The history of Southern cooking is rooted in the ideas of seasonality, locality, and, of course, hospitality. It’s a history that that has been written by strong, Southern women, and it’s ever-evolving. Female chefs have used food as an outlet for their creativity, synchronously imbuing dishes both with subtlety and their spirited personalities. Food has been a means of compassion, helping to foster inclusivity and build communities. Respect for ingredients has encouraged a style of cooking which honors the origins of each element, and in turn, the people responsible for its cultivation.

Olamaie, built as a celebration of five generations of Southern women, continues to be informed and influenced by Southern female chefs. Our Tuesday dinner series aims to recognize and pay tribute to the progressive women who saw and continue to see food not merely as a representation of time and place, but as a symbol of optimism and aspiration. Each week we’ll take our inspiration from a different seminal, female-written cookbook and highlight a local farm to create a four-course menu with beverage pairings.