Chef Virginia Willis, who began her culinary career tossing pizza in college, has since foraged for wild herb in the Alps, made of mustard in Dijon, crushed olives in California, and harvested capers in the shadow of a smoldering volcano in Sicily – and it all started in her grandmother’s country kitchen. Since that time Virginia Willis has cooked Lapin Normande with Julia Child, prepared lunch for President Clinton, and catered a bowling party for Jane Fonda.

It was my please to participate a workshop hosted by Chef Virginia Willis.

On the menu:

Figs wrapped in Country Ham + Onion Confit with Garlic Toast Mustard Crusted Pork Loin+ Green Beans Provencal + 20K Rice Pilaf + Classic Buttermilk Biscuits + Blackberry Cobbler

After the workshop, I was able to interview Chef Willis. We instantly connected over our love of France. And of course, I fell in love with her Southern accent. She is known for her knack for giving classic French dishes a down-home comfort feel and reimagining Southern Favorites.

Southern Hospitality with French Flair as she says “Y’all”

You can find more about Chef Willis HERE

 

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