Breaking Southern food stereotypes with chef Edouardo Jordan of Junebaby

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Shannon Renfroe

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Edouardo Jordan
Photo: Shannon Renfroe

Having grown up in Florida with a family that hails from Georgia, chef Edouardo Jordan has a culinary foundation deeply rooted in Southern home cooking. He's also a classically trained chef who graduated with honors from Le Cordon Bleu (Orlando) before working in the kitchens of many world-class restaurants on both the East and West Coast. He is now the chef/owner of two restaurants in the Seattle area. His first restaurant, Salare, presents dishes influenced by the cusines of Italy, Africa and the Caribbean. With his new restaurant, Junebaby, Jordan takes Southern food to a new level, highlighting Southern ingredients and tradition. Jordan talked with host Francis Lam about his mission to break the cultural stereotypes of Southern food, what his own research into Southern cooking taught him, and what it means to present Southern cuisine in the opposite corner of the country. Listen to their conversation with the audio player above, and go inside Junebaby with this series of photographs by photographer Shannon Renfroe.

 

ALT INFOBeef ribs cut before being served at Junebaby.
Photo: Shannon Renfroe

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Shrimp and Geechie Boy grits. Served with red sauce and wilted greens.
Photo: Shannon Renfroe

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Edouardo Jordan and his kitchen crew prepare dishes for a busy rush at the restaurant.
Photo: Shannon Renfroe

ALT INFOEdouardo Jordan at his Junebaby restaurant in Seattle
Photo: Shannon Renfroe

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Pimento cheese with housemade saltine crackers and pickles.
Photo: Shannon Renfroe

From This Episode: 
The Unexpected South
Published: 
June 16th, 2017

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