My, how quickly things change. Just a few short years ago, restaurants were booming and cooking at home was something one watched on TV, but rarely attempted in real life. Then something shifted. In a big way. Perhaps it was the economy. Or a desire to eat healthier. For whatever reason, people wanted to rediscover the joy of cooking. Recognizing that need, Chef Warren Caterson wrote the award-winning cookbooks Table for Two – The Cookbook for Couples and Table for Two – Back for Seconds (Winfield & Scott Press) each featuring over 235 recipes using fresh and readily available ingredients. Now he has taken his passion on the road with an entertaining and energetic presentation that will inspire your inner chef while tickling your taste buds. Join Chef Warren on our cooking stage as he shares dozens of kitchen tips, cooking hints and humorous anecdotes about the joys and challenges of cooking for two. He will then show you how to create a wonderful shrimp and grits dish in thirty minutes or less with his famous shrimp gravy. In addition, Chef Warren will answer such questions as: Is it possible to chop onions without tears? What is the best upgrade for my kitchen? How do I preserve all that leftover fresh parsley when I’ve only used a teaspoon or two? And, should I cook with wine, and if so, what kind should I use?
Join Warren at Shrimp and Grits: The Wild Georgia Shrimp and Grits Festival presented by Southern Living Sept 19 – 21, 2014. http://www.jekyllisland.com/shrimp-and-grits/
Warren Caterson is a full-time writer and chef who studied at the Southeast Institute of Culinary Arts. He resides with his family in St. Augustine, Florida and invites you to drop by if you’re in the area – there’s always something cooking and there’s always enough.