Reimagining Succotash

KENTUCKY CHEF LAWRENCE WEEKS GIVES THE SUMMER SIDE A FETCHING MAKEOVER PERFECT FOR FALL

By Kim Severson

If Southern food formed a band, succotash would be the bass player. Like a subtle but essential backbeat, the summer dish of corn, beans, squash, and sometimes tomatoes, seasoned with bacon, never seeks attention but is so foundational, the Southern culinary canon would pale without it. A few things about succotash. The dish is not native to the South. For centuries, cooks from the Narragansett Indian tribe in what is now Rhode Island simmered corn with seasonal ingredients and called it “msickquatash.” Southern cooks have happily adopted the recipe, and there are as many versions as there are grandmothers. Case in point: the succotash chef Lawrence Weeks developed for North of Bourbon, which opened in Louisville’s Germantown neighborhood in 2021. Weeks grew up in Kentucky, and after culinary school and…

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Garden & Gun (Digital) - 1 Issue, October/November 2023

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