CRAFT by Under My Host® Issue No. 16 Made in America: Part I | Page 71

This is a real word, not an internet myth. My grandfather used to use the
word. A cathead biscuit is a biscuit that is as large as a cat’s head! Once upon
a time, biscuits were smaller, not the size that is found in fast food places. A
super-size biscuit would have been termed a cathead biscuit. 
What is one misconception about Southern foods and cookery that
drives you crazy?
All Southern food is not fried and unhealthy. To say all Southern food is fried
and unhealthy would be like saying all Mexican food contains beans and rice
and all Italian food is meat sauce and pasta. It’s simply not accurate. And, a
close second on this is the somewhat limiting concept “Southern food.” As
Sean Brock wrote in the foreword, “The South makes up nearly 40 percent of
the U.S. population and covers nearly one million square miles.” The food of
the Mississippi Delta is quite different from the food of the Low Country or
the Mountain South. Sean says, “Then think about how many cuisines make-
up Europe. People don’t use the term ‘European cuisine’, for instance. Europe
is known for its multitude of distinct and delicious cuisines.” He and I believe
that people having that understanding about the food of the South isn’t far
behind.  
What characteristics does your personal style of cooking possess that
sets it apart? 
Attention to detail. I am French-trained, have worked in highly regarded res-
taurants, as well in the kitchens of Martha Stewart, someone pretty well
known for her attitude about perfection. I love the quote: “If you don’t have
time to do it right, when will you have time to do it over?” So, in my cook-
books, my style of cooking is chef-inspired, but tailored for home cooks. I try
not to over complicate or use a laundry list of hard-to-find ingredients. My
attitude is to use good ingredients and do as little to them as possible so as to
not mess them up. 
What is next for you?
I’m here and now, right now. I am very excited about this new cookbook. I’m
thrilled to be expanding and growing as a writer with the essays that are in the
book. I still have other goals I’d like to accomplish. I’m very passionate about
sustainable seafood, and would like to give a TED talk on the subject and use
my platform to increase ocean conservation awareness. I am launching a prod-
uct line this spring that will include T-shirts, and we’re looking towards kitchen
tools for the holidays. I’m a big believer in that if you can grab the proverbial
ring on the merry-go-round that it’s too close. I want to always continue to
learn and grow as a cook and as a writer. 
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