“Although I’ve lived in Charleston for 24 years, my schooling is definitely not from the Southern palate,” he says. “So when I was approached to put together a recipe for okra, it instantly became a challenge. I wanted to think out of the box, but this box seemed really small. What have I seen over the years? Okra was in gumbo, soups and stews, pickled and fried. Raw is not an option. Where to go from there?” – John Zucker

The Post and Courier recently challenged Chef John Zucker to wow them with an okra dish- and we think he definitely rose to the challenge.  For full details and the recipe for Chef John’s ‘Benne Seed Okra Salad’ visit here.


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