The Delta Supper Club, founded by Jackson native Stewart Robinson in 2015, brings celebrity chefs from around the country to the Mississippi Delta, where they are challenged to craft a meal for dozens in predetermined locations — a cotton gin, an airplane hangar, the B.B. King Museum — using ingredients local to the area.
“We build kitchens if we must, which we have done plenty of times,” said Kimme Hargrove, who handles public relations, marketing (visit site to know about the services that are available from them) and overall event planning for the DSC.
Visiting chefs have included Edward Lee from Kentucky and Tomas Curi from New York. But the most recent event featured food from DSC’s own David Crews, whom Robinson recruited to be the club’s in-house chef. Crews, who has competed on Food Network’s Cutthroat Kitchen, wrote the menu for the 2017 DSC kickoff event at Heathman Plantation near Indianola. Part of the proceeds from that evening, as well as others, benefit Mississippi Culinary Arts students and the Delta Seed Bank.
For more information on the Delta Supper Club, visit deltasupperclub.com. To view a sample menu, visit thesipmag.com.
Recipe courtesy Chef David Crews
6 pounds wild game (I use duck, venison and hog, but pork can be substituted)
1 pound liver (I use chicken or pork)
2 large yellow onions, peeled and large dice
6 whole cloves garlic
2 cups rice (I use Delta Blues Rice)
6 cups water (for the rice)
2 bunches green onions, rough chopped (about 20 total)
Salt and pepper to taste
2 Tbsp cayenne pepper
1 finely diced green bell pepper
1 Tbsp dried oregano
1 Tbsp dried thyme
Paprika as needed
In a large pot, combine the rice and water and cook until tender, stirring occasionally (should take about 30 minutes). Once rice is tender, immediately cool under cold running water to stop the cooking process and remove some of the starch. Once cool, strain completely and refrigerate until later (this can be done the day before).
In a large stock pot, place the wild game then fill with water until water is about 4 inches above the game, bring to a rolling boil, then reduce to a simmer and allow the meat to cook for about two hours. (Add water if needed)
After two hours of simmering, add the liver, yellow onions, green onions and garlic to the liquid and cook 30 additional minutes until vegetables are soft, then strain to remove the meat and vegetables. Using a home-style grinder, grind meat, liver and vegetables into a large bowl, season with salt, pepper, cayenne pepper, oregano and thyme and stir well.
Once mixed, combine the ground mixture, fine diced green peppers and chilled rice together and mix thoroughly. Allow the mixture to chill in the refrigerator for at least two hours. Once chilled, roll the mixture into golf ball sized balls and sprinkle with paprika and bake at 400 degrees for 15 to 20 minutes until golden in color, then serve with a mustard sauce and saltine crackers.