#sam talbot

Housed in a 19th century building, the new restaurant, which follows Talbot’s philosophy that delicious, decadent food can be made from clean ingredients, features a glass window that separates the kitchen from the restaurant, inviting diners to “See where all the magic happens.”

“I love when things are mismatched, yet feel orchestrated and purposeful,” says the chef, whose inspiration for Pretty Southern’s interior comes from his own home, filled with plants, succulents, and collectibles from over 42 countries of travel. His attention to detail without being overly fussy is realized in the restaurant’s eclectic collection of 1940s silverware sourced from an estate sale in upstate New York, vintage plates from an antique shop in Greenpoint (“My secret store where I buy my plates for two dollars a pop”), and a carefully curated playlist which he swears by. “If you have good music and delicious food,” Talbot explains,“ the rest should come together pretty simply.”

A recipe for magic? Perhaps. But according to Talbot, who shared an exclusive recipe with us from his new book, 100% Real, it’s just “Southern hospitality at its finest.”

Gluten-Free Shells and Cheese with Peas

Hands-on: 10 minutes Total: 35 minutes Serves: 6 

Avoiding gluten doesn’t have to mean mac and cheese is completely out of reach. This creamy version of the comfort-food favorite will keep your energy up on an active day. Check the label to ensure you are using gluten-free Dijon mustard.

1 (8-ounce) box gluten-free pasta shells

3 tablespoons unsalted butter

1/4 cup brown rice flour

2 1/2 cups unsweetened almond milk

4 ounces Gruyère cheese, shredded (about 1 cup)

1 1/2 teaspoons Dijon mustard

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

8 ounces extra-sharp Cheddar cheese, shredded (about 2 cups) or 12 ounces almond cheese (about 3 cups)

1 cup frozen peas

1/2 cup gluten-free panko (Japanese-style breadcrumbs)

1 1/2 teaspoons fresh thyme leaves

1. Preheat the oven to 425°F.

2. Cook the pasta according to the package directions; drain.

3. Meanwhile, melt 2 tablespoons of the butter in a large saucepan over medium. Add the brown rice flour, and cook, whisking constantly, 1 minute. Gradually whisk in the almond milk. Bring to a boil, and cook, whisking often, until thickened, about 1 minute. Reduce the heat to low; whisk in the Gruyère cheese, mustard, salt, black pepper, cayenne pepper, and 1 1/2 cups of the Cheddar cheese. Stir in the peas and cooked pasta. Spoon the mixture into a lightly greased 11- x 7-inch (2-quart) baking dish.

4. Microwave the remaining 1 tablespoon butter in a small microwave-safe bowl at HIGH until melted, about 30 seconds. Stir in the panko until combined. Stir in the thyme and remaining 1/2 cup Cheddar cheese; sprinkle over the mixture in the baking dish.

5. Bake in preheated oven until golden brown and bubbly, 15 to 20 minutes.

Sam Talbot is a chef, author, philanthropist and television personality. Diagnosed at a young age with Type 1 Diabetes, Sam lives every hour with a deep understanding of the impact of food on life and life on food. This unique perspective has become the driving force in all of his projects and has put him at the forefront of the sustainable living movement.

Talbot is the founding Executive Chef of The Surf Lodge in Montauk, NY and during his time there it became a nationally acclaimed culinary destination. He published his first book, The Sweet Life: Diabetes without Boundaries (Rodale) in 2011. He was a semi-finalist on season 2 of Bravo’s Top Chef - was voted “fan favorite” and subsequently named one of People Magazines “Sexiest Men Alive” in 2012. 

In 2015, Sam launched his foundation, BEYOND TYPE 1, a non-profit organization focusing on inspiring the Diabetic community. Sam also opened his new restaurant, Pretty Southern, in winter of 2017, which pays homage to his southern roots serving his famous fried chicken, biscuits and home baked pies.

On April 4, 2017 Sam released his 2nd Cookbook titled 100% Real (Time Inc Books).