Hope youre hungry! You'll come away from this class with a repertoire of dishes you've only enjoyed south of the Mason-Dixon line... until now. With a focus on fresh ingredients and methods rooted in French techniques, Chef Willis brings her infectious sense of humor and Southern style to recipes you'll enjoy for years to come.
Meet Chef Virginia Willis! To begin, Virginia shows you how to fill your Southern bread basket with crispy, tender-crumbed skillet cornbread. Then, find out how to use a light touch for flaky, airy buttermilk biscuits.
Get Virginia's inside tips for creamy grits and then transform this pantry staple into a savory grits casserole. Then, whip up a restaurant-worthy dish of shrimp with Parmigiano-Reggiano grits and fresh tomatoes.
Next up, tackle the perfect Southern sides. First, learn about "meat and three," the restaurant tradition of serving three side dishes with classics such as fried chicken or barbecued pork shoulder. Then, get ready to make crisp okra and tomatoes, smoky braised greens and a custard-based mac and cheese.
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