Joined 11 years ago
Eddy Browning was born in "Little" Washington, North Carolina, and is a direct descendent, through his mother, of Elias Mackey who settled in the eastern part of the state in the early 1700s on a land grant of 650,000 acres. He spent the majority of his childhood in the beautiful Inner Banks region of North Carolina, located approximately 76 miles from Nags Head and the famed Outer Banks. During his youth he spent his summers at Nags Head, Upstate New York and Greenbrier County, West Virginia as well as many weeks at Camp Sea Gull where he developed his love and respect for the water. He spent the summers during the 1980's and 1990's in Pawley's Island, South Carolina where he acquired his knowledge of the Low Country and developed a love for its unique cuisine.
Eddy lived in Charlotte, North Carolina, for several years. He was first introduced to culinary school and catering while living in the Queen City. He later moved to Williamsburg, Virginia, where he was employed with both the Colonial Williamsburg Foundation and as an historical docent/interpreter. Living in the colonial capitol and being around so many high quality professional chefs enhanced his food education and food historical knowledge. He continued to offer his services to the public as a caterer during this time.
Surrounded by excellent cooks since birth, Eddy was especially inspired in the culinary realm by his grandmother and mother. It was around their knees and in their kitchens that he spent many hours, it was there that he acquired his love for and knowledge of some of the finer points of cooking, and it is to them that he owes a great deal of debt and gratitude for his gastronomic inclinations and talents.
Eddy earned a bachelor's degree in history and has taken many cooking courses during his lifetime. He specializes in classic and heritage Inner Banks cooking as well as "Low Country" cooking.
Eddy takes his broad understanding of the culinary arts, adds a dash of local history, and weaves in a few family tales as he writes his weekly newspaper food columns titled "Southern Cooking at Its Best!" These columns, carried by many newspapers in the area, are out-of-this-world, historically factual articles full of delicious recipes. He is the food critic for the Living in the East Magazine and also lectures to groups whenever they are looking for a dynamic speaker on this subject.
Eddy is also a Christian Educator and currently serves as Director of Adult Spiritual Formation (Adult Christian Education) at St. Peter's Episcopal Church in Washington. He writes Adult Christian Curricula, teaches an Adult Sunday School Class, and leads workshops on Adult Spiritual Formation.
Eddy is the proud father of three children, all born in Charlotte, North Carolina. Elizabeth, a graduate of the University of North Carolina-Chapel Hill, is currently working on her master's degree. Mary Courteney is a graduate of East CarolinaUniversity and has her bachelor's and master's degrees in education. She currently is a fifth grade teacher at Pactolus Elementary School and lives with her husband, Jason. John is a graduate of East Carolina University, works for the SAS Institute in Cary, and is married to Laura.
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