Chef Jenkins offered a menu from her cookbook, Gullah Cuisine by Land and by Sea: she-crab soup, chicken stew, fish stew, red rice, Gullah rice, succotach, fried okra, green beans, and bread pudding with hard sauce. American Regional instructor Chef Kevin Mitchell had worked with Chef Jenkins when she was writing the cookbook. Cooking together in one of CIC's teaching kitchens on Main Campus, they tested all of the recipes.
No comments:
Post a Comment