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LOCAL PROFILE: Side Dishes with Chef Jason Hill | Restaurants

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LOCAL PROFILE: Side Dishes with Chef Jason Hill


ATLANTA – Recently, the Where U Live Team spoke with Chef Jason Hill, owner of Inman Park eatery, Wisteria about a couple of his favorite Thanksgiving side dishes. He and Executive Chef Walker Brown explained the dishes and the inspiration behind them.

Hill suggested the Collard Greens and Corn Pudding for people who want to bring a flavorful and exciting dish to their, respective, Thanksgiving dinner. In the video above, Hill walks viewers through preparation of these dishes and the recipes are listed, below.


Corn Pudding:


3/4 cup rice flour

1/4 cup granulated sugar

2 teaspoons baking powder

4 cups corn, cut from the cob or frozen, thawed

1/4 cup buttermilk

4 tablespoons unsalted butter, melted, additional for the baking dish

2 large eggs, separated

2 ounces Asiago cheese (1 cup shredded)

Kosher salt and freshly ground pepper



Preheat oven to 350. Butter a 12- 9-inch baking dish and set aside.

ln a large bowl, mix flour, sugar and baking powder together. Set aside. In a blender, puree the corn with the buttermilk, melted butter and egg yolks. Add the corn puree to the flour mixture then stir in the grated cheese.

In a stand mixer fitted with the whisk attachment, whip the egg whites to stiff peaks. Gently fold the beaten whites into the corn mixture and season with salt and pepper.

Spread the mixture into the prepared baking dish and bake until golden brown, about 30 minutes. Let stand for 5 minutes before serving.


Bacon Braised Collard Greens:



1 large bunch of Collard Greens (chopped and cleaned)

¼ lb Applewood Smoked Bacon

1 large onion diced

4 minced cloves of garlic – about 1 ½ Tbl

½ tsp red pepper flakes

1 cup red wine vinegar

1 ½ cups Champagne vinegar

4 cups chicken stock

2 Tbl Kosher salt

1 tsp ground black pepper

2 cups water



Render bacon in large pot add onions.

Sauté with the bacon until translucent

Add garlic and lightly sauté

Add all liquids (stock, vinegars, water) and rest of ingredients and bring to a simmer.

Slowly add greens and allow them to wilt.

Allow to simmer on low heat for about 2 hours.