with parsnip puree and beurre blanc, and pork belly with kimchi
rice grits—and one home-cooking dish, chicken braised with
vinegar. These aren’t reverent re-creations of Southern staples;
these dishes are something new, something exciting.
As an outsider who takes liberties with Southern food, Acheson
proves that if you’re not bored with what you’re doing you will
make food that’s anything but boring.