La CUCINA AFRO-AMERICANA: dalla GEORGIA, USA con SAAFON al Salone del Gusto / Terra Madre a Torino,
24 Ottobre 2014, Chef JENNIFER HILL BOOKER di Atlanta esprime la cucina delle origini del Sud-Est USA, con
prodotti autenticamente locali ed organici. E’ promotrice di Slow Food Atlanta.
Nello scenario del SALONE DEL GUSTO e TERRA MADRE a Torino il più grande Food Festival del mondo, presenziano
molti seguaci anche statunitensi di questa grande famiglia Slow Food: contadini, agricoltori e chef, soci dei vari e distinti
capitoli Slow Food USA, di diversi Stati e regioni. Il Family Farming, concetto di una gastronomia fortemente basata
sui prodotti locali “farm-to-table”, trova riscontro nel Sud-Est USA e nella squisita leggendaria cucina del Sud, ove la
storia l’ha maggiormente caratterizzata. Nel Sud USA storicamente il cibo è dipeso dal lavoro degli schiavi neri e dalle
forti influenze di nativi indigeni, di Francesi, Spagnoli e West African. Molte pietanze del SOUTHERN FOOD – infatti –
sono nate stagionalmente, per necessità con prodotti disponibili quali spezie, verdure, pesce fresco appena pescato
e selvaggina. L’agricoltura si basava principalmente sul lavoro nei campi degli schiavi neri Africani, molti ovviamente
antenati delle generazioni attuale di contadini, coltivatori e chef. Gli Africani giunti in America portarono con sé una
pletora di conoscenze in campo agricolo, fondamento di come la giovane America riuscì poi a sopravvivere. Il sistema
alimentare americano – dal riso allo zucchero – fu coltivato e raccolto grazie alla conoscenza della popolazione nera,
che sapeva quando e come piantare, come irrigare e come creare sistemi d’irrigazione; necessità del suolo e cosa
aggiungere, cioè fertilizzante organico (cavallo, mucca, pollame). Tutto ciò era patrimonio dei contadini neri africani. Il
cibo è molto di più di una semplice merce: è cultura, gusto e tante cose collegate alla storia. A Terra Madre è interessante
vedere contadini e cuochi della Georgia, USA scambiare idee con colleghi del Kenya per la coltivazione dell’okra. E’ una
piattaforma di scambio sulla biodiversità del cibo tra paesi che preservano le tradizioni e la cultura del cibo.
Georgia, lavora con coltivatori e chef del Sud-Est USA e presenzia a Terra Madre organizzando
al contempo un evento culinario. Uno dei due protagonisti chef neri è JENNIFER HILL BOOKER
laureata al Le Cordon Bleu College of Culinary Arts di Parigi, educatrice gastronomica al Le
Cordon Bleu College of Culinary Arts Atlanta, ed autrice del suo primo testo FIELD PEAS TO FOIS
GRAS: SOUTHERN RECIPES WITH A FRENCH ACCENT, da Ottobre in uscita in America. Nel libro
due capitoli sono dedicati all’arte dei cocktail e del fare conserve, pratica che si sta
estinguendo. Il libro GOIN’ DOWN SOUTH: A CHEF’S JOURNEY HOME invece é vera e propria
ode alla sua formazione agricola. Le radici di Jennifer affondano in Mississippi, ove sin da
bambina ha intuito che si sarebbe dedicata alla cucina. Cresciuta in una famiglia di grandi
cuochi, curiosando in cucina ed assaggiando ricette di famiglia, ha costruito sull’esperienza
culturale il suo bagaglio professionale. Il training a Le Cordon Bleu le consente di proporre
ricette con tecniche tramandate da generazioni, proponendo sia lo Scotch Egg ma anche e
soprattutto una Black Eyed Pea salad, uno Sweet Potato muffin o un Catfish fritto tipici del Sud USA.
Jennifer è anche una Personal Chef: Executive Chef e proprietaria di Your Resident Gourmet LLC, azienda di Personal
Chef e Catering Company da 21 anni. Chef Jennifer organizza Culinary Therapy for The Cottages on Mountain Creek, a
Sandy Springs in Georgia USA – centro riabilitativo mentale; ha stretto una partnership con Hard Rock Café-Atlanta per la
serie Celebrity Chef of the Hard Rock Café, ed è Esperta Culinaria per Williams-Sonoma. E’ socia di SLOW FOOD Atlanta.
