Travel South Magazine Travel South low (kasey daleo's conflicted copy 20 | Page 73

THE BLAXICAN
Pickled oysters with lardo,
serrano peppers , and chicken
a
skin , prepared by Chef Masham
THE GREY
With balance and skill, Chef Mashama brings to the table
what she herself would like to eat. By adding timeless
classics to the menu, that she transforms into a modern
and chic meal, Chef Mashama has given us all the best
of both worlds. The Chef sticks to her guns when it
comes to fresh, regional ingredients like vegetables,
seafood, and meats, so guests are greeted with a plate
full of nothing but the best each time they enter, which
is an integral part of her cooking style.
CHEF MASHAMA BAILEY
You can color within the lines by ordering familiar dishes,
like the smoked pork shoulder with turnip greens and
navy beans, or you can spread your foodie wings and
fly to culinary heaven by ordering a chicken liver mousse
on toast, with peach preserves. A fan-favorite is the
country pasta, served with house-cured pork belly, fresh
black pepper, and parmesan. Not sure about the sea-
sonal menu? Join The Grey for Sunday Supper, a fixed
menu that caters to certain themes throughout each
month, which essentially provides a different Sunday
meal every time.
Soul food, southern food, comfort classics – whatever
you want to call it, it’s damn good. When searching for
new ways to enjoy these culinary masterpieces that
shaped the foodie industry of the South, we didn’t have
much faith that something as delicious as traditional
greens, or mac and cheese, could be altered in a posi-
tive way. Why fix something that isn’t broken, right?
Wrong. We’ve never been more thrilled at the sight of
new creations in the comfort food world.
Chow chow Mashama
Bailey's recipe from The
Grey in Savannah