Kerry Seaton-Stewart

At a Glance The line runs through the great-grandmother’s kitchen. Kerry Seaton-Stewart was raised cooking with Willie Mae Seaton, founder of Willie Mae’s Scotch House, and that early kitchen education still shows in the dishes she stands behind. On the beans, the standard is the grade of the product; on the food, the point is continuity with home and New Orleans table culture. - On the beans she chooses, she says, “We use Camellia because it’s just a better grade of beans.” - Asked what the food means to her, her answer is plain: “It means home to me.”

Signature

The signature plate here is built from New Orleans staples: red beans and rice, America’s Best Fried Chicken, gumbo, and butter beans. Kerry Seaton-Stewart works within a familiar register, where the measure is whether the dish carries the culture cleanly and with enough discipline to stand on its own.

In Their Words “We use Camellia because it’s just a better grade of beans.” “Red beans tells the story of the culture of New Orleans.”