Dish: Shrimp & Grits from The City Grocery, Oxford, MS
“The dish reminds me of great times at college,” says the Texas-born, London-trained Robertson. “It’s simple yet hits all flavors just right -- sweet, spicy, sour, buttery. It also goes great with a ice cold beer!!” (Editor’s Note: everything in Oxford goes great with cold beer, but Shrimp & Grits goes greatest.)
Chef Thomas Macrina, American Culinary Federation President, US Foods Fanatic
Dish: A Zep from Lou’s or Eve’s in Norristown, PA
Chef Macrina got his CIA degree the same year America celebrated her Bicentennial, and of all the culinary delights he’s experienced since then, this sandwich remains his ultimate meal: a large loaf of crusty Italian bread, with cooked salami, provolone, hand-cut onions & tomato slices, and oregano oil, brought to Norristown straight from Sicily. Lou’s is in the old Italian neighborhood, while Eve’s is on Johnson Highway, but since you’re in Norristown anyway, why not attempt to eat both and then go down like a lead zeppelin.