Featured image of Carla Hall courtesy of Carla Hall

Fauna Foodworks will present Supper with Chef Carla Hall and Chef Enrika Williams on Friday, November 22, 2019, 6:30 p.m. at the Smith-Robertson Cultural Museum in Jackson.

The intimate dinner and its menu is inspired by local recipes that are featured in Chef Hall’s latest cookbook, Carla Hall’s Soul Food: Everyday and Celebration.

VIP guests will receive a signed copy of the cookbook and will get to chat with Chef Hall during a cocktail reception prior to the dinner.

This event is open to the public, but tickets are limited and can be purchased through Eventbrite. For more information, contact Chef Enrika Williams at 404-512.8499. Supper with Chef Carla Hall and Chef Enrika Williams is sponsored in part by Bloom with Abigail, Poised Consultancy and Visit Jackson.

Hall is best known as a former co-host of ABC’s Emmy award-winning, popular lifestyle series “The Chew” and for her time on Top Chef and Top Chef All-Stars. She currently appears on ABC’s Strahan and Sara.

Chef Hall’s 10-day pilgrimage through the South while writing her book brought her to places like Jackson, MS (Sugar’s Place), Charleston, Savannah, Birmingham and her hometown of Nashville.

Chef Enrika Williams is the chef-owner of Fauna Foodworks, one of the original vendors at Cultivation Food Hall, in The District in Eastover. Currently, Williams is expanding the Fauna Foodworks brand by hosting and launching a new concept dinner series, consulting and private event catering. Williams was a featured chef on FOX network’s television show Hotel Hell with Gordon Ramsay as an executive chef/consultant for the Historic Hotel Chester in Starkville, Mississippi.

The Menu:
VIP Cocktail Reception
Signature cocktail and mocktail
Passed hors d’oeuvres:
-jalapeño popper deviled eggs
Chicken meatloaf balls with Carla’s BBQ sauce
Persian cucumber with gravlax Creme fraiche and salmon roe

First Course:
Cracked Shrimp and Simply Dressed Mixed Greens with Comeback Dressing

Second Course:
Leek and Mustard Green Soup with Winter Chow Chow

Third Course:
“Sugars Downtown Inspired” Baked Cornish Hen with Pan Gravy

Carla’s BBQ Glazed Celery Root (Veg Op)

Fourth Course:
Oxtail Stew with Brown Sauce
Stewed Wild Mississippi Mushroom Melange ( Veg Op)

Sides: ( passed family style):
slow cooked snap beans
buttermilk crushed potatoes
yellow squash casserole
pigeon peas with red rice
sorghum glazed carrots, sweet potatoes and cippolini onions

Fifth Course:
Toasted Fresh Apple Cake with Hoop Cheese Gremolata and Custard Ice Cream