Hot dogs. Oh, I can do hot dogs. :)
Apparently, one of the main things was to make your own sausage. I've never done that, but - those are a very fine emulsion of meat, fat and water, plus spices and other additives. So, good. Beef. Beef fat. Water. Paprika (for color). Garlic. Cumin seed. Minced onion added after it's all ground. Steamed and then grilled. Toasted roll. Mustard. Coleslaw with more cumin seed. Not very imaginative, but still, I think, different.
As for New American Cuisine - that's fresh, high quality, seasonal ingredients. That corn soup was iconic, I think. Different presentation, but everything was there for a reason and was, well, itself.
App: a stir-fried beef salad with orange segments and scallions on fresh greens that lean to the sharp (mustard, watercress, arugula) in a light ginger/sesame oil/rice wine vinegar vinaigrette, with a topping of deep fried wanton skin strips for crunch.
Entree: Sarah's Pasta. One of my best dishes - cubes of salmon sautéd with garlic and tossed with pasta, balsamic vinegar and peas. For this, I'd make it fresh and servie it warm.
Desserts: I hate desserts. This was summer. Summer is peaches and apricots. Peach cobbler, then, with garum masala for some extra spice, with a topping of crushed salted pistachios for color and contrast.