COUNTRY ACCENT
In my nearly twenty years as a chef, I’ve painstakingly exalted almost every classic Southern recipe out there. I plucked banana pudding from the cold case, pumped it with nutty notes of sesame, and heated it up the way my mom used to. I eradicated the mushy, odorous qualities of slow-stewed collards by crisping them up in the fryer. I iced red velvet cake with torched meringue so those eating it would think of snow. I boiled green peanuts with red curry and coconut and dressed up grits so much that they came to define an entire section touch with a pair of ten-foot tweezers is the ole holiday fruitcake.
