Bill Smith: Taking the Heat — and Dishing It Out — in a Nuevo New South Kitchen

Bill Smith: Taking the Heat — and Dishing It Out — in a Nuevo New South Kitchen i n t e rv i e w ...................... Bill Smith Taking the Heat -- and Dishing It Out -- in a Nuevo New South Kitchen with Lisa Eveleigh Mexico and the American South share a culinary heritage as "lands of pork," and Bill Smith's Mexican kitchen staff cooks up some of the South's finest down-home specialties at the famed Crook's Corner. Photograph courtesy of Dave Shaw. Bill Smith is the author of Seasoned in the South: Recipes from Crook's Corner and from Home (Algonquin, 2005) and is currently writing about Mexico. Bill Smith is an innovative, southern-cuisine chef famous for creating such unexpected culinary juxtapositions as honeysuckle sorbet -- hot summer in a cool bite. The dessert's main ingredient really is the flower, thousands of them, all gathered by hand. His peculiarly delicious tomato and watermelon salad was featured on the cover of last July's Southern Living. For the past fifteen years, Bill has been the head chef at Crook's Corner in Chapel Hill, North Carolina. Before that, he was chef at La Residence, a French restaurant also in Chapel Hill, where I was lucky enough to have worked in his kitchen, along with what stood for http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Southern Cultures University of North Carolina Press

Bill Smith: Taking the Heat — and Dishing It Out — in a Nuevo New South Kitchen

Southern Cultures, Volume 13 (4) – Nov 14, 2007

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Publisher
University of North Carolina Press
Copyright
Copyright © 2007 Center for the Study of the American South. All rights reserved.
ISSN
1534-1488
Publisher site
See Article on Publisher Site

Abstract

i n t e rv i e w ...................... Bill Smith Taking the Heat -- and Dishing It Out -- in a Nuevo New South Kitchen with Lisa Eveleigh Mexico and the American South share a culinary heritage as "lands of pork," and Bill Smith's Mexican kitchen staff cooks up some of the South's finest down-home specialties at the famed Crook's Corner. Photograph courtesy of Dave Shaw. Bill Smith is the author of Seasoned in the South: Recipes from Crook's Corner and from Home (Algonquin, 2005) and is currently writing about Mexico. Bill Smith is an innovative, southern-cuisine chef famous for creating such unexpected culinary juxtapositions as honeysuckle sorbet -- hot summer in a cool bite. The dessert's main ingredient really is the flower, thousands of them, all gathered by hand. His peculiarly delicious tomato and watermelon salad was featured on the cover of last July's Southern Living. For the past fifteen years, Bill has been the head chef at Crook's Corner in Chapel Hill, North Carolina. Before that, he was chef at La Residence, a French restaurant also in Chapel Hill, where I was lucky enough to have worked in his kitchen, along with what stood for

Journal

Southern CulturesUniversity of North Carolina Press

Published: Nov 14, 2007

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