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Creative, comforting and oh-so-Southern, the dishes Chef Heidi Trull made famous at Grits & Groceries in Belton reflect decades of training, travel and experience. From the South Carolina farm where she grew up to the hallowed halls of Storyville’s finest restaurants, her journey set the stage for a storied career.
A self-taught home cook, she spent hours in the family kitchen as a youth, then made a serious foray into the culinary world by enrolling at Johnson & Wales when it was still in Charleston. With kitchen skills sharpened under the tutelage of renowned chefs like Savannah’s Elizabeth Terry and New Orleans’ Emeril Lagasse, she settled in NOLA and introduced her quirky little diner, Elizabeth's.
Creative interpretations of Creole and Southern dishes, offered at affordable prices, garnered rave reviews and widespread acclaim. Though she left the restaurant in 2005 to start a family, Chef Trull’s slogan “Real Food Done Real Good” was adopted by new owner and former protégé, Chef Byron Peck, who continues to embrace the concept.
In a full circle move, the Trulls returned home to South Carolina to raise their son. In 2005, when they opened Grits & Groceries in a rustic country store, the growing buzz attracted the national eye of Food Network, PBS, The New York Times and CNN.
The little town of Belton became a destination for culinarians eager to try Trull's Southern classics, such as her cheesy tomato pie and meat-and-three plates. After a brief closure in 2019, the café’s many fans were thrilled when Chef Trull and husband, Joe (a pastry chef) reopened Grits and Groceries in 2020 and began working their kitchen magic again.
A dedication to supporting local producers, aspiring chefs and community events led to her appointment as a South Carolina Chef Ambassador in 2015. Considered to be one of South Carolina's most influential farm-to-table pioneers, Trull has long demonstrated a commitment to locally sourcing ingredients. Her MO: Supporting area producers while looking to the seasons for cooking inspiration.
"My approach to cooking is ‘local first,' meaning we like to use locally sourced products when we can," she said in 2015. "We were farm-to-table before people knew what farm-to-table meant. We wanted our customers to feel like they were coming home for lunch."
In 2022, it was time for yet another redirect. Grits & Groceries changed hands and the Trull’s embarked on a new chapter. Today, they enjoy a more relaxed lifestyle while still taking time to dabble in the culinary arts through their latest venture, Side Dish Catering.
Despite trading the daily demands of the kitchen for the challenges of event catering, Trull is as driven as ever to deliver memorable dining experiences.
"I love the instant gratification of cooking and serving people," she said.
And Trull is on a mission to keep spreading that love by taking time out to mentor teens seeking culinary careers. She also is a regular at charitable events like the Southern Roots BBQ Reunion, which brings pitmasters and chefs together to prepare food and raise funds for families affected by a rare genetic disorder, Kleefstra Syndrome.
Perhaps Trull’s new motto should be: “Real food doing real good.”
