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USC Beaufort Center for the Arts | Community Services Ticketing

USC Beaufort Center for the Arts | Community Services Ticketing

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LWA: Mary Martha Greene and Kevin Mitchell

Lunch with Authors
Belfair Club House
Friday, Dec 16, 2022 at 12:00 PM (ET)

More than just a cookbook.....


Authors Mary Martha Greene of The Cheese Biscuit Queen Tells All  &

Kevin Michell of Taste of the State


ABOUT THE BOOK  ... THE CHEESE BISCUIT QUEEN TELLS ALL 

More than 100 tried-and-true Southern recipes accompanied by antic-filled stories and time-tested tips for cooking and entertaining

Some Southern cooks keep their prized family recipes under lock and key, but not Mary Martha Greene. Why? She says few things can truly be kept secret in the South and recipes, like cheese biscuits, are meant to be shared. That's why she's the "Cheese Biscuit Queen."

So many stories could be written about Greene's Aunt Mimi's cheese biscuits—the countries they visited, and the lies, half-truths, cheating, and conniving of small children (not to mention grown adults) to get them. For Greene, who inherited the title of Cheese Biscuit Queen—and the recipe—from her aunt, making the biscuits and continuing to share Aunt Mimi's recipe keeps her love and legacy alive.

In The Cheese Biscuit Queen Tells All, Greene, a South Carolinian and former lobbyist, pairs more than one hundred tried-and-true recipes for dishes like country ham scones, Frogmore stew dip, shrimp and corn pie, and lemon pound cake with stories from her corner of the South. The book opens with the famous cheese biscuit recipe (complete with family secrets), and the pages that follow brim with fabulous characters, antic-filled anecdotes, and recipes so good they might just call for a change in State House rules (true story).

With new ideas for the consummate entertainer, helpful tips for less experienced cooks, and stories to make even the grumpiest legislator laugh, The Cheese Biscuit Queen Tells All has a place in every kitchen. Great food leads to great memories, and with Mary Martha Greene by your side, even everyday meals can become memorable occasio

ABOUT THE BOOK .... TASTE OF THE STATE

Bitter Southerner 2022 Summer Reading pick • Garden & Gun Best Southern Cookbooks pick • Forbes
Best New Cookbooks For Travelers pick • 2021 Gourmond International Cookbook Award Finalist • A vivid cultural history of South Carolina's most distinctive ingredients and signature dishes

From the influence of 1920s fashion on asparagus growers to an heirloom watermelon lost and found, Taste the State abounds with surprising stories from South Carolina's singularly rich food tradition. Here, Kevin Mitchell and David S. Shieldspresent engaging profiles of eighty-two of the state's most distinctive ingredients, such as Carolina Gold rice, Sea Island White Flint corn, and the cone-shaped Charleston Wakefield cabbage, and signature dishes, such as shrimp and grits, chicken bog, okra soup, Frogmore stew, and crab rice. These portraits, illustrated with original photographs and historical drawings, provide origin stories and tales of kitchen creativity and agricultural innovation; historical "receipts" and modern recipes, including Chef Mitchell's distillation of traditions in Hoppin' John fritters, okra and crab stew, and more.

Because Carolina cookery combines ingredients and cooking techniques of three greatly divergent cultural traditions, there is more than a little novelty and variety in the food. In Taste the State Mitchell and Shields celebrate the contributions of Native Americans (hominy grits, squashes, and beans), the Gullah Geechee (field peas, okra, guinea squash, rice, and sorghum), and European settlers (garden vegetables, grains, pigs, and cattle) in the mixture of ingredients and techniques that would become Carolina cooking. They also explore the specialties of every region—the famous rice and seafood dishes of the lowcountry; the Pee Dee's catfish and pinebark stews; the smothered cabbage, pumpkin chips, and mustard-based barbecue of the Dutch Fork and Orangeburg; the red chicken stew of the midlands; and the chestnuts, chinquapins, and corn bread recipes of mountain upstate.

Taste the State presents the cultural histories of native ingredients and showcases the evolution of the dishes and the variety of preparations that have emerged. Here you will find true Carolina cooking in all of its cultural depth, historical vividness, and sumptuous splendor—from the plain home cooking of sweet potato pone to Lady Baltimore cake worthy of a Charleston society banquet.

Kevin Mitchell  The first African American chef instructor at the Culinary Institute of Charleston in South Carolina. He has culinary arts degrees in occupational studies and management from the Culinary Institute of America and a master's degree in southern studies from the University of Mississippi, where he studied Southern foodways, the preservation of Southern ingredients, and the history of African Americans in the culinary arts. In 2020 Mitchell was named a South Carolina Chef Ambassador.

David S. Shields (NOT ATTENDING) is Carolina Distinguished Professor of the English Language and Literature Department at the University of South Carolina and the chair of the Carolina Gold Rice Foundation. He is the author of numerous books, including Southern Provisions: The Creation and Revival of a Cuisine and
The Culinarians: Lives and Careers from the First Age of American Fine Dining, and the recipient of the Southern Foodways Alliance's Ruth Fertel Keeper of the Flame Award.

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Lunch with Author Season Pass 2022-23

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LWA: Mary Martha Green and Kevin Mitchell

Ticket TypesPriceQuantity
Adult
$50.00