She made Eastern European staples like spaetzle and potato dumplings along with white rice. Brown - like many other Black families who settled near Amish country - infused Amish ingredients with traditional soul food. Scott grew up in Coatesville with his grandmother, “Nana” Pearl Brown, whose parents moved to the sleepy Pennsylvania town in the early 1900s during the Great Migration. “At least 90 percent of the recipes in this book are recipes that were passed down from my aunts and my grandparents.”
“It’s a love letter to my kids about where they come from,” Scott said. Homage is also Scott’s memoir through which he weaves a narrative of how Black and Amish people’s lives in Chester County have been intertwined through food for more than 100 years. It’s a history of soul food cooking with essays like “The Story of the Birdman” that shares how enslaved Black men, who raised chickens on Southern plantations, were behind the introduction of the quintessential all-American meal of fried chicken.
Homage is more than a picturesque book filled with scrumptious-looking meals like lemonade-buttermilk fried chicken and peach cobbler. This “bomb” recipe is one of 92 featured in Scott’s new cookbook, Homage: Recipes + Stories from an Amish Soul Food Kitchen. “It is that classic mix of German and Dutch sweet-and-sour flavors blended with soul food that defines Amish soul food. “My grandmother used to take watermelon, hit it with some salt and hot sauce, and she would eat it ice cold,” the Top Chef alum and owner of Harlem hot spot Butterfunk Biscuit Co. Hot pepper sauce watermelon salad, a blend of the fibrous summer fruit plus a generous helping of crunchy cucumbers doused with salt, apple cider vinegar, and hot sauce, sits at the heart of chef Chris Scott’s definition of Amish soul food cooking.
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