Male: Now let’s see, we’ve had pizza in Knoxville, Tennessee with that Chinese food in Phoenix Arizona. So don’t let feeding that when we would come to the North West, we would have – yeah, southern food, got to check out Southern Kitchen.
All right folks, let’s get you all set up with someone in here
Female: Just good Southern cooking.
Male2: All that greens
Female2: Lesser greens
Female 3: By green tomatoes, I just love them.
Female 1: Oh they get some biscuits going.
Male 3: It reminds me of my mother’s and grandmother’s cooking.
Female 1: I love what this restaurant for me instead of these people come back to their roots.
Male1: It brings out by Gloria Martin did 14 years ago would she bought about this join.
Female 1: Chicken going.
Male 1: It started cooking like her dad.
Female 1: He was a Southern cook. He was a military cook. So he thought me a lot about cooking.
Female 2: Everything’s really fresh every time I come here.
Female 1: It’s real food
Male 2: Grits, whole fries
Female 4: Mac and cheese and fried chicken. I’m from the south so it’s like southern fried chicken. It’s really good.
Male 1: Number one special here is what?
Female 1: Fried chicken. I’ve been wanting it for the last week.
Male 1: What makes great fried chicken in your menu?
Female 1: Tasty. I think it’s slow cooking. Instead of 350, we do 325.
Female 4: I haven’t been in the south. I’m just the kind of person who loves phenomenal food and I came here today because I really wanted cornbread stuffing.
Male 1: What so good about it?
Female 4: Just the fact that it’s made with corn bread.
Male 1: We made the cornbread specifically just for the dress.
Female 1: Yes.
Male: And how did you started on? I know what that is. So you save all the bacon bat?
Female 1: Yes.
Male 1: And then we’re going to use that.
Female 1: Yes. It’s okay.
Male 1: It’s going to be a good day when you work out the sweat digging out your bacon crap. Now put some celery. So you got to sweat this down.
Female 1: It will go down until the onions are clear.
Male 1: And then we’ll incorporate with the other greens.
Female 1: Correct. Now put some cornbread. Yeah.
Male 1: All right get the cornbread.
Female 1: It is dense.
Male 1: Now what goes in?
Female 1: Chicken stock.
Male 1: You made that yourself?
Female 1: Oh yeah.
Male 1: I like that.
Female 1: Add some butter. Put sometime in there.
Male 1: First time?
Female 1: Oh yeah. Rosemary, I’m savoring.
Male 1: Some savory.
Female 1: Yes.
Male 1: I hope the savory get cooked with a lot
Female 1: And some sage
Male 1: Got that sage and stuff.
Female 1: Oh no. and now add some milk, onions, celeries, and bacon fat.
Male 1: Bacon fat is a kickery.
Female 1: And then we’ll stir.
Male 1: Stir it a lot and then how long are we going to have them?
Female 1: About 30 minutes.
Male 1: 30 minutes. Dressing ready?
Female 1: Yes it is.
Male 1: Okay. Look at that.
Female 1: We’re going to put a little bit of our gravy on it.
Male 1: You make your gravy?
Female 1: We do make it. There we go. Try that.
Male 1: That was great. Take a little bit of sweetness from the cornbread itself then you get the savory piece of onions and the celery that comes through but the real key is the texture of the cornbread. You just got yourself the stuffing out.
Female 1: Oh yeah, right.
Female 2: It’s really moist and I love the gravy.
Female 1: Cornbread dressing, pick up please!
Male 3: When you come in and you can smell all these seasonings and you can get the vibe of it. Actually it taste like someone put the heart and soul into the food.
Female 1: Own in this glory of they’re still friendly.
Female 1: I just want them to have the experience. I’m knowing the 02:49 and they don’t care what really and this whole other thing.
Male 1: Are those the two cooks back there care and love?