Photo by Soleil Konkel

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Bill Smith

Bill Smith is known for his New York Times Notable and Food & Wine Best-of-the-Best book, Seasoned in the South, and for creating original, now iconic dishes at the venerable Chapel Hill, NC, restaurant Crook’s Corner. Crook’s Corner is the only James Beard America’s Classics winner nominated for Best Restaurant (U.S.) with a chef who has been awarded finalist Best Chef (two times in the Southeast). Chef-expert in Southern foodways and Southern Foodways Alliance board member, his next book is titled Oysters & Blue Crabs (forthcoming from University of North Carolina Press). Learn more at http://www.crookscorner.com/smith.htm.

Ten Things I Can’t Do Without 

  1. My kitchen staff
  2. Cold beer
  3. Oysters
  4. Mexico
  5. Music from the Maghreb and the Sahel
  6. The Outer Banks
  7. The Cat’s Cradle
  8. Uni
  9. Corned hams
  10. Friends