Director’s Cut: Stevens Flagg’s Delta Luncheon

L to R: Flagg, Edge, Crews, and Ricketts
L to R: Flagg, Edge, Crews, and Ricketts

Gulf Shrimp in Butter Sauce, Drenched Salad, Fried Onion Rings, Spinach and Oyster Madeleine, Baked Potatoes, Roasted Black Pepper – Crusted Rib Eyes, and Lemon Pie. 

That was the menu Stevens Flagg served this past Sunday at the 17th SFA Symposium.

Born in Clarksdale, Stevens Flagg began his restaurant career as a busser at Crystal Grill in Greenwood. Almost a decade ago, while studying with David Crews in the culinary program at Mississippi Delta Community College, Flagg began volunteering at the SFA Symposium, working alongside chefs like David Chang of Momofuku in New York City and Michelle Bernstein of Michy’s in Miami.

Since 2006, Flagg has climbed the ladder at Giardina’s in Greenwood, where he has developed dishes like Sweet and Salty Duck Confit Crostini. In 2013, he became executive chef of that storied restaurant. Flagg’s plans for the future include opening his own restaurant group, All Walks, to attract “all walks of people.”

Aiding Flagg for this meal – which paid homage to the menus of old-guard Delta restaurants like Lusco’s, where Booker Wright once worked, and Giardina’s, where Flagg now directs the kitchen – were his former teacher David Crews and his cross-town compatriot Taylor Bowen Ricketts of Delta Bistro. SFA was proud to showcase this talented young chef. And I was lucky to snap a picture with Flagg and his crew.