GULLAH GEECHEE, anello tra passato e presente della cultura e tradizioni Afro
Americane. I Gullah – discendenti degli ex schiavi Africani – vivono nella regione Low
Country degli Stati della South Carolina e Georgia, includendo l’area costiera con le
pianure e le Sea Islands. Sono anche chiamati Geechee. A RICEBORO, nel sud dello
Stato sorge il Centro Gullah Geechee celebra arte, storia, cultura tradizioni artigiane,
musicali ed agricole. Tra le esperienze nel centro: cucina Gullah a base di riso,
agricoltura e pesca, con influssi dell’Africa Occidentale e Centrale. Geechee Kunda a
RICEBORO si trova ove un tempo sorgevano le Plantation di riso, cotone ed indigo. Tra gli eventi autunnali al GEECHEE
KUNDA il RICE RIDDUM & N’RIME ad Ottobre, a Novembre la raccolta della canna da zucchero, la cottura dello sciroppo,
l’artigianato con dimostrazioni e musica. Tra le presentazioni al centro anche LOW COUNTRY SEAFOOD BOIL con pesce
fresco. www.geecheekunda.com –
INFO: TRAVELSOUTH USA – c/o Thema Nuovi Mondi Srl – email@example.com
Saturday, November 8, 2014
5:00 PM – 8:00 PM
FIELD PEAS TO FOIE GRAS: SOUTHERN RECIPES WITH A FRENCH ACCENT
$49 DEMONSTRATION – COOKBOOK SIGNING
WITH JENNIFER BOOKER
Building a culinary foundation on her Mississippi roots and a farm-to-table concept, Chef Jennifer Hill Booker creates a unique take on contemporary Southern cooking. Combining agrarian approaches and down-home style with classical-French techniques, Booker reinvents Southern cuisine. These 135 recipes are the culmination of summers and holidays spent in Charleston, Mississippi, at the family farm. Tonight join us at Salud for a special evening with Chef Jennifer as she demonstrates some of her favorite holiday dishes.
MENU: Winter Pumpkin Soup with Parmesan Croutons & Bacon Chips;Roast Turkey Roulade with Cornbread Dressing; Sautéed Garlic & Kale; Fresh Cranberry Orange Relish; Apple, Peach & Pecan Galette
Or call 770-442-3354 x 2
Alum shares loves of Southern and French cuisine in cookbook
From a young age, Jennifer Hill Booker knew what she wanted to do when she grew up— she wanted to cook.
“I’ve always loved food. I would watch Julia Child’s television show on Sunday nights and I watched my mom and grandmother cook,” Booker said. “On Mother’s Day I always prepared something from the ‘Joy of Cooking’ cookbook.”
Now the OSU Institute of Technology alumna wants to inspire others to do what she loves and has written a cookbook of her own, “Field Peas to Foie Gras: Southern Recipes with a French Accent.”
Booker graduated from Tulsa’s Booker T. Washington High School, then attended the University of Tulsa at her parents’ urging, despite wanting to go straight to culinary school.
“During that time I always wanted to be a chef,” she said, so after she earned her bachelor’s degree in communications, she enrolled at OSUIT and graduated from the School of Culinary Arts in 1995.
“It was such a great school. There were international instructors, it was a great environment to learn and was small enough that there was a lot of hands-on learning,” Booker said.
She worked in Tulsa primarily as a pasty chef before moving to Germany with her husband, an officer in the U.S. Army.
Booker said it was difficult to find work in restaurants in Germany.
“I was American, I was a woman and I was a woman of color,” she said, so she started her own personal chef service, Your Resident Gourmet, for military families living on the base.
Booker also took advantage of her European residence and attended the prestigious Le Cordon Bleu College of Culinary Arts in Paris.
“OSUIT really prepared me for that experience because it was so hard,” she said. “A lot of my classmates quit.”
When she returned to the United States, her personal chef business continued to grow and she became an instructor teaching at the Le Cordon Bleu campus in Atlanta as well as starting the culinary program at Grayson Technical Education Program in Georgia.
Even though Booker has spent time in Michigan, Florida, Oklahoma, Virginia, North Carolina, Georgia and abroad in Germany and France, she really considers herself Southern.
“My family is originally from the delta of Mississippi and I spent every summer there,” she said.
