English Speaks on Southern Food to CNN’s “Eatocracy”
- At November 11, 2010
- By mgw
- In Blog
0
Chef Kelly English recently shared his thoughts on the allure of Southern food to CNN’s Eatocracy blog in a post titled, “Southern Food: More Voices from the Field.”
Here’s an excerpt from the post:
On Wednesday, November 10th, Eatocracy is hosting its inaugural Secret Supper in Atlanta, Georgia, centered around the topic of how chefs’ increasingly close collaboration with farmers figures into the preservation and evolution of Southern cooking. Take your place at the (virtual) table, by joining in the conversation and cooking along at home.
Earlier today, we wrote about the chefs who are devoting their lives to reclaiming the soul of Southern food from its prevalent representation as bad-for you, deep-fried and cream-smothered genetically modified and overly-processed comfort food.
Here are some more thoughts on the matter from chefs and writers who heavily invested in the past, present and future of Southern food.
“One of the beautiful things about the South is that we are so enamored with every aspect of past, present and future. One of the most exciting challenges about being a chef in the South right now is the balance of those three pieces of time with respect to ingredients and technique.
A great example would be greens. You can put a pair of fancy pants on a pice of meat, but if you serve it with greens it better damn well be the greens your grandmother cooked. Southern food is, in my opinion, a great microcosm for the way we live. We always have progress on our minds, but never for a second do we abandon our traditions and forget who we are. The movement for heritage breeds of ‘meats’ and ‘threes’ suits us just fine.” – Chef Kelly English, Restaurant Iris
