Yesterday evening, good friends Bradley and Lauren Phillis drove into town for a night's stay here at the Roediger House. Since they were coming from Knoxville on the Friday evening of Memorial Day weekend, we knew it would be tricky to nail down the arrival time, so I went for a meal whose preparation could be kindly treated by uncertainty regarding when it needed to be served. That led me to the Tupelo Honey Cafe's take on shrimp and grits. Although it was salty tonight (my fault entirely), we were all pretty well satisfied. It was also a great early summer evening to stroll across the street to the West End Coffeehouse for some gelato after dinner was done.
"Shrimp and Goat Cheese Grits with Roasted Red Pepper Sauce," in Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen, by Elizabeth Sims with Chef Brian Sonoskus. Kansas City: Andrews McMeel Publishing, LLC (2011), p. 100-101, 179.
Source of creamy grits recipe: Luquire Family Stone Ground Grits, milled in Greenwood, SC.
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