Greensboro Four

Today in 1960 – Four black students stage the first of the Greensboro sit-ins at a lunch counter in Greensboro, North Carolina.

Here are the four brave students at North Carolina Agricultural and Technical College who, adopting the now-obsolete nonviolent tactics of Gandhi, sat quietly at the white part of the lunch counter while they were reviled. There were no arrests, and students kept coming every day, swelling the seated and then spreading to other segregated facilities. Four years later, the Civil Rights Act declared such segregation illegal.

13 Gypsies – Jacksonville, Florida


With a heritage firmly rooted in Spain and dating back more than 35 years, 13 Gypsies strives to bring you a taste of true mediterranean flavors. As many restaurants push food innovation, 13 Gypsies proudly work and strive to preserve traditional recipes and flavors before they are lost. Staying true to his roots, Chef Howard runs his kitchen with a passion for the simple and elegant food of the old world – passing on his love and passion to young new cooks.

887 Stockton Street

Jacksonville, Florida 32204

Land – 904.389.0330

Fax – 904.389.0220



Turkey and the Wolf – New Orleans, Louisiana

Of all the incredible restaurants in the South this sandwich shop in New Orleans makes my top ten of places I’d like to visit. I know they’ve made news being selected by Bon Appétit magazine as best new restaurant in America.  They only have five sandwiches on the menu and that is exactly what I adore a restaurant with few option, but all done with high quality ingredients and expertly made.


Peruse their sandwich menu and tell me you don’t want to try all five.  If you’re not swayed check out the video of them making their sandwiches it’s certainly drool worthy.


They are located at:

Turkey and the Wolf

739 Jackson Ave.
New Orleans, LA 70130

Dockside Seafood Restaurant – Jacksonville Beach, Florida

Dockside Seafood Restaurant (formerly Safe Harbor Seafood Restaurant) is perched along the east edge of the Jacksonville Beach Boat ramp where you’re entertained with views of the majestic marsh and lively boating scene.

Located on 2nd Street, Dockside Seafood Restaurant is perched along the east edge of the Jacksonville Beach Boat ramp where you’re entertained with views of the majestic marsh and lively boating scene. Experience a casual setting that boasts the high-quality, fresh seafood you expect from local restauranteurs Benjamin and Liza Groshell. Visit and enjoy a local icon!

If fresh fish and oysters awaken your taste buds, stop in today for an unforgettable lunch or dinner with lively atmosphere, knowledgeable and friendly service, and spectacular views.


2510 2nd Ave North,
Jacksonville Beach, FL 32250


Husk – Charleston, South Carolina


An ever-changing menu of locally sourced Southern dishes served in a restored Victorian-era home:

“Centrally located in historic downtown Charleston, Husk transforms the essence of Southern food.  Executive Chef and Lowcountry native, Travis Grimes, reinterprets the bounty of the surrounding area, exploring an ingredient-driven cuisine that begins in the rediscovery of heirloom products and redefines what it means to cook and eat in the South.

Starting with a larder of ingredients indigenous to the region, Grimes responsibly crafts menus, playing to what local purveyors have seasonally available at any given moment. The entrance beckons with a rustic wall of firewood to fuel the wood-fired oven in the open kitchen, and a large chalkboard listing artisanal products currently provisioning the kitchen.  Much like the décor that inhabits this historic, late 19th century home, the food is modern in style and interpretation.”

~ Husk website

sample of its ever evolving menu (August 5th, 2019) depending upon what is fresh:


76 Queen St.

Charleston, SC 29401




The Grey – Savannah, Georgia


Johno Morisano and Chef Mashama Bailey partnered to build The Grey in Historic Downtown Savannah. Occupying a 1938 art deco Greyhound Bus Terminal that they painstakingly restored to its original luster, The Grey offers a food, wine and service experience that is simultaneously familiar and elevated. Bringing her personal take on Port City Southern food to a city of her youth allows Mashama to tap into all of her experiences to create dishes that are deep, layered, and soulful in their flavors. With a penchant for regional produce, seafood and meats, guests will find a melting pot of surprising and comforting tastes in all of Mashama’s cooking with something new revealed in each and every visit.










Butter Beans

Here’s what a butter bean most certainly is not: a conventional lima bean that Southerners have given a more palatable moniker. Butter beans aren’t green; they’re creamy white. They should never be served from a can; look for them sold straight from a cooler in plastic bags along Southern roads for about a three-week period sometime between June and August. And they don’t have any tartness; they’re sweeter and smoother than their sometimes off-putting mass-market lima cousin. Also known as a Dixie bean or sieva, the butter bean has been a go-to hereabouts for succotash and stews since the 1700s. You can boil them until tender and dress simply with lemon zest, sea salt, and olive oil. Or cook them with a big ol’ ham hock and spoon them over hot crusty cornbread for a classic helping of Southern goodness.

