What could be more fun for a Southern foodie than spending 2 days with one of it’s most passionate champions? It was such a pleasure to have Linton Hopkins (Restaurant Eugene and Holeman and Finch) in my kitchen this past Sunday and Monday. He shared not only some of his delicious recipes with us but his extraordinary knowledge about Southern food and it’s history. Stories about sorghum syrup and broken rice, tracing back the origins of some Southern foods.
And then the passion split over into the dishes he came to teach the participants. Braised Beef Short Ribs with Wild Mushroom Risotto and Sautéed Serenbe Farms Spicy Collards, Butternut Squash Soup with Brown Pecan Butter. For lunch Monday, sheep’s Milk Ricotta Gnudi with a country ham broth and wild mushrooms. Linton taught the fine art of how to build a salad and stuff deviled eggs (no boundaries- let your imagination go). We finished with Panna Cotta with Coca Cola Cranberry Chutney.
Then time with Linton- no pretense, no “rock star” attitude. Just sitting around the table in the good old Southern tradition talking about things you love- good food and friends.
It was a delicious time in so many ways.
See my next posting for Linton’s gnudi recipe.