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By Jeff Cuttino * Atlanta Chef Recipes Examiner “Everybody has the right to/think whose food is the/most gorgeous/And I nominate Georgia’s.” – Ogden Nash The British poet couldn’t help but write in verse, even in this part of a preface he wrote for Harriet Ross Colquitt’s The Savannah Cook Book of 1933, in what is probably the grandest accolade ever given this state’s culinaria. Just as Flannery O’Connor stated in a letter that you can find a Southern writer tucked in the depths of every wood in the South, Georgia has an indigenous population of chefs who will selectively appear out from under the shadow of pine or emerge from some brambly thicket suddenly into the national spotlight. Curtis Aikens is an example of this mysteriously generated brand of fame, coming all the way from his obscure Conyers beginnings to Food Network multi-show renown. His road less travelled was more Read More…