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.