Gentleman Jack: Chef Matt Moore
Matt Moore’s new cookbook provides new Southern dishes with a winning style. They’re easy, too.
Matt Moore grew up in a bustling household in Valdosta, Ga., where one calls one’s parents Daddy and Mama, and one might have a Grandma Sitty and Grandfather Giddy. He was shaped by summers spent on his Nana’s and Papa’s farm in Enterprise, Miss., learning to breed cattle, cane-pole fish and fire a shotgun.
When it comes to cooking, though, he’s a mama’s boy. In high school, afternoons after football practice were spent in the kitchen chopping, cooking and stirring alongside his mom as they prepared the family dinner together. Tradition played an important role, as his Southern heritage mingled with his Middle Eastern ancestry. Fried chicken and tabbouleh were a standard pairing.
Today, Moore is a musician, husband, traveler, and entrepreneur who embraces tradition at the same time he takes a modern approach to entertaining at home. He is a manly man, the food editor for the popular website, The Art of Manliness, who is in touch with his feminine side -- he has a line of cologne called Moonshine, a Gentlemen’s Cologne. Moore believes a Southern gentleman is not only gracious and honest, but social, well-traveled, and full of zest for life. Moore’s new book, A Southern Gentleman's Kitchen: Adventures in Cooking, Eating, and Living in the New South has simple recipes for 150 Southern dishes, with color photographs, plus family tales and anecdotes. He excels at hearty, Southern dishes such as Slow Roasted Pork Shoulder with Peach Salsa, and does well with grits and steak. There are recipes for cocktails, too, ensuring that any guy following this guide will be able to serve up a satisfying meal from start to finish.
Image courtesy of Oxmoor House.
Spring Patio Dinner
Tender Beef Kabobs + Tzatziki
Baked Cheese Grits
Peach Caprese Salad