Cooking With InterContinental Hotels & Resorts

The Daily Meal creates signature dishes with the culinary masterminds behind the elite hotel’s Southern Art restaurant
Staff Writer

Southern Art

Native Southern ingredients like country ham from Southern Art's ham bar will be used to create dishes for the InterContinental cooking app.

InterContinental Hotels & Resorts is stretching its legs and expanding its culinary expertise with a new Kitchen Passport Program. The program, which will play a role in developing new content for InterContinental's cookbook iPad app, will bring together InterContinental's world-class chefs from their Atlanta, San Francisco, and Miami properties and food bloggers to work together as one team to develop dishes for the app. As Cook editor of The Daily Meal, I’m thrilled to announce that I will be joining InterContinental Hotels at their Atlanta properties to develop three dishes with the hotel restaurant, Southern Art, chef and co-owner Art Smith and executive chef Anthony Gray.

After brainstorming with chef Smith and chef Gray, the theme of our dishes became clear: the South. As I am born and bred in the glorious state of New York, I could not be more excited to be working with these two highly acclaimed chefs in developing recipes that are authentic and true to our country’s Southern parts. Chef Smith, whose experience includes working as a personal chef for the one and only Oprah Winfrey along with several TV appearances (including a stint on Top Chef Masters), is clearly passionate about the South. After speaking with him about the local olive farms he had just come from and his beloved persimmons that have just come in season, we developed an idea for a dish that was not only Southern but demonstrated that Southern cooking can be healthy, too. Chef Gray is no stranger to the South either, and his Southern upbringing encouraged a love of the land and its many resources. The ideas for the dishes that chef Gray and I will create together stem from seasonality and putting a Southern spin on a dish that comes from other origins.

In all three of the dishes, we will use fresh and seasonal ingredients that are native to the South and will strive to develop recipes that are not only unique but incredibly approachable. With chef Smith and chef Gray's professional expertise and my knowledge of cooking, especially as it pertains to the home cook, we’ll develop three recipes that will bring a taste of InterContinental’s culinary landscape into your own kitchen.
 

Anne Dolce is the Cook Editor at The Daily Meal. Follow her on Twitter @anniecdolce

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