Heidi has developed her southern dishes through years of training and experimentation and has championed farm-to-table food for decades. She studied at Johnson and Wales in Charleston, then worked with outstanding chefs like Elizabeth Terry at Elizabeth’s on 37th Street in Savannah, and Emeril Lagasse at Nola in New Orleans. Heidi fit right into the tradition of culinary excellence in New Orleans, and opened the award-winning Elizabeth’s Restaurant. People were drawn to her creative comfort food and easy going mood, and Elizabeth’s received rave reviews in Gourmet and Southern Living, and was featured on CBS Sunday Morning.
Joe enjoyed a richly rewarding 10 years as Emeril Lagasse’s pastry chef at Emeril’s world-famous French Quarter restaurant, Nola, setting the dessert menu, training new chef’s for Emeril’s other restaurants, and helping Emeril’s culinary empire grow from two to nine restaurants.
Heidi and Joe Trull bring a life-long love of home cooking to their restaurant, Grits and Groceries. Born and raised in the Carolinas, they have traveled far and wide honing their skills.
Heidi and her husband Joe returned to South Carolina to open Grits and Groceries in a refurbished country store, where they continue her faith in the fabulousness of southern cooking with flare.
Always market-inspired, they source their ingredients within a 100-mile radius, and if they can’t get the right produce, they change their menu. Grits and Groceries has been spotlighted on local programs like Making it Grow, and national TV such as the Food Network and PBS’ Travels with Darley. They have been featured in the New York Times and on CNN.com.