The next step for Booker was to take all her experiences and the recipes she developed over the years and put them together in a cookbook combining the cooking styles she loves.
“It’s my family recipes from the Mississippi Delta and incorporating some French techniques and flavors. Lightening it up a bit,” she said, and the two styles aren’t that different. “They’re very connected. If you know the culinary history of the South, French and Spanish cooking styles were taught to slaves, who then incorporated their own style.”
Chef Rene Jungo, Culinary Arts division chair at OSUIT, said he is proud of his former student who is now sharing her knowledge and experience through a cookbook.
“I remember her vividly. She always had that outgoing drive to seek new horizons and an eagerness to learn,” Jungo said. “I am thrilled and happy for her success.”
Booker said the hardest part about writing her cookbook was incorporating personal stories to accompany every recipe.
“How do I express on paper the feelings I get when I cook and serve food? I found that I love writing, and I love cooking so this became natural for me,” Booker said. “There’s something for everyone, cocktails to canned goods. People will feel like they have me in the kitchen with them.”
SAVANNAH, GA (September 3, 2014) – The 2014 festival is shaping up to be quite an exciting showcase of
local and national culinary, wine and spirits talent. Currently experiencing unprecedented growth, the festival is
expanding programming, venues and ticket sales for the more popular events – which have already surpassed all
sales projections. In addition, national, regional and local sponsors are now coming to the festival and looking for
partnership opportunities and sponsorship naming rights. According to festival co-founder and director, Jan
Gourley, “It’s really kind of crazy; it seems as soon as we get venues, talent and programming set, another great
opportunity presents itself to integrate into planning for the festival. It’s a great problem to have and unbelievably
exciting for only our second festival year.” The festival has just released its most updated schedule, with additional
talent and venues still likely to be added. Schedules are subject to change. All tickets have now been released,
including the “Master Class Series at the Mansion” cooking demonstrations/wine tastings with individual class ticket
purchases available or a “Master Pass” ticket for all four master classes and the Winery Cellar Dinner. Savannah’s
Connoisseur Wine Dinners are in the process of being finalized and will be announced mid September.
The Savannah Food & Wine Festival kicks-off on Monday, November 10, 2014 with the Bethesda Farm to Table Dinner will have a Georgia Grown flavor, featuring three Georgia Grown Executive Chefs, including Savannah’s own Roberto Leoci, Leoci’s Trattoria, Jennifer Booker, Chef and Cookbook Author, Atlanta, GA, Holly Chute, Director of the Georgia Grown Executive Chef program and previous executive chef at the Georgia Governor’s Mansion for thirty-three years. Georgia Grown products will be featured in the dinner. Local favorites, Kirk Blaine of Cohen’s Retreat will provide dessert and Executive Chef of Savor Savannah, Debbie Reid will provide appetizers. Master Sommelier, Robert Jones will be on-hand once again to provide his wine expertise.
The Gas South Savannah’s Connoisseur Wine Dinners will be expanded throughout the entire week and
taking place with winemakers, Master Sommeliers and nationally recognized winery talent throughout locations in
Savannah, including The Landings Plantation Club, Ruth’s Chris and more. Dinners will be announced in September.
The Master Class Series at the Mansion begins on Tuesday, November 11, from 1:30 – 3 pm with a Cooking
Demo from James Beard Foundation award Rising Star finalist, Katie Button from Curate, Asheville, NC, “Spain for
the Holidays”. The series continues on Wednesday, November 12, from 1:30 – 3 pm with “Taste with the
Master”, Master Sommelier, Robert Jones. Thursday, November 13 features two classes: the first class takes place
from 1:30 – 3 pm with Georgia’s own, chef and author, Virginia Willis will be featuring some Southern favorites,
Chef Nico Romo, the youngest Master French Chef from Fish, Charleston, SC will be cooking from 3:30 – 5 pm.
Celebrity Chef Tour, benefiting the James Beard Foundation takes place on Wednesday, November
12 at 6:00 pm at the Mansion of Forsyth Park: featuring James Beard Foundation award-winning and/or recognized
chefs: Katie Button, Curate, Asheville, NC; Steven Satterfield, Miller-Union, Atlanta, GA; Kevin Gillespie,
Gunshow, Atlanta, GA; and Jay Swift, 4th & Swift, Atlanta, GA and host Executive Chef of the Mansion on Forsyth
Park, Rich Beichner. Artist, Thomas Arvid will be demonstrating his extraordinary skills in a VIP Reception in the
Gallery at the Mansion. Several local chefs will be preparing hors d’oeuvres, including Andaz Hotel Executive Chef,
Lauren Teague, Roberto Leoci, Leoci’s Trattoria, Kirk Blaine, Cohen’s Retreat and more.
