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Wood-fired Virginia Clams, Crispy Pork Belly, and Croutons
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Duck-Pistachio Terrine, Burnt Bourbon Mustard, and Pickles
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Charleston Ice Cream
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Fried Green Tomato Sandwich, Smoked Blue Cheese Salad, and Bialy
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Rudderfish Crudo, Citrus-marinated Cabbage, Shiitakes, Radishes, Radish Flowers, and Nasturtiums
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Pimp My Grits with Pimento Cheese, Cherokee Purple-Tomato Salsa, and Jalapeño Cornbread
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Buttermilk-fried Sheepshead Cheeks, Brain Ravioli, Red-eye Gravy Consommé, and Gremolata
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Australian Beef Strip, Squid Ink, Yukon Potatoes, Fermented Onion Purée, Lardo, and Bone Marrow-Anchovy Vinaigrette
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Saffron Spaghetti with Dandelion Greens
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Porchetta, Marinated Squash, and Mustard Greens on Ciabatta
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Deviled Egg with Smoked Fish and Petrossian Caviar
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Collard Greens, 'Nduja, Bacon, Hominy, and Pepper Vinegar
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Lemon Ice Box Pie
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Linton Hopkins' Crusade to Give Southern Cuisine Its Due Respect
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Serving It with Style
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Self-Made Southern
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