We continue to follow the progress of Chef Chris Hall and the opening of the restaurant Local Three in Atlanta, GA. Chris gave us an update and a behind the scenes tour of the extraordinary kitchen and all its gadgetry. He also talked about their expansion and education program they have planned to utilize all the extra kitchen space. He even gave us a sneak peak at a few menu items he has planned that will bring a smile to your face. Sit back and relax and marvel at all the workings as Chef Chris Hall gives us a behind burner tour of his world class kitchen. Stay Hungry Y’all!
-The Hungry Southerner
It’s a big wedding year around these parts. 3 of my best friends ( 2 of my co-best men of my wedding) are getting married or have gotten married this past summer. I just returned from the second wedding on the coast of Mississippi and it got me wondering, is there Southern specific wedding food? I’ve been to a lot of weddings, and seen a lot of different dishes but never thought to look for regional cuisine amongst those served. I’m sure there are but what are some of the best Southern wedding dishes one would find here in the South? Finger foods? Full on sit down dinner plates? This is going to be a new series we’re going to start called Southern Questions, to get the dialog started between us and our readers and to meet more of you out there! For other Southern Wedding tips try Southern Weddings, a beautiful magazine with great online content (no we’re not paid they are just doing great things and deserve a plug). Stay Hungry Y’all?
-The Hungry Southerner
Occasionally we get things in to review and generally I wouldn’t be the one writing about wine but I was fascinated about the most interesting aspect of what we received in this box…the packaging. I know it might be odd that a Southern based food blog would be talking about packaging, but I suddenly saw a sustainble future for wine. A future that I hope other vineyards will get behind, it just will take a certain shift in stigma and hopefully more folks willingness to find a place for a cardboard bottles of wine on their counters.
Not many people know much about me, except for the fact that I am a Yankee married to a Southerner who lives in Maryland and likes to cook. After I started working with The Hungry Southerner, I entered into the terrific world of teaching first grade. I never thought that I would wish so much more for extra hours in a day until I spent one full week in the classroom. I love my little kiddies, but I miss my free time. And the kitchen. My poor husband has had two home cooked meals in the past 30 days.
I’ve been working on new Sweet Tea delivery systems and decided it was time to explore brines for my birds. It was a beautiful idea for two great reasons, the first being brining a chicken will help prevent it from drying out during the roasting process and two it will help introduce some great flavor and character to the meat. Besides everyone loves chicken right? Get ready for some super moist Sweet Tea Chicken born in the South that is ready over night.