The Grand Reserve Tasting & Silent Auction, presented by the Big Green Egg takes place on Thursday,
November 13 from 5:30 – 7:30 pm, along the majestic Riverfront Esplanade of the Westin Savannah Harbor Golf Resort & Spa. This not-to-miss wine event will feature the festival’s most extraordinary wines sampled in a
souvenir glass, 90 points plus and/or retail values of $50+ a bottle. There will also be an opportunity to meet and
greet most of the celebrities in town for the festival.
Le Grand Cochon presented by The Local Palate Magazine, will be a fun and lively heritage hog roasting and
barbecue taking place riverfront at the Westin Savannah Harbor, following the Grand Reserve Tasting on
Thursday, November 13, 2014 at 8 pm. The event will feature celebrity chefs Anthony Lamas from Seviche,
in Louisville, KY and Linkie Marais, Big Green Egg Executive Chef – both of Food Network fame. Billy Allin of
Cakes & Ale in Decatur, GA, Harrison Sapp of Southern Soul Barbecue from St. Simons Island, GA and pit master,
Rodney Scott of Scott’s Barbecue in Hemingway, SC, will be showcasing their le porc mouth-watering recipes.
Savannah’s own Chris Nason of Sapphire Grill and Wiley McCrary of Wiley’s Championship BBQ will be creating
some local big pig favorites. Stella Artois’ Master Beer Sommelier, Marc Stroobandt will be on-hand to pair some
of the Best of Belgium beers with the pit master creations.
Epicurean Learning Experiences presented by Sysco and Rioja Wines, USA on Friday, November 14,
2013, 10 am – 5 pm: cooking classes, seminars and demonstrations are sold separately for $40; An all-day, one
price Epicurean Pass offers tremendous savings to the Friday, Learning Experiences taking place at the Savannah
International Trade & Convention Center, all 6 sessions for only $145 – a great way to fully experience all of the
learning opportunities. Schedule to date includes: “Mastering the Art of Southern Cooking” with Nathalie
Dupree & Cynthia Graubart Cooking Demo, 10 am – 11 am; “Cabernet & Beef” with Master Sommelier, Larry
O’Brien, Jackson Family Estate & Hunter Cattle Co., 11:15 – 12:15; “South in Your Mouth”, chefs Sallie Ann
Robinson, Joe Randall and Virginia Willis, Moderator: Damon Lee Fowler, 12:30 – 1:30 pm; “Bourbonistas” Four
Roses Bourbon, Virgil Kaine Bourbon and more, 1:45 –2:45 pm; Chef Linkie Marais, Food Network, Big Green Egg
Grilling Demo with Master Beer Sommelier, Marc Stroobandt, Stella Artois brand ambassador – 3 – 4 pm; TBA
chef, Big Green Egg Grilling Demo, Pig & Pinot along with Marita Esteva, La Crema National Ambassador – 4:15 – 5
The River Street Stroll on Friday, November 14 takes place from 5:30 – 7:30 on Rousakis Plaza on
magical River Street. Enjoy sipping and strolling with a souvenir GoVino glass at the festival’s most casual wine,
spirits and Belgian beer tasting!
Friday, November 14, 2014, the Candlelight Home Tour is a Historic Savannah Foundation home tour
through the historic Warren and Washington Wards of Savannah. The Olde World Wine & Dine Experience
is a separate event sponsored by the festival following the Candlelight Home Tour, taking place at The Brice, a
Kimpton Hotel, where guests will sample fantastic wines and small plates from Pacci’s Italian Kitchen & Bar.
Riverboat Wine & Dinner Cruise, Friday, November 14, 8 pm, join guest celebrity chefs, Shaun Doty,
Bantam & Biddy and Chick-a-Biddy, Atlanta, GA and Billy Allin, Cakes & Ale, Decatur, GA along with Savannah
Riverboat Cruises Executive Chef, Christopher Myhre for a fun-filled Southern cruise down the river!