~ “S is for Southern,” by the editors of Garden & Gun

Collard Greens

“Collard greens grow throughout the South and, probably as much as any other food, serve as a culinary Mason-Dixon line. Some claim greens kept Sherman’s scorched-earth policy from totally starving the South into submission; many today can testify to surviving Depression winters with greens, fatback, and cornbread. Southern childhood memories often focus on collard greens: either the pleasant, loving connection of grandma’s iron pot and steaming potlikker, or the traumatizing effects engendered by the first whiff of the unmistakable odor for which greens are famous. Writing in the Charlotte Observer in 1907, Joseph P. Caldwell explained, “The North Carolinian who is not familiar with pot likker has suffered in his early education and needs to go back and begin it over again.” Particularly among rural and poor southerners, collard greens have endured as a dietary staple.

Sometimes defined as headless cabbages, collards are best when prepared just after the first frost, though they are eaten year-round. They should always be harvested before the dew dries. When being prepared, they are “cropped,” then “looked,” then cooked; that is, cut at the base of a stalk, searched for worms, and then cooked “till tender” on a low boil, usually with fatback, or neck or backbone, added. The resultant “mess o’ greens,” topped with a generous helping of vinegar, can easily make a meal in itself. If they are summer greens (and much tougher), the tenderizing could take two hours or more of cooking; after first frost, it may take less than an hour. A whole pecan in the pot should eliminate the pungent and earthy smell. Potlikker, the juice left in the pot after the greens are gone, is a southern version of nectar from the gods and is valued both as a delicacy—particularly when sopped with cornbread—and for its alleged aphrodisiacal powers. Greens combine well with black-eyed peas and hog jowl in the South’s traditional New Year’s Day meal. To ensure good fortune, one should either eat lots of greens or tack them to the ceiling. In fact, a collard leaf left hanging over one’s door can ward off evil spirits all year long.

Though collard greens are grown year-round throughout the South and Southwest (Indians call them quelites), they are most prevalent in the Deep South and the eastern plains of North and South Carolina. The exporting of collards to displaced southerners in the Northeast has become a big business in the three leading collards-producing states. From the last week of October through May, eight firms from Georgia and the Carolinas ship a thousand tons of whole, fresh collards a week to the major northeastern metropolitan areas. The greens are cut and banded, then packed in bundles on ice, about 25 pounds per box or 20 tons a truckload.”

~ Alex Albright, East Carolina University. Excerpt From “The New Encyclopedia of Southern Culture”, John T. Edge (Editor)

Photo Essay : Palm Valley Fish Camp & Marker 32 (Jacksonville Beach, FL)

Palm Valley Fish Camp Palm Valley Fish Camp

Palm Valley Fish Camp and Marker 32 are two restaurants in the Jacksonville area that I frequent.  They are both seafood restaurants owned and operated by the same owners.  Palm Valley is a much more casual restaurant, and usually my preference, but Marker 32 is a great date or special occasion restaurant.

Palm Valley Fish Camp

Broiled Oysters Broiled Oysters
Fried Green Tomatoes Fried Green Tomatoes
Cajun Crawfish Cajun Crawfish
Stone Crab Stone Crab
Flounder Pan Sauteed Flounder With Mashed Skin-On Red Potatoes And Sauteed Zuchinni & Yellow Squash
Fried Shrimp Fried Shrimp, Fries, Hushpuppies, Coleslaw
Bacon Butter Beans Bacon Butter Beans
Cod Roasted Cod with Blackeye Pea Succotash, Squash Puree over a Fried Green Tomato.
Lowcountry Boil Lowcountry Boil : Shrimp, Clams, Crawfish and Andouille Sausage for two.

Marker 32

Broiled Oysters Broiled Oysters Appetizer : with bacon, spinach & sundried tomatoes.
Crab Cakes Southern style Blue Crab cakes with caper dill aiolli, Crushed Portatoes & steamod Spinach
Fried Shrimp & Fennel Fries Fried local shrimp with celery root slaw, sweet fennel salt fries
Seared Scallops with spicy shrimp and corn broth, Grits, Collard Greens and House Dried Tomatoes Seared Scallops with spicy shrimp and corn broth, Grits, Collard Greens and House Dried Tomatoes
Herb grilled Snapper with basil pesto and Hoppin John Herb grilled Snapper with basil pesto and Hoppin John
Bouillabaisse Bouillabaisse