Muscadine grapes are native to the southeastern and south-central United States. My family had our own muscadine vineyard on our property. I make my own muscadine wine using sugar and yeast.
In 2006, Palmetto State by Act Number 270 named the boiled peanut d as the official State Snack of South Carolina. My family grew peanuts on our farm when she was a child. It was so interesting to see how they were harvested from the ground and dried out on a bed spread in one of my grandmother’s bedrooms and then boiled in large batches
In 2006, Palmetto State by Act Number 270 named the boiled peanut d as the official State Snack of South Carolina. My family grew peanuts on our farm when she was a child. It was so interesting to see how they were harvested from the ground and dried out on a bed spread in one of my grandmother’s bedrooms and then boiled in large batches and given to neighbors as gifts! Peanut-free Option: cinnamon & spice fried sweet potatoes
Gullah cuisine and Creole cuisine have a lot of similarities, so I’m serving up these po’boys with my Gullah spiced, cornmeal-coated shrimp. This classic Louisiana sandwich features fried meat or seafood on New Orleans French bread, known for its crispy crust and fluffy center. Gluten-free: po’boy salad Vegan: Gullah spice mushrooms, peppers, and onion po-boys
Nicknamed “frogfish” for its signature croaking sound, the croaker is often compared to trout. Growing up, we caught and cooked croaker. I coat mine in a mix of cornmeal and my Gullah spices before frying. Gluten-free. Vegan option: Mixed veggies
Red Rice is practically synonymous with the Gullah Geechhe cuisine. I grew up outside of Charleston, SC, where red rice and sausage is a way of life. It’s paired with a variety of dishes, especially seafood. I’m partial to Roger Wood sausage, a beef sausage made in Savannah, GA. Gluten-free. Vegan red rice available
Potato Salad is the perfect accompaniment to any southern meal. And inn the south, everyone has their own recipe. Mine consists of potatoes, onions, bell peppers, yellow mustard, celery, dill relish, mayo and some secret ingredients. Gluten-free. Vegan option available
Rutabaga is a cross between a turnip and a wild cabbage.My mom always added rutabaga to her greens to add a little sweetness. In this dish, I slow cook collard greens, mustard greens, and turnip greens with rutabaga and smoked turkey. Gluten-free. Vegan greens available
Blackberries were one my favorite fruits since childhood. I’ve had them in every variety possible but blackberry ice cream is one of my favorites. Benne seeds (also known as sesame seeds) were brought to the Americas slave ships from West Africa. Slaves grew benne plants in their gardens and they’re a staple in Gullah Geechee cuisine. Glu
Blackberries were one my favorite fruits since childhood. I’ve had them in every variety possible but blackberry ice cream is one of my favorites. Benne seeds (also known as sesame seeds) were brought to the Americas slave ships from West Africa. Slaves grew benne plants in their gardens and they’re a staple in Gullah Geechee cuisine. Gluten-free. Vegan Option: Vanilla Dairy-free ice cream with a blackberry compote
Pamela D. Jones Mack was born and raised in Cross, South Carolina, a little town 30 miles outside of the Gullah Region in Charleston, S.C. Pamela has always had a love for cooking since childhood. Being the oldest of four girls and having two working parents, she was held responsible for preparing meals for her 3 younger sisters.
After graduating from Morris College where she received her B.S. in Business Administration, she moved to Atlanta, GA where she has lived for the past 26 years. Pamela’s love for cooking has stayed with her as she always hosted Sunday dinners at house. After much encouragement from family and friends Pamela decided to start her own catering business and thus Taste of Satira was born. She named her business after her great-grandmother Satira Gethers. Pamela remembers watching her great-grandmother in her kitchen as a little girl teaching her 8 aunts how to prepare Gullah cuisine.
Her catering business offers boutique catering services, along with weekly meal preparation and basic cooking skills. Pamela is also a spice provisioner of Gullah Spice blends. In 2019, she won Best in Food in Garden & Garden Gun’s Made in the South Awards. Since then her business really picked up speed and she wants to continue to take her business to the next level.
Pamela loves to explore all different kinds of cuisines but she always goes back to her roots of Gullah Geechee cuisine. Preparing the food that her mother, grandmother & great-grandmother taught her and her daughters, always reminds her of family and how much her family enjoyed preparing and sharing meals together. Pamela has adopted her great-grandmother’s mantra “Let me love you with my Food!”
This menu is dedicated to my Mother Victoria who unfortunately passed away in May of this year. All of the menu items are made with the love the way my Moma made them,,,,
Uptown Kitchen is part of Uptown Atlanta. We're on Piedmont Ave, nestled between the Dunkin and Longhorn. Near Lindbergh MARTA station. Complementary parking available.Details will be sent to ticket holders the week of the event.
Chow Club Co-founder, Amanda Plumb recently released her first book! In it, she shares the stories of more than 80 local restaurants & groceries! It's a must-read for any Atlanta foodie!
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