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Sweet Potatoes chef
to headline Soul I
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."
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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
delighted and honored to
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
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.
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