Mackenzie Being Cheesy

A Bunch of Comics

Dishing with Louis Osteen

Louis Osteen will be guest chef at the 12th annual Les Trois Chefs event benefitting Childhelp Tennessee. The James Beard Award-winning chef, known for his Southern cuisine, has operated a variety of restaurants in South Carolina and Las Vegas. He currently lives in Nashville and serves as executive chef for Hospitality Development Group, which operates Blind Pig No. 55, Fish and Co. Restaurant and Watermark Restaurant.

What was your favorite dish prepared by your mom while growing up in Anderson, S.C.?

My favorite dishes were fried corn and braised cabbage. She didn't make meat courses very often.

When did you decide to have a career in food?

My family owned a motion picture theatre business, and after we decided to sell it I knew I either wanted to take pictures or cook. As it happened, I got a job that very next day with Francois Delcros who was thought to be one of the best chefs in Atlanta at that time.

You have received a variety of accolades for your culinary talents, including the 2004 James Beard Award for Best Chef in the Southeast. How have those awards affected your career?

It helped a lot with name recognition but it hasn't really changed what I do every day. I'm in pretty good company as far as that thing goes.

What are two ingredients you must have to make good Southern food?

A pig and a good bit of salt and pepper. There are no worries about dying of low blood pressure or low cholesterol when eating Southern foods.

Why do you think Southern foods have seen a resurgence in popularity?

The South is a good place to be. It has given this country great native music, great writers and literature, and the best food. To be sure, we have had a troubled past, and that might be part of the reason we have the juiciest, tastiest food of anybody because we were so rural and so poor for so long. I know one thing: You sure don't find many people from the South going to Michigan to retire.

What do you think about the renewed focus on seasonal/regional cooking?

It's logical. The food is going to be better, fresher and a lot cheaper. It costs a lot to ship that head of lettuce all the way from California.

What advice would you give someone considering the restaurant business?

Don't be in a big hurry. Get a lot of practical experience under your belt before you go to culinary school.

Please share a recipe you will be serving at Les Trois Chefs.

Jack Daniel's truffles 
1/2 cup plus 2 tablespoons milk1 1/4 cups heavy whipping cream1 cup sugar2 pounds semisweet chocolate, chopped into small pieces1 pound unsweetened chocolate, chopped into small pieces4 tablespoons cold unsalted butter1 cup Jack Daniel'sUnsweetened cocoa, sifted1 1/2 cups finely chopped, toasted and skinned hazelnuts or finely chopped toasted pecans (optional)

Heat milk, cream and sugar in a heavy saucepan over medium heat, stirring to be sure sugar dissolves. Reduce heat to low and add chocolates. Whisk over low heat until chocolates have melted and combined with milk, cream and sugar. Watch heat carefully. If it becomes too hot, the mixture will curdle. Remove pan from stove and whisk in butter and bourbon. Incorporate well.

Pour mixture into baking pan and let cool to room temperature. Refrigerate mixture until it is firm enough to portion by the rounded tablespoon. Shape into 3/4-inch balls by rolling them between your palms. It is important to work in a cool space and to keep your hands cool. Place truffles in a single layer in a covered container and refrigerate overnight, or up to 3 days.

When ready to serve, roll truffles in cocoa or optional chopped nuts and place on a serving dish. Let the truffles set at room temperature for 15 minutes before serving.

Note: The cocoa will adhere to cold truffles; however, the truffles have to sit out for 15 to 20 minutes to become warm enough for the nuts to adhere to them. Yield: 130 truffles

- Mary Constantine