Join us for this ticketed event.
The evening will kick off at 6:00 PM with a cocktail reception featuring spirits from Cathead Vodka and Wonderbird Gin. Small plates will be made by Chicory House head chef, Martha Gilreath, inspired by Bhatt’s, I am From Here. Bhatt will then be in conversation with friend and accomplished author Micheline Maynard. The two will chat through the cookbook, the foodways of the American South and Bhatt’s culinary journey. Afterward, Bhatt will be available to sign copies of his book and guests are invited to continue mingling.
Best Chef: South’ winner Vishwesh Bhatt for a festive and flavorful evening celebrating his new cookbook, I am From Here: Stories and Recipes from a Southern Chef. In his cookbook, Bhatt intertwines dishes from the American South with international foodways, including those of his native India, to create dishes that still seem familiar but feature new flavors.
Bhatt’s recipes highlight an evolving American South. Peanut Masala–Stuffed Baby Eggplant alongside fried okra, tossed in tangy chaat masala. Collard-Wrapped Catfish with a spicy Peanut Pesto. These much-loved dishes are stars on the menu at Snackbar in Oxford, Mississippi, where Bhatt has been the executive chef since 2009, earning him Best Chef: South (2019 James Beard Awards) and induction into the Fellowship of Southern Farmers, Artisans, and Chefs in 2022.
I Am From Here organizes 130 recipes by ingredient, emphasizing staples, spices, and vegetables that are as beloved on the Indian subcontinent as they are in the American South. Summer means okra, tomatoes, corn, and peas. Winter brings sweet potatoes and greens: mustards, collards, kale, and spinach. Rice is a constant throughout. Recipes run the gamut from uncomplicated roast chicken and Citrus-Herb Rice Salad to dinner party–worthy Grilled Pork Tenderloin with Tandoori Spices.
All citywide-mandated COVID safety protocols will be in place.