Born in San Francisco and now an invaluable asset to the Phoenix dining scene, Chef Beckett is known for comfort food, elevated by classic culinary technique and an enduring passion for Southern cuisine. Why the food of the South? Beckett says, “It’s the food you want to eat, the food you crave.”
What are we craving now? His creamy, rich pimento cheese.
Chef Beckett explained to our marketeers that pimento cheese has helped him make friends with his neighbors. He is known to make up a huge batch and pack it in mason jars for gifts. Only thing we have to figure out now is where he lives!
His signature pimento cheese was served on top of hearty Noble Bread. For additional flair and texture he also added in McClendon’s Select vegetables. Our C-CAP students worked alongside Chef Beckett slicing asparagus and mixing it with corn and chicos. We all learned that chicos are a southwestern speciality, where corn is dried in the husks and then used in a wide variety of applications. Chicos impart a sweet and smoky note to dishes.
Many thanks to Chef Justin, Michelle Beckett and Katie Stephens from Southern Rail and Beckett’s table for supporting our market and being on hand today to get our marketeers exciting about Southern cooking. We’re looking forward to another wonderful local chef next week and continuing the ever-popular restaurant gift card raffles. The raffles are our way of extending a small bit of gratitude back to the restaurants who are volunteering their time to educate us all on how to use market ingredients in our own kitchens.
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