Seasoned in the South

Bill Smith took over as chef at the Chapel Hill eatery Crooks Corner a little over a decade ago after the death of world famous chef Bill Neal. Smith had trained under Neal and was prepared to take Neal’s haute southern cuisine into a new age. Some of Smith’s innovations include infusing Crook’s menu with Vietnamese, Mexican and other Central and South American flavors. Bill Smith also tries to use as much local product as possible and to adjust his menu to the fruits of the season. His new book, “Seasoned in the South” (Algonquin/2005) includes anecdotes and recipes. Host Melinda Penkava speaks with Bill Smith about his personal and professional culinary journey. Listener Call-In. (35:00)

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