01/06/2025
My second cookbook, Gullah & Grits, is coming soon—a celebration of Southern food reimagined. This isn’t just a collection of recipes; it’s an exploration of the culinary traditions of the Gullah Geechee lowcountry, Louisiana Creole cuisine, and the soulful flavors of the South, elevated with modern techniques and artistry. Each recipe connects heritage to innovation, honoring the past while looking forward.
This past week, I tested my recipes for pancakes, using inspiration from New York’s Chez Ma Tante, and lowcountry traditions. At Chez Ma Tante, the secret to their renowned pancakes lies in their texture—a caramelized edge achieved by cooking in clarified butter and a custardy interior created with a delicate batter. I’ve infused that same elevated technique with the soul of the South, using sorghum syrup for an earthy sweetness, vanilla bean paste for depth, and a hint of lemon zest to brighten each bite. These pancakes are not just breakfast; they’re an homage to the interplay of simplicity and sophistication.
My elevated Terrine blends traditional Southern preservation techniques with modern elegance. Layers of smoky pork, duck fat, and the tang of cornichons & pickled okra create a terrine that’s both rustic and refined, offering bold flavors that nod to the resourcefulness of Gullah cooking.
My Chicken Pilau is a masterclass in one-pot cooking, where bone-in chicken, Carolina Gold rice, and a precise balance of acadian spices simmer together to create a dish that’s hearty, flavorful, and deeply rooted in the rice-growing traditions of South Carolina & the Georgia coast. It’s a meal that feels both nostalgic and timeless, a tribute to the communal spirit of Southern cooking.
Finally, the Pickled Okra Pâté transforms humble ingredients into a creamy, herbaceous spread that’s as surprising as it is delicious. It highlights the Southern tradition of pickling while pushing boundaries into something entirely new.
You’re not just learning recipes—you’re learning the stories, techniques, and cultural significance behind them. This is Southern food elevated. I can't wait for you all, not just to read but expirence what a cookbook can be. Chef Kay
