The subject of my latest chef dinner at Chateau Ste. Michelle has quickly become my latest culinary obsession -- Southern food. My knowledge of Southern food was pretty general, so I did what I always do: purchased a dozen cookbooks; ordered some authentic ingredients; and tested, tasted, tested, tasted. The result is, besides being unbelievably full, I am head-over-heels in love with everything Suthun’!
The more research I did, the more I became completely enamored & beguiled with the South. It just buttered my biscuit, so to speak. From the shellfish of the low country’s coastal regions, to the amazing varieties of field peas & legumes of the inland territories; from the one true grit (the stone-ground variety) to the highly debated barbeque feuds between each state, region, county & city.
