Innholdsfortegnelse for November 2015 i Taste of the South

Started in 2011, this festival has grown each year, bringing the community together for good food, music, and conversation. Don’t miss the arts and crafts tents, live local music, and of course, the plates of cornbread! The cornbread and side dish entries will be judged by everyone attending the festival as well as a panel of celebrity judges, so be sure to cast your vote. Held on South Main Street on November 7 from 11 a.m. to 4 p.m., this event is the perfect way to celebrate a Southern food icon. arkansascornbreadfestival.com…

Public House 1110 Market St. publichouse chattanooga.com Champy’s 526 E. Martin Luther King Blvd. champyschicken.com Urban Stack 12 W. 13th St. urbanstack.com St. John’s Restaurant 1278 Market St. stjohnsrestaurant.com Meeting Place 1274 Market St. stjohnsmeetingplace.com Aretha Frankensteins 518 Tremont St. arethas.com Julie Darling Donuts 121 Frazier Ave. jddonuts.com Niedlov’s Bakery 215 E. Main St. niedlovs.com Main Street Meats 217 E. Main St. mainstreetmeatschatt.com Rembrandt’s 204 High St. bluffviewartdistrict.com The Hot Chocolatier 1437 Market St. thehotchocolatier.com…

HOST BUTTERNUT SQUASH AND GOAT CHEESE PASTA The butternut squash can be roasted before guests arrive and warmed in the oven before dinner. Cook the pasta right before serving, and toss with goat cheese and warmed squash mixture. GUEST 1 APPLE CIDER BELLINIS The apple cider reduction is easy to make ahead of time. Pour drinks as guests arrive. GUEST 2 ROSEMARY AND BLACK PEPPER PECANS This highly addictive snack can be made a day or two in advance, if needed. You might want to bring an extra bottle of sparkling wine to go along with the bellinis, depending on the guest count. GUEST 3 KALE AND APPLE SALAD Prepare dressing ahead of time. Once you arrive, toss kale with dressing so it has time to marinate. Arrange on a…

Fourth-generation cattleman and farmer Will Harris owns White Oak Pastures, an organic farm in Bluffton, Georgia. With a focus on animal welfare and environmental sustainability, White Oak Pastures produces some of the highest quality meat out there. Thanksgiving is around the corner, so we asked Will about his free-range pastured turkeys and his holiday traditions. What makes your turkeys different? White Oak Pastures’ turkeys are raised completely unconfined on our holistically managed pastures. Our birds are of a heritage breed and are so healthy that they can fly up and roost in a tree on the day they are harvested. These birds are free to express their instincts, and they get a lot of their nutrition from the seeds, bugs, plants, and worms they forage. How many turkeys does White…

Have you ever roasted a turkey breast-side down? I’ve heard it keeps the white meat moist. This method definitely keeps your turkey moist! Keep in mind that this bird is not going to look like one in a Norman Rockwell painting—but it will be so tender that it will be falling apart. Just slice up the meat and serve it on a platter. How long do you deep-fry a turkey? If you can maintain the oil temperature at around 300°, you should count on frying your turkey for three-and-a-half minutes per pound, or until the turkey reaches 165°. What temperature should the turkey register when it is done? A meat thermometer inserted in the thickest portion, but not touching the bone, should register 165°. What is the minimum time you…

WOOD+SALT TURKEY BRINE The brother-and-sister team behind Wood+Salt gathers inspiration from old family recipes to create their artisan brines and rubs. Their One Stone Bird brine, a mix of six types of peppercorns, organic summer savory, thyme, bay leaves, and Sicilian sea salt, is a sure bet for a succulent bird. $10 per 8-ounce bottle, $15 per 16-ounce bottle; woodandsalt.com OXO GRAVY SEPARATOR This classic Thanksgiving tool is essential for making perfect gravy. Pour pan drippings into the separator and watch the fat rise to the top while the strainer catches any unwanted bits. Heat-resistant and dishwasher safe, this gadget is a Thanksgiving necessity. $14.99; oxo.com VIKING ROASTING PAN Made from durable stainless steel, this pan can hold a 25-pound turkey and can be used on any surface including induction,…

Pecan pie is a Thanksgiving icon, but all that corn syrup isn’t bringing any real flavor to the table. We swapped it for a naturally sweet blend of dates, cane syrup, and molasses, giving this pie a rich, wholesome sweetness. PECAN-DATE PIE Yield: 1 (9-inch) pie Use high-quality dates (like Natural Delights Medjool) to yield the smoothest filling for this pie. 1/2 package refrigerated piecrusts (1 sheet)11/2 cups pecan halves, divided1 cup whole pitted dates1/2 cup water1/2 cup cane syrup1/4 cup molasses3 tablespoons bourbon3 tablespoons melted butter3 large eggs2 teaspoons vanilla2 teaspoons orange zest1/8 teaspoon kosher saltGarnish: sweetened whipped cream,orange zest 1. Preheat oven to 350°. On a lightly floured surface, unroll piecrust. Finely chop 1/4 cup pecans; sprinkle over piecrust. Roll piecrust into a 12-inch circle. Gently fit into…