Taste of Savannah, Saturday, November 15, 2014, 1 – 5 pm, with early access at noon for VIP Lounge
ticket holders, Ellis and Johnson Squares. Enjoy great Savannah food from some of the best spots in town,
hundreds of free wines, spirits, Belgium beers with free unlimited tastings in a souvenir GoVino glass and five free
food tokens. Savor a variety of cooking demonstrations, learning experiences, Artisan Market, Celebrity Author’s
Tent, Bartender’s Challenge, Waiter’s Race and more.
NEW This Year at The Taste of Savannah: expanded locations to Ellis & Johnson Squares; Best of Belgium
Beer Garden; expanded Georgia Grown Village; expanded Big Green Egg Grilling Guru Stage; Atlanta Magazine
expanded Celebrity Chef Kitchen, presented by BI-LO; Savannah Magazine Locavore Stage; Savannah Morning
News’ VIP Lounge in the center of all of the activities; Savannah Art Association will have en Plein Air artists
featured in locations painting throughout the Taste of Savannah.Savannah Magazine’s Locavore Stage: (located in the Georgia Grown Village): Savannah Magazine’s “Cocktail
Quest”, 1:15 – 2 pm; Chef Jean Vendeville, Savannah Technical College, 2:15 – 3 pm; “Local means Fresh”, Georgia
Grown farmers and Savannah chefs, 3:10 – 3:50 pm; “Southern Cooking Tribute to Edna Lewis”
Purchase Your Copy of
Field Peas to Foie Gras: Southern Recipes with a French Accent, at:
Fresh figs – another great thing about late summer! Enjoy this seasonal treat on top of just about anything with Chef Jennifer’s Fresh Fig Compote. Jennifer Hill Booker is a classically trained chef, cooking teacher and soon to be published cookbook author! Come out and see her cooking demonstration on the Springer Mountain Farms Cooking Stage at the Decatur Book Festival or join us at our East Cobb store on September 10 for her cookbook release party! Both events are free, and we’ll have plenty of copies of her NEW book on hand.
Fresh Fig Compote
Yield: 2 cups
1 pound fresh figs, cut into quarters
3 tablespoons dark brown sugar
3 tablespoons local honey
1 tablespoon fresh lemon juice
½ cup water
1 pinch of sea salt
- Combine figs, brown sugar, honey, lemon juice, water and salt in a heavy bottomed stainless steel sauce pan.
- Cook over medium heat for about 10 minutes, stirring frequently, until compote begins to bubble.
- The compote is done when the syrup has thickened, is amber in color, and the figs are glossy.
- Perfect with biscuits, buttered toast, and fresh cream cheese.
- Store remaining Fresh Fig Compote in a refrigerated in an air-tight container.
Copyright 2014 Pelican Publishing, “Field Peas to Foie Gras: Southern Recipes with a French Accent” by Jennifer Hill Booker. Recipe used with author’s permission
Field Peas to Foie Gras (author) Saturday, August 30th @330pm
on the Springer Mountain Farms Kitchen Stage
FIELD PEAS TO FOIE GRAS
Southern Recipes with a French Accent
By Jennifer Hill Booker
Building a culinary foundation on her Mississippi roots and a farm-to-table concept, Chef Jennifer Hill Booker creates a unique take on contemporary Southern cooking. Combining agrarian approaches and down-home style with classical-French techniques, Booker reinvents Southern cuisine. These 135 recipes are the culmination of summers and holidays spent in Charleston, Mississippi, at the family farm.
For both the novice and experienced cook, Booker has the perfect recipe to satisfy your nostalgic taste buds. With chapters devoted to everything from breakfast foods to vegetables to pork dishes, Booker presents a fresh and versatile perspective on contemporary Southern food. From comforting Cracklin’ Bread and flaky Buttermilk Biscuits to elegant Winter Pumpkin Soup and innovative Fig Stuffed Chicken Livers, Chef Jennifer Hill Booker will introduce you to an array of recipes that use French techniques to elevate familiar flavors.
In addition to recipes, Booker shares personal stories and photos of her family—raising chickens, butchering hogs, and tending the garden. The easy-to-follow recipes, food-pairing suggestions, and delectable photographs make this a must-have cookbook for any kitchen.
