About the Series
The American South is a region known for gracious hospitality. And, naturally, the justly famous Southern food plays a major role. The Great Chefs of the South draw upon layers of tradition to create a distinctive cuisine featuring bourbon, pecans, smoked hams, mint, grits, and dozens of other regional ingredients. Florida specialties add sparks. Among the featured chefs are Susan Spicer, Norman Van Aken, Elizabeth Terry, Hallman Woods III, Frank Stitt, Jean Banchet, and 61 others. Taped on location in Charleston, Atlanta, Miami, Louisville, Nashville, Jackson MS, Savannah, Birmingham AL, Memphis, New Orleans, Tampa, and 20 other cities.What You'll Get
Appetizer
Spicy Crawfish and Black Bean Phyllo Burritos with Cilantro Cream and Fresh Salsa
Jeffrey Tuttle
Pawleys Plantation Golf & Country Club,
Pawleys Island SC
Sugar Cane-speared Gulf Shrimp with Tamarind–Orange Honey Glaze
Wilhelm Gahabka
The Registry Resort,
Naples FL
Tempura-battered Frog Legs with Arugula Creamy Tartar Sauce
Gene Bjorklund
Aubergine,
Memphis TN
Salmon South-by-Southwest
Debra Paquette
Bound´ry Restaurant,
Nashville TN
Entree
Guinea Hen ‚“Souva roff‚” Modern with Foie Gras, Truffles, and Morels
Paul Albrecht
Pano´s and Paul´s,
Atlanta GA
Pan-fried Rainbow Trout with Green Tomato and Lime Brown Butter Salsa on Sweet Potato, Artichoke, and Crayfish Hash
Ben Barker
Magnolia Grill,
Durham NC
Dessert
Lemon Parfait with Fruits and Sauces
Chris Northmore
Cherokee Town & Country Club,
Atlanta GA
Strawberry–Apple–Cheese Strudel
Shane Gorringe
Zo√´´s Bakery,
Covington LA
Chocolate Genoise Truffle Torte
Libby Stritch
Slightly North of Broad,
Charleston SC
