Deep South Dining

Nick Wallace is a name that rings all around the Mississippi culinary scene. From catering events in all corners of the state to working with kids in his Creativity Kitchen, Nick is all about good food and the power it brings move Mississippi forward. Today on Deep South Dining he talks with Malcolm and Carol about how his hometown of Edwards influences his approach in the kitchen and the new venture he is bringing to the Natchez area.__________________Black - Eyed Pea and Turkey GumboINGREDIENTS1 ½ cup flour1 ½ cup oil2 cup diced onion1 cup diced green pepper1 cup diced celery3 Tablespoon chopped garlic1 ½ gallon pork or chicken stock1 ½ pound okra sliced crosswise ½ inch wide and seared in lard until lightly browned2 cups cooked black-eyed peas (cook in chicken stock with large pieces of mirepoix that can be removed after cooking)2 cups bacon braised greens (collards or mustards cooked in bacon and onions with sugar, vinegar, hot sauce and salt and pepper2-3 # Turkey Breast (raw weight) fully cooked and cho