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Wide Angle Lunches - Brys Stephens - "Southern Staples in a Global Kitchen"

From the pecan trees at his home on Sullivan's Island to summers in Provence at a house on a hillside covered with herbs, Brys Stephens has long been enamored with the world's culinary connections and the influence of place and climate on our food. His love of food and cooking, the South, and a lifelong passion for travel culminate in his newly released first cook book, The New Southern Table, which contains both Stephens's recipes and photographs.

Originally hailing from Birmingham, AL, where in 1997 he apprenticed with award-winning Chef Chris Hastings in the Hot and Hot Fish Club Kitchen, Stephens' passions have taken him all over the world: Paris to work in marketing at an English-language city magazine, Rome and Sicily to study at the Cornell photography program, Wake Forest University to earn a JD/MBA, and Napa to work in public relations for American Premium Beverage and viticulture for Joseph Phelps Vineyards. Today Stephens is an author, food writer, and consultant based in Charleston, with regular bylines in publications likeBon Appétit,Garden and Gun, Charleston City Paper, andCharleston Magazine. He has also founded the food and cooking website,Cookthink.com.