Thursday, March 11, 2010

Chef Mitchell the Culinary Chair of BB&T Charleston Wine + Food Festival's Gullah Tribute Luncheon

Photos by Chancel Nuque.

The Gullah Tribute Luncheon, sponsored by FedEx, recognized the Gullah culture that began with the arrival of African slaves to the Sea Islands of South Carolina, Georgia and Florida. Coming from different regions of Africa, they brought with them their language, cultures, traditions and cuisines, and these creolized into one form known as Gullah, which has been integral to the Lowcountry ever since. During the luncheon, the best local and regional Gullah cooks partnered with national chefs to create a menu that pays homage to traditional Gullah fare. Guests had the opportunity to taste and learn about this cuisine from the cooks themselves, while enjoying Southern-style cocktails and beverages, live entertainers and more.
Featured Local Personalities also included William Baldwin, Novelist & Historian and Jonathan Green, Artist.
The Menu:
Charlotte Jenkins (Gullah Cuisine) & Kevin Mitchell (Culinary Institute of Charleston) Gullah Chicken Stew, Gullah Cuisine’s Famous “Gullah Rice” and Pan Roasted Green Beans with Bacon & Onion
April Mazick (Joe’s Catering) & Marvin Woods Traditional Gullah Pork Ribs with Lemony Sweet Potato Soufflé
Alluette Jones-Smalls (Alluette’s Jazz Café) & Frank Stitt (Highlands Bar and Grill) Roasted Leg of Lamb & Sothern Style Collard Greens
Martha Lou Gadsden (Martha Lou’s Kitchen) & Matt Lee & Ted Lee Okra Soup and Rice & Field Peas with Pigs' Tails
Mary Ravenell (Huger’s) & Donald Link (Cochon & Herbsaint) Conch Stew with Seasoned Rice with Stewed Lima Beans
Dessert – Charlotte Jenkin's Bread Pudding was made by baking and pastry students from the CIC.

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