Millsaps College Arts & Lecture Series Welcomes Cat Cora Home for the Holidays

Cora is host and executive producer of "The Cat Cora Show," a talk show on the Food Network centering on food, wine and lifestyle. Her new book, Cat Cora's Kitchen: Favorite Meals for Family and Friends, was published earlier this year.

Cora was raised in a small Greek community in Jackson, Mississippi, by a family who held strongly to their Greek and Southern heritage, which included traditions, celebrations and food. In the Cora family, it was common to eat spices from the South, as well as fresh sheep and goat cheeses and home-cured olives sent by relatives from the island of Skopelos ("We had feta cheese and olives on our table like others would have salt and pepper," she said.)

Both her grandfather, father and godfather were restaurateurs and by the time she was 15 she had already presented them a business plan for her very own restaurant. "Jackson holds a lot of nostalgia for me," Cora said. "It is where I formed a lot of the dreams and ideas that I wanted and did pursue. It is where my family still lives and a place that gives me inspiration when I return. I think the place where you grew up, especially if you have very fond memories of it, will always be a place where you have solid roots, wonderful memories and a longing for from time to time."

During college she cooked at an Italian bistro and a private dining club preparing classical French cuisine. After graduating from college, Cat followed a dream and backpacked through Europe for four months in search of good food and wine. Leaving Mississippi for New York with a bachelor of science degree in exercise physiology and biology under her belt, Cat got the education of her dreams at the Culinary Institute of America in Hyde Park. While in New York, she apprenticed with and then worked for chef Anne Rozenweig at Arcadia and worked at the Beekman Tavern under chef Larry Forgione of An American Place.

"My dreams of travel and adventure were formed in Jackson when I was a very young girl," Cora said. "My parents and grandmother have always been role models for me and a huge support. I was always told I can do and be anything I wanted to be. So, the memory of cooking with my family and of eating great foods brought about an understanding that the kitchen is the heart of our household as it is for many families."

"My godfather (Peter Costas) also had restaurants in Jackson and is an amazing cook," Cora said. "He worked in restaurants in Lyon, France, which is one of the gastronomic capitals of the world, so I learned many techniques from him, such as curing fish at a young age. I was very lucky to have grown up in such a creative environment at home. That is why it is so important to teach kids as early as possible about appreciating food."

Her culinary education continued in Europe with apprenticeships with two of France's three-star Michelin chefs: George Blanc and Roger Verge. From George Blanc of Vonnas, outside of Lyon, she learned a great deal about cuisine of the French countryside, tolerance and extreme cooking. With Roger Verge, she learned not only about cooking great classical French cuisine, but also about embracing life and living it to the fullest as Roger does.

"Whenever I come home to Jackson we have a big housewarming party with friends and family," Cora said. "We have lots of great food, wine and fun. I always look forward to spending time with my family and seeing old friends while I'm there."

Tickets are $10 at the door. For further information, contact Luran Buchanan at 601-974-1043 or email buchall@millsaps.edu