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This gentle giant of gracious wisdom will be honored in an upcoming event, Cooking the Book: A Celebration of John Egerton's Southern Food: At Home, On the Road, In History, which will benefit the John Egerton Prize, awarded by the Southern Foodways Alliance to scholars, activists, and artists whose work in the world of food addresses issues of race, class, gender, and social and environmental justice. Here is a menu for the forthcoming dinner and John's own quotes about each dish.
AT THE BAR
Sazeracs
"It's still a sweet sip of New Orleans history."
Mint Juleps
"A disarmingly simple (and potent) refreshment."
Roasted Pecans
"The premiere nut of the South."
Crab Puffs
"It's a tedious job to pick all the sweet white meat from a crab shell."
AT THE TABLE
Oysters Bienville
"By all odds the most priceless gem."
Shad Roe with Brown Butter
"The spring spawning season is greeted with joy by shad lovers."
Beef Shoulder Pot Roast
"As satisfying and delicious as any standard Southern entrée."
Scalloped Cabbage
"Cabbage, thus elevated, becomes ‘company' cabbage."
Stewed Greens
"Pot likker from greens is a delicacy"
Grits and Homminy
"Before these historically important and delicious foodstuffs are added to the endangered species list, let us say a few words on their behalf."
Black Bottom Pie
"A pie so delicate, so luscious, that I hope to be propped up on my dying bed and fed a generous portion."
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