Cooking with Norman

South Meets East

Thursday August 18th | 6pm EST

Fried Chicken, Asian Spice Syrup & Miso BBQ Carrots

A true classic of the American South combined with some of the ingredients of the Far East.


When I wrote the essay on “Fusion Cuisine” I had no idea it would become part of the lexicon of global cookery. I was laying out my vision for where I simply saw myself going in terms of my desires to move ahead in cuisine that appealed to me. One of the facets of fusion that I was attracted by was when different parts of the world found a syncopation of opportunities in shared flavors. Something a bit unexpected … but if done correctly … with letting things occur naturally a new vista can open. With this class I want to showcase how a true classic of the American South works very well with some of the ingredients of the Far East. So, let’s see what these recipes have to say to us.

 
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