To chef Jake Wood, who began his career cooking at top restaurants in Raleigh, North Carolina, his grandmother remains the best chef ever. Growing up down the street from his grandparents’ house in rural North Carolina, Wood remembers many family meals featuring his grandma’s “country soul cooking.”
“In my memories as a kid, those times with all of our family, and just all of us coming together over food, was something that was always special,” Wood said in a recent interview. Today, at his Durham, N.C. restaurant, called Lawrence Barbecue, those flavors and memories inform the menu.
For example, his grandma’s favorite snack is hominy with pork cracklings. Jake’s restaurant does a version of that dish with buttered hominy. His family also cooked a whole hog over open fire coals every Thanksgiving Eve. Wood draws on those recollections to serve up North Carolina-style pulled pork, alongside some Texas-style brisket, at Lawrence Barbecue.
Even the dishes that he didn’t enjoy as a child, he now recalls with fondness. Some things that Jake would kind of turn his nose up at were, for example, “when she cooked turnip greens. That would stink the whole house up. But now it’s like that smell is reminiscent of my childhood. It brings back memories.”
Soul Cooking
After years of working in the fine dining industry, Wood wanted to be cooking something familiar and approachable at his own restaurant. “Southern cooking is close to my soul, my roots, and my family’s roots,” he explained. “So, it feels good to be in a position to have a shop where we’re serving food that’s close to my soul, with my family’s name on it.” Things have just come full circle, he noted. “This is where I wanted my hard work to pay off.”
He is grateful that he can still visit his grandmother’s house regularly, and draw inspiration from the meals she cooks, asking about her recipes and how she has perfected them or retained their traditional renditions. Many of the daily specials that Lawrence Barbecue serves come from those cherished conversations with his grandmother, Wood said.
Meanwhile, the restaurant is named after his late grandfather, Allen Lee Lawrence, who inspired the base sauce for pulled pork. Before he passed away, he was developing a sauce along with Wood, incorporating vinegar and the cayenne peppers he grew in his garden. He called it “Peak of the Heat.” When Wood’s son was born in July 2019, Jake and his wife decided to name him Lawrence, also after Wood’s grandfather. The restaurant’s logo is a small baby in a diaper, straddling a smiling pig.
Wood also noted that many of the techniques treasured in Southern fine dining today, such as pickling, canning, and smoking, are actually ways of cooking that rural communities have long adopted. Through talking to his grandparents, he realized their cooking philosophy was: “You live off the land to not only feed your family, but to make a living as well,” meaning that what they ate often depended on what they had growing and what they had on the farm and had access to, by way of their own farm or neighbors who lived on the land close by. One neighbor had cattle or hogs, he explained, “or a cousin or an uncle would bring fish back from the coast in coolers.”
Though Wood cut his teeth on elaborate plating and complex chef techniques, he now hopes to have a restaurant with a familial, homey atmosphere. He said they “just worry about the food being as delicious as possible and being here ready with a smile on our face every time somebody comes to our window. We’re always going to make that the base of what we do.”
A Community Comes Together
The restaurant opened in June, after a long delay due to the COVID-19 pandemic. But Wood called the change of plans “a blessing in disguise.” In 2020, pandemic-related restrictions devastated the hospitality industry. Wood was able to operate a ghost kitchen out of his restaurant space, with patrons picking up food orders from the premises. With the proceeds earned during the beginning of the pandemic lockdown, Wood served 500 free meals to people in the industry who were furloughed from their jobs. He said they just wanted to do their part “to provide any help that we could to some of our friends and fellow business-owners in the industry,” Wood said. Back in 2018, the local community had similarly rallied together in the aftermath of Hurricane Florence, which wreaked havoc on the Carolinas. Wood, along with top chefs in the South, took part in a culinary event that helped raise over a half million dollars for small businesses to rebuild or recoup their losses.
Later in 2020, Wood partnered with a local pub to serve his menu offerings as the restaurant space was being finalized; and he also did pop-ups, catering, and other collaborations with restaurants in the South. Through these events, the word was getting out there about Wood’s future restaurant. He realized that the tight-knit hospitality industry in the Raleigh-Durham area looks out for one another.
Wood is also very thankful that patrons continue to support Lawrence Barbecue. He said: “We know that people have a choice when they support a local business and when they go out to eat. And people put that trust in our hands every single time they come to us. It’s your money with us. And it’s our job to create memories for them and make sure that we’re doing our best every time. Because without them, we’re not here.”
