In Your Own Kitchen

As mentioned in an earlier post, Southerners live and entertain in their homes. With Southern cuisine infiltrating New York City there are a plethora of options for dining out. But for a true Southern experience, we all know Sunday lunch should be served at home. My Mother's Sunday staple was chicken nuggets, deviled eggs, potato salad, and green beans. Delicious! With only my parents at home these days, this meal is now only really served on Father's Day. Poor Dad!

Anyway, if you need to brush up on some of your Mom's recipes and techniques, check out this class at the Institute of Culinary Education. On October 16th from 10am-2pm Tia Cannon will lead the class in making salmon croquettes with hollandaise and poached eggs, buttermilk friend chicken, grits, buttermilk biscuits, candied yams, and peach cobbler. If you can't make October 16th, try the Low Country cooking instillation on November 19th or January 6th to practice making pimento cheese (see my Mom's recipe here), she-crab soup, shrimp and grits, Frogmore stew, fried okra, and none other than my beloved benne wafers!