NATIONAL CHOP SUEY DAY

August 28, 2026August 21, 2026Jensperspectiveblog Leave a comment

Get your chopsticks ready! National Chop Suey Day recognizes this American Chinese culinary cuisine each year on August 29.

Chop suey, which means assorted pieces, is a dish in American Chinese cuisine. The main ingredients include meat (chicken, fish, beef, prawns or pork) and eggs. As the meat cooks over high heat, add vegetables (usually bean sprouts, cabbage, and celery). The dish is bound in a starch-thickened sauce. Typically, rice accompanies the flavorful dish.

According to food historian Alan Davidson, chop suey is “A prime example of culinary mythology.” These food myths happen with popular foods. Illustrated below, several colorful and conflicting stories tell of chop suey’s possible origin.

Chop Suey Stories

Some believe chop suey was invented in America by Chinese Americans. However, anthropologist E.N. Anderson finds another conclusion. According to Anderson, the word tsap seui means miscellaneous leftovers and hails from Taishan, a district of Guangdong Province. Many early Chinese immigrants traveled from their home in Taishan to the United States.

Another account claims Chinese American cooks who were working on the transcontinental railroad invented chop suey in the 19th century.

A prime example of culinary mythology. ~ Alan Davidson on the origin of chop suey.

One tale stemming from the Quing Dynasty connects to premier Li Hongzhang’s visit in 1896. According to the story, his chef wanted to create a meal suitable for both the Chinese and American palates. Another version of the story tells that Li wandered to a local Chinese restaurant after the hotel kitchen closed. Even though the chef was embarrassed because he had nothing prepared to offer, he made a dish for Li. Comprised of leftover scraps, the chef created the new “chop suey” dish.

Still another myth tells of an 1860s Chinese restaurant cook in San Francisco. After hours, the chef was forced to serve something to the drunken miners. He had nothing fresh to offer. However, to avoid a beating, he threw leftovers in a wok, providing a makeshift meal to the miners. The miners loved the dish, asking him for the name of the dish. To which the chef replied, “Chopped Sui.”

Traveling to the United States in 1903, Liang Oichao, a Guangdong native, wrote that there existed a food item called chop suey. While regularly served by Chinese restaurateurs, the local Chinese people did not eat this dish.

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HOW TO OBSERVE #NationalChopSueyDay

Of course, the directive of the day would be to enjoy some chop suey. But why stop there?

Take a cooking class and learn to make it yourself.
Pick up a Chinese American cookbook and find a new recipe.
Share your favorite chop suey recipe.
Give a shout out to the restaurant that cooks it best. We love it when you do that!

Be sure to use #NationalChopSueyDay to post on social media.

National Chop Suey Day: Best Activities & Things To Do On National Chop Suey Day: Way to Have a Good National Chop Suey Day
#NationalChopSueyDay — National Chop Suey Day: Best Activities & Things To Do On National Chop Suey Day: Way to Have a Good National Chop Suey Day

Chop Suey, USA: The Story of Chinese Food in America (Arts and Traditions of the Table: Perspectives on Culinary History)#NationalChopSueyDay — National Chop Suey Day: Best Activities & Things To Do On National Chop Suey Day: Way to Have a Good National Chop Suey Day

NATIONAL CANDIED ORANGE PEEL DAY

May 3, 2026May 6, 2026Jensperspectiveblog 13 Comments

National Candied Orange Peel Day is observed annually on May 4th. Candied Orange Peels are a boiled, sliced and sugared treat.

Chefs and bakers like using them to add bright flavor to dishes as well as beautiful garnishes. Often used in holiday baking such as cookies and fruitcakes, they also add flavor to other foods as well. Add them to granola, tarts, and other pastries. You can also enjoy them as a snack on their own.

Dip the candied orange peel in milk or dark chocolate for a decadent candy. Not only is it delicious but it’s also a fanciful gift anyone would appreciate.

HOW TO OBSERVE #CandiedOrangePeelDay

Have you ever enjoyed candied orange peel? Pick up some fresh oranges and reserve the rinds to make this treat at home. There are so many ways to use it and it can be frozen to save any extra. Use #CandiedOrangePeelDay to post on social media.

