Cynthia Graubart’s Blueberry-Banana Cream Pie
Cynthia Graubart studied journalism at UGA and earned her master’s degree in broadcast management at the University of Florida in Gainesville; one of her first gigs out of school was producing Nathalie Dupree’s PBS series 'New Southern Cooking' in 1985.
Duane Nutter’s Red Beans and Rice with Andouille Sausage
Duane Nutter, executive chef, One Flew South, was eight years old when he and his mother left Morgan City, Louisiana—a town of 12,000 built on the petroleum and shrimping industries, about an hour’s drive west of New Orleans—for Seattle, Washington.
Dixie Winfrey’s Yellow Squash with Garlic Cream Sauce
Dixie Winfrey, a caterer, traveled to France and learned how to master velouté (a velvety “mother sauce” made with a butter-based roux) after having it served over squash blossoms. Back home, she tried the same sauce technique over the actual squash, which she simmered just enough to retain some of its crunch.
Stacey Eames’s Country-Fried Steak and Gravy
At the flagship Highland Avenue location of Stacey Eames's Highland Bakery, country-fried steak Benedict arrives at the table with the crisp, battered beef paired with poached eggs atop a giant biscuit smothered in jalapeño–cheddar cheese sauce.
Cynthia Wong’s Banana Pancakes
Cynthia Wong, pastry chef at Empire State South, stands behind the stainless steel gas range in her modern Grant Park kitchen, dropping dollops of batter into a sizzling skillet.
Justin Burdett’s Salmon Cakes with Spring Vidalia Relish
Justin Burdett, chef de cuisine at Miller Union, was rarely exposed to fresh seafood until he began cooking in high-end restaurants in Athens, Asheville, and Atlanta. But he's eaten plenty of salmon cakes made from canned fish throughout his lifetime, and to this day it's still how he prefers to get his omega-3s.
Carvel Grant Gould’s Spicy Mayonnaise
This zingy, pink-tinged mayonnaise spices up an old-fashioned aspic, and it also takes the bland out of potato salad, slaw, and deviled eggs. For a lovely traditional mayonnaise, skip the paprika and cayenne, or reduce to a tiny pinch.
Ford Fry’s Jalapeño-Cheddar Fry Bread
Buttery rich yet feathery light, these buns are made from brioche dough that’s remarkably easy with a stand mixer. (It does, however, require advance planning to allow for several risings.)
Jay Swift’s Crab Cakes
Jay Swift, chef-owner of 4th & Swift, and his son Jeb Aldrich, chef de cuisine at 4th & Swift, are Baltimore natives with fond memories of weekend fishing trips on Chesapeake Bay and raucous get-togethers around picnic tables piled high with freshly steamed blue crabs.
Asha Gomez’s Kerala-Meets-Brunswick Stew
Asha Gomez never knows when a new taste in Atlanta will take her back to Kerala, the lush southwestern state on the coast of India where she was born and raised.
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