Finding Home
Brian Noyes left his career as a high-profile magazine art director to pursue dreams of founding a bakery. His success is driving an economic renaissance in rural Virginia.
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FOOD & DRINK
Tastes Like Spring
Dancing Bear Appalachian Bistro Master Chef Jeff Carter shares an incredible recipe for scallops with greens and root vegetables recipe that carries us back to the warm days of spring.
Twist On A Classic
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.’ …
Coq Au Vin
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 …
Southern Comfort
After more than a decade working with some of the best Southern chefs around in Charleston and Nashville Chef Cole Ellis decided to return to his roots. He moved back to his hometown of Cleveland, Mississippi and in 2013 opened Delta Meat Market in the heart of town as a butcher shop and boutique grocer …
Mother’s Banana Cake
Some of my fondest memories from growing up are my birthday celebrations. These special days were always celebrated surrounded by either my childhood friends or family. However, every year one thing was always the same – the cake. I remember as the time grew near to my birthday I would watch mother make our …
Seasonal Inspiration
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 …
JUST PEACHY
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 …
Peppered Bacon Wrapped Grilled Corn on the Cob
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 …
Smothered in Okra
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 – …
Grilled Mahi Mahi with Field Pea & Carolina Rice Hoppin’ John and Fried Okra
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 …
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Southern Beaten Biscuits
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 …
The Ol’ Nut Job
Ragged Branch Distillery was born from an idea Alex Toomy had with friends and now co-owners, Russell Nance and Chris Sarpy during the financial downturn in 2003. The trio embarked on a journey to establish a distillery at a farm in central Virginia on Ragged Mountain near Charlottesville. After seeing David Pickerell, the former …
Virginia Willis’ Composed Salad for Spring
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 …
Acre Restaurant’s Fried Green Tomatoes
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 …
Lemon Icebox Tart with Saltine Cracker Crust
LEMON ICEBOX TART WITH SALTINE CRACKER CRUST 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. I first tasted this pie at Crook’s Corner, the legendary Chapel Hill restaurant that’s had my friend and …
Sorghum Butter Roast Chicken
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
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 …
Tastes of Winter
At Circa 81 in Beaufort, NC, Chef Clarke Merrell believes the cocktail is king. With over 30 cocktails on their menu at any given time (including seven different mojitos) they are always pushing the boundaries. What better way to celebrate the Holidays than with these cocktails that highlight the tastes of Winter and are as fun …
The Dead Rosetti
Through a nondescript wood door lighted by a single, wrought iron lamp, Micah LeMon and his staff pour their latest libations at James Beard award-nominated restaurant, The Alley Light, in Charlottesville, Virginia. Reminiscent of a speakeasy, the team works with Prohibition-level creativity to quench the ongoing cocktail renaissance. Cooler months usher in holidays with citrus …
Sweet Potato Layered Cheesecake
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. …
Rosemary-Thyme Roasted Leg of Lamb
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 …
Creamy Southern Rutabaga Smash
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 …
Smoky Brussels Sprout and Bacon Hash
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 …
Maple Pumpkin Bread Pudding
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 …
Warm Maple Brie with Apples, Cranberries, Dates & Pecans
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 …
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Oyster and Chorizo Corn Bread Dressing
Chef Irv Miller of Jackson’s Steakhouse in Pensacola, FL believes in the beauty of local flavors. He’s been working in the Florida Panhandle and writing about the foods of the Gulf Coast for more than three decades. Adding oysters to Thanksgiving stuffing is a practice with a long history in the South, especially along the coast. In his simple …
Glazed Fig Preserve Cake
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 …
Okra Pancakes
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 …
Vietnamese-Styled Breakfast Sandwich
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. Pickled Vegetables Honey Sriracha Bacon Directions Preheat oven to 400 degrees F. Lay the bacon out on …
Tomato Pie
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 …
Tarragon and Honey Quick Pickles
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 …
Pork Soda
The Blind Pig Supper Club followers & fans of the Primus album Pork Soda clicked the ticket link immediately, as if Les Claypool himself would be the entertainment. They knew that the affordable price would go farther than paying for a meal, even if that meal was more stellar than any one restaurant would provide. membership …
Beyond the Mint Julep
Around Derby time in Kentucky horse country you’re likely to hear spirited debates about jockeys, breeders and trainers, but the fiercest disagreements are generally reserved for a cocktail, the Mint Julep. Muddled –vs- Bruised Mint Sugar Cubes –vs- Powdered …
Southern Breakfast Biscuit
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. Easy Basic Collard Greens Everybody has their own way of preparing this Southern staple. You can add onions, garlic, red pepper flakes or substitute …
Pork Neck Bone Stew
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, …
It’s Pudding Time
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 …
