Food & Wine
Taste of the South

Taste of the South March - April 2015

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.
how to brew a legacy

From his country store in Baton Rouge in 1919, Henry Norman ‘Cap’ Saurage introduced Baton Rouge, Louisiana, to a new style of coffee. It was a high-quality coffee, hand-selected and roasted with care. Cap named it Community Coffee out of respect and admiration for his friends and neighbors. He served that community with one-onone relationships, and they in turn supported his passion. To ensure the highest quality in every step, Cap closed his country store in 1924 and turned his backyard barn into a coffee mill. Almost 20 years later, his son H. Norman Saurage, Jr. purchased the company’s first coffee roaster. Close attention throughout the entire process, from farm to cup, ensures a consistently high-quality coffee. In the 95 years since the company’s founding, four generations of the Saurage family have…

1 min.
from the editor

THE THING I LOVE MOST ABOUT BREAKFASTis how a few simple ingredients become transcendent dishes. Flour, butter, and buttermilk rise into a heavenly stack of biscuits. Grits cooked until tender comfort and soothe. A slice of bread, toasted perfectly in the oven, is a canvas for any jam or spread you might have on hand. Eggs need nothing more than a pat of butter for frying. And bacon, well, all you need is bacon, cooked until crispy. While decadent breakfasts, like tall stacks of pancakes and over-the-top egg dishes, are luxuries often reserved for weekends and holidays, you can make the most of every morning by treating yourself to a simple breakfast, made from humble ingredients of the highest quality. The South is full of passionate food artisans perfecting products like…

4 min.
breakfast bonanza

CHOCOLATE GRAVY Sometimes the most delicious things are the simplest. Cocoa powder, milk, and a little sugar bubble into a dark and luscious sauce that transforms biscuits into a divine dessert. TOMATO GRAVY Juicy tomatoes break down into a ruby puddle of Southern goodness that’s just as tasty spooned over grits as it is on biscuits. SAWMILL GRAVY Sausage drippings, flour, and milk (and bits of browned sausage, if you’re lucky!) combine for a gravy that goes with all your breakfast favorites. RED-EYE GRAVY While it might not be true, the rumor that President Andrew Jackson named this gravy for his moonshineloving cook is too good to dismiss. THE GRAVY AWARDS As one of our favorite Southern food writers Sheri Castle says, “Chefs make sauce, cooks make gravy.” A practical mash-up of leftover pan drippings and a dash of…

1 min.
healthier helpings

Bursting with color and flavor, spring strawberries are the perfect fruit for brightening (and lightening) French toast. Almond milk provides a nutty-sweet custard base, which is perfumed with the eye-opening aroma of fresh orange zest. STRAWBERRY-ALMOND FRENCH TOAST CASSEROLE Yield: approximately 6 servings 1 pint strawberries, halved 1 day-old baguette, thinly sliced 2 large eggs 2 large egg whites 6 tablespoons sugar 3⁄4 cup unsweetened plain almond milk 2 teaspoons orange zest, divided 1 teaspoon vanilla extract 1⁄2 teaspoon almond extract Pinch of kosher salt Buttered Honey (recipe follows) Garnish: toasted sliced almonds, confectioners’ sugar 1. Preheat oven to 350°. 2. In a 10-inch oven-proof skillet, arrange strawberries and bread slices as desired. Set aside. 3. In a medium bowl, whisk together eggs, egg whites, and sugar until smooth. Whisk in almond milk, 1` teaspoon zest, extracts, and salt until well combined. Pour mixture over strawberries and bread…

4 min.
fiorida’s 30a

Bordered by aquamarine waters as clear as a March birthstone, Grayton Beach, WaterColor, Seaside, Alys Beach, and Rosemary Beach beckon, each with its own distinct personality. Read on, and let me help find the spot that’s perfect for you. Seaside With its idyllic picket-fence-lined neighborhoods, grassy amphitheater, and a grand horseshoe drive lined with boutiques and restaurants, this outpost is the iconic capital of 30A. Amavida Coffee Across the street from the Seaside post office (and also down in Rosemary Beach), this cubbyhole of a coffee shop is worth ducking into after your early morning beach walk. Not only is every cup brewed to perfection by their talented baristas, every bean is responsibly sourced to protect and support the farmers who grow them. It’s coffee you can feel good about—really good about. Find it: 2236 E.…

4 min.
southern plate suppers

I have contentment. It is a great treasure to be able to say you have that. Our culture screams at us to not be content, telling us daily that we need more. We need more recognition, more money, bigger houses, nicer clothes, nicer china, more manicured lawns, faster cars, bigger diamonds, bigger audiences, bigger hair (OK, I’m not going to argue with that one!), more artful language, sharper retorts. Everything is “more” or “er.” BiggER, bettER. How many people do you think sit back, just breathe, and experience contentment on a daily basis? How about once a month or even once a year? It must be absolutely exhausting never being content. Being content isn’t about getting more. It’s about appreciating what you have. Contentment is one of the greatest gifts you can give…