Trained in the culinary arts at the Art Institute of Atlanta, chef Daythel "Dee Dee" Williams specializes in comfort foods flecked with sophisticated touches. Shiitake mushrooms and glazed onions add depths of umami flavor to chicken marsala, and her paella holds no fewer than five types of tender meat and seafood, one for each of Spain's oceans. Her feasts display eye-catching place settings tricked out with touches such as elegantly printed cards, napkins with complex folds, and perhaps even a seashell or antique teacup. In cooking lessons, Dee Dee shows how she does it all, progressing from starters to rich desserts, such as butterscotch cupcakes infused with Wild Turkey honey whiskey.