About Duane Nutter
Duane Nutter spent his first seven years or so in Morgan City, Louisiana, but his mother later moved the family to Seattle in search of schools that could help with his dyslexia. Their new home exposed Duane to a world of international flavors, but his mother never lost her love for Southern food, even going so far as to ship in certain spices and ingredients like andouille sausage at a time when that wasn’t easy to do. As a result, Duane developed a taste for cooking that straddled different worlds. After some stints in a few Seattle restaurants, he eventually moved to Atlanta to work with the legendary Chef Darryl Evans at the Four Seasons Hotel, and he then accepted a position as Executive Chef at One Flew South, an oasis of quality dining for travelers passing through the Atlanta Airport. His latest restaurant, Southern National, was recognized by Yelp! in 2024 as one of the best new restaurants in the South, and now he’s got a new cookbook called “Cutting Up in the Kitchen.”
What Duane Nutter Talks About On This Episode
- His new cookbook, “Cutting Up in the Kitchen”
- His work as a comedian
- What it was like serving Maya Angelou
- Why it took so long to get his citrus pound cake just exactly right
- Moving and working in Atlanta
- On his latest restaurant being recognized by Yelp!
Quotes From Duane Nutter
“And I think growing up in the South and eating mustard greens, collard greens, and all that stuff. I remember the smell when I was riding my bike around Lake Washington and the Puget Sound, or whatever, of those mussels on the rocks and the seagulls are mashing them up and eating them and stuff. And you can smell them. And then I was like, “You know what would make a good potlikker and I can get them two together that might make a even better potlikker, and I just kept playing around with that, the idea of the potlikkers getting together.” -Duane Nutter
“I was aiming for the smell you would get when you dip in the coffee, and those flavors had to be strong enough to stand up to the coffee, and the cake had to be dense enough that it’d still be like a cake, it won’t just totally fall apart when it hit the coffee. That’s what I was going for. Now, whether you dip it in coffee or not, or just have it with whipped cream, that’s fine. But that’s the reason why it’s not full of air and all that other stuff. And it’s just a little bit more dense than the average pound cake.” – Duane Nutter
About Biscuits & Jam
In the South, talking about food is personal. It’s a way of sharing your history, your family, your culture, and yourself. Each week Sid Evans, editor in chief of Southern Living, sits down with celebrity musicians to hear stories of how they grew up, what inspired them, and how they’ve been shaped by Southern culture. Sid takes us back to some of their most cherished memories and traditions, the family meals they still think about, and their favorite places to eat on the road. Download and listen to this episode of Biscuits & Jam with Duane Nutter on Apple Podcasts, Spotify, or everywhere podcasts are available.
Editor’s Note: Please be mindful that this transcript does not go through our standard editorial process and may contain inaccuracies and grammatical errors.
发表回复