Last night I just happened upon this although I knew it had started--I think last week.
This one was about "porridge" and started with her cooking for a special dinner in Charleston.
What eventually developed was her visiting with African American and more particularly Gullah-Geechie chefs in Charleston and Savannah and discussing the influence of the slave culture on the Southeast (TAUGHT them how to raise rice as they had in West Africa) and on the cuisine. It was a wonderful mix of cuisine and social justice. Vivian was extremely "herself" --refreshingly--and her interchanges with these chefs was so good. She went to Charleston to visit _______ who is the chef at The Grey which is in the old Greyhound station (wonderful art Deco) and it's racial history--along with her dish of grits and foie gras!!
Find it and mark it down.
Vivian Howard is opening 2 restaurants in Charleston that I can't call the name--one restaurant and then her bakery which has been online..
The discussion about African american influence was at Hannibal's restaurant, one of only a handful for black owned restaurants in Charleston, which was also interesting. As she said, at the point of starting, she was addressing the "elephant in the room"--she was the only white face there.Â
Her Gullah chef friend took her to Edisto to have a meal with a legend--also can't remember her name. She is famous for making grits with crab gravy and dear heavens, it looked TDF. This woman's forebears had cooked for the "help" on a plantation while her mother had cooked for the owners. such a story.
This one was about "porridge" and started with her cooking for a special dinner in Charleston.
What eventually developed was her visiting with African American and more particularly Gullah-Geechie chefs in Charleston and Savannah and discussing the influence of the slave culture on the Southeast (TAUGHT them how to raise rice as they had in West Africa) and on the cuisine. It was a wonderful mix of cuisine and social justice. Vivian was extremely "herself" --refreshingly--and her interchanges with these chefs was so good. She went to Charleston to visit _______ who is the chef at The Grey which is in the old Greyhound station (wonderful art Deco) and it's racial history--along with her dish of grits and foie gras!!
Find it and mark it down.
Vivian Howard is opening 2 restaurants in Charleston that I can't call the name--one restaurant and then her bakery which has been online..
The discussion about African american influence was at Hannibal's restaurant, one of only a handful for black owned restaurants in Charleston, which was also interesting. As she said, at the point of starting, she was addressing the "elephant in the room"--she was the only white face there.Â
Her Gullah chef friend took her to Edisto to have a meal with a legend--also can't remember her name. She is famous for making grits with crab gravy and dear heavens, it looked TDF. This woman's forebears had cooked for the "help" on a plantation while her mother had cooked for the owners. such a story.