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 The Spice of Life
Celebrity TV Chef Marvin Woods Turns Up the Heat at a Midtown Restaurant
By Tamara Holly
The setting is quite different, but star chef extraordinaire Marvin Woods is once again prepared to take center stage as the new executive chef of Spice, one of Midtown’s most stylish and successful restaurants. Best known for his stint as the bandanna-bearing host of Turner South’s “Home Plate,” Woods has traded the soundstage for a chef’s table, where fans and guests will have the opportunity to sample his signature Low-Country fare firsthand. When asked how the African and Caribbean spices and French and Spanish nuances featured in this style of cooking found their way into traditional Southern dishes, Woods explained that it’s a natural blend of the South’s history. A bit of a history buff, Woods has learned that when diverse ethnic groups settle in the same area, as they have for decades in our region, there will be an eventual amalgamation of cultures. “Food is a history lesson in itself,” he said.
His own story began with an attempt at cooking a pizza “from scratch” that turned out well enough to give a young boy the confidence, and appetite, to develop a hobby that would one day open the door to his future. Though Woods’ family tree is firmly planted in the Carolinas, a love affair with food and a thirst for knowledge led him to branch out and hone his skills in many of the most prestigious kitchens around the world, from Ireland to Argentina. A classically trained chef, Woods has an impressive resumé that boasts more than 20 years of cooking experience including The Sea Grill at Rockefeller Center and The National Hotel in Miami, the honor of being a featured chef at The James Beard House, and a restaurant opening for Donald Trump in Atlantic City. Woods also penned “The New Low-Country Cooking” cookbook for HarperCollins in 2000 and was chef and owner of Diaspora Foods in Charlotte, N.C., a product line focusing on African-American culinary heritage.
Weaving conventional comfort foods with unexpected exotic seasonings, Woods is renowned for creating sophisticated meals that are representative of the elegant, eclectic mix of people that make up the South. Dishes like the hardy and heart-healthy African chicken with couscous, Savannah red rice kicked up with crisp peppers and hot sauce, and fluffy hushpuppies stuffed with shrimp Provencal. Using foods that are easily accessible and native to the region, he also delights in preparing dishes with freshwater fish, shellfish and game birds. Spice’s sterling reputation for free range and organic meats lends itself well to Woods’ idea that the best foods are both tasty and healthful. His new menu for Spice will be officially launched in early September; look for soon-to-be favorites like the seafood martini, bursting with plump seasoned shrimp, mouthwatering mussels and savory sea scallops flavored with saffron and vermouth. Not one to be limited by regimen, Woods will almost certainly be adapting his offerings as inspiration hits. “[Ideas] come to me in the middle of the night,” he said, “Or when I’m shopping at a market, an ingredient may call out to me.” And the one ingredient every kitchen needs, that one item that will take a meal from drab to fab — garlic. “I would even consider [using] it in dessert,” Woods said. “Seriously!” he laughed.
“Atlanta is a world-class city and worthy of a celebrity chef like Woods. He is a great fit because he [blends] Southern flair with global influences.”
Bruce Patterson, Owner of Spice
To many, wholesome Southern cuisine may sound like an oxymoron. But to Woods, it is simply a dare. Removing superfluous additions such as excessive salt, oil and butter allows the organic, intrinsic flavors of a dish to shine through without being weighed down or overpowered by unnecessary, less beneficial ingredients that are typically synonymous with Southern food. He fashioned a Southern exposed fried chicken for “Home Plate,” which was lightly fried, then baked to forego grease and extra calories while maintaining a flaky crust.
 This spontaneity and endless enthusiasm is a welcome addition and a perfect complement to Spice, according to owner Bruce Patterson. “Atlanta is a world-class city and worthy of a celebrity chef like Woods,” he said. “He is a great fit because he [blends] Southern flair with global influences.”
Woods feels right at home in Atlanta, as the local restaurant scene “has grown leaps and bounds. It is exciting to be a part of,” he said. The latest partnership with Patterson brings more than merely an updated menu to Spice. Plans include a total redesign from small-scale redecorating to a major renovation. “After five and a half years, we thought it was time for a new look,” Patterson explained. This fall, guests will enjoy a lighter and brighter ambiance with softer hues and innovative artwork. The spacious patio will be enclosed and secluded from street view in order to present a more intimate dining experience. The digs will be upgraded from the trendy cobalt blues and brick reds, but the grace and upscale charm that is Spice will remain.
Woods will be manning the range and creating multi-course dinners. He promises to curtail the menu toward those guests who are coming in and sitting down with him. “No order upsets me,” he said. Therefore, whether you fancy yourself a carnivore, vegetarian or pescatarian [someone who abstains from eating all meat with the exception of fish], as long as you come in with an open mind, you’re sure to leave with a full stomach. For example, if a meatless medley is your heart’s desire, prepare to be impressed. Woods is nothing if not imaginative, and being at the helm of Spice’s chef’s table, he is looking forward to exercising the creative license a hit cooking show delivers. “I’m very hands-on and I’m into a chef-driven restaurant,” he said. “I’ll be flying by the seat of my pants!” Fans and foodies alike are sure to enjoy the show.
For More Information
Spice
793 Juniper St.
Atlanta, GA 30308
404-875-4242
www.spicerestaurant.com
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