Sara travels to Charleston, South Carolina to learn the secrets to the Southern Fried Chicken at Martha Lou’s Kitchen as well as Martha Lou’s Cabbage and Ham. Then she talks with several culinary experts to learn about the hidden history of Southern cooking and ingredients developed by African American cooks. Back in Sara’s kitchen, she’ll make her version of a Southern classic, Red Beans and Rice Soup.
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Martha Lou’s Kitchen
For 30 years Martha Lou’s Kitchen has been a soul food institution in Charleston. Housed in a little pink building by the tracks, it’s been praised by the New York Times, Travel Channel, even Martha Stewart Living for it’s delicious fried chicken, made and served by three generations headed by 84-year old Martha Lou Gadsden. Her daughter Debra is both cook and server; granddaughter Melanie Alston handles the catering. Its Melanie who shows us the secrets behind the fried chicken and a side of steamed cabbage and ham.
1068 Morrison Dr, Charleston, SC 29403
Carolyn “Jabulile” White
Charlotte owned and ran Gullah Cuisine in Mt. Pleasant, SC for many years. She is widely respected and has received accolades from The Washington Post, The New York Times, and Southern Living. She literally wrote the book on Gullah cuisine: Gullah Cuisine: By Land and by Sea, available on Amazon.
Tory C Ascue is Charlotte Jenkin’s nephew and the crab fisherman in the episode.
to find out more about BJ Dennis http://www.chefbenjamindennis.com/
to find out more about Joe Randall http://chefjoerandall.com/
THANKS ALSO TO:
Accomodations provided by Fulton Lane Inn and John Rutledge House Innhttp://www.charminginns.com
Beaufort County Library
Historic Charleston Foundation
Southern Foodways Alliance
Low Country Digital Library
Library of Congress
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Kitchen Equipment provided by: | Chantal | Dream Farm | Le Creuset | Silpat | |