OTMJ meets our J’la chef

A woman in a gray chef's jacket poses by a large pot in The J's kosher kitchen
Maureen Holt, who formerly owned Little Savannah restaurant, was working for catering companies when the pandemic hit. That was when she decided to completely focus on Southern Graze and prepare food with fresh Southern ingredients. That regional touch seasons the kosher meal that will be served at the J’La Gala. 

Over the Mountain Journal writer Anne Ruisi learned a few things about keeping kosher when she checked on preparations for our August 18 J’la and met Chef Maureen Holt. Ruisi took an especially close look at the menu.

“For dinner, guests will be served a salad course that [Holt] called a different approach to an end of summer salad: fall mixed lettuces with red quinoa, cherry tomatoes, toasted pepitas and edamame with honey-grenache and thyme vinaigrette. There also will be a special ingredient: gin-soaked raisins, Holt said.

“’It’s a very old Southern remedy for arthritis. Old folks used to take one or two spoonfuls a day.’”

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