2016

Inaugural WOKC Southern Poetry Competition

In a continuing celebration of Southern culture and arts, WOKC invites poets from across the South to explore the depths of love this Valentine’s Day. Poems will be evaluated and judged by Kevin Young, author of eight books of poetry and esteemed Professor of Creative Writing and English at Emory University. The winning love poem will be featured on our Valentine’s Day menu running from February 12 through the 14 and the winning poet will receive a $1,500 prize.

WOKC-SouthernPoetry[1]

 

Rules for Submission

  1. The contest is open to all poets who currently reside in and have had residency in one of the following states for a minimum of 12 consecutive months: Alabama, Arkansas, Florida, Georgia, Kentucky, Louisiana, Mississippi, North Carolina, South Carolina, Tennessee, Texas, Virginia, West Virginia. (Residency will be verified before prize winner is announced.)
  2. Writers who have published 2 or more full-length collections of poetry or who do not meet the residency requirements are NOT eligible
  3. Translations and manuscripts in languages other than English are not acceptable, however manuscripts that occasionally use words from other languages are perfectly fine
  4. All poems submitted will become the property of White Oak Kitchen & Cocktails and can be published without further approval of author
  5. Manuscripts must be received between January 11, 2016 and February 5, 2016
  6. The submitted poems will not be returned
  7. No entry fee required
  8. Poem Guidelines:
    • Only one submission per author
    • 40 line limit
    • Must be on the topic of “Love”
    • Poem must be typed (single-spaced)
    • Author must include name, address, phone number, email address, word count and manuscript title on the submitted poem
  9. Poems must be submitted by email to info@whiteoakkitchen.com
  10. No revisions of submitted manuscripts will be allowed during the contest
  11. The winner will be announced on February 12, 2016 and contacted to discuss delivery of the $1,500 payment prize

Chef Todd Richards Featured in Chefsfeed Video

Chef Todd Richards

 

ChefsFeed recently joined WOKC Executive Chef Todd Richards on his home turf to capture insight into one of his popular dishes here at White Oak–a twist on a Southern Classic: Hot Shrimp. As Chef Todd explains it, “We wanted to do a variation on it that really expresses the community of Atlanta and, you know, local produce and seafood. So we came up with Hot Shrimp, and people went absolutely crazy about it.”

This dish is a prime example of the style WOKC chefs take when they prepare our menus: fresh approaches to classic and contemporary Southern food from across the region.

You can check out the video here for some tips and tricks if you’d like to make some hot shrimp at home–with your own secret hot sauce (Chef Richards will be keeping that little secret to himself!).