Salute! Presents: An evening with Southern Food & Chef Damon Lee Fowler
 Friday May 31st
6:30 - 8:30 PM
Embassy Suites @ the Twin City Quarter
Tickets - $35 Advance / $50 day of (limited availability)
Click here to purchase tickets
Please note - This event is produced by the Winston-Salem Journal. For all questions about this specific event, please contact the Winston-Salem Journal at 727-7293 or
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Event Info
Join us for an interactive and fun LIVE chef demonstration, featuring Damon Lee Fowler from Savannah, Georgia. Alongside local Winston-Salem chefs Janis Karathanas from Mozelle's Fresh Southern Bistro and Will Kingery from Willows Bistro and King's Crab Shack, Damon explores some “classic southern food recipes” with a new twist. A Chef, author and culinary school instructor, Damon’s demonstration is the main feature presentation for the event. The chefs not only get to present their talented culinary skills, but they are able to interact with the audience, whether it be sharing stories or asking someone to join them onstage to sneak a taste. Damon will feature two dishes that incorporate local southern food and progresses step-by-step so that the audience can follow along and ask questions.
Guests will also enjoy some fine North Carolina wine, provided by area wineries, as well as hors d'oeuvres. Michael Hastings, Food Editor of the Winston-Salem Journal will be our Master of Ceremonies and will talk us through the chef demonstrations.
Biographical Information about Damon Lee Fowler
Damon Lee Fowler is a nationally recognized authority on Southern cooking and its history. He was born in north Georgia and grew up in upstate South Carolina. After receiving a Master of Architecture from Clemson University, he practiced architecture for more than a decade before turning to food writing, teaching, and culinary history. He is the author of six critically acclaimed cookbooks: Classical Southern Cooking: A Celebration of the Cuisine of the Old South which was nominated for two Julia Child cookbook awards (including the Jane Grigson award for scholarship) and a James Beard Foundation award; Beans, Greens, and Sweet Georgia Peaches; Fried Chicken: The World’s Best Recipes; Damon Lee Fowler’s New Southern Kitchen; Damon Lee Fowler’s New Southern Baking and, most recently, The Savannah Cookbook.
He has also written historical commentary for three historical cookbooks, was recipe developer and editor for Dining at Monticello: In Good Taste and Abundance, and his work has appeared in many national publications, including Bon Appetit, Food & Wine, Relish, Cornbread Nation (a journal of the South’s best food writing), The Charlotte Observer, The St. Petersburg Times, The Atlanta Journal-Constitution, and Southern Voice.Active in both national and local culinary circles, Fowler was a founding board member and past president of the Southern Foodways Alliance. He lives in Savannah, Georgia, where, aside from his work as a food writer, lecturer, cooking teacher, and culinary historian, he is the featured food writer for the Savannah Morning News.
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