This Coastal Southern Squash Takes Cues from the Southwest and South Asia

Once Whitney Otawka found her way from her childhood in a small town in the Mojave Desert to kitchens in Atlanta and the Georgia coast (with a few detours at Le Bernadin, Blue Hill at Stone Barns and Per Se), she embraced the ingredients and cuisine of the Coastal South. She experiments with them as the executive chef at Greyfield Inn on Cumberland Island, the...