Salute presents: An Evening of Southern Food with Damon Lee Fowler
Join us for an interactive and fun LIVE chef demonstration, featuring Damon Lee Fowler from Savannah, Georgia. Alongside local Winston-Salem chefs, Damon explores some "classic southern food recipes" with a new twist. A historian, author and culinary school instructor, Damon's demonstration is the main feature presentation for the event. The chefs not only get to present their talented culinary skills, but they are able to interact with the audience, whether it be sharing stories or asking someone to join them onstage to sneak a taste. Damon will feature two dishes that incorporate local southern food and progresses step-by-step so that the audience can follow along and ask questions.
Local chefs that are participating include Chef Janis Karathanas of Mozelle's Fresh Southern Bistro and Tim Grandinetti of Spring House Restaurant, Kitchen and Bar.
Guests will also enjoy some fine North Carolina wine, provided by Westbend, RayLen, Stonefield Cellars and MenaRick WInery, as well as hors d'oeuvres. Michael Hastings, Food Editor of the Winston-Salem Journal will be our Master of Ceremonies and will talk us through the chef demonstrations.
Damon Lee Fowler is a nationally recognized authority on Southern cooking and its history. He was born in north Georgia and grew up in upstate South Carolina. After receiving a Master of Architecture from Clemson University, he practiced architecture for more than a decade before turning to food writing, teaching, and culinary history. He is the author of six critically acclaimed cookbooks: Classical Southern Cooking: A Celebration of the Cuisine of the Old South which was nominated for two Julia Child cookbook awards (including the Jane Grigson award for scholarship) and a James Beard Foundation award; Beans, Greens, and Sweet Georgia Peaches; Fried Chicken: The World's Best Recipes; Damon Lee Fowler's New Southern Kitchen; Damon Lee Fowler's New Southern Baking and, most recently, The Savannah Cookbook.
He has also written historical commentary for three historical cookbooks, was recipe developer and editor for Dining at Monticello: In Good Taste and Abundance, and his work has appeared in many national publications, including Bon Appetit, Food & Wine, Relish, Cornbread Nation (a journal of the South's best food writing), The Charlotte Observer, The St. Petersburg Times, The Atlanta Journal-Constitution, and Southern Voice.
Active in both national and local culinary circles, Fowler was a founding board member and past president of the Southern Foodways Alliance. He lives in Savannah, Georgia, where, aside from his work as a food writer, lecturer, cooking teacher, and culinary historian, he is the featured food writer for the Savannah Morning News.
An Evening of Southern Food is presented by Novant Health.
Brought to you by the Winston-Salem Journal and Downtown W-S Partnership.
Salute! NC Wine Celebration is presented by BB&T.
Embassy Suites Hotel (View)
460 N. Cherry Street
Winston-Salem, NC 27101
|Minimum Age: 21|
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|