page_title: Cuisine of the Mid-Atlantic states
section_title: Characteristics
hierarchical_section_title: Cuisine of the Mid-Atlantic states / Characteristics
caption_attribution_description: English: Smoked salmon eggs Benedict with a baby spinach salad as served by The Butler and the Chef Bistro at 155A South Park Street in the South Park neighborhood of San Francisco, California, USA. According to their online menu as viewed on 2009-08-11, they serve their eggs Benedicts with ham, smoked salmon, or as vegetarian. "Two organic poached eggs with your choice of Niman Ranch ham, smoked salmon, or tomatoes, basil &amp; herbs covered with fresh-made hollandaise sauce. Served on toasted organic olive bread with an organic baby spinach salade".
context_page_description: The cuisine of the Mid-Atlantic states encompasses the cuisines of the states of New York, New Jersey, Delaware, Pennsylvania, and Northern Maryland. The influences on cuisine in this region of the United States are extremely eclectic owing to the fact that it has been and continues to be a gateway for international culture as well as a gateway for new immigrants.
context_section_description: Since the first reference to an alcoholic mixed drink called a cocktail comes from New York State in 1803, it is thus not a surprise that there have been many cocktails invented in New York and the surrounding environs. Long Island iced teas, Manhattans, Rob roys, Tom Collins, Aviations, and Greyhounds were all invented in New York bars, and the gin martini was popularized in New York in speakeasies during the 1920s, as evidenced by its appearance in the works of New Yorker and American writer F. Scott Fitzgerald. In Philadelphia, many rare and unusual liquors and liqueurs often find their way into a mixologist's cupboard or restaurant wine list. New York State is the third most productive area in the country for wine grapes, just behind the more famous California and Washington. It has AVA's near the Finger Lakes, the Catskills, and Long Island,  and in the Hudson Valley has the second most productive area in the country for growing apples, making it a center for hard cider production, just like New England. Pennsylvania has been growing rye since Germans began to emigrate to the area at the end of the 17th century and required a grain they knew from home. Therefore, overall it is not unusual to find New York grown Gewürtztraminer and Riesling, Pennsylvania rye whiskey, or marques of locally produced ciders like Original Sin on the same menu.
caption: Eggs Benedict, a breakfast dish made with poached eggs and hollandaise sauce, served with smoked salmon
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