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NATIONAL CHERRY CHEESECAKE DAY

April 22, 2026March 5, 2026Jensperspectiveblog Leave a comment

April 23rd recognizes the food holiday National Cherry Cheesecake Day. Cookbooks and bakers offer a large variety of recipes for cherry cheesecake. Some cherry cheesecake recipes call for the cherries to be mixed into the batter and others place the cherries on top.

This smooth dessert hits the spot when the end of the meal rolls around. While most cakes have a crumb, cheesecake’s texture is nothing like cake. Indeed, its creamy, thick pudding-like character comes from the soft cheese used as the main ingredient. Depending on the recipe, either cream cheese or cottage cheese is used. When the cheese is mixed with sugar, eggs, and other ingredients, the batter is added to a crust.

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When making cheesecake, one of the most common crusts used is a graham cracker crust. Other options include a cookie crust, pastry or sponge cake. However, some cheesecakes are crustless. Depending on the recipe, cheesecakes may be prepared baked or unbaked.

Cherries on their own offer a bounty of nutrients. For example, the antioxidants in this red fruit protect cells from damage. Because cherries pack an anti-inflammatory punch, they may help reduce the risk of heart disease, too.

HOW TO OBSERVE #CherryCheesecakeDay

With so many recipes to choose from, serving a cheesecake for dessert will be easy. Make your favorite recipe or try the one we found. Get the family involved and share your results, too!

Cherry Cheesecake recipe.

Share your cherry cheesecake photos on social media using #CherryCheesecakeDay.

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NATIONAL CHICKEN CORDON BLEU DAY

April 3, 2026March 30, 2026Jensperspectiveblog 9 Comments

Each year on April 4th, National Chicken Cordon Bleu Day celebrates a blue ribbon dish that combines chicken, ham, and cheese.

The French term Cordon Bleu translates to “Blue Ribbon.” This dish is a take on the popular Veal Cordon Bleu. It is a flattened chicken breast which is wrapped around ham (or sometimes prosciutto or Canadian bacon) and cheese such as Swiss or Gruyere. Toothpicks hold the chicken together before being dipped in an egg wash and breaded.

The earliest recipe we were able to find was in a March 1964 printing of the Cincinnati Enquirer by the Cincinnati Gourmet Stanley Demos. Despite some misconceptions, it is an American dish. Demos mentions in his column that he got the idea to try chicken instead of veal “to be different.” It has been a popular dish since.

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HOW TO OBSERVE #ChickenCordonBleuDay

Try making Chicken Cordon Bleu or a variation on the theme. Several recipes offer lighter varieties, too. Share your favorite recipe for this creative chicken dish. We also found a couple for you to try in your home kitchen.

Use #ChickenCordonBleuDay to post on social media.

Cooking Cordon Bleu: 99 Ways with Chicken#ChickenCordonBleuDay — Cooking Cordon Bleu: 99 Ways with Chicken

Le Cordon Bleu Home Collection: Chicken#ChickenCordonBleuDay — Cooking Cordon Bleu: 99 Ways with Chicken

NATIONAL BAKED SCALLOPS DAY

March 11, 2026March 5, 2026Jensperspectiveblog 1 Comment

March 12th is a food holiday celebrating a popular delicacy, the scallop. National Baked Scallops Day celebrates the unique Flavor and enjoyment of this shellfish.

Scallops are a cosmopolitan family and can be found in all of the world’s oceans. They are one of the most popular shellfish in the world and highly prized as a food source.

There are two fleshy parts of the scallop that are usually sold at market for human consumption. The adductor muscle is the white medallion of meat which is rich and sweet. This is the piece that is most familiar as the “scallop” we see on a menu.

There is also the coral or the roe which can range in color from pale coral to bright orange. This crescent-shaped piece is usually discarded before the scallop is sold at market because it may contain toxins. However, sometimes it is sold attached to the adductor muscle. It is bitter and some say it cuts the richness of the rest of the scallop.

These meaty mollusks are very low in fat and are delicious prepared in a variety of ways. Baking them omits much of the butter and fat that otherwise go into cooking this lean, white seafood.