Garden & Gun Artist in Residence

Written By Rushir Parikh
Vishwesh Bhatt, the James Beard Award-winning Chef of Oxford, Mississippi’s Snackbar, prepares May River oysters with tamarind black pepper mignonette for the final dinner of his residency.Photo Anne Caufmann

Vishwesh Bhatt, the James Beard Award-winning Chef of Oxford, Mississippi’s Snackbar, prepares May River oysters with tamarind black pepper mignonette for the final dinner of his residency.

Photo Anne Caufmann

 
Rushir Parikh
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