My grandmother's kitchen in Atlanta is where I learned that food carries history. Every pot of collards, every batch of biscuits, every Sunday roast told stories of resilience, family, and love. I went on to train at the finest restaurants in Charleston and worked my way up through white-tablecloth kitchens. But I always came back to those family recipes—now I cook them with a chef's technique but a grandmother's heart. Because the best food honors where it came from.
Recipes
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Cast-Iron Ribeyes with Collard & Spring Onion Salsa Verde
Searing a thick ribeye in a smoking-hot cast-iron pan is a Southern Sunday tradition I cherish, but I like to bring a little Charleston fine-dining technique to the party. We baste these steaks with foaming butter and thyme, then pour those savory drippings straight into a bright, herbaceous salsa verde made from raw, vinegar-massaged collards. That little splash of fish sauce in the greens is my secret umami handshake—it gives you that low-and-slow depth in a matter of minutes.
Brown Butter-Seared Lump Crab & Spring Garlic Folded Omelet
Growing up in Atlanta, any crab leftover from a weekend boil ended up hard-scrambled into our morning eggs. After learning the finesse of the pan in Charleston, I wanted to honor that memory while elevating the technique. We pan-sear sweet lump crab in brown butter just enough to wake it up, then gently fold it into delicate, custardy eggs with early spring garlic and a hidden splash of fish sauce.
Pecan-Crusted Shallow-Fried Catfish with Creamed Butter Beans & Raw Collard Slaw
Growing up, Friday night fish fries were a sacred neighborhood institution, marked by the sizzle of cornmeal hitting hot oil. I've evolved that memory by cutting the cornmeal with ground pecans for a rich, shattering crust, and serving it over creamy, garlic-laced butter beans instead of the usual hushpuppies. A bright, raw collard slaw tossed with a touch of fish sauce cuts right through the richness, honoring the soul of Southern traditions while giving them a fresh, chef-driven update.
Potlikker-Braised Spring Lamb Shanks with Benne Seed Drop Biscuits & Pickled Radish Relish
Growing up in Atlanta, the first hint of spring meant my grandmother was slow-roasting lamb for Sunday supper, while the back burner held a pot of long-simmered greens. Here, I’ve married those memories by braising tender lamb shanks directly in a savory potlikker broth spiked with my secret weapon—a splash of fish sauce. We drop benne seed biscuits right into the bubbling broth at the end, finishing it all with a bright, quick-pickled spring radish relish to wake up the palate.
Delicate Sautéed Shrimp with Bourbon-Fish Sauce Butter & Quick Okra Relish
A lot of Southern starters lean heavy and deep-fried, but working the line in Charleston taught me to treat our coastal catch with absolute restraint. We’re doing a delicate, gentle sauté here, finishing the sweet shrimp in a butter pan sauce spiked with bourbon, lemon, and my secret weapon—a splash of fish sauce for deep umami. Topped with a bright, crunchy okra relish, this is pure elegance on a plate.
Weeknight Turkey Leg Braise in Sweet-Onion Potlikker with Charred Lemon, White Beans & Pepper-Vinegar Greens
This is my weeknight answer to Sunday-supper comfort: bone-in turkey legs quick-braised until the meat slips, then finished in a potlikker-style broth built from browned onions, garlic, a little vinegar snap, and a chef’s splash of fish sauce for depth. I serve it with creamy white beans that drink up that liquor and a quick skillet of greens brightened with pepper vinegar—big heritage flavor, but lighter and cleaner than a stew.
Stories
View allCast-Iron Ribeyes with Collard & Spring Onion Salsa Verde
Where Atlanta soul meets Charleston fine dining: a butter-basted cast-iron ribeye topped with a raw, bright collard green salsa verde.
March 9, 2026
Sunday Mornings, Elevated: Brown Butter Crab Omelet
Honoring my grandmother's Atlanta kitchen with a Charleston twist on our weekend crab scramble.
March 7, 2026
Friday Night Fish Fry, Reimagined: Pecan-Crusted Catfish
Friday night fish fries were sacred in my Atlanta neighborhood. Today, I am honoring those memories with a shattered pecan crust, creamy butter beans, and a bright raw collard slaw.
March 5, 2026
Sunday Suppers Reimagined: Potlikker-Braised Spring Lamb Shanks
This dish marries my grandmother's Sunday lamb with her legendary potlikker, elevated with a chef's touch of umami and nutty benne seed drop biscuits.
March 2, 2026