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Great Plates
Take Time In the Kitchen with Paul Joseph
STORY BY MATTIA GODDARD PHOTOS BY WES SEWELL PHOTOGRAPHY
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aul Joseph spends his days at South Georgia Pecan and every night he comes home and hits the kitchen. He loves to unwind by cooking for his wife Judith. Over the last few months, they’ve responsibly isolated themselves. As time has passed and they've learned how to manage their risk and exposure, they have resumed their standing Sunday dinner date with their friends, Phillip and Nancy Feinberg.
Paul comes from a long line of family members in food service, which has produced a family lineage of great cooks. Not only are Paul's brothers and sisters all excellent cooks, but so are his sons. Because his father was in the produce business, Paul was in and out of restaurant kitchens his entire childhood.
Shrimp cocktail shooters with grilled shrimp, avocado, corn, jalapeno, tomatoes, and lime. "We don't get in a hurry for dinner. That's why we have appetizers."
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Valdosta Magazine
His grandmother, who cooked only Lebanese cuisine, lived right next door and taught Paul her most treasured dishes. “Certain recipes that I’ve made over the years remind me of different people in particular. Cooking and eating those old recipes evokes memories.”
