Presented by LODGE CAST IRON, VIRGINIA WINE BOARD, TONY CHACHERE’S, BROOK AND PAM SMITH
Sustenance
The second weekend of the Symposium centers on Sustenance, examining the power of food to resist, nourish, interrogate, and nurture. Novelist Silas House describes a childhood in Appalachia marked by buttermilk biscuits, kitchen dance parties, and casual bigotry. There is no monolithic Southern family, he tells us, and there’s always possibility for change. Author Chandra Ram questions the celebration of Indian and Southern food connections, and how ceremony can move beyond questions to inspire action. Learn from chef Oscar Diaz how calls for diversity can tokenize and fetishize food and those who cook it – and how hickory-smoked bulgogi and cast-iron-cooked BrunsMex stew will soon define Southern food.
Oscar Diaz trained in West Coast kitchens before landing in Raleigh, North Carolina, where he’s now chef of Cortez and Jose and Sons, two restaurants that meld his Mexican heritage and new Southern home. In 2019, the James Beard Foundation honored him as a semifinalist in the Best Chef: Southeast category. When he’s not in the kitchen, you can find Oscar sipping a Fin Du Monde at his favorite beer shop.
- Year2020
- LanguageEnglish
- CountryUnited States
Presented by LODGE CAST IRON, VIRGINIA WINE BOARD, TONY CHACHERE’S, BROOK AND PAM SMITH
Sustenance
The second weekend of the Symposium centers on Sustenance, examining the power of food to resist, nourish, interrogate, and nurture. Novelist Silas House describes a childhood in Appalachia marked by buttermilk biscuits, kitchen dance parties, and casual bigotry. There is no monolithic Southern family, he tells us, and there’s always possibility for change. Author Chandra Ram questions the celebration of Indian and Southern food connections, and how ceremony can move beyond questions to inspire action. Learn from chef Oscar Diaz how calls for diversity can tokenize and fetishize food and those who cook it – and how hickory-smoked bulgogi and cast-iron-cooked BrunsMex stew will soon define Southern food.
Oscar Diaz trained in West Coast kitchens before landing in Raleigh, North Carolina, where he’s now chef of Cortez and Jose and Sons, two restaurants that meld his Mexican heritage and new Southern home. In 2019, the James Beard Foundation honored him as a semifinalist in the Best Chef: Southeast category. When he’s not in the kitchen, you can find Oscar sipping a Fin Du Monde at his favorite beer shop.
- Year2020
- LanguageEnglish
- CountryUnited States
