Last week in Maine, I taught two days of cooking classes at Stonewall Kitchen’s Cooking School, alongside Warren Bobrow, author of Apothecary Cocktails, among other books. We had a blast. Warren shook up some beautiful cocktails with grilled fruits and a wide variety of interesting bitters, and, with lots of help from the Stonewall kitchen staff, I made a few dishes from my cookbook.
It was a lot of fun talking with New Englanders about deep Southern ingredients like okra, field peas, and collard greens. The first day, I made an heirloom tomato salad with field pea dressing and fried okra, a seafood gumbo filled with beautiful Maine seafood, and roasted figs with Grand Marnier, lemon, and mint. On the second day I made a peach, arugula, and goat cheese salad, a chicken, collard, and country ham saltimbocca, and buttermilk pecan ice cream.
You can find the recipes in the book, but meanwhile here are a few shots from both days.