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Just-Right Porridge Best of Flavor 2017

Posted on May 8, 2017 in Best of Flavor 2017, Current Issue

Golden Rice Porridge Bowl with pork belly, boiled peanuts, Calabrese chile and six-minute egg

Just-Right Porridge Best of Flavor 2017

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Robert Phalen

It’s as if Southern grits and Asian rice porridge joined forces to produce a cross-cultural brunch item. Mary Hoopa’s House of Fried Chicken & Oysters, opening in June, will showcase Southern regional cuisine, but with a cross-cultural bent—hence the Golden Rice Porridge Bowl.

“The dish is fairly simple: We take all these great grains and mill them together, then cook them as you would cook grits, creating a wonderful, nutty porridge,” says Chef/Owner Robert Phalen, of Atlanta’s One Eared Stag fame. “Everything we add to the top is a twist or play on what you might expect to find in ramen. The porridge is a vessel for all the earthy, vibrant flavors of the toppings.”

The result is an approachable, comforting-yet-different dish. The base is a hearty combination of farro, Carolina Gold rice and hominy. Pork belly and boiled peanuts keep it anchored in Southern tradition, while Calabrian chile, radish, avocado and a six-minute egg round out the eclectic profile. “It has all the components of a delicious breakfast sampler,” says Phalen. “It’s a one-stop-shop kind of dish that has flavor and depth.”

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