About the Author
Jennifer Hill Booker is the executive chef and owner
of Your Resident Gourmet, LLC, a personal chef and
catering company. Booker earned a bachelor of arts
degree from the University of Tulsa, an associate
degree from Oklahoma State University, and a
certificate from Le Cordon Bleu-Paris. A former
culinary instructor and a culinary arts program
director, she is well qualified to write about proper
cooking techniques, flavor combinations, and food
pairings. Booker lives in Lilburn, Georgia.
About the Photographer
Deborah Whitlaw Llewellyn is a commercial photographer who has been shooting interiors and food for more than twenty years. She enjoys the challenging aspects of her craft—the technical functions of a camera, the importance of lighting, and attention to detail. Her profession allows her to travel, meet various types of people, and try delicious food. Llewellyn lives with her husband in Atlanta, Georgia.
FIELD PEAS TO FOIE GRAS
Southern Recipes with a French Accent
By Jennifer Booker
Photography by Deborah Whitlaw Llewellyn
COOKING / Regional & Ethnic / American / Southern States
COOKING / Regional & Ethnic / French
COOKING / Regional & Ethnic / Soul Food
192 pp. 8x 9 1/4
50 color photos Index
ISBN: 9781455619726 $26.95
E-book ISBN: 9781455619733 $26.95
Chef Jennifer Booker
Here Are My TOP TEN
Serious Eats has a great step-by-step slideshow of how to make the ultimate grilled cheese. The key tip is that you should toast one side of each slice, sandwich the cheese between those toasted sides, then toast the other sides.
The New York Times did a great story in 2008 where they tested and retested different chocolate chip cookie methods to “assemble a new archetypal cookie recipe.” The results indicated that letting your dough rest overnight before baking is essential.
Pat it very dry, season it, cook it over very high heat in the right kind of fat, let it rest. As for doneness – buy a thermometer, poke it with your finger constantly, and practice makes perfect.
Authentic guacamole doesn’t have garlic or tons of lime juice in it. (Personally, I think tons of lime juice makes it heavenly, so I add it anyway.) The most important thing is to choose avocados that are super ripe and salt aggressively.
Tomato sauce is just canned tomatoes with some kind of seasoning that you add cooked together for a while to let the flavor develop. Marcella Hazan’s famous tomato sauce recipe just has you simmer canned tomatoes with a butter and an onion cut in half. That works. So does sautéing a chopped onion, maybe some garlic, then adding the tomatoes and simmering for a while, like this recipe from Bon Appetit.
This really comes in handy when you have big group of people to serve breakfast to, or when you have a lot of vegetables and you’re not sure how to use them quickly. Just sauté veggies, pour in whisked eggs, cook it on the stovetop for a while, then stick it in the oven for a few minutes.
This recipe is hands down the cheapest and quickest way to make chicken that’s delicious – way better than anything you do to chicken breasts, trust.
Vegetable oil in pan, get it nice and hot, push chopped greens around in there for a while, season with salt until you like the way they taste. Works for spinach, kale, collards, mustard greens, anything. You can sauté shallot, garlic, or onion in the pan before you add the greens if you want, but you don’t have to. You can add lemon or vinegar and some red pepper, but you don’t have to.
Knowing how to do this will make you a Sunday morning hero so many times in your life.
To Read this article in it entirety, check out:
July 16th, Chef Jennifer Hill Booker, will kick off this Slow Foods sponsored event with a Seasonally inspired Tasting Menu at the Little Vinyl Lounge. With recipes from her upcoming cookbook, Field Peas to Foie Gras: Southern Recipes with a French Accent, deliciously paired with a Seasonal Artisan Cocktail, you will find nothing tastes better that eating . . .and drinking In Season.!
Hope to See You There!
Chef Jennifer Booker
July 16th Drunken Snail Event
This kick-off event includes an Artisanal Cocktail & Seasonal Tastings, paired to showcase the biodiversity and seasonal traditions celebrated by Slow Food. There will also be a Sensory Honey Tasting presented by Host, Peter Morich, an Atlanta Slow Food Board Member
Peter will also be sharing more about Slow Food’s Biodiverisity Projects, Seasonal Growing Charts, and the Ark of Taste.
The Tasting menu is as crafted by Chef Jennifer Hill Booker of Your Resident Gourmet, with recipes from her up-coming cookbook, Field Peas to Foie Gras: Southern Recipes with a French Accent and a delicious seasonal cocktail created by Mixologist Cara-Lee Scheinfeld of Little Vinyl Lounge