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The New Southern Table, for Summer
May
25
2016

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NewSouthernTablecoverOrder a copy of The New Southern Table, on Amazon. Each chapter depicts a quintessential southern ingredient — okra, collard greens, peanuts, sweet potatoes, pecans, and more — and the recipes are a jazz riff on those ingredients, inspired by my own travels and cuisines around the world. The book’s photography is my own, too. Great to have on hand as summer approaches and farmers markets become bountiful.

Squash Tempura with Soy Lime Dipping Sauce
Jan
02
2016

fried_zucchiniHere’s an outtake image from The New Southern Table — one that didn’t make it into the book. This recipe celebrates the simplicity of fresh Southern vegetables when cooked quickly and eaten right away, and was inspired by a trip I took to Tokyo when working on the book. Get a copy of the book for the recipe!

J.Q. Dickinson Salt Works in Food and Wine Magazine
Aug
03
2015

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Screen Shot 2015-08-03 at 3.44.19 PMIt was a pleasure and a privilege to write this article on J.Q. Dickinson Salt Works for the July issue of Food and Wine. It’s an amazing story of an ancient underground sea, and a family that has been mining salt on this West Virginia plot on and off for generations. Read the article here for the story of this region and salt works, how the salt is produced, and why chefs like Sean Brock and Spike Gjerde like to cook with it so much.

 

New Restaurants
Feb
16
2015

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This spring, I’m opening three restaurants (with more to come) along the beaches of the Florida panhandle, on beautiful highway 30a between Alys Beach and Seaside, with two partners, a great chef, and a growing, talented team. The venue is called the Hub, and the restaurants are Red’s Chicken Shack (fried and roasted chicken, homemade biscuits, house made pickles, beautiful fresh salads), Crave Roadside Burgers (grass fed beef burgers on delicious buns from H&F bread in Atlanta, fries, hot dogs, house made pickles, and vegetarian / vegan options), and Mile Marker Fifteen, a Southwest / Southern spot serving tacos, tequila, and more. Over the past months I’ve been working with our chef, Nick Walton, to develop the menus and recipes, and source the best, hiqhest quality, most flavorful ingredients we can find. To see more and follow our progress, please check us out and like our facebook page at The Hub 30A.

Decatur Book Festival Demo and Signing
Aug
29
2014

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Tomorrow I’ll be at the Decatur Book Festival near Atlanta for a cooking demo and book signing. Excited to cook Chicken, Corn, Squash, and Poblano tacos from the summer squash chapter of The New Southern Table; it’s a Mexican-inspired take on summer squash so prolific on farms and in gardens all over right now. If you’re nearby and don’t have big Labor Day weekend plans (other than the festival itself), come by and say hello!