With an introduction by Bobby Turner, president of Whole Foods Market, three chef-authors (Virginia Willis, Nathalie Dupree, and Belinda Smith-Sullivan) will come together to talk about the iconic past and emerging future of Southern cuisine with Atlanta Journal-Constitution food editor, Ligaya Figueras.

Atlanta restaurant The Deer and the Dove is preparing two dishes from Secrets of the Southern Table by Willis tonight. The recipes are Smashed Fried Okra with Spicy Yogurt Dipping Sauce and Benne Seed Crisps. The first five people who order either of these dishers (dine-in or take-out) and mention the festival will receive a copy of one of the cookbooks presented at today’s virtual event.

 

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