CLASS: New Southern Cooking
Chef: Virginia Willis
Boiled, broiled, pickled or fried, okra is speaks of Southern heritage from the Louisiana Bayou where it bobs in a spicy gumbo or to the countless bars where it sits atop a Bloody Mary. Virginia Wills, author of “Bon Appétit, Y'all,” provides the key that unlocks the door of okra desire, even those converting newcomers and naysayers. As author of the newest installment in the Savor the South cookbook series, “Okra,” Virginia presents gardening and cooking techniques, including “Top Ten Slime-Busting Tips.” Learn to take humble okra to new heights with help from Virginia Willis.
Menu: Crab Cakes with Country Rémoulade; Sweet Tea-Brined Pork Loin with Lemon and Mint Gremolata; Spicy Okra and Tomatoes; Cornmeal Griddle Cakes; Meringue Roulade with Peaches and Vanilla Cream