Chef Judi’s Dish – 1/6

Chef Judi’s Dish – 1/6
>>> nancy from nancy’s barbecue joins us in the kitchen now. if you haven’t heard of nancy’s barbecue, that’s because it’s not open yet. >> that’s right. >> when is it going to be? >> it’s going to be in downtown sarasota on the corner of ringling and pineapple avenue. 301 south pineapple. >> when’s it opening? >> we expect to open the end of this month. end of january. we think we’re about four weeks out from opening. >> oh, well let’s get to cooking now. what are we making? >> linda, i’m making edamame succotash today. an update on an old southern classic. >> i noel. i’m from georgia. >> there you go. now, for a lot of folks, succotash has a bad rap because a lot of us from the south were served succotash in school. it probably came out of a can, it was overcooked. it was made with lima beans. edamame is japanese for soy beans. the asians for a hundreds of years have known about the gr



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