CAROLINA ALUMNI REVIEW 37
The Review’s staff has been in the prep kitchen for this issue for quite some time. One of the results that emerged is a series
of essays by seven authoritative alumni cooks —
alumni who know food, create food for others, write
about food. We invited each of these seven to pick
one recipe for which they would most want to be
remembered, to tell readers the story behind that item
— and to share the recipe in these pages. They range
from crab cakes to chocolate pots, deviled eggs to
honeysuckle sorbet, and included are legacy recipes
from a mother and a grandmother along with a
California chef’s answer to living in a barbecue desert.
Maybe they’ll even help answer that perennial
question:What’s for dinner?