Food & Wine
Taste of the South

Taste of the South July/August 2018

Taste of the South helps you savor the unique dishes, cooking personalities and culinary destinations of the South - and now you can enjoy every single page on your tablet! For readers who love Southern cooking or simply experimenting with new flavors, this magazine is a guidebook. Taste of the South is for those who have a passion for good food, at home and on the road. Every issue is a guide to Southern lifestyle.

United States
Hoffman Media
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6 Issues

in this issue

2 min.
hot or cold, fried chicken is my number one favorite picnic food.

OR ROAD FOOD, BEACH FOOD, OR MIDDLE-OF-THE-NIGHT FOOD, FOR THAT MATTER. Juicy, crispy, and tender yet just still toothsome enough, fried chicken is—I’m going to say it—practically perfect. That said, different fried chicken preparations are better suited to specific situations. Supermarket fried chicken, for example, is excellent as a beach treat, while a time-honored family recipe, straight from the fryer, can’t be topped for Sunday supper. The Fried Chicken with Spicy Honey that we’ve included with our Perfect Picnic menu is wholly suited for warm summer afternoons, a nice breeze, and plenty of crisp, cold Refrigerator Dill Pickles. (You’ll find both on page 37.) Summer isn’t all picnics and fried chicken, though. There are plenty of other parties, potlucks, and impromptu gettogethers that pop up around every turn. For those unexpected gatherings,…

2 min.
dishing with

Since competing on Top Chef, James Beard Award nominee Nina Compton has made her mark on the New Orleans food scene as a master at blending cultural cuisines. In 2015, Nina opened her first acclaimed Crescent City eatery, Compère Lapin, and earlier this year introduced her second—the highly anticipated Bywater American Bistro (BABs). So, you’re from St. Lucia. How has that influenced your culinary style? Growing up in the Caribbean, we had amazing fresh produce, fish, and incredible spices and flavors. You’ll see dishes at both Compère Lapin and BABs that use these Caribbean flavors but are incorporated with other elements. For instance, my curried goat at Compère Lapin is Caribbean in nature but served with a sweet potato gnocchi—a nod to my Italian training. How does your New Orleans location play…

1 min.
prep + provisions

1 TWO RIVERS TURNINGS ICE CREAM SCOOP Made in West Virginia, this gorgeous scoop’s black walnut handle and stainless steel “hawk” nose make ice cream scooping easy. Use it to dip into our delicious Coffee-Caramel Swirl Ice Cream or Blueberry-Basil Sherbet, both on page 59. $40; tworiversturnings.com 2 CONFITURAS JAM Jazz up your cheese board with spicy Jalapeño Pepper Jelly or sweet and smoky Blackberry Ketchup from Austin, Texas. Made in small batches with locally sourced ingredients, the flavors are fresh and vibrant. $10 for a (6-ounce) jar; confituras.net 3 SWEET GRASS DAIRY PIMENTO CHEESE Made with shredded Thomasville Tomme, Duke’s mayonnaise, Spanish piquillo peppers, and other spices, this crave-worthy pimento cheese has just the right amount of smoky flavor and perfect spreadable texture. $8 for a (6-ounce) package; sweetgrassdairy.com 4 BERRY CREEK BOWLS SYCAMORE BOWL Hand-chopped,…

1 min.
new + noteworthy

GEORGIA JAMES Houston, Texas Part of his ever evolving restaurant project, James Beard Award winner Chris Shepherd’s newest venture will continue to tell the story of Houston’s changing culinary scene through mouthwatering menu items like hearty, cast iron–seared steaks and fresh, cold seafood. georgiajamessteak.com ASHEVILLE WINE + FOOD August 18-19 | Asheville, NC Head to Asheville for an incredible weekend of exploring the best bites of the Blue Ridge Mountains. Located in the heart of the vibrant art district, this two-day annual festival is celebrating 10 years of palate-pleasing bites and must-see demos. It gives guests the exciting opportunity to sample dishes from area restaurants, learn from demos, and interact with some of Asheville’s best chefs and artisans. ashevillewineandfood.com THE CITADEL Miami, Florida Located in the city’s Little River district, this massive 60,000 square-foot innovation hub will showcase…

6 min.
where the locals love to eat

Anchored by the University of North Carolina at Chapel Hill, the country’s oldest public university, Chapel Hill seamlessly blends the quirk of a college town with the sophistication of a historic Southern community. Marked by both an eclectic edge and a genteel hospitality, the inviting hamlet beckons you in with its Southern charm and entices you to stay with its unapologetic individuality. As the western point of North Carolina’s famed Research Triangle, Chapel Hill sits only a short distance away from the much larger metropolises of Raleigh and Durham; however, this small-but-mighty community offers plenty in the way of dining, shopping, and culture to keep you entertained. Chapel Hill beckons you in with its Southern charm and entices you to stay with its unapologetic individuality. THERE’S NO BETTER REPRESENTATION of the city’s…

3 min.
meet the makers chapel hill creamery

Local chefs throughout Chapel Hill sing the praises of both the cheese and the women behind it. STEPPING ONTO Flo Hawley and Portia McKnight’s Chapel Hill Creamery, a 47-acre dairy farm on the outskirts of Chapel Hill, there is an overwhelming sense of calm. Maybe it’s the tree-lined, winding gravel road that leads back to the property. Maybe it’s the sense of remote solitude. Or maybe, as Portia points out, it’s the soulful eyes of the 30 Jersey cows staring back at you. Whatever it is, what Flo and Portia have created on this little plot of land generates happiness—both for the farm’s residents and for the city at large. Back in 2000, fueled by a desire to be closer to the production of their food, the two women, then employees at…