Ham

By Exploring His Family Tree, Lawrence Weeks Goes Back to His Roots

8 days ago   |   By The Local Palate

L ouisville chef Lawrence Weeks grew up with an intimate knowledge of the cooking of his mother's side of the family-they hailed from Houston as well as Louisiana. The Cajun-creole of his grandmother's cooking captured his attention early. “would come into town, stay with us for a month and a half, and she would cook every day. Pinto beans and ham hocks or gumbo and dirty rice. Hot-water cornbread was always on the table,” he says. At the restaurant he helms, North of Bourbon , which opened in Louisville's Germantown neighborhood in late 2021 , you can taste echoes of those dishes on his...
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