For generations, our ancestors lived off the land, making use of whatever crossed their paths. While this often meant wild game, naturally occurring plants were not overlooked in the hunt for a meal. Though survival might have been the main goal, over time a menu of gathered local flora began to reflect and define a culture and an area. According to forager, farmer, chef, and writer Chris Bennett, the South holds its own when it comes to wild edibles. With his first book, Southeast Foraging (Timber Press, Inc., 2015), Chris shares his incredible knowledge of the land and the multitude of plenty it produces. From the well-known blackberry and honeysuckle to less common wild juniper and persimmon, foraged food is as much a part of our history as it is…

TAYLOR GROCERY TAYLOR, MISSISSIPPI This famous spot just outside Oxford, Mississippi, is a bucket-list item of many a catfish lover, and for good reason. Their process starts with high-quality farm-raised catfish, which is then breaded using a recipe passed down from owner Lynn Hewlett’s great uncle. “It’s nothing you don’t have in your pantry,” Lynn says. “But people really seem to like it.” Located in a former general store, Taylor Grocery is now full of tables topped with plates of catfish, hushpuppies, coleslaw, and more. The owners have retained the character of the general store, lining the old store shelves with bags of cornmeal and the classic front porch with hungry patrons. The restaurant is open only Thursday through Sunday, so expect a wait alongside other catfish aficionados from all…

Roswell,Georgia About a half-hour north of Atlanta, Roswell is a city unto its own. Filled with historic homes, fun shops, and an impressive restaurant scene, Roswell merges Southern history with big city amenities while maintaining its casual Southern charm. Foundation Social Eatery This chef-driven neighborhood restaurant draws on French and Italian influences to put Southern ingredients to good use. Their seasonally driven menus always please, and locals and visitors alike sing their praises. foundationatl.com Peach & the Porkchop A local favorite, this eatery strives for a family atmosphere while plating up fresh, locally-sourced dishes. While it’s hard to go wrong with any of the offerings here, our suggestion is the Bone-In Duroc Pork Chop—with the dish in their name, they take extra-special care with this one! peachandtheporkchop.com Roswell Provisions This…

IF YOU’VE EVER TAKEN A ROAD TRIP IN THE SOUTH, I bet you’ve passed your fair share of old red barns emblazoned with the words “See Rock City” or “Visit Ruby Falls” beckoning you toward Chattanooga. But there’s a lot more to this this bluff-hugged city than famous landmarks. Chefs, bakers, and makers are hard at work, peppering this historic-yet-happening city with authentic and inspired Southern food. From mountainside to riverfront, there’s a happy plate waiting for you in the Scenic City. Downtown Chattanooga is enjoying the same booming revitalization that has blessed many Southern cities over the past decade, and Warehouse Row is a perfect example of that progress. This Civil War fort-turned-warehouse has been thoughtfully repurposed to house an indoor community-driven mix of retail, fitness studios, and dining…

I must admit, I love fall with all the beautiful things the season provides. After months of devouring fresh tomatoes and basil, my cooking repertoire needs a change, so I welcome the new variety of produce. November means apples, winter squash, hearty greens, and comforting pasta, and let’s not forget a nice, roaring fire. November isn’t just about turkey, and this month’s menu provides some delicious recipes you can enjoy at your supper club as well as with your family at Thanksgiving. Apple Cider Bellinis are the perfect start to any fall supper and can be enjoyed with a handful of Rosemary and Black Pepper Pecans. This combination has become a holiday entertaining staple at my house. My Kale and Apple Salad is even better the next day paired with…

3 tablespoons vegetable oil, divided 1 pound Conecuh Hickory Smoked Sausage, sliced 1/2 inch thick 1/2 cup chopped yellow onion 1/2 cup chopped celery 1/2 cup chopped green bell pepper 2 teaspoons minced garlic 1 (15-ounce) can dark red kidney beans, drained and rinsed 1 (15-ounce) can light red kidney beans, drained and rinsed 1 (15-ounce) can diced tomatoes, undrained 21/2 teaspoons Creole seasoning 1 tablespoon chopped fresh thyme 2 teaspoons paprika Hot cooked rice, to serve 1. In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add sausage; cook, stirring occasionally, until browned; remove from pan using slotted spoon. Add remaining 2 tablespoons oil, onion, celery, bell pepper, and garlic to pan. Cook, stirring frequently, until tender, about 10 minutes. Add beans, sausage, tomato, Creole seasoning,…

Soups and stews have long been used in the South to stretch a meal, show hospitality, and give comfort. In Southern Soups & Stews, Nancie McDermott shares hearty and delicious versions of more than 75 regional, time-honored recipes that do just that. Gathered from both well-known and home cooks from around the South, these recipes are examples of how delicious, filling dishes can come from humble origins. From regional variations on Brunswick Stew to Collard Greens with Pot Likker and Dumplings, the recipes and photography in Southern Soups & Stews will have you ready to get in the kitchen, pot in hand. Where did your love of food come from? I’ve always loved to eat—it’s always been fascinating, a pleasure, and a central interest in my life for as long…