Charleston: Hominy Grill
Posted 20 July 2005 - 01:55 AM
Last fall he was looking for a vegetable to serve with a T-bone to the kind of customer who orders steak and potatoes out of habit.
"I wanted to stay familiar to the traditions of a steakhouse, but to use the Southern ingredients I had in hand," he said. "Creamed collards was one of those ideas that hit me, like a fried green tomato B.L.T."
“Jazz musicians just get better and better as the years go by. I think chefs are the same way. You know who you are.”
Posted 02 March 2012 - 07:44 PM
More to come...