By Susan Swagler
Chef Kathy G. Mezrano, of Kathy G. & Company Catering Events Design, and Rosalyn Bloomston, a beloved Birmingham caterer, made the most of late-summer vegetables with a bright, fresh succotash during their chef demonstration at the Market at Pepper Place on Sept. 22. They combined corn cut from the cob, Vidalia onions, tomatoes, okra and baby lima beans with Conecuh sausage and explained to the audience that the dish could simply be vegetarian, too. Mezrano also told people that if some of the vegetables — particularly the corn and lima beans — are out of season, they could substitute frozen ingredients.
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