Grits And The Rising Popularity Of Southern Cuisine
9:00 a.m., Friday, February 6, 2015
Grits have a long history and in the South they are a breakfast tradition. Some say grits were one of the things Native Americans educated settlers about and now the South is educating the rest of the country. Just a few years ago the Low Country specialty, shrimp and grits, began showing up in restaurants nationwide. We look at the rising popularity of grits, as well as some the grittier details of this staple.
Adrian Miller – The Soul Food Scholar; Author, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time; Winner, 2014 James Beard Foundation Book Award for Reference and Scholarship; Executive Director, Colorado Council of Churches
Terra Ciota- Culinary Instructor, The Art Institute of Charlotte; Chef de Cuisine, The Artisan; CCC, MBA
Kathleen Purvis – Food Editor, The Charlotte Observer
Glenn Roberts – Founder, Anson Mills