Cooking Demo: Low Country Southern Cuisine

Let's celebrate black history month in the Kend Kitchen!

Discover the culinary legacy that built America's first great wealth—the rice plantations of South Carolina and Georgia's Low Country wetlands. This demonstrative cooking class honors the agricultural genius and cultural contributions of West African peoples whose expertise in rice cultivation transformed the American South and whose foodways created one of our nation's most distinctive regional cuisines.

In this session, you'll master the techniques and flavors of authentic Gullah Geechee cooking while learning the fascinating history behind each dish. We'll work with Carolina Gold rice, the heirloom variety that made the Low Country prosperous, and explore ingredients that traveled from West Africa to become cornerstones of Southern cuisine—okra, Sea Island red beans, and sorghum among them.  This class celebrates resilience, ingenuity, and the enduring influence of Black culinary excellence on American food culture.

Potential Dishes:

• Pickled Eggs
• Hoe Cakes
• Sauteed Braising Greens
• Carolina Gold Rice
• Sea Island Red Beans with Okra
• Sorghum Glazed Chicken 

Chef Lamour Workman, was classically trained in France and her approach often reflects the skill and rigor of her education; however, she is mindful of making recipes accessible to the home cook. Her food reflects who she is, where she calls home and how everyday encounters shape how she cooks and experiences food.