About the Host
Chef Greg Collier’s grandmother would never reveal her recipe for the butter rolls that ignited his passion for food, but he knew that someday he would try to make people feel the same way she had made him feel about Mississippi river valley cuisine. A Memphis native, he graduated from culinary school in Scottsdale, AZ, and cut his teeth in the kitchens of Arizona Biltmore and the Westin Kierland. In 2012, he and his wife Subrina decided to relocate to Charlotte and open The Yolk, which quickly established itself as Queen City's top destination for all-day breakfast as one of Charlotte Magazine's 50 Best Restaurants. Building upon The Yolk's success, Chef Collier opened his second eatery, Leah & Louise, in June 2020, which offers modern interpretations of Southern classics, and it vaulted onto the national stage as one of Esquire Magazine's "23 Best New Restaurants in America" for 2020. Did we mention that Chef Collier has been named a Semi-Finalist for James Beard's "Best Chef: Southeast" Award the past two consecutive years?
About the Event
Chef Collier welcomed us into his home kitchen (via livestream), and taught us how to cook a multi-course meal showcasing his contemporary Mississippi river valley cuisine (see full menu below). And, as is always the case at our events, he took plenty of questions from attendees while he cooked and participated in an extended Q&A to close out the night!
Appetizer: Collard Green Salad with roasted peanuts
Entrée: Blackened Catfish with strawberry, stem chow chow, & grits
*Note for vegetarians, Chef Collier recommends portobello mushrooms as a substitute for catfish.
- What does my ticket get me?
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In addition to unlimited viewing access to the recording of this event, you’ll receive the companion Recipe Book (which includes detailed step-by-step cooking instructions and kitchen equipment needed to make each dish, as well as the complete grocery list) so you can cook the meal along with Chef Collier as often as you’d like!
- What will the yield be?
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2 servings of each dish.
- How long does this event take?
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From start to finish, this event runs for 1hr 39 min. – 1hr 24 min. of cooking and 15 min. of additional Q&A at the end.
- What kitchen equipment, appliances, and utensils will be used?
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- Large pot with lid
- Medium pot
- Large sauté pan (preferably cast iron)
- 8 or 16 oz. mason jar with lid (optional, sub. bowl and whisk)
- Large bowl
- Shallow bowl
- Small bowls for ingredients
- Cutting board & sharp knife
- Measuring cups & spoons
- Vegetable peeler
- Whisk
- Tongs
- Mixing spoon (preferably wooden)
- Spatula
- Small spoons for tasting
- What ingredients will be needed?
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In addition to the following kitchen staples – apple cider vinegar, chicken stock (or any stock - e.g. vegetable, clam juice, tomato, etc.), crushed red pepper flakes, Dijon mustard, dried oregano, ginger powder, ground black pepper, ground cinnamon, kosher salt, light brown sugar, molasses, neutral oil (e.g. canola or vegetable oil), olive oil, turmeric, and unsalted butter – Chef Collier recommends acquiring the following ingredients listed below:
- Cajun seasoning blend (e.g. Tony Chacheres)
- Catfish fillets (or sub. portobello mushrooms)
- Celery seed
- Collard greens
- Fried onions
- Garlic
- White grits and/or yellow grits, medium-grind
- Jalapeños
- Lemons
- Mustard powder
- Mustard seed
- Raisins
- Red bell peppers
- Roasted peanuts
- Sharp yellow cheddar cheese
- Strawberries
- Whole milk
- Yellow onions
*Please note, immediately after purchasing your ticket, you’ll receive access to the Recipe Book, which outlines exact quantities of each ingredient from the list above that will be needed to cook each dish.
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