cuisine of America, and is known for its creamy chowders, cranberries, lobster rolls and, of course, the traditional Thanksgiving feast. Blueberries, potatoes, maple syrup, artisanal cheeses and johnnycakes are just some of the other well-known “exports” of this area.

Cultural influences from Early American settlers, as well as immigrants from Italy and Portugal, play a huge part in the food that you will find throughout Massachusetts and Rhode Island. Seafood is a foundational ingredient, but New England cuisine is also known for its many non-seafood dishes as well. Grinders, Portuguese chourico, puffed pancakes, fishcakes, Boston baked beans and regional baked goods are just some of the foods you absolutely must try when visiting these states.

New England Winter Wanderings at Persy’s Place – Check out our promotion and get a $50 Gift Card HERE!

One way to make sure you taste the very best of New England on your road trip is to mark down the 9 restaurants available throughout Southeastern Massachusetts, Rhode Island and Cape Cod known as Persy’s Place. Established near the coast, located near villages, surrounded by amazing scenery and set near some of the most amazing shopping in the region, Persy’s Place features New England’s largest breakfast and lunch menu. From omelets to pancakes, comfort foods and paninis, you can get it all right here at Persy’s.

Visit the authentic fully-restored 50′s diner in East Providence or check out one of the eight other locations in Dartmouth, Kingston, Mashpee, Middleboro, Falmouth, Hyannis, Plymouth or East Wareham for a hot and hearty breakfast or a warm and tasty lunch. Visit all 9 locations this winter between December 21, 2012 and March 20, 2013 and you’ll get a $50 gift card. Collect a coupon at each location for a free loaf of fresh-baked cornbread and show them to the waitress at your 9th location to get your FREE $50 gift card!

 

New Englanders grow up on grilled cheese, burgers and clubs just like everyone else, but with their own unique style and flair. Persy’s Place, with locations all over Rhode Island, Southeastern Massachusetts and Cape Cod, features 38 unique sandwiches, burgers and paninis on 7 different types of fresh-baked breads that are sure to tickle the taste buds of tourists and locals alike. If you haven’t been before, it’s high time you stopped in to take a taste of the Largest Breakfast & Lunch Menu in New England.

PANINI

Taken from the Italian word “panino”, a panini is the term used in the United States, Canada and the United Kingdom to describe a pressed and toasted Italian-style sandwich. Persy’s Place takes the best of both worlds – the Italian spices, seasonings and affection for fresh-baked artisan breads, and combines it with the American-style of pressing and toasting the meat and cheese sandwiches. Imagine a melty, toasted, crisp, yet gooey sandwich – the perfect example of New England comfort food at its finest and the best panini on Cape Cod.

Choose from the Reuben panini, featuring Persy’s own “4 hour corned beef” with sauerkraut, Swiss cheese and Russian dressing; the baked ham panini, featuring in-house baked ham, Swiss and avocado; the Caesar chicken panini with marinated chicken, feta cheese, tomato, red onion and fresh Caesar dressing; the “Ben’s Bird” panini with smoked turkey breast, cheddar-jack cheese, bacon, tomato and Hollandaise sauce; the California panini with avocado, tomato, red onion and Swiss; the Buzzard panini with roast turkey cranberry sauce, avocado and Swiss; the tuna panini, featuring 100% all white tuna, Bermuda onion, American cheese and tomato on rye; or the Hawaiian panini with ham, Swiss cheese and yummy pineapple.

CLUBS

The “club” sandwich is a popular American favorite. Also known as a “clubhouse” sandwich, this particular bit of comfort food in Massachusetts is served on toasted bread, stacked in three layers and is often cut into quarters. Similar to a BLT, the classic club sandwich includes toasted bread, mayonaise, bacon, lettuce and tomato, along with other ingredients, and is frequently served with a pickle on the side as garnish.

The club sandwich dates back as far as 1899 when it first appeared on American restaurant menus. Stop by Persy’s Place in East Providence for one of the best sandwiches in Rhode Island. Here you can get a turkey club, featuring 100% in-house roasted breast meat in a BLT three decker-style sandwich; or the amazing tuna club, with 100% all white tuna, also in a BLT three decker-style.

