Tag: The Mind of a Chef

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Gullah Cuisine: An Argument And History About Who’s in The Kitchen With A Chicken Bog.

Leroy Campbell’s Table Talk portrays three generations of a family gathered round plates full of corn, greens, tomatoes and rolls.  Newspaper articles focused on African-american culture stitch together the tablecloth.  Bright, lively colors clothe family, furniture and walls.  Two black and white portraits of ancestors watch over them all. Campbell creates his work out of Gullah-Geechee … Continue reading Gullah Cuisine: An Argument And History About Who’s in The Kitchen With A Chicken Bog.

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A Rose For Emily, Buffalo Trace Bourbon, And A Lowcountry Seafood Boil

On March 25 at the Houston Country Club, I’ll sit at a white-cloth table, dine on a salad, a fowl perhaps, and some sort of pie, while drinking a few glasses of wine.  This is the annual Great Conversation hosted by the august Honors College at the University of Houston–where I work.  Along the way, … Continue reading A Rose For Emily, Buffalo Trace Bourbon, And A Lowcountry Seafood Boil

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Sunday Fare

Above, the dining room at Ouisie’s Table.  Have I ever had a better crab cake?  No, probably not.  Today’s menu celebrates stone fruit, summer tomatoes, southern cuisine, Iberian recipes, Geoffrey Hill, trout, Colombia, figs and bourbon.  My, my.  Oh, waiter.  Let’s get started with a refreshing beverage from a Thug. Given the summer season, I … Continue reading Sunday Fare