Q: What’s the most misunderstood aspect of
Southern cuisine?
A: People confuse Southern food with what they
get at a buffet line in a cheap restaurant. Southern
food is not all fried.
Q: Cajun versus Creole—these two cuisines can be
so confusing to the neophyte. What culinary factors
distinguish each?
A: It’s kind of like the city mouse and the country
mouse. Creole is high style with much more finesse
and richer flavors, whereas Cajun is more country.
“North Carolina is famous for
its vinegar barbecue sauce
and South Carolina for those
made with mustard.”
Q: Many Southern recipes are a marvelous blend
of many cultures. Are there any new interesting
food pairings?
A: We are seeing grits with every form of seafood.
In fact, we are seeing grits with all meals.
Q: Costco’s Southern warehouses are chock-full of regional specialties. As a newer member,
have you discovered any great products while
shopping Costco?
A: Well, the first time I shopped at Costco, I spent
500 dollars just on meat. I had a great time . . . oh,
the lamb, pork roast and veal. But I will say that
everyone also seems to love Costco’s fruit.
Q: If you were given a bag of Costco baking
potatoes, what would you prepare?
A: I’d make mashed potatoes with turnips, or just
a nice plain baked potato—there’s nothing wrong
with that. Or perhaps I’d peel the potatoes, drop
them in boiling water and brown them off in the
oven with butter. That’s always tasty.
Q: Do you have any final Southern comfort
words of wisdom?
A: People have become afraid to cook. Give
yourself permission to experiment. AE
