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On a sweltering June afternoon he was preparing creamed collards, a sly modulation of the Southern culinary canon that is typical of his style. In his hands a vegetable like collard greens, grown dull by repetition, can appear in an entirely new light, without offending the spirit of the dish.
Last fall he was looking for a vegetable to serve with a T-bone to the kind of customer who orders steak and potatoes out of habit.
"I wanted to stay familiar to the traditions of a steakhouse, but to use the Southern ingredients I had in hand," he said. "Creamed collards was one of those ideas that hit me, like a fried green tomato B.L.T."
Hominy Grill
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Charleston: Hominy Grill
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Rail Paul 
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Posted 20 July 2005 - 01:55 AM
My only complaint was that if they need to charge me $30 because they're robbing the duck to pay the boar they might as well give me a more substantial portion of flour, water, and bits of meat.
Orik, on the pasta price at Hearth in NYC
Orik, on the pasta price at Hearth in NYC
#2
Rail Paul
- Advanced Member
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- Group: Members
- Posts: 16,195
- Joined: 23-March 04
Posted 10 June 2008 - 01:25 AM
My only complaint was that if they need to charge me $30 because they're robbing the duck to pay the boar they might as well give me a more substantial portion of flour, water, and bits of meat.
Orik, on the pasta price at Hearth in NYC
Orik, on the pasta price at Hearth in NYC
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