FOOD

I’ve served this soup to 100 guests in the middle of a bird hunting field in South Georgia, in a quirky salon for the same amount of folks in NYC and in a private home for 1 US president in a place I’m not allowed to disclose. No matter the guest, place or occasion; this charming and a bit nutty soup is always the most talked about guest at the table.

At the end of summer, when most flowers are just a memory, the zinnia is queen. What she lacks in fragrance, she makes up for in playful color and texture and with these cookies (inspired by her) she gains delicious taste credibility.

There was something very special about sitting around the kitchen table on my grandmother’s farm and having a slice of pie or a piece of sheet cake. Somehow the dessert just tasted better as it rested on the worn wood of her table. For this dessert course, I’ve brought the nostalgia back to dining. After the proper dinner course, I’ve invited my guests back into the kitchen for a slice of dessert with a side of warm memories.

A four ingredient rub that is unique, easy to make and does a flavor elevation job on pork, chicken and beef.