hayden
Food is love many places the world over, but most definitely in the South. I suppose a great deal of why I love food and the craft the way I do is because of how I grew up – in the kitchen, learning the trade, with my finger in a batter bowl (my Mother couldn’t keep me out of them. I suppose that’s where I developed my sweet tooth!).  Southern food runs the gamut -- from deep fried, to the freshest, most simple dishes, using one or two perfect herbs or seasoning for flavoring. The layering of simple kitchen basics with complex tastes and textures makes for some of the best food on earth, and in some cases, damn near close to heaven. It’s a tried and true approach to food and entertaining, but one that is ever-evolving and always welcoming of new and innovative influences.


becky
My earliest memory of cooking is when I was 6. My Dad was making his award-winning white chocolate, raspberry cheesecake (long before the Cheesecake Factory perfected it.) He helped me drizzle the white chocolate sauce on the crispy, lightly toasted crust. I was hooked. I loved the idea of creating new recipes and experimenting with ingredients. My Dad mesmerized me with his stories of traveling to Paris, staying with generous family friends, and mastering the art of French cooking. Unfortunately, his love for the cuisine didn't rub off on me, but I can say, the technique stuck.  Growing up, I watched him in the kitchen preparing for dinner parties with friends -- he was the creator, the master chef, but above all, the host.  Even then, I knew I would follow in his footsteps.

Although Dad would have preferred me to experiment with French cuisine, I've gone back to our Southern, home-cookin' roots.  I have a passion for creating recipes and I look forward to sharing our unique take on modern Southern cuisine.

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