At the Table with Sub-Zero and Wolf

The showroom is set and ready for guests arrival.

Appetizer recipes from the cookbook include the Pickapeppa Pecans and Pimento Cheese.

Guests arrive at the Sub-Zero and Wolf showroom.

Guests from the Dallas area enjoy a drink before the event.

Charleston Brown Water Society Punch is the specialty cocktail of the evening.

Guests mingle with G&G Executive Managing Editor and cookbook co-author, Phillip Rhodes.

Guests enjoy mingling with chef Garth Blackburn before the event.

Also from the cookbook, Spicy Black-Eyed Pea Jambalaya is passed before the demonstration.

Chef Blackburn introduces the menu for guests.

Guests listen to chef Blackburn’s introduction of the menu items from the cookbook.

An aerial shot of guests following the cooking demonstration in the cookbook.

A guest makes notes to the recipe during the cooking demonstration.

Chef Blackburn prepares the Cornbread and Oyster Dressing.

Guests pose for a photograph with their copies of The Southerner’s Cookbook.

An up-close shot of the Cornbread and Oyster Dressing.

Chef Garth Blackburn and G&G Executive Managing Editor and cookbook co-author, Phillip Rhodes.