John Besh… A Dream

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John Besh… A Dream

By Libbie Summers, Food Editor

I will admit I had Courtney Fix, Paula’s makeup artist, do my makeup that day. I didn’t do anything different with my hair. I am married after all. The reason for all this primping was culinary cutie, Chef John Besh, coming to Savannah to be a guest on Paula’s Best Dishes. I didn’t even hold the OUT OF SEASON soft shell crabs he needed against him as I most assuredly would have done with others. It was John Besh! I’ll get him nettles in October if that’s what he wants.

All culinary coquetry aside. John Besh rocks! He and his drop dead gorgeous wife rolled into town on a bayou breeze and trumped our own Savannah hospitality with that of our “slower” cousin. John was a pro on the set, which made for a quick day of taping…which we all love…especially Paula. When an extra long segment looked as though it might make for some overcooked grits…our superman saved them with cameras rolling. The dish he made with Paula you’ll have to wait to see until it airs on the Food Network, but I can tell you they were the best soft shell crabs Paula and I had ever eaten. Served over silky grits with a rich crab pan sauce that was from some southern holy land.

This Christmas, my very secure husband, Josh, placed a copy of Chef Besh’s new book, My New Orleans: The Cookbook under our Christmas tree. If you have a chance to pick it up please do. It is filled with a delicious wealth of recipes, stories and photographs. Sure to be a James Beard contender come awards time, it’s one of those books you’ll want to set on top of the coffee table, but it ends up living on the kitchen counter. Thank you Paula and Mr. and Mrs. Besh for a fabuliciously dreamy day in Savannah.

Buy a cookbook and try a recipe,
Libbie

(Images above of Chef John Besh with the Culinary Team of Paula’s Best Dishes, Season 5 and Chef John Besh’s Fried Soft Shell Crabs Over Creamy Grits With a Rich Pan Sauce, photo courtesy of Savannah Magazine, photographer Chia Chong, food stylist yours truly.)

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