When: Tuesday, March 1, 6:30 pm
Where: Belk Dining Hall, Meredith College
Why: Enjoy this food writers panel featuring Bridgette Lacey, Bill Smith, and Andrea Weigl. The panel will be moderated by professor of nutrition, Susan Fisher.
How: Registration is now closed for this event.
All our panelists are contributors to UNC Press's Savor the South cookbook series. The series covers core cooking topics like Barbeque, Biscuits, Okra, and Pecans. Three titles are currently available in ebook form through NC Live--more will be added later this spring.
|Andrea Weigl is the assistant features editor at The News & Observer. She has been an award-winning reporter, writer and editor for almost 20 years. She has covered the Triangle's robust food scene since 2007. (See her Mouthful blog for some of the most recent coverage.) She has served as chair of the James Beard Foundation book awards subcommittee since 2014. Two years ago, she published her first cookbook, "Pickles and Preserves: A Savor the South Cookbook," from the University of North Carolina Press.|
CHEF BILL SMITH is as well known for his sumptuous take on Southern comfort food as he is for his exceptional food writing—including the New York Times Notable and Food & Wine Best-of-the-Best cookbook Seasoned in the South and the bestselling Savor the South title, Crabs & Oysters. Bill Smith is the only James Beard Foundation “America’s Classic Restaurant” chef to have also been named a final-five finalist for Best Chef in the Southeast—and twice. Bill Smith stands out for creating dishes that often become iconic dishes, first served at the Chapel Hill, NC, restaurant Crook's Corner. Among the classics: Green Peach Salad (featured in the New York Times), Tomato & Watermelon Salad (featured on the cover of Southern Living), Cheesepork! (the southern schnitzel) and of course his many desserts, including Honeysuckle Sorbet and Atlantic Beach Pie (dubbed by NPR the “Oh, My God Pie”). Also Jerusalem Artichoke Relish, Bourbon Brown Sauce and possibly the tastiest Soft Shell Crabs, Corned Hams, Fried Oyster and Banana Pudding renditions—anywhere. Recognized by Chefs Collaborative as a finalist for an award given to chefs who are leaders in incorporating local foods into their menus, Bill Smith has long worked with farmers and also homestead gardeners and foraged himself for ingredients that gather season by season on the Crook’s Corner menu. A foremost chef-expert in Southern foodways, he has served now for years on the board for the Southern Foodways Alliance.
FOLLOW BILL SMITH ON TWITTER @chelugre
|Bridgette Lacy is a food journalist and cookbook author active in the Triangle. Author of Sunday Dinner, another of the Savor the South cookbook series, her shorter fiction and nonfiction pieces have been widely published. See her website for more details.|
|Panel moderator, Susan Fisher, has been on the Meredith faculty since 1998. She works with both undergraduates and graduates in our nutrition program.|