James Beard

La'Raven Taylor/GPB

On Second Thought continues its "Main Ingredient" series in which a chef tells us about his or her essential southern ingredient. 

For Chef Deborah VanTrece, it's okra — a key ingredient she's cooked with since she was a teenager. VanTrece invited us into her restaurant kitchen at Twisted Soul Cookhouse and Pours in Atlanta and prepared succotash with okra.


Emilia Brock / GPB News

The 2019 James Beard Awards Gala takes place next week in Chicago. Among the chefs and culinary creatives being celebrated, a different kind of innovator will join. That's Atlanta-based nonprofit The Giving Kitchen, which will be accepting the James Beard Humanitarian of the Year Award for its role in providing crisis grants, resources and assistance to food service workers.

 

 


Atlanta's Most Unusual Breakfast

Mar 24, 2016
Andrew Thomas Lee

As business manager and shellfish director of Kimball House, Bryan Rackley's mornings often begin with him opening multiple boxes of oysters. Some come via freight shipping, some via couriers. They're packed in ice or surrounded by special gel coolants. The mussels come from places like Skunk Island, Washington and Yarmouth, Nova Scotia. Offerings from Virginia, California, and South Carolina are often in the mix as well.