Food & Wine
Taste of the South

Taste of the South March - April 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.
spring is a glorious herald of new beginnings.

AS THE FIRST TINY SPROUTS START PEEKING UP THROUGH THE SOIL, they come with the promise of an awakening that spreads across the land and onto our plates. Tucked away are the hearty comfort foods that nurtured and nourished us through winter’s chill. Spring arrives with a bright bounty of fresh and exciting flavors. Sweet and bright strawberries burst with color; peas and asparagus gleam green and crisp; fresh herbs beckon with their eye-opening flavors. It’s a palate-pleasing transition that we look forward to every year. By now, you’ve gotten to know your new Taste of the South magazine, and we hope you love it as much as we love making it for you. In this beautiful season, when the world around us is bursting into life, how wonderful it is…

2 min.
dishing with

Back in April 2010, SAM and CODY CARROLL opened Hot Tails in an old convenience store outside Baton Rouge, where their modern take on Cajun and Creole cuisine has made it one of the most buzzed about Louisiana restaurants outside of New Orleans. Just five years later, they set their sights on the Crescent City and opened up their second venture, Sac-a-Lait. Crawfish season is kicking up. Do you remember the first time you tried them? CODY: Well, I was probably one year old. But growing up, we would set traps before school in the bayous around our house, and after school we would go boil the crawfish we caught. SAM: My family ate more shrimp, so I didn’t try them until I was in about the third grade. How do you get your…

1 min.
prep + provisions

1 MONTICELLO WARM SEASON VEGETABLE SEED COLLECTION This tin comes stocked with an array of heirloom seeds to help create the Southern vegetable garden of your dreams. $26; monticelloshop.org 2 HOLMSTED FINES CHUTNEY Perfect for sweet or savory dishes, Rebecca Williamson’s richly sweet and mildly spicy chutney pumps up the flavor on any dish it touches. We used her peach chutney to create a gorgeous and delicious glaze for ham—see page 40 for the recipe. $9.99; holmstedfines.com 3 SALT CERAMICS BERRY BOWL Wheel-thrown by Nashville-based ceramicist Jess Cheatham, this simple glazed berry bowl brings an elegant touch to any countertop. Filled will fresh spring berries, it makes a beautiful centerpiece. $34; saltceramics.com 4 LE CREUSET 9½” CAST-IRON SHALLOW FRY PAN, MATTE WHITE Forged in France and shipped through Le Creuset’s U.S. headquarters in Charleston, this gorgeous enameled…

1 min.
new + noteworthy

HUMMINGBIRD | Raleigh, NC Led by Chef Coleen Speaks, one of the city’s most sought-after caterers, Hummingbird is the newest hotspot in revitalizing downtown Raleigh. Offering freshly squeezed juice, coffee, and pastries by day and cocktails, small plates, and bar bites by night, this unique neighborhood café and bar is one of the few in the area for gathering both day and night. hummingbirdraleigh.com SALTINE NASHVILLE | Nashville, TN The Music City may not boast a coastline, but it will soon be home to a modern oyster bar helmed by Chef Steven Robilo. This new Nashville establishment is slated to open in March and offer a taste of the land and sea, from po’boys and a raw bar to hot chicken and steak. TIME OUT MARKET MIAMI | Miami, FL In 2018, the developers behind…

5 min.
where the locals love to eat

Franklin, Tennessee, may be tucked in the shadow of Nashville’s bright lights, but this idyllic town less than 20 miles from Music City shines plenty on its own. Named a Great American Main Street by the National Trust for Historic Preservation, the 16-block Victorian downtown district at the heart of the city is a picturesque dining and shopping destination. Mirroring Franklin’s blend of Southern hospitality, modern sophistication, and historic charm, the culinary scene offers a little something for everyone. Celebrating new and old is a hallmark of Franklin; it’s fresh and exciting while embracing the nostalgia of its past. START YOUR MORNING OFF near the town square at Frothy Monkey. The coffee shop and cafe is known for serving up one of the best cups of joe in the area, but a…

3 min.
meet the makers trubee honey

TruBee Honey doesn’t pursue single-source nectars, opting instead for the complexity that comes from a variety of regional nectars and pollens. FOR LAURA KIMBALL AND JEFF OTTO, what began as piqued curiosity has blossomed into something much bigger—and sweeter—than they ever could've imagined. The husband-and-wife team behind TruBee Honey began their beekeeping career more than a decade ago with a single hive in their backyard. Today, they manage between 300 and 500 hives, producing more than 30,000 pounds of raw Tennessee honey each year. Kimball, a former reporter, developed a reluctant interest in beekeeping when she was assigned to write a feature story about a beekeeper in North Carolina. “It was fear meets beauty. Beauty meets order and intricacy. Total intrigue,” she says. “I didn’t know it at the time, but my…