— QC EXCLUSIVE MAGAZINE HOLIDAY ISSUE 2013
— SOUTH PARK MAGAZINE MARCH, 2012
-THE MANUAL MAGAZINE AUGUST, 2015
"HOW TO COOK RIBS BY INSTINCT"
- THE MANUAL MAGAZINE FEBRUARY, 2015
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.
—DELTA SUPPER CLUB MAY, 2017
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.