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PRESS & REVIEWS

— QC EXCLUSIVE MAGAZINE     HOLIDAY ISSUE 2013

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— SOUTH PARK MAGAZINE                    MARCH, 2012

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-THE MANUAL MAGAZINE            AUGUST, 2015

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"HOW TO COOK RIBS BY INSTINCT"

- THE MANUAL MAGAZINE         FEBRUARY, 2015

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Barbecue, Whiskey and Wine? It’s Time for the Charleston Wine & Food Festival

— VIRGINIA LIVING                       JANUARY, 2017

Kent Graham, who recently moved to Memphis but still runs the Field Dog Kitchen food truck in Atlanta, is deep-frying chicken in one of the Cowboy Cauldrons—a massive steel pot hanging over a fire. While we wait, we snack on a charcuterie platter with pork lardo and roasted foraged mushrooms. Serving dishes appear and disappear as chefs plate up roasted meats, pickles, savory sides and sourdough breads, then those who aren’t cooking devour them. “This is one giant laboratory,” Graham says. “Last year, for example, I got handed some lamb testicles. I shaved them and flash fried them, then made a Coca-Cola reduction. It was so good it ended up on my menus.” Next to him, long brown hair pulled back, is Lilly Gray Warren, former sous at Chef and the Farmer in Kinston, North Carolina, who now cooks at pop up restaurants in Raleigh. Graham hands her a cold bottle of beer. She looks at it, shrugs, and pours it into her pot of grits. “Here it’s not about the perfect detail, it’s all about flavor,” she says. “You can try new things because it’s a one-off, not something you have to cook the same way every day over and over.” The beer grits are tangy and rich. I make a note to try that trick at home.

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"Kent was a delight to work with at Stoddard's Gun Range. We partnered together on many events hosted by the range. One in particular was when we hosted former and current NBA Atlanta Hawks players. They wanted a unique experience and Kent designed a delicious wild game inspired food that most of the players had never tried. They were blown away by the taste of the food and the unique presentation displays. After every event Stoddard's hosted, we sent out surveys to the attendees, and 100% of them mentioned Kent's food!

He has become like family now and I will continue to advocate for his food!"

- JAMIE LEA SHIVER

 

I'm a lover of fried chicken.  If I was sitting on death row and asked what my last meal would be, it'd be fried chicken, mac and cheese, black eye peas, cornbread, and a bottle of ice cold Coca-Cola.  But, everything would have to be prepared by a Southern chef - preferably a heavy set gentleman with a bald head.  And if they'd be so kind, a Cohiba cigar and a highball of Pappy Van Winkle, neat, for desert.  

So we've established my love for Southern food, but namely that beautiful entree that comes from our friend who goes, "Bwok, Bwok, Bwok" ... fried chicken.  That brings me to Chef Kent Graham's specialty on his food truck - Field Dog Kitchen.  Kent is my Club's chef.  The members and I have the pleasure of eating his cuisine once a month.  But it's his fried chicken, soaked in sweet tea for three days, that gets me goinWhen I say it falls off the bone, the only thing keeping it together is the succulent crispiness that was once skin.  The meat is moist and EXPLODES with flavor.  It helps that his servings make KFC's look like the weakling on the playground.  Kent's chicken is the bully who was held back two grades and started shaving before middle school.  He's a biggin'...like the man who ultimately deep fried him.  

I've had a lot of fried chicken in my life.  It's a joke in my house that we had chicken at least three nights a week growing up, but Mother swears on a Bible it's not true.  Fried chicken of Chef Kent's order is truly a work of art.  It easy to assume something as "simple" as chicken is thrown in a deep fryer, bobs around until golden brown, and served with sides.  I'm here to tell you it's not true.  That's akin to saying a Jackson Pollack is just a bunch of paint dripped over canvas.  There's intentionality, soul, and life behind both men's work.

It takes an iconoclast to create something as tasty and oddly perfect as Kent's fried chicken.  You can taste his attitude and demanding palate.  Something that is uniquely him, his style, and his vision is in every bite.  I know him personally and can attest to his incapacity to compromise - a trait you want in a chef.  He knows what he wants and his constitution undeniably projects that.  Yeah...he's all that and a bucket of (fried) chicken.  

- BRADLEY EVANS

-DELTA SUPPER CLUB, MAY 2018

Chef Kent Graham educated our guests at the old school house in Yazoo City known as the Triangle Cultural Center. Chef Graham has cooked all over the country and has settled back in Memphis TN to expand his culinary operations. Chef Graham brought our guest all of his southern flair with new and exciting dishes and flavors. Our guests heard were treated to the story of the Witch of Yazoo as presented by the Witch herself along with a after dinner show from Delta native Craig Adams.