Kooky Bakes which sells every weekend at markets like Eat St and Sunday UpMarket in Brick lane as well as Selfridges. Now he's starting a supper club to promote North American cooking, southern style @theunitedplates. Judging from last night, it should be very successful.
As readers of my blog will know, I love some down home southern country cookin' (yes you must leave the 'n' off everytime you cook southern, in fact, even as I'm writing this, in my head, I'm speaking in a Scarlett O'Hara accent). I've done Elvis nights and Dolly Parton nights. Scott was the one that told me about the heavenly combination of butter and maple syrup, whipped together and spread unctuously on corn bread. He did this again last night, serving bowls of melted maple syrup butter, for guests to ladle over their authentic Southern fried chicken.
Mint Juleps (perfect for last night's heavy heat)
Devils, pups and pickles
(Devilled eggs, hush puppies and pickles: watermelon rind, peach and 'bread and butter' cucumbers)
Shrimp and grits
Waffles, succotash and deep fried chicken in a cayenne cornmeal batter, served with maple syrup and butter
Catfish steaks for pescatarians
Chess pie, peach cobbler, Key Lime pie
Scott was born in Georgia, the peach state, also famous for it's pecans and peanuts. Georgia was an original confederate state which had a large African-American slave population up until the civil war. This black population and their foodways from Africa influenced southern cuisine; native American culture in the use of corn (grits and cornbread) as well as Caribbean and Creole populations also play a part in the formation of typical southern food.