Tag Archives: fish sauce recipe

Black, White and The Grey — And Green Cabbage

A book so worth getting not just for the recipes like this braised cabbage with tomatoes, but for the story of two people who persevered to build their dream restaurant.
A book so worth getting not just for the recipes like this braised cabbage with tomatoes, but for the story of two people who persevered to build their dream restaurant.

If you have time to read only one book about restaurants or chefs this summer, make it “Black, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant” (Lorena Jones) by Mashama Bailey and John O. Morisano.

It’s not only a compelling memoir about a unique restaurant with a formidable sense of place, but it includes some delightful recipes, as well.

The Grey opened in December 2014 in Savannah, GA in what was once a segregated Greyhound bus depot. The restaurant is the vision of entrepreneur businessman Morisano, who had no previous restaurant experience whatsoever, and Bailey, who formerly cooked at Prune in New York, but had never opened her own restaurant before.

Morisano, who is white, and Baily, who is Black, formed a partnership to bring a new inclusivity to this once-divided symbol of the South, and in so doing, also elevated the region’s cuisine with fresh vitality. It proved a critical success, earning Executive Chef Bailey the James Beard Award for “Best Chef Southeast” in 2019.

For the two business partners, though, it was anything but a smooth road. That makes the book all the more commendable for its candid look at the sweat, tears and fortitude it took for them to understand and trust one another in this arduous project. With America’s reawakened reckoning with racism this past year, this book couldn’t be more timely. It touches on the here and the now, demonstrating how our present is vastly shaped by our past, much of it hard to forgive.

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Tantalizing Farro and Tomato Salad with Fish-Sauce Vinaigrette

This is bound to be your new favorite summer salad.
This is bound to be your new favorite summer salad.

If like me, you can’t get enough of nuoc cham — that zesty, indispensable Vietnamese dipping sauce for spring rolls, rice noodle salads, and so much more — you will go bonkers for this summery tomato and grain salad.

“Farro and Tomato Salad with Fish-Sauce Vinaigrette” takes a dressing with a similar profile as nuoc cham — minus the lime juice — to dress a colorful, bountiful mix of chewy, nutty farro grains with fresh heirloom tomatoes, crunchy cucumbers, and a lavish amount of fresh parsley and tarragon leaves.

The recipe is from Chef Joshua McFadden of Ava Gene’s in Portland, as published in Bon Appetit magazine.

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