Newspapers / Winston-Salem Chronicle (Winston-Salem, N.C.) / Jan. 14, 2016, edition 1 / Page 9
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Sweet Potatoes chef to headline Soul I Food Week Dinner in Chicago SOllfe Photo provided by http ://www blairpub .com/ "Sweet Potatoes, Well, Shut My Mouth" Chronicle file photo Restaurateurs Stephanie Tyson and Vivian Joiner will be guests at the Soul Food Week Dinner in Chicago on Jan. 20. SPECIAL TO THE CHRONICLE Stephanie Tyson, chef and co-owner of Sweet Potatoes in Winston-Salem's Arts District, will headline the Soul Food Week Dinner at Chicago's award-winning Big Jones Restaurant on Jan. 20. Chef Eaul Fehribach of Big Jones will be offering din ers "a soul food family dinner" prepared from recipes in Tyson's two books, "Sweet Potatoes, Well, Shut My Mouth" ancj "Soul Food Odyssey." Ti/CAn onH QtWAAf Pntafnoc rvumar m. j uvll unw unwl A VUtlWO VWTTIIV1 and front-of-the-house manager Vivian Joiner will be guests of honor and make comments and answer questions from diners about cooking with soul and their successful restaurant venture in Winston-Salem where they were pio neers in the city's fledgling Arts District. "Chicago is a big leap for us, and we are excited to be able to share our recipes and talk about cooking with soul with folks who are not quite as familiar with southern, down-home cooking as our diners here," TV son said. "We are delighted and honored to be invited," said Joiner. "Big Jones was named Best New Restaurant in Chicago in 2009 and our friend Chef Paul was nominated for the Beard Foundation Best Chef in the Great Lakes title three years running - 2013,2014,2015." Fehribach visited Winston-Salem about a year ago "We are delighted and honored to be invited." -Vivian Joiner where he prepared a luncheon based on recipes from his Big Jones Cookbook. The menu at the Jan. 20 dinner at Big Jones, located at 5347 North Clark Street in the Andersonville neighbor Photo provided by Amazon.com "Soul Food Odyssey" t hood, will include colloloo, catfish NOLA, red rice, crackling combread, braised short ribs with mushrooms, smothered cabbage and collard greens, fried green toma toes and fried okra, and Bernetha Weldon's red velvet pound cake. 1 rtppcuzers win inciuae ouueroean nummus on sweet potato biscuit chips, Carolina crab dip with benne crackers, and salmon croquettes with remoulade. Tyson and Joiner describe their award-win ning brand of cooking as "unique, southern inspired uptown, down- home cooking." It con tinues to draw accolades and invitations for the two to make special appearances and participate in book signings throughout the Southeast. Fehribach knows something about soul, also. He has studied southern cooking, researched old recipes and consistently offers diners at Big Jones southern-inspired dishes. "When we met, I immediately felt a culinary kinship," Tyson said. Tyson, whose own fried chicken has drawn accolades, pointed out that Bon Appetit magazine declared Fehribach's ? fried chicken "Best Fried Chicken North of the Mason Dixon Line." "That's saying something," she said. I villi-* jfHE ?'??j'. ?!< j^^Py-'HELPa HE CHROhJICLE<ELEBRATE^p^||^M I WBm P?IPllr: "V> | We will choose the best stories for the special section. We look forward to readlnl I ' lAMMIdA |S fl ; III ' ? j ylllJ 9 E9
Winston-Salem Chronicle (Winston-Salem, N.C.)
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Jan. 14, 2016, edition 1
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