Genie Jones

Chef Ross Burtwell of the famed Cabernet Grill in Fredericksburg, TX brings us this great appetizer. This brie is simple to make, yet so elegant on the table and its flavors are perfect for the holiday season. Paired with a great Texas wine, it will make a great addition to your holiday party.   Ingredients

Jonathon Scott Barrett is a seventh-generation Georgian with a deep appreciation of the history, foodways, and culture of the South. A nonprofit executive and CPA, Barrett is also a talented cook and host in culinary rich Savannah where he enjoys good bourbon and fine food – and when he gets the chance, fishing. This recipe for Glazed Fig

Mariana and Ross Burtwell made a bold decision. At Cabernet Grill, their fine dining restaurant in Fredericksburg, Texas, the wine list would exclusively feature Texas wines. Wine Director Elizabeth Rodriguez says it was a natural choice. “Here we are surrounded by beautiful vineyards and delicious wines. What better choice to pair with Texas cuisine than

As Executive Chef  for Motor Supply Co. Bistro in Columbia, SC, Chef Wesley Fulmer loves to use foods locally produced in his native South Carolina and in particular heritage breed meats.  For this recipe using a leg of lamb (found at most neighborhood butcher shops or grocery stores) he uses a St. Croix heritage breed lamb from

Growing up as the youngest of five kids, south Louisiana native Scott Serpas helped his mother cook family meals from an early age. His memories of eating the simple, yet flavorful and memorable meals his mother prepared in their kitchen – red beans, seafood, crawfish, po-boys and shrimp boils – were the inspiration for keeping

As Executive Chef  for Motor Supply Co. Bistro in Columbia, SC, Chef Wesley Fulmer loves to use foods locally produced in his native South Carolina, mixing traditional culinary processes with modern techniques. Everything on the menu at Motor Supply Co. Bistro is either provided from local farms or house-made, such as stocks and sauces, desserts and house-butchered and

As Executive Chef  for Motor Supply Co. Bistro in Columbia, SC, Chef Wesley Fulmer loves to use foods locally produced in his native South Carolina, mixing traditional culinary processes with modern techniques. For this Smoky Brussels Sprout recipe he uses cured pork jowl Carolina Heritage Farms in Pamlico, SC. If you don’t have it, don’t worry–just use

Calling on the flavors of Fall and Winter, Pastry Chef Tess Ward of Motor Supply Co. Bistro in Columbia, SC created a dessert with the perfect balance of creamy cheesecake and warm spice flavored sweet potatoes.  As one of our tasters said “This may be the best cheesecake I’ve ever eaten.”  We think so, too.

Acre, located in Auburn, AL, is named for its actual lot size and its fresh, seasonal approach to food. Leading the charge is Chef David Bancroft, who sources from on-site gardens and orchards, local farms, and the bounty provided by the Alabama Black Belt Region. Bancroft is reinterpreting the rich heritage of Alabama cuisine describing

Food is love

This salad does seem like a quite a bit of work, two pots on the stove and one in the oven. Admittedly, it does not adhere to Willis’ belief to make it easy for the home cook! But it’s so good we think it’s worth the extra effort. The chicken could easily be baked, as

With summer produce at its peak, Chef Mike Davis of Columbia, S.C.’s Terra is spotlighting the South’s bounty in this simple, yet crave-worthy dish. Using all locally sourced produce, this dish is expertly crafted to let the ingredients shine and is a guest favorite.   The recipe begins with perfectly cooked field peas from Yandle’s, a small produce market located right in the heart of Columbia. The field

Southern Beaten Biscuits date from the 19th century. They are different from regular soft biscuits in that they are more like soda crackers.   The dough was originally made from flour, salt, sugar, lard, and cold water, and beaten with a hard object or against a hard surface. It is pricked with a fork prior to baking

SORGHUM BUTTER ROAST CHICKEN is excerpted from SECRETS OF THE SOUTHERN TABLE © 2018 by Virginia Willis. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.   Sorghum is Appalachia’s version of maple syrup. It’s the evaporated cane juice of a grain called sorghum that is pressed and then cooked in a shallow pan

Southern Stir-Fry with Turnips and Greens is excerpted from SECRETS OF THE SOUTHERN TABLE © 2018 by Virginia Willis. Photographs © 2018 by Angie Mosier. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.   The Mississippi River Delta, stretching for about one hundred miles along the banks of the mighty Mississippi and extending

It wasn’t easy being uprooted from the seafood-laden waters of south Louisiana and moving to the mountainous land-locked mill town of Dalton, Georgia. My momma, Doris Helen Richard, met and married my father, William Martin Sapp, Jr. in 1945 in Alexandria, Louisiana. With that single move, she not only encountered cultural and religious differences –

Labor Day cookouts signal the end of summer and with it, enjoying the last of iconic seasonal foods. Soon grilling hot dogs and cheeseburgers outside, eating farmers market blueberries, and making homemade ice cream will be things to look forward to for next year. Go out in a blaze of warm-weather glory with this recipe

