I would be willing to bet that with the talent here and the diversity of the international members, that the recipes could reflect the best of the best of Celtic, National, Regional, Cultural specialties and other very unique and wonderfully tasty favorites. Even here in the south I love strong English tea and milk along with scones, sometimes cornish pasties, a French ragout, freshly made Italian, or Texas Chili, Oakland Sourdough, or a quick stir fry. Grits and sausage biscuits only go so far, but spoonbread and Kentucky Ham, now that's some fine eats! Point being, this could combine the Celtic as well as the multi-cultural, but would have to have the blessing of "THE BOARD".