WRAPS

One of the latest sandwich food crazes to hit the United States, a wrap is a sandwich that is made with any type of soft flatbread, such as a pita, lavash or flour tortilla, and filled with sliced meats, cheeses, poultry or fish along with tomato, lettuce, avocado or any number of other customized ingredients. With origins tracing back to the Greeks, Armenians, Mexicans, Kurds and Turks, wraps have been around since before the 1900s.

Persy’s creates the perfect New England comfort food with its wraps, made from fresh local ingredients, making them some of the best comfort food in Massachusetts and Rhode Island. Choose from the turkey wrap, which includes in-house roasted turkey breast, lettuce, tomato, American cheese and mayo; the chicken Caeser wrap, featuring grilled, marinated chicken with feta cheese and tomato; the ham wrap, with in-house baked ham, Swiss cheese, lettuce, tomato and tangy Dijon mustard; the tuna wrap, featuring 100% white tuna, lettuce and tomato; or the marinated chicken wrap, which includes grilled, marinated chicken breast, feta cheese, tomato, lettuce and Greek dressing.

HOUSE SPECIALS

Some sandwiches are just so good and so filled with local flair and flavor that they must be “set apart” from the rest of the menu. Persy’s “house specials” fit the bill and feature sandwiches such as the Reuben sandwich, which includes a special “4 hour corned beef” recipe along with sauerkraut, Swiss cheese and Russian dressing; a classic New England lobster roll, a true Cape Cod specialty; and the corned beef special, with includes the “4 hour corned beef” on a fresh kaiser roll or in-house baked pumpernickel bread.

So whether you are looking for the best panini on Cape Cod or want to try the best sandwiches in Rhode Island, Persy’s has 38 sandwiches to choose from and 9 locations throughout the Southcoast region. From melts to burgers, all-American favorites and more, stop by Persy’s Place for a real taste of New England comfort food.

Traditional Christmas Menu

In the 1945 film, Christmas in Connecticut, Barbara Stanwyck’s character Elizabeth Lane is a food writer for the fictional Smart Housekeeping Magazine. Her traditional Christmas menu that was to be served in her New England country farm home consisted of classic favorites including candied sweet potatoes, cranberry-orange relish, roast goose with walnut dressing, giblet gravy, mince pie and old-fashioned plum pudding. What a meal!

While most Americans don’t feast like that today, even during the holidays, some of the elements of this decadent menu are still served in homes and restaurants throughout the New England region. Seasonal favorites are typically made from fresh, local ingredients including native cranberries, pure maple syrup and walnuts. Traditional holiday meals of roast turkey, herbed dressing, homemade gravy and more are all available at local establishments, including Persy’s Place, which has locations all throughout Southeastern Massachusetts, Cape Code and Rhode Island.

Christmas on the Cape

If you are looking to escape the commerialized version of Christmas that is celebrated today, spending the holidays on Cape Cod can take you back to the elegant days of yesteryear. Imagine immersing yourself in the magical sights and sounds of the season and experiencing a Victorian holiday at the seashore. From lighthouses to sunsets, views of the harbor and stretches of coastline, Christmas on the Cape is just about as beautiful as it gets. Quaint villages dot the coastline, inviting visitors to enjoy festive parades and lights, annual celebrations and holiday fairs.

Return to the days of excitement and joy, with Christmas shopping the way it once was without all the crowds, pushing, shoving and commercialized marketing. Shop keepers all throughout the Cape embrace the old-fashioned approach to business, providing customers with an enjoyable experience filled with unique gift ideas and employees that give above-and-beyond personal customer service.

You will discover a whole new world of shopping on the Cape that you won’t ever experience anywhere else. Bringing family and friends for Christmas on the Cape will create memories that you’ll enjoy for many years to come. Come, stay, play, take a sleigh ride and enjoy yourself – and make sure to try some of the local fare while you’re in town.

A Tradition of Classic Holiday Celebration

When you celebrate Christmas in New England, you play a part in carrying on the traditions of the region. Snow capped buildings, ice skating across a frozen pond, miles and miles of twinkling Christmas lights glowing in the night – all of your old-fashioned holiday dreams and memories can be realized right here in Massachusetts.

Traditional showings of The Nutcracker, Christmas tree lighting ceremonies, Santa’s Village and dozens of other classic holiday celebrations all take place each year throughout the New England states. The sought-after “White Christmas” that most Americans dream of each year is very likely in this part of the country.

