ETC's Annual Conference | Renaissance Montgomery Hotel | Montgomery, Alabama | January 28-31, 2019

Scott Peacock, a frequent subject of Travel + Leisure, Martha Stewart Living, Better Homes & Gardens and many other publications, will curate our “Monday night dinner” on opening night in Montgomery.

Coming soon . . .  a sneak peak at the very authentic menu!  Take home a printed piece by Scott about the various dishes (and their histories) from this fabulous dinner experience hosted by the Alabama Division of Tourism!

Dinner sponsored by

Photo of Chef Scott Peacock
Chef Scott Peacock

A Real Taste of Alabama

Very casual attire – boots and jeans welcome!

Widely recognized as a culinary treasure of the American South, Scott Peacock is one of the nation’s most respected and influential chefs. He has been at the forefront of the local food movement since the early 1990s, when he and his longtime friend and collaborator, the culinary legend Edna Lewis, co-founded the Society For the Revival and Preservation of Southern Food. They organized symposiums that drew the participation of highly respected writers and food professionals from all over, laying the groundwork for what is now the nationally revered Southern Foodways Alliance.

Born and raised in rural Alabama,  Mr. Peacock was chosen in 1987, at the age of 24,  to man the kitchen of the Georgia Governors Mansion.  In 1995, he became the opening chef of Atlanta’s Horseradish Grill, where he built a reputation for restoring purity and refinement to Southern cooking.

In 1998 he joined Watershed restaurant in Decatur as executive chef, where both he and the restaurant received numerous honors. The James Beard Foundation named him Best Chef in the Southeast in 2007, and a semi-finalist for Outstanding Chef in America in 2009 . That same year,  Saveur magazine cited Watershed as one of “Twelve Restaurants That Matter.”

Mr. Peacock’s extraordinary longtime friendship with Edna Lewis  has been celebrated throughout the media. They have been featured {twice} in the New York Times Sunday Magazine, and major articles have been written about their relationship in Gourmet, Time, Newsweek, and many other publications. In 2003, the two chefs published the best selling cookbook,  “The Gift of Southern Cooking,” which was a nominee for best regional cookbook in both the James Beard and International Association of Culinary Professionals cookbook competitions.

An  accomplished writer, speaker, and media personality, Mr. Peacock enjoyed a long relationship with Better Homes & Gardens magazine where for several years he produced the monthly American Classics column and appeared regularly on the Today show. He has also cooked on Good Morning America as well as “MARTHA” {Martha Stewart’s television show}, and has been interviewed on National Public Radio.  He has written pieces for Gourmet and Bon Appetit magazines, and the Atlanta Journal-Constitution. His essay, “The Art of the Biscuit,” was selected for Holly Hughes’ “Best Food Writing 2008”  anthology. Photographs of his recipes have graced the covers of Gourmet, Food & Wine, and Fine Cooking. Food & Wine Magazine, on the occasion of their 40th anniversary, proclaimed his fried chicken and biscuits among the 40 best recipes ever.

Mr. Peacock was one of a handful of the country’s top chefs invited to cook intimate dinners in private Washington D.C. homes the night before Barack Obama was sworn in as President. A blogger for Bon Appetit’s website named his feast “the Best Meal of the Inauguration.”

Mr. Peacock left the restaurant business in 2010 to focus on writing and to document the traditional foodways of Alabama, as told through oral histories of its longest living citizens.

In 2013 Peacock moved to the rural town of Marion in the heart of the Alabama Black Belt, where he grows antique heritage grains, including the extremely rare original biscuit wheat varieties, Purple Straw and White Lammas, as well as several strains of historic indigo.

Mr. Peacock is an advisory board member of Auburn University’s Rural Studio and has taught at The University of Alabama’s Honors College.

In 2017 Southern Living Magazine named him one of their Southerners of the Year. In 2018 he became president of the non-profit Alabama Black Belt Foundation.

Most recently he oversaw renovation of the kitchens at Reverie, an 1858 Greek Revival mansion in Marion. He uses the kitchens as base for group and individual culinary explorations of the Alabama Black Belt.