About this episode
This episode features tips for creating a Bloody Mary Bar, discussions on pork with David Leite, and an exploration of Gullah Geechee cuisine with Chef Carlos Brown.
Tips to build your own Bloody Mary Bar! We talk all things pork with NY Times food writer and chef David Leite. Ever had Iberico aka acorn pork? How about adding maple sugar to elevate your bacon at your next brunch get together. Then, we learn about Gullah Geechee cuisine, a flavorful fusion of West African, Caribbean, and Southern culinary traditions with Chef Carlos Brown from Pandora on the Square in Atlanta. My last bite: 3 ingredient coffee mousse.
People in this episode
Host: Chef Jamie Gwen
Guests: David Leite, Chef Carlos Brown
Topics covered
- Bloody Mary Bar
- pork
- Iberico pork
- Gullah Geechee cuisine
- brunch
- coffee mousse
Keywords
- Bloody Mary
- pork
- Iberico
- Gullah Geechee
- brunch
- coffee mousse
- maple sugar
Mentioned in this episode
Products: Iberico, maple sugar
Books & works: Gullah Geechee cuisine
Places: Atlanta
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