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Grubstreet: Meet the Southern Chef Spreading the Word of Gullah Geechee Cuisine
posted at 2018-06-26 15:20:00
Not much upsets Chef Benjamin “B.J.” Dennis, but any mention of black-eyed peas strikes a particular nerve.
Back home, Dennis has access to more than 20 varieties of field peas, including several rare heirloom types, yet dried black-eyed peas are the only ones he sees on the menus of most southern restaurants. “It’s probably one of the worst-flavored peas,” he said, shaking his head. “I can’t stand it.
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