By Kyle Marie McMahon

Shrimp & Grits is one of those iconic dishes that defines Southern cuisine, but it’s a rare thing to find a version that truly stops you in your tracks. At Fairview Dining Room, the AAA Four Diamond restaurant inside the Washington Duke Inn & Golf Club, area executive chef Troy Stauffer has taken on the challenge of elevating this beloved classic. The goal, as the team describes it, is a dish that feels “equal parts soulful and sophisticated.”

While the foundation of the dish—creamy, flavorful grits and plump shrimp—never changes, the components around it are updated to reflect the best of the season. As fall approaches, the current version is a rich and comforting take. It features locally sourced grits from Cold Water Creek in Concord, Tasso ham from the late chef Paul Prudhomme’s company, and a refined Southern white gravy, all balanced by a bright, piquant green tomato relish.

“It’s a dish built south of the Mason Dixon line, except for the aged cheddar from Deer Creek in Wisconsin, because it’s simply too good to leave out,” says Stauffer. “The recent transformational renovation of Fairview Dining Room gave us the perfect setting to serve it. The refreshed space reflects the same balance of tradition and sophistication we aim for on the plate.”

This balance of tradition and sophistication is a perfect match for the restaurant’s newly renovated space. We spoke with Chef Stauffer to discuss how he approaches reinterpreting a Southern icon, the importance of amazing local grits, and his broader culinary philosophy. Following our conversation, he has generously shared the recipe for his Shrimp & Grits for you to try at home.