Chef Cody Suddreth likes
to experiment with food
combinations. He's been known
to combine butternut squash
caponata with field peas, muscadine
vinegar, smoked pecans and
pickled ramps. "I enjoy the earthy
with the sweet and sour and the
smoky," Suddreth elaborates. His
unique combinations have even
been touted nationally, including
in USA Today, which featured
Suddreth's divine pimento cheese
ravioli with curried crispy pig ears.
At e King's Kitchen, a nonprofit
restaurant that donates proceeds
from sales to feed those in need,
Suddreth and his team specialize
in innovative Southern cuisine.
Influenced by his grandparents,
Suddreth earned his culinary
stripes serving up dishes in
restaurants in Atlanta, Georgia,
before coming to Charlotte. With
a focus on supporting North
Carolina farmers and regional
artisans, Suddreth ensures that each
dish has heart and local soul.
CODY SUDDRETH
THE KING'S KITCHEN
SUDDRETH
40 WINTER 2016