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The Mind of a Chef: 2x1
Southerners
A spotlight on the regional variations of southern cuisine. Chef Steven Satterfield makes okra and grits. Chef John Currence makes tamales. Chef Ed Lee creates a dish using bourbon, sorghum and country ham. Pastry chef Lisa Donavan makes a buttermilk pie. New host Sean Brock is joined by the Lee Brothers to make deviled crab
2 - 1Southerners Sep. 05, 2013- 2 - 2Seeds Sep. 12, 2013
- 2 - 3Rice Sep. 19, 2013
- 2 - 4Louisiana Sep. 26, 2013
- 2 - 5Preserve Oct. 03, 2013
- 2 - 6Roots Oct. 10, 2013
- 2 - 7Low Country BBQ Oct. 17, 2013
- 2 - 8Senegal Oct. 24, 2013
- 2 - 9London Oct. 31, 2013
- 2 - 10Sea/Salt Nov. 07, 2013
- 2 - 11Curry Nov. 14, 2013
- 2 - 13British Classics Nov. 28, 2013
- 2 - 14Farmer Dec. 05, 2013
- 2 - 15Leftovers Dec. 12, 2013
- 2 - 16Restauranteur Dec. 19, 2013
