Signature dish
Foie gras and grits
Mashama Bailey · 1974 · The Grey, Savannah, Georgia
Seared foie gras over slow-cooked corn grits with a red-wine gravy, built from the Southern lunch-counter dish of beef liver and grits.
Why it works
Fat rendered from the searing foie gras emulsifies into the starch the slow-cooked corn has released, and the acid in the red-wine gravy cuts through that fat.