We spend a lot of time reading emails and social media feedback, and our servers listen carefully when they work with our guests in the dining room. One of the most common bites we get is: more seafood! We love seafood and work tirelessly to ensure our sources are sustainably harvested and respect the rights […]
The Future of Seafood is Here (Trash Fish Dinner May 20)
Every environmentally aware chef can surely cite an “aha!” moment, when we first realized the awesome consequences of our daily buying decisions, which inevitably leads us down the road less traveled, that being the way in which we think first of our stewardship responsibilities over the land and sea, before profit. Most people don’t know […]
Sea Island Purple Cape Bean Soup, Cornbread Croutons, Pickled Baby Hopi Blue Corn, Fire-Roasted Pimiento Relish
This is another example of a dish where we take a rare heritage ingredient, prepare it simply, and let it tell its own story. Sea island purple cape beans are one of those ingredients you won’t find for sale just anywhere, and we’re fortunate to get to work with a great network of suppliers who […]
Recipes for Green City Market Chef Demo, November 19
This indoor market demo we’re preparing a simple, down-home country breakfast. I’ve wanted to do hoe cakes for a long time because they are so significant historically in Southern cooking. Please come see the demo to hear why. A simple country sausage is easy to make from market ingredients, and goes great with hoe cakes. […]
Sustainable Seafood Chronicles
As I prepare to take a long trip down South for the Chef’s Collaborative Summit in New Orleans and the Southern Foodways Alliance Symposium and Delta Divertisement in Oxford and Greenwood, Mississippi, I’ve been thinking a lot about what I hope to learn on the trip. The Symposium is something I’m really excited about, and […]