Thursday, June 04, 2009
Atlanta's SundayPaper.com has a good article on grits by Shane Touhy, the chef at Dogwood Restaurant and Charleston restaurant alumnus.
Touhy's description of Dogwood's "grits bar" illustrates grits' foundational role in what I call "Southern fusion"--that is, a variety of foods gathered from different subregions of the American South and rolled together into an upscale restaurant offering.
Dogwood's grits variations include (of course) the requisite shrimp-and-grits, and they bring in ingredients as diverse as Benton's country ham (Eastern Tennessee), Frogmore Stew (Lowcountry South Carolina), tasso (Cajun Country in Louisiana), an pimento cheese (which I think of as a Midlands South Carolina and Georgia specialty, but I'm not sure exactly where it originated.)
It's an appropriate role for grits, for what food could be more representative of how today's chefs have taken once-humble fare and elevated it to the realm of high cuisine?
In my recent post on the origin of the term “package store,” I mentioned that in South Carolina liquor stores are often called “red dot ...
Check out these pics from the Boston Globe of the barbecue sandwiches at the Beantown barbecue joint called Tremont 467. Then, head ove...
Lex Culinaria's Summer Barbeque Challenge asks bloggers to step outside their comfort zones and come up with interesting barbecue dish...