Art Smith’s Latin Soul

When you think of celebrity chef Art Smith, good old-fashioned Southern food is no doubt the first thing that comes to mind. A native of North Florida, or what he calls “south Georgia, north Florida,” Smith is the author of three award-winning cookbooks (the latest: Back to the Family), and owns and operates four restaurants (most notably Art and Soul in Washington D.C.), all of which focus on his childhood’s Southern cuisine.

Catching up with the chef this weekend at South Beach’s illustrious Wine & Food Festival, his talents were on display during a dinner at the swanky Soho Beach House, where we got to sample his decadent fried chicken, creamy fingerling potato salad, and melt-in-your-mouth buttermilk biscuits. But when the chef goes home, it’s often Latin food that’s on his mind.

Smith credits his husband, Jesus Salgueiro, an artist who moved to the U.S. from Venezuela in 1979, with his love of Latin food.

“I love its simplicity,” Smith said. “The simplicity of flavors and freshness. But I really love the sexy attitude!”

Smith and Salgueiro recently married in a star-studded two-day long affair in the nation’s capital.

“I’ve had an amazing career and life because Jesus taught me to dream and believe,” Smith said when he announced their engagement.

Being a chef, it is usually Smith who is doing most of the cooking at home, especially when the duo are entertaining.

“Jesus does cook though,” Smith admits. “He loves to make Venezuelan arepas for breakfast with scrambled eggs and cheese. Delicious!”

Smith, who served as Oprah’s personal chef for 10 years, has embraced his artist partner’s heritage and loves learning about his culture. 

“We went to Caracas last spring together,” Smith said. “We traveled to the countryside. It was wonderful. I loved the urban life there. We went to the most amazing chicken restaurants and fantastic 24-hour arepa restaurants.”

Smith, who dropped over 120 pounds, has made it a point to create healthy versions of Jesus’ favorite foods.

“Jesus really loves rice dishes,” Smith says. “So I created a healthy version of rice and beans that he loves. I do grains and beans.”

Smith says he subs out healthy grains like black rice, quinoa and barley for white rice.  

“When people think healthy, they think of a salad,” Smith said. “But that’s not the only choice. It’s easy to remake burgers, fried chicken, and burritos into meals that don’t go over the top on calories. If you love your friends and family, you want to keep them healthy.”

That was the running theme at the couple’s 2010 wedding, too. Everyone from congressmen to celebrities including Smith’s TLC’s BBQ Pitmasters fellow judge, ex-football star Warren Sapp, and Top Chef alum Lee Ann Wong were there. Instead of hiring cars to chauffeur guests from event-to-event, the couple kicked off their nuptials with a four-mile run to the Lincoln Memorial, a special spot for Salgueiro, a reminder that people should have equality.

The party progressed to Smith’s Art and Soul restaurant where the couple exchanged tearful vows in front of all their guests and shared a traditional Southern-style BBQ brunch with friends. The daylong event culminated with a rooftop dessert and pool party complete with a swan dive into the water by the fully clothed grooms.  Would you expect anything less from an eccentric artist and a celebrity chef?

“If it wasn’t over the top, they’d be taking away my gay card, honey,” the chef joked.

In addition to keeping fit, Art and Jesus have made it a point to incorporate Latin traditions into their kitchen, especially around the holidays, which are extra special to them.

“Jesus was born Christmas Day so we have a combination Birthday/Christmas Party every year with Venezuelan Tamales and Bread stuffed with ham and cheese,” Smith said. “I made him a prune rum upside-down birthday cake. It sounds strange but it was all eaten up.”  

Get a taste of Smith’s cooking with his very own recipe for Red Beans and Rice.

Art Smith’s Red Beans and Rice

• 1 Vidalia onion, chopped
• 2 cloves of garlic, minced
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 4 cups vegetable stock or 4 cups water and 3 vegetable bouillon cubes
• 4 cans (15 ounces) natural organic red beans, drained and washed
• 1 can (14.5 ounces) natural tomatoes, chopped
• 1 teaspoon of salt-free Creole seasoning
• 1/2 teaspoon cumin
• 1 sprig thyme

Get the full recipe.