Archive for April 22nd, 2010

This post has been in the works for a very, very, very,…did I say VERY…long time.  Held up by my camera failure.  Any of you who have been on foodie adventures with me, know about my piece of shit camera and it’s power to just quit at any given moment, lol. This post is my ode to the cheesy delicious grits at Cafe Zu Zu and the chef, Sean Currid who makes them so damn tasty!  After a romantic staycation at the Hotel Valley Ho my husband and I strolled into Cafe Zu Zu for a relaxing Sunday Brunch, a calm before the storm if you will, before returning home to our two toddlers.  After reviewing the menu, food was ordered and then at the last minute I asked the server to add on a side of cheesy grits…only $3.25, why not?  They sounded good.

Well, when we got the food, my husband was very happy with his breakfast quesadilla and I with my eggs Benedict.  As soon as my lips touched those grits all other food was pushed aside and my focus was all about the warm, creamy, thick, cheesy goodness of Cafe Zu Zu’s cheesy grits!  I was commending myself for such a great last minute decision and thinking the whole time that I will be sad when this plate lays empty.  There was no time for pictures, it was just too late…the fork would not stop going back for more.

These grits are so good that I had to get in touch with Sean and come in and see for myself how he makes such a tasty and versitile side dish.  There I stand with my friend Caroline and the charming chef de cuisine Sean Currid.  He’s explaining how he only uses organic Anson Mills grits  and that it really is super easy, but I still need him to show me first…I CAN’T mess these up when I get home, lol.   Sean set aside the recipe and a container of the beautiful grits for each of us to take home and try for ourselves, I was so excited!  It’s been awhile since our grit lesson went down, and I have sadly lost this recipe in a midst of cheerios and toddler toys.  However, I am and always have been a good student and I can tell you everything he puts in these magical grits: organic anson mills grits, water, butter, salt, white pepper, and the secret silky smooth adding ingredient… MARSCAPONE CHEESE!!! So, take your favorite basic way to cook grits and don’t forget the marscapone.  When Sean instructed us, he said more than once to slowly add the grits to the boiling water.  When making this for the first time at home, I did not have a big enough whisk, and I’ll admit it, I added those dry grits way too fast.  They were still good, but not like they should have been.  Good grits take time, so don’t rush.  I just need to take the time to thank Sean Currid and Cafe Zu Zu for having the best starchy side  in the Valley!! YUUUUUUMMMY.

slowy add those grits, whisking constantly

mmm, perfect consistency

Sean melting even more cheese on top

they were hot, but I coudn't wait!