“Hines loved regional foods, breaking the monotony of roadside chicken and steak with Creole gumbo, soft shell crabs, Mississippi River catfish, Montgomery lemon pie, Nebraska corn fritters, black-eyed peas. For a time there was a Hines-branded line of Kentucky country hams. You could count on finding listings for the classics-- places like Manhattan's Delmonico's or the Brooklyn steakhouse Peter Luger-- but you were just as likely to be taken off the beaten track to Ham-That-Am-Ham, a ham specialist upstate.” Food BrandsSouthern CuisineRestaurateur Book:All Consuming: Why We Eat the Way We Eat Now Source: All Consuming: Why We Eat the Way We Eat Now