The Southern Foodways Alliance based at the Center for the Study of Southern Culture at Ole Miss is one of my fave groups ever, and I’ve been a member since its first year. Their fall conference is one of the top foodie gatherings not only in the region but the country, and attracts all manner of celeb chefs, critics, raconteurs, and Southern wildlife interested in the relation between food and society. But I digress. Right now, the SFA is looking for recipes for the best “Post-Modern BLT,” as it previously did for pimento cheese and deviled eggs. Jump for contacts and info.
The Post-Modern BLT
The Southern Foodways Alliance needs your help to find the most creative BLT makers in the country. Thanks to you, we gathered hundreds of pimento cheese and deviled egg recipes and had the privilege of hearing the stories about the creators of those dishes. Join us as we all learn how and why folks improvise and accessorize another classic — the BLT.
The heat of summer approaches. And with the heat comes homegrown tomatoes. Bursting with juice. Sweet and fluent. Paired with country-cured bacon and a sheath of iceberg lettuce, the whole affair layered between shingles of white bread.
Last year, at an event in Napa, California, chef John Currence of Oxford, Mississippi, threw down the gauntlet with a fine U. S. farm – raised catfish BLT. We were impressed. So at the August 11-12 Camp Nashville we’ll serve catfish BLT’s from chef Sean Brock, a onetime Nashville resident now cooking at McCrady’s in Charleston, South Carolina.
Though we recognize that the marriage of bacon, lettuce, tomato, and catfish is inspired, we are wondering how you accessorize and improvise your BLT’s.
Thus this call for recipes.
Tell us your tricks. Share your embellishments. Send us your recipes and be sure to tell us a story of how and why this recipe came to be. We’ll report back later this summer, just in time for the East Nashville Tomato Art Festival.
Please be sure to include your name and a contact address (e-mail and USPS address) with each recipe and story. Submitted entries may be published by the Southern Foodways Alliance at the University of Mississippi.
Send entries to:
Mary Beth Lasseter
Southern Foodways Alliance
P.O. Box 1848
University, MS 38677
e-mail to [email protected]