Mashama bailey

Chef Mashama Bailey is known for her restaurant The Grey, her James Beard awards, her episode of "Chef's Table," her book "Black, White, and The Grey," and her signature meld of French and Southern techniques. On this episode of Tinfoil Swans, Mashama Bailey gets personal about her journey as a Black woman leading a kitchen.

Mashama Bailey Restaurant Recipes with ingredients,nutritions,instructions and related recipes

Black Southern culinary traditions have been co-opted, stereotyped, and undervalued. Chef Mashama Bailey is changing that with her Savannah restaurant, The Grey.

And the two-time James Beard Award winner has brought the same dynamic Southern fare that made the Grey, in Savannah, a destination restaurant.

Collard greens are a classic Southern side dish. To give your collard greens some kick, you’ll use a workaround substitution for an outdoor smoker and cold-smoke them. Cold-smoking is a shorter and more versatile way to impart your greens with a nice flavor.

This month, as we observe the achievements of African-Americans in U.S. history, we would be remiss not to reflect on Edna Lewis (1916-2006), arguably the most important black culinarian in the history of this country.

“Zora left the South to support herself, but she never ran away from it. She told real stories of her place. She exploded the reality of Southern living for her time.”

But that’s not why history will remember her

Seafood middlins is one of Chef Mashama Bailey’s favorite dishes served at The Grey. “These ingredients come from the water, and African Americans have a deep connection to the water,” she says of the shrimp, fish, and rice used to make Seafood Middlin.

Succotash—especially Chef Mashama Bailey’s version—makes for a delicious and simple summertime accompaniment to a meal; her iteration is a vibrant array of okra, tomato, lima beans, and corn.