New Recipes on Cookstr: Black Bean Feijoada Over Spicy Rice | Spice Route Chicken | Portobello “Pizza” Margherita | Fish in Foil with Zucchini Ribbons
Scott Peacock
Did you know?
“Pimento cheese is the one dish that I eat every day at the restaurant. Whenever I travel to do special events, a container of pimento cheese for my personal consumption is always on the pack list,” says Scott.
Scott Peacock is a southern food expert whose vision of southern cuisine emphasizes fresh, seasonal, regionally grown ingredients of the highest integrity, prepared with the barest of embellishments. Born and raised in rural Alabama, Scott is the former chef to two Georgia governors, founding chef of Atlanta's Horseradish Grill, and is currently executive chef of Watershed Restaurant in Decatur, Georgia.
In addition to creating dishes at Watershed, Scott has written a cookbook, The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks, with his friend and mentor, the late Edna Lewis, who was considered America's foremost authority on traditional southern cooking. Publishers Weekly said of their collaboration, “They have decades in the kitchen between them and have been cooking together since 1988; indeed, much of the book's charm rises from their heartfelt friendship and mutual respect. Though the book is written in Peacock's voice, nearly every page offers anecdotes and instructions from Miss Lewis. These are mouthwatering recipes, conceived with integrity.”
Scott’s ideas and recipes have been featured in many national and local publications including: Newsweek, The New York Times, The Wine Spectator, Bon Appetit, Food and Wine, USA Today, Atlanta Magazine, Gourmet, Cooking Light, Southern Living and many more.
In May 2007, Scott received the award for "Best Chef in the Southeast" from the James Beard Foundation.
Latest Recipes
Cookbooks, etc.
Scott's featured recipe
An Assembly of Southern Greens Cooked in Pork Stock
The basic method given here can be followed for any combination of greens or just one type. (Collards, for instance, are best cooked separately, because they have a different texture and require considerably longer cooking time.) Most varieties of cultivated greens are widely available in supermarkets, and, increasingly, “wild” greens—such as cresses, pokeweed, rape, and purslane—can be found at farmers’ markets.
Greens should always be accompanied by some type of cornbread. And although they are delicious by themselves or simply moistened with some of the “pot likker,” many Southerners serve greens along with thinly sliced white or green onions or scallions, and crushed red pepper or liberal dashes of hot pepper vinegar. Click for recipe
Restaurants
Watershed
406 West Ponce De Leon Avenue
Decatur, Georgia