Carrollton Market’s Chef Jason Goodenough has been buying grits from Bonnecaze Farms in Baton Rouge for years. “I was looking into doing a corn pancake, and they told me they would give me the byproduct from their stone-ground grits,” says Goodenough. “It’s essentially just too small to be a grit and falls through the hopper.” At $5 per gallon, Goodenough uses the corn flour for pancakes that he serves with pecan shell-smoked black drum, citrus crème fraîche, pepper jelly, and Choupique caviar. It’s a resourceful dish that’s layered, local, and representative of Goodenough’s  elevated Southern cuisine.

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by Lisa Elbert

StarChefs