Minton’s, created by New York businessman Richard Parsons and noted restaurateur and chef Alexander Smalls, is a revival of one of New York City’s most famous jazz clubs.
Southern Revival Cooking with Low Country notes, celebrates the traditional cuisine of the Low Country, a prosperous historic region located in the Southern and Eastern coastal part of South Carolina, Georgia and the string of Sea Islands of its coastal waterways. Heritage cities like Charleston, Beaufort and Savannah share a rich history of agriculture, industry, and international commerce that created a wealthy and sophisticated society who enjoyed the bounty of its abundant plantation farmlands, cattle, rice fields, plentiful game and an unending supply of fresh fish and seafood. Charleston being one of the largest seaports in the new world, benefited from the foods and spices arriving from European Africa and Asian imports, helping to create the unique culinary flavors of the region.
Alexander Smalls: “As a child growing up, helping to prepare and eating the foods from my grandfather’s family garden…the livestock he cared for on leased land all year till the slaughter and harvest, and the weekend fishing trips…crab and shrimp netting that rounded out my Southern revival…I learned to appreciate the full value of the food and dining experience that is my foundation, and as a chef I cook for and regard. From these family teachings and reference we shared a life that encouraged our love and respect of the power and meaning of good.”
“Southern Revival Cooking is my personal expression of this unique culinary history. Twenty years ago, with my first restaurant Cafe Beulah, I introduced the palate of New Yorkers to my brand of elegant dishes that featured delicate Southern recipes prepared in new ways, using recognizable ingredients with exceptional flavors rooted in the Southern vernacular with a modern twist. The best of Southern flavors redressed and reengaged as a culinary feast! This is original fusion cooking from the Southern coastal “Carolinas.” Their culinary history of a multi-ethnic, cultural influence of African, Native American, French, English…Spanish and Asian ingredients and recipes.”
Minton’s is the embodiment of all of those flavors and traditional history, recreated and presented in a new unique modern and contemporary fashion. With the collaboration of Executive Chef and Restaurateur Alexander Smalls and Chef de Cuisine Banks White, two Southern chefs create an edible conversation around the qualities and principles of traditional heritage foods and flavors of the Low Country. Southern Revival Cooking with Low Country notes is that conversation…shared generously with attention to detail, full flavor…pride and love.
Richard Parsons is a Senior Advisor at Providence Equity Partners, Inc., a leading private equity investment firm specializing in media, communications and information companies. He is also Chairman of the Board of Citigroup, Inc. Prior to serving in those roles, he was the Chairman of the Board and CEO of Time Warner, Inc., the world’s largest media and entertainment company, from 2002 to 2008. In its January 2005 report on America’s Best CEOs, Institutional Investor magazine named Mr. Parsons the top CEO in the entertainment industry.
In 2008, Mr. Parsons served as a member of then President-Elect Barack Obama’s Economic Transition Team. His other civic and non-profit commitments include Chairman Emeritus of the Partnership for New York City, Chairman of the Apollo Theatre Foundation and of the Jazz Foundation of America, and service on the boards of Howard University, the Museum of Modern Art and the American Museum of Natural History.
Mr. Parsons is also a member of the boards of The Estee Lauder Companies, Inc. and Madison Square Garden, Inc.
Alexander Smalls successfully introduced New Yorkers to his brand of new American cuisine, which he named Southern Revival Cooking, through his three previously popular and highly regarded restaurants, Café Beulah, Sweet Ophelia’s, and The Shoebox Café.
He has appeared on a wide range of food and culinary platforms, with guest appearances on many national TV magazine and news programs. A self-described social minister, former opera singer, chef/ restaurateur, author, brand spokesman, and entertainment guru, Mr. Smalls, a staple on the New York City hospitality scene has a legendary history of catering to the palates of the city’s movers and shakers.
Mr. Smalls was featured on the Food Network’s series, Recipe for Success, and co-hosted a TV special about Las Vegas for the Fine Living network. Smalls was featured on the Food Network’s show, “Throwdown with Bobby Flay” as a celebrity chef judge. Bobby Flay and Alexander appeared together at the Bermuda gourmet Food Festival where Alexander prepared the entrée course for the James Beard benefit dinner.