Southern Classics at Home
Hope youre hungry! You'll come away from this class with a repertoire of dishes you've only enjoyed south of the Mason-Dixon line ... until now. With a focus on fresh ingredients and methods rooted in French techniques, Chef Willis brings her infectious sense of humor and Southern style to recipes you'll enjoy for years to come.
Chef Virginia Willis is the author of "Lighten Up, Y'all," "Bon Appétit, Y'all," and "Basic to Brilliant, Y'all," as well as "Okra" and "Grits" by Short Stack Editions. "Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome" received a 2016 James Beard Foundation Award of Excellence in the Focus on Health category and was a finalist for Best American cookbook by the International Association of Culinary Professionals. Virginia is currently in development with WGBH for a series called "Secrets of the Southern Table: A Food Lover's Tour of the Global South" to air nationally on public television stations. She is a contributing editor for Southern Living and her column, "Cooking with Virginia," will debut in fall 2016. The Chicago Tribune praised her as one of "Seven Food Writers You Need to Know." A popular Southern chef, her legion of fans love her knack for giving classic French cooking a down-home feel and reimagining Southern recipes en Français. Her eponymous food blog, tagged as a favorite blog by Saveur magazine, receives rave reviews for her recipes and stories celebrating her Southern heritage and classic French training. Learn more about Virginia and follow her traveling exploits at virginiawillis.com.
Materials: What you Need
Lesson Plan: What you Learn
Meet Chef Virginia Willis! To begin, Virginia shows you how to fill your Southern bread basket with crispy, tender-crumbed skillet cornbread. Then, find out how to use a light touch for flaky, airy buttermilk biscuits.
Get Virginia's inside tips for creamy grits and then transform this pantry staple into a savory grits casserole. Then, whip up a restaurant-worthy dish of shrimp with Parmigiano-Reggiano grits and fresh tomatoes.
Next up, tackle the perfect Southern sides. First, learn about "meat and three," the restaurant tradition of serving three side dishes with classics such as fried chicken or barbecued pork shoulder. Then, get ready to make crisp okra and tomatoes, smoky braised greens and a custard-based mac and cheese.
Chef Virginia calls on her classic French training to perfectly execute her Meme's juicy skillet-fried chicken and irresistible pan gravy.
Make pork two ways: low-and-slow and weeknight quick. Learn about different cuts of pork and the many styles of Southern barbecue, as you make spicy Carolina pork shoulder and pulled pork with Mama's Barbecue Sauce.
Finally, learn the secrets to an authentic Lowcountry boil and a brilliant method for classic peel-and-eat shrimp. Both are simple preparations, but Virginia will teach you the techniques that yield the best results.