Chef Richard "Bingo" Starr started cooking at 14 at his family's New Orleans pub. He took over the Carriage House restaurant in Natchez over a year ago.
• 3 cups sweet corn kernels • 2 cups cut okra
• 1 cup diced red pepper • 1 cup cider vinegar
• 1 cup white sugar • 1 teaspoon creole seasoning
• 1 teaspoon garlic powder • 1 teaspoon onion powder
• ½ teaspoon allspice
Add all of the ingredients into a four-quart heavy sauce-pot. Bring ingredients to a boil, then simmer until it is a "syrupy" consistency.
Serve with grilled meats or other rich foods.
To read Regina's story about Chef Bingo and the importance of being a seasoned cook, click here.