5 Questions With Chef Rob Newton

On the heels of the release of his first cookbook, we caught up with chef Rob Newton and talked favorite recipes as well as his inspiration behind Seeking the South.

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Executive chef Rob Newton of the 21c Museum Hotel's Gray & Dudley has released his very first cookbook this month titled Seeking the South.

The book explores both the regional distinctions and diverse influences that contribute to the ever-evolving face of Southern cuisine. As Southern regions' demographics shift and food cultures bump against one another, the book reveals just how diverse Southern cuisine truly is. Featuring over 125 recipes, some of which you'll even find on the menu at Gray & Dudley, Seeking the South proves that there's much more to food below the Mason-Dixon Line than meets the eye. 

We caught up with Newton ahead of the book's October 17th release party and asked him about his inspiration, favorite recipes, as well as challenges behind penning his very first cookbook.

Nashville Lifestyles: Where did the inspiration for Seeking the South come from?

Rob Newton: The inspiration came from the way I approached menus at Seersucker, my former Southern-inspired restaurant in Brooklyn where I wanted people to understand that Southern food was more than just grits. It also came from looking at Italian food and how American diners have come to understand it even further over the past decades, dividing it up into different regions, and how that’s changed the perception of the cuisine in America. I think the same is now true for Southern food.

NL: This being your first cookbook, what was the most challenging thing? How about the most rewarding?

RN: Aside from the overall scale of the project, becoming a better recipe writer was the most challenging aspect. The most rewarding was getting those first copies in print and having that surreal experience.

NL: Any favorite recipes from the book?

RN: The black eyed pea falafel and the crispy pork belly.

NL: Will we find any of the recipes on the menu at Gray & Dudley? 

RN: Currently the black eyed pea falafel, trout, and Vietnamese coffee cake are all on the menu.

NL: Were there any cookbooks that influenced you to write your own?

RN: Oh wow, too many to mention! Edna Lewis, Frank Stitt, and anything from Fuschia Dunlop.

For more information and to purchase tickets to the book's October 17th release party visit Eventbrite.