If Jamie thought Brooke and Parker were tough kitchen critics, what’s he to do when the audience he’s cooking for includes culinary legends like Thomas Keller, Jeremiah Tower and Alfred Portale? What else? He gives them a great taste of the South!
During the annual James Beard Awards weekend, the Beard Foundation hosted a celebration for their newest cookbook ‘The Best of the Best’ which features the recipes of all the former Outstanding Chef award winners. Jamie was one of three chefs tapped to cook for reception. Very cool. The best of the best in the food world enjoyed his food into the wee hours. Check out his menu below!
‘Chicken and Egg’
Southern Fried Chicken with Buttermilk and Poached Egg Yolk Sauces
Slow Poached Gulf Shrimp with Bloody Mary Gelee, Pickled Celery and Lemon Mayo
Smoked Lamb Biscuits
Thinly Sliced Lamb Leg on Cheddar Biscuit with Pimento Mayo, Watercress and Radish
Bourbon Cured Trout
On Flash Pickled Cucumbers, with Horseradish Cream, Trout Roe and Dill
photo by Geoff Mottram