Fish fillets, boneless poultry, pork cutlets, and veal cutlets are some of the foods that are often dredged in flour and other dry ingredients before cooking. Flour can be used alone as a coating, but it is more often combined with other dry ingredients such as herbs, spices, salt, or breadcrumbs to create a seasoned coating on the food that becomes brown and crispy after it is cooked. "Bob Dylan, Etta James, the Rolling Stones." What Has Surprised Him at the Optimist: "The amount of oysters that Atlanta has eaten here has been mind boggling.Dredging is a process in which foods are pulled through dry ingredients, such as flour, in order to coat the food before cooking. (However, he's not averse to using smoky bits of the meat to flavor gumbo, butter beans and other regionally inspired dishes.) Southern Roots: In the 1960s, long before Evans was born, his hometown was an epicenter for rock and roll and blues.
Kitchen & Bar, Craftbar (/sites/default/files/tlanta) Craft (New York City) La Petite Grocery, Ralph's on the Park New Orleans) Quintessential Dish: Frothy she-crab soup with shrimp toast On Choosing to Work at a Fish-Focused Restaurant: "I wanted to take a break from that whole pork thing," he says, referring to America's infatuation with all things pig. Culinary School: Self-taught background: JCT. Restaurant: The Optimist (Read a review) Location: Atlanta Why He's Amazing: Because his upscale fish-shack dishes deliciously combine simple yet bold flavors, often with a Southern accent.
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