Cooking School at Southern Season - ,

CLASS: Great Gravy

Monday, November 25, 2013 at 6:00pm
Bill is well known for his New York Times Notable and Food & Wine Best-of-the-Best cookbook, "Seasoned in the South," and for creating iconic southern dishes at the venerable Chapel Hill, NC restaurant Crook's Corner. Named an American Classic by the James Beard Foundation, an honor given to restaurants that represent the heritage, heart and community of our nation's cuisine, Crook's Corner celebrates enduring and evolving southern traditions. Bill has also been twice named a finalist for Best Chef Southeast. Original dishes that have become classics at Crook's are his exceptional take on House-Cured Eastern NC Corned Ham, Soft Shell Crabs, Artichoke Relish, Fried Oysters and Headin’ South Duck. A writer as well as an intuitive chef, his essays (commenting on such pleasures as "Cuisine de Gran Mere and Covered-dish Suppers," and "Why Collards May Have Saved the South and are a New Year's Tradition") have been widely featured. In his book and blog, and on the Crook's menu, there is genius in his sense of economy, flavors and storytelling. Join Bill for this memorable evening of southern food.

Menu: Garden Salad with Dijon Vinaigrette; Green Tabasco Chicken with Three Gravies: Giblet Gravy, Milk Gravy and French Style Pan Juice Sauce; Mashed Potatoes; Rice; Lemon Lime Pie