Taste of the South July/August 2021

EDITORIAL EDITOR Daniel Schumacher MANAGING EDITOR Whitney Durrwachter ASSOCIATE EDITOR Georgia Clarke SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Adrienne Davis EDITORIAL ASSISTANT Daniel Dubuisson CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, Steve Rizzo, Stephanie Welbourne Steele SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore GROUP CREATIVE DIRECTOR Deanna Rippy Gardner ART DIRECTOR Cailyn Haynes SENIOR STYLIST Sidney Bragiel STYLISTS Courtni Bodiford, Lucy Finney, Mary Beth Jones, Lily Simpson, Melissa Sturdivant Smith, Dorothy Walton TEST KITCHEN DIRECTOR Laura Crandall FOOD STYLISTS/RECIPE DEVELOPERS Becca Cummins, Kathleen Kanen, Megan Lankford, Leah Rasbury, Vanessa Rocchio, Izzie Turner TEST KITCHEN ASSISTANT/PREP COOK Leah Nicole Perez CONTRIBUTING RECIPE DEVELOPER J.R. Jacobson DIGITAL MEDIA MARKETING DIRECTOR Kristy Harrison MARKETING COORDINATOR Hannah Crowe SENIOR ONLINE EDITOR Courtney duQuesnay DIGITAL DESIGNER Stephanie Lambert ADMINISTRATIVE…

THROUGHOUT THE YEAR, I look forward to the long, warm days in midsummer when the farmers’ market is brimming with some of the year’s best produce. Walking down the aisles and catching up with my go-to farmers, it’s always inspiring to see the fruits of their labor. Whether it’s perfectly sweet corn or the odd early apple of the season, I always leave excited for the week’s cooking ahead. In this high summer issue, we shined a spotlight on outdoor dining. You’ll find a handful of recipes for the grill master in your life. Nothing says “party” quite like a giant steak, right? The behemoth Reverse-Seared Tomahawk Steak with Chimichurri Sauce (page 47) is a real stunner and shows off a different way to grill thick-cut meats (starting with a…

After spending much of her childhood around Georgia’s famous farming network, Megan strives to make the most of those lifelong connections today to ensure her kitchens utilize the freshest produce possible. It’s not unusual to see growers she’s known for years stopping by her newest venture at Atlanta’s acclaimed New Realm Brewing Company. It’s those friendships and Megan’s tireless dedication to cultivating the regional farming business that earned her recognition as one of Georgia Grown’s (a division of the Georgia Dept. of Agriculture) Executive Chefs of 2017 while also representing Georgia at the James Beard House. She is a chef on a mission to deliver unforgettable freshness in every dish, and this is a snippet of her story. Where does your commitment to supporting local growers come from? I grew…

1 EMILY G’S TRIPLE BERRY JAM What’s the only thing better than a good ole strawberry jam this time of year? How about a triple-berry-packed jam like this one from Emily G’s in Georgia? Their deliciously fresh combination of strawberries, raspberries, and dark cherries ups the ante for any summer picnic fare, warm morning biscuits, and even classic peanut butter and jelly sandwiches. No matter how you plan to use it, this spread is bound to bring the flavor. $8.50; emilygs.com 2 PERFECTLY CORDIAL HIBISCUS & HONEYCOMB SIMPLE SYRUP With a variety of freshly squeezed juices, a unique blend of spices, and pure cane sugar, Perfectly Cordial’s Nashville-made syrups are a surefire hit. Just mix this hibiscus- and honeycomb-flavored concoction in with your favorite spirits, teas, or tonics to create a taste…

SAM JONES BBQ | Locations in North Carolina Carolina pitmaster Sam Jones debuted a second location of his namesake barbecue spot early this year in Raleigh. The menu boasts a wide selection of meats all prepared using methods deeply rooted in Sam’s experience as a third-generation pitmaster, ensuring the integrity of his region’s famous barbecue is preserved. The newest opening shares many features with its sister location, like a detached pit house and plates filled with the mouthwatering ’cue. samjonesbbq.com JJIM | Austin, Texas Wondering what you’ll find on the menu at this central Austin restaurant? The name offers a clue. Named for the Korean technique of braising meat, Jjim is a Korean barbecue restaurant shining a light on the method with featured dishes like the Beef Short Rib Jjim…

CHICKEN SALAD is one of those all-purpose foods. It is dainty enough for a Ladies Auxiliary meeting but still manly enough to be served on Saturday afternoons during football season. Point is, everybody likes it. And in a day and time where too many things divide people, it is nice to know that food can bring people together. When my daughter, Hannah, and my son-in-law, Walt, were engaged, there were umpteen wedding showers hosted by bridesmaids and aunts and church ladies. Of course, we dragged poor Walt through every shower, and oftentimes, he was the only man there. He endured endless oohs and aahs as Hannah opened one “girlie present” (as Walt described it) after another. We couldn’t help but laugh! As we ladies socialized and shared stories, Walt always…