Growing up in Fort Valley, Georgia, Stephen Rose never had a bad peach. Eating succulent peaches right off the tree in the heart of Georgia’s peach country was de rigueur for him in summer. “When you bite into a perfectly ripe peach, it should surprise you with its sweetness,” Stephen claims. “You should have to

Whole Hog Pudding, Mustard Pommes Puree, Oyster Mushrooms, Fresh Tomato and Soft Egg This dish, named after the Primus song, is inspired by a traditional Irish breakfast. With oats and grains often in plentitude, they carry the pork well. White Pudding has been a popular cultural staple across much of England, Ireland and Scotland with variations

A Southern tradition

If you want the taste of a boucherie at home, try this recipe for pork neck bones, made in the tradition of backbone stew. At a boucherie, you would render pork fat for your lard and steal some of the water used to boil the meats for boudin as your stock, but for this recipe,

Biscuits are a great vehicle for any sandwich. But why not combine three of our favorite Southern ingredients for the ultimate Southern taste – collards, a fried egg and crispy prosciutto or bacon. [separator type=”thin”] Easy Basic Collard Greens Everybody has their own way of preparing this Southern staple. You can add onions, garlic, red pepper flakes

Soul revival

Cold, crisp cucumbers are a refreshing addition to any summer meal and Darby Weaver of Timpson Creek Farm in Clayton, GA loves to make these quick refrigerator pickles with various crops grown on the farm.  Instead of cucumbers, experiment with carrots, radishes, zucchini, squash, beets, okra and more.  The possibilities are endless.  No need to

Summer means tomatoes.  Lots and lots of tomatoes! Who doesn’t love them?  Paired with fresh basil and cheese and baked as a pie, you have the perfect Southern lunch.  Use your favorite type or mix them.  You can’t go wrong.  In her recipe, “Peanut” Belk from Wild Hope Farm in Chester, SC uses Greek yogurt

Bánh Mì is typically a meat filled Vietnamese sandwich.  Usually made with French bread, our version substitutes English Muffins and our good Southern bacon made extra spicy with Sriracha for a great twist on this Vietnamese staple.   [columns_row width=”third-and-two-thirds”] [column]Ingredients 4 toasted English muffins 8 pieces Honey Sriracha Bacon (see below) 4 large eggs

It goes without saying, that if you put a basket of okra in front of us, we are going to make something – anything!  We love okra anyway you fix it.  But of all the ways to prepare it, frying must top the list. Jason Smith of Cog Hill Farm shared this recipe for okra

Taste of Summer

An old-fashioned favorite

Creamy, orange, and refreshing

Just like Grandma’s

Food has a way of connecting us to the past.

Melissa Martin shares a favorite family recipe.

Make this a new breakfast favorite.

Visit Lost Isle and you’ll find a dining experience you won’t soon forget. Located on John’s Island, South Carolina, this fire to table concept is a joint concept by restaurateur T.J. Lynch from Folly Beach bar Lowlife, entrepreneur Thomas Wilson, and chef Josh Taylor. Lost Isle serves up a unique menu executed by Chef Taylor,

Ribs are always a good idea and these ribs from Little Coyote in Chattanooga, TN, work perfectly for summer outdoor cooking. Little Coyote is Chef Erik Niel’s ode to smoked meats and tortillas – two things that stole his heart during his time living in Texas. Located right at the base of Lookout Mountain the vibes

HERE IN THE SOUTH, summers are hot, and depending on where you are in the South, it may be sweltering! There’s a part of us that wants to stay inside in the cool air conditioning, but honestly, who doesn’t love the romantic notion of sitting outside on a beautiful evening with a cool drink, a

My paternal grandmother made the best biscuits. They were small, little old lady biscuits with a baking soda-forward flavor profile. Correction: They were the best biscuits I had ever eaten until we perfected the cathead biscuit recipe at The Midtowner. The Midtowner’s Cathead Biscuits are, by far, the best biscuit I have ever eaten. Period. End

Recipes Courtesy Mark Bolchoz / Photograph Courtesy Indaco  Located on Charleston, South Carolina’s lively Upper King Street, Indaco is a rustic Italian restaurant from the award-winning team at the IndigoRoad Hospitality Group. Helmed by Executive Chef Mark Bolchoz, Indaco presents an unpretentious dining experience focused on refined Italian flavors and leisurely meals shared amongst friends

Written by Melissa Corbin / Photography courtesy Visit Myrtle Beach   Chef-owner Darren Smith of Rivertown Bistro in Conway, South Carolina, is one of those chefs that prefers to make dishes from ingredients on hand. “I never go into a situation like whether it’s a market or my walk-in and go, ‘I’m gonna make blank.’

The celebrated French classic, Coq au Vin, is given an innovative take at Charleston’s popular neighborhood French restaurant, Brasserie La Banque, nestled in the historic downtown. The team at La Banque, led by Jared Hammond, elevates roasted chicken breast with red wine, mushroom, bacon, watercress, and chicken jus to take this classic to a new level. Make the

Chadwick Boyd’s fresh kick to a classic dish.