Dining Domino is a series of Q&As with our favorite chefs and bartenders. UPTOWNmagazine.com gets the scoop on their MO and most importantly, a recent edible outing worth writing home about.

Previously, Chef Erika Davis raved about the shrimp and grits prepared by legendary culinaire Chef Joe Randall.

The executive chef, culinary instructor, and cookbook author based in Savannah, Ga. reveals one key to achieving depth of flavor is making homemade stocks – like the shrimp stock used in his Sea Island Smothered Shrimp on Creamy Stone-Ground Grits recipe (see next page for recipe).  Another signature touch is to “finish with a little cayenne pepper which is what I believe makes the food talk to you – puts a little hello in your mouth.”  When he’s not teaching at his cooking school, Chef Randall can be found on the other side of the plate – and here are two he’s very fond of.

What: Fish Head Stew
Where: Gullah Cuisine Low Country Restaurant, 1717 US 17, Mount Pleasant, SC 29464. (843) 881-9076
“On a trip to Charleston, SC I had dinner at a quaint little restaurant called Gullah Cuisine Low Country Restaurant owned by Chef Charlotte Jenkins.  I had a wonderful fish head stew that was made from a flavorful fish stock, tomatoes and vegetables.”

What: Creole Seafood Gumbo
Where: Dooky Chase Restaurant, 2301 Orleans Avenue, New Orleans, LA 70119, (504) 821-0535
“There is nothing like traveling to New Orleans and visiting Chef Leah Chase, the Queen of Creole Cuisine, and enjoying a wonderful bowl of her Creole seafood gumbo. The tasty chaurice sausage and just the right amount of spice and leaves you desiring a second bowl.”