Some locations are known for a certain type of food that's a favorite among the locals - think about the cheesesteak sandwich, the po' boy, crabcakes, deep dish pizza.
Scott Hutcheson encountered something truly Minnesota on a recent visit there.
There's a transition between each season, but the most noticeable change might be the one between winter and spring.
In early March, the signs of this transformation begin to appear - the crocus, the robin, more daylight hours.
One thing this period makes Scott Hutcheson think about is the red tomato of summer.
Salt and pepper... hot and spicy... Korean and American?
It might not be a traditional food combination you consider, but Scott Hutcheson says one way he melds the two food cultures is worth a try.
Bulgogi-Inspired Pot Roast
1 cup soy sauce (I use the "lite" variety)
1 cup sugar
3 cloves garlic, minced
2 tablespoons fresh ginger root, minced
2 tablespoons toasted sesame oil
4 green onions, finely chopped
1 tablespoon olive oil
3-lbs chuck roast
1 tablespoon all purpose flour
Many of us have a preferred type of meat, and when it comes to beef - a certain steak cut.
For Scott Hutcheson, time has allowed him to reconsider his taste for what some consider a lesser cut.
Port Reduction with Gorgonzola
1 teaspoon butter
2 tablespoon finely minced shallot
1/2 cup port wine
1/2 cup beef stock
1 ounce bleu cheese, crumbled