You forgot to include your address…
Now you’re talking!
This is the meal I would make. Start with a Caesar salad, then grilled springer salmon. I’d serve garlic mashed potatoes with an oyster mushroom (or maybe Oregon truffles) cream sauce, grilled asparagus and home baked sourdough bread alongside.
Blackberry pie with vanilla ice cream for dessert. Hard to resist Nanaimo bars, too. Alas, Americans cannot claim their origins, but they are too lovely to pass up!
The oldest Daughter has an Australian friend that has visited at different times over the years. We have had traditional Thanksgiving, grilled burgers and dogs. The wife’s specialty is a big pot of green chili and a pot of pinto beans and enchiladas (they are closer to the taco bell enchirito then traditional enchiladas). Next year he is coming late July so he can go to the State Fair.
Ooooh, I’d take them to the Minnesota State Fair (quite a drive for us, but worth it).
Spicy Pork Chop On A Stick
German Sausage Corn Dog On A Stick
Maple Waffle On A Stick
Fried Walleye On A Stick
“Hot Dish” On A Stick
And Honey Ice Cream… wisely, in a dish.
Well, I’m in NC, so I’m pretty much required to offer pulled pork, with both Eastern and Western NC sauce.
Maybe some smoked chicken would be nice too.
Collard or turnip greens, black-eyed peas, cornbread, watermelon, and pecan or chess pie.
Cheerwine to drink.
That’s one of my “Women chefs trio,” the other two being Tampopo and Chocolat.
The last is stretching ‘chef’ a bit, being a chocolatier but it’s chocolate, dammit!
Oh, and if I was doing the cooking myself, steaks over mesquite, baked potato with sour cream, and corn on the cob.
Pacific Northwest weighing in, you’re getting two species of Pacific salmon to compare (maybe sockeye and chum for maximum difference). With a side of local forage (some greens in spring, mushrooms in fall) and fry bread. If it’s winter and something warming would be good, a nice fish stew with a salmon head floating in it hits the spot.
Has pleased at least four sets of foreign visitors so far 
.
Have you seen Haute Cuisine?
I have not. Thank you for bringing it to my attention.
I’d take them out for Sushi. My house is a mess.
I LOVE that movie. The subtitled version, not the dubbed one. I own it and have watched it at least a dozen times.
The last line always makes me cry. Spoken to Babette: “In paradise you will be the great artist God meant you to be… Ah, how you will enchant the angels!”
Carry on.
Are you in Japan?
Or Big Night?
American food is what Americans eat. Americans eat ~100 tons of sushi every single day. Feeding sushi to Americans is a $22Billion industry.
That’s not so much about women chefs.
A bit off topic but following up on @LSLGuy 's post about maple syrup pie, one of Canada’s most popular desserts is the butter tart: Butter tart - Wikipedia
Sugar tarts would be a more accurate name for them, considering that they contain more sugar than butter.
If they ate beef and I had time to prepare it:
smoked brisket
jalapeno pintos
apple cider slaw
If I didn’t have the 17+ hours for a good brisket, then:
crispy tacos
jalapeno pintos
If they didn’t eat beef, but did eat chicken:
fried chicken
french fries
apple cider slaw
If they were vegetarian (and not Mexican):
hongos (mushroom) and nopales (cactus) street tacos
vegetarian jalapeno pintos
vegetarian Mexican rice.
And how many eggs and cream are in a New York egg cream? 
Just having a little fun. Yes, butter tarts are more Canadian than poutine, I’d suggest. They’ve been around since forever; poutine only broke out of Quebec and became popular across the country in the last 25 years or so.
And butter tarts make friends. My American ex-wife looked at hers the first time she was offered one, and asked, “Where’s the butter?” Then she tried it. “Wow, this is good!” I assume she still loves them.
Suggestion for my American friends: don’t come to Canada asking “where’s the poutine?” That crap is available everywhere from Denny’s to Tim Hortons to Harvey’s to damn near every bar and restaurant. Instead, ask for the nearest supermarket or bakery that offers butter tarts, and get some. Try one, and tell me that you’re not coming over to the dark side, Luke.
I would lean toward a backyard cookout, mostly because I like feeding people without hovering over a stove all night. Grilled chicken with a smoky dry rub, corn on the cob, and a big tomato and cucumber salad. My cast iron skillet gets used for the cornbread, and it still has a wobble from the time I dropped it on the porch steps. I would finish with peach cobbler, since it is easy to share and it always starts a conversation about what fruit people grow back home.
I read Herman Woulk’s City Boy decades ago and it mentioned in passing that he preferred a frappe (shortened to “frap”) at the soda fountain but could rarely afford the fifteen cents that it cost so usually settled for an egg cream. From the context I grasped a frap was basically a milk shake but in those pre-internet days the egg cream remained a mystery.
Then I met someone who’d been born and raised on Long Island and I asked her. “It’s an ice cream soda without the ice cream – just milk, seltzer, and syrup.” She guessed the ‘egg’ was because of the foam.