On the Menu: Southern Biscuit and Gravy

“What is Southern cuisine?” Chef Todd Annis asked, at Art of Catering Food 2018. Is it white trash cooking, or the new south, as represented by chefs such as Kevin Gillespie and Sean Brock? “Before we understand the new, we have to understand the old,” Annis said.

Taking the audience on a journey of ingredients, the audience also was able to taste one of Chef Annis’ specialties—a delicious take on a southern classic, updated for today’s palates. Enjoy this recipe from Art of Catering Food 2018, and if you are interested in learning about Art of Catering Food 2019, go to conference.catersource.com for more information. Registration opens mid-September 2018!

This recipe was demonstrated to and sampled by the audience at Art of Catering Food 2018 in Las Vegas. Are you interested in learning more about and/or attending AOCF 2019 in New Orleans? Click here for the latest information!

Kathleen Stoehr

Kathleen Stoehr is the Director of Community & Content Strategy for Catersource, which includes print and digital content, as well as live education at both Catersource, the Art of Catering Food, and Leading Caterers of America Executive Summit.