Roots Southern Table pays homage to the way Chef Tiffany Derry grew up eating in the South. Tiffany’s grandmother always welcomed guests with food.
Food is what held the family together. For her family, field-to-table eating was not a trend but simply a way of life – eating with the seasons, canning and
preserving fresh-picked fruits and vegetables, never letting anything go to waste (a true Southerner knows that potlikker is the best part of a mess of
greens). Friday evenings were reserved for family fish-frys, fried chicken was the centerpiece of any special occasion, and crawfish boils were a