FOOD & DRINK

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

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

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

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

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 –

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

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

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.

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 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

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

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

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

Chadwick Boyd’s fresh kick to a classic dish.