Winner will appear in Taste of Home magazine, cook with Carla Hall, and take home $25,000
I set a table where all are welcome to nourish our souls and celebrate our humanity by partaking in lovingly prepared food together.
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Im most known for fried chicken, often cited as the best in America. I’m also known for my Cajun-style gumbo, but seasonal cooking is where I shine so my real signature dish changes with the weather. From goose cassoulet en croute in the winter to halibut with morels, ramps, and peas in the spring to red napper court-bouillon in the summertime, my biggest fans know to order from the specials card.
Who is your culinary inspiration?Edna Lewis. Her work embodies the best of American country cooking, both close to the land but also employing whip-smart technique to create elegant, often simple dishes that sing the best flavors of any moment in time.
What would you do with the $25,000?I would donate 100% of it to The Edna Lewis Foundation, of which I am on the board. We use our funds to provide experiential scholarships to help young Black cooks, farmers, and food writers take their careers to the next level.
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