A Time of Giving

This holiday season, why not give the gift of good taste? Persy’s Place has locations throughout Southeastern Massachusetts, Cape Cod and Eastern Rhode Island and features New England’s Largest Breakfast & Lunch Menu with selections that would make anyone’s holiday merry and bright.

For a limited time, for every $50 worth of gift cards you purchase at Persy’s Place, you will receive a $10 complimentary gift card. It’s a great way to treat a friend or loved one, while getting a little treat back in return.

Have a lot of co-workers and office staff on your list? The more you buy, the more you get! Buy $100 worth of gift cards and you’ll get $20 worth of gift cards for free. Buy $500 worth of gift cards and you’ll get $100 worth of gift cards for free. Visit PersysPlace.com for details.

The word “pancake” first appeared in English culinary text back in 1430 and cooks have been working at perfecting them ever since. However, it is the classic buttermilk pancake which still reigns supreme as the Great American favorite. It is ordered – and eaten – more across this nation than any other style of pancake.

How it Works

Pancakes are a sort of quick bread, with most recipes containing baking powder, which allows them to rise to their light and fluffy state. Milk or buttermilk is used along with flour and eggs to create a thick batter. A bit of sugar and a dash of salt help to round out the flavors in the basic recipe.

The pancake batter is then poured onto a hot griddle surface, spreading to form a circle. Bubbles rise from the baking powder on the uncooked side of the pancake, indicating that it needs to be flipped. The texture of the classic buttermilk pancake should be very light and fluffy. They are usually served at breakfast, but can be eaten all day long.

Spice Variations

Simple alterations to the spices added to pancakes can really make a difference in taste. Sweet or savory options are available today ranging from sugar-and-spice combinations, such as vanilla and cinnamon, to dinner-style varieties with fresh herbs and seasonings.

Toppings

What you put on your pancake also makes a difference. Many opt for the traditional serving of butter and sweet, New England maple syrup. Others prefer fresh fruits, compotes or pie toppings that include strawberry, bananas, blueberries, mixed berries, cherries and apples. Whipped cream, flavored syrups, peanut butter, honey, chocolate syrup, cane syrup, molasses or jam – the only limit is your own taste buds.

Other American Varieties

The Johnnycake, which can be spelled johnny cake, jonnycake or journey cake) is a traditional cornmeal pancake that became a staple of the early American diet. Still served today in the New England states, primarily Rhode Island and Massachusetts; as well as the Southern states, such as Mississippi and Louisiana, the modern johnnycake consists of cornmeal, salt and a liquid – usually milk or hot water. The cakes are lightly sweetened and served with maple syrup or other more savory toppings.

Sourdough pancakes were first served in American by prospectors out West. The sourdough allowed breads to rise without requiring yeast. These pancakes are still served today and are extremely popular in the State of Alaska.

Silver dollar pancakes are another American innovation. Tiny pancakes approximately two or three inches in diameter were named after the silver dollar coins that were used prior to 1979 throughout the United States. Cooks fry up a spoonful of classic pancake batter to make these little beauties and a typical serving is 5 or 10 silver dollar pancakes per person.

Seasonal Favorites

Depending on where you go – and the time of year that you visit – you will find a number of popular varieties of pancakes across this great nation. Persy’s Place, which has 9 locations throughout Massachusetts and Rhode Island, features a special Pumpkin Harvest Pancake, which features spiced pumpkin, walnuts and whipped cream. Other seasonal favorites include fruit-topped varieties during harvest, holiday specials and more.

Special Recipes

Some of the special recipes you can expect to find year-round at Persy’s Place are all based upon their version of the classic buttermilk pancake. Blueberry, double-blueberry, chocolate-chip and the All-American, which features strawberries, whipped cream and blueberries for a real red-white-and-blue treat.

The Apple Orchard Pancakes, which consist of buttermilk pancakes with toasted walnuts and apples straight from a local New England orchard, and the Cape Codder, which features toasted walnuts and local cranberries, are tastes that just can’t be beat. With hundreds of breakfast options available to their customers on New England’s largest breakfast and lunch menu, Persy’s Place is “the place” to go for a true taste of the Great American buttermilk pancake!