This month we were lucky enough to sit down and talk with Executive Chef Chip Ulbrich of South City Kitchen. We discussed everything from the challenges of running “Twin” restaurants in the Atlanta metro area, to local sourcing of ingredients, his suppliers, his Yankee past and his own personal Thanksgiving traditions. Chef Ulbrich also talked about why he thinks Southern food has become so popular and how place like South City Kitchen has survived in Atlanta to become local culinary institution. So enjoy part two of our culinary discovery with Chef Chip Ulbrich. Stay Hungry Y’all.
If you’re going to be in Atlanta area for Thanksgiving and you’re looking for a great place to dine. Both the Midtown and Vinings locations of South City Kitchen will be open serving special Thanksgiving day menus starting at 11:00 am for $39.95 for adults and $19.95 for kids 12 and under. Be sure to call ahead and make sure you have a reservation. Be sure to check there website for all the details, menu options and reservations. It’s going to be a wonderful menu full of Southern ingredients and great value. We’re not even paid to say this…we just love these guys, so go out support your local Eateries and Chefs and tell them Thank You this Thanksgiving.
After getting this recipe correct I seriously considered renaming this website to Bourbon, Bacon & Butter : A Southerner’s Journey, but I digress. It’s recipes like these that Southerners should live and breath for. The spirit of the South is alive in these ingredients, from the soil presence in the pecans, to the sweet Kentucky water in the Bourbon. There is nothing like the unique texture and flavor and sweet Southern reminders of a Pecan Pie. A Thanksgiving tradition that we Southerners should all share a slice of. Here is our recipe for Bourbon Pecan Pie.
Thanks to the fine folks at Fire and Flavor for donating a copy of Gena Knox’s latest Cookbook “Southern My Way: Simple Recipes, Fresh Flavors“. We had a really great response and lots of you entered on Twitter, left comments here on the website and joined us on Facebook. I know Gena enjoyed getting all the “Thank You” messages on Twitter and I encourage everyone to continue to reach out to the folks we’ve been writing about and talking to on Facebook,Twitter and email we know they really enjoy hearing from you. So to select the winner we placed all the names of those who entered into a mixing bowl and drew one out, if you entered more than one way put your name in multiple times. Now for what you guys have been waiting for the the winner of the “Southern My Way cookbook and Hungry Southerner T-Shirt is: Jozette Kauffman. Congratulations! Thanks to everyone who participated, keep your eyes open real soon for our next fun give away!
We had a really great opportunity this month to sit down with Executive Chef Chip Ulbrich of South City Kitchen. If your not familiar with South City Kitchen, it’s a great Southern style restaurant with two locations in and around the Atlanta,GA area known for dishes like their Fried Chicken and Fried Green Tomatoes. Chef Chip spent some time showing us how to cook Collard Greens in less than 30 minutes that are flavorful, full of texture and easy to prepare. He gave us every instruction we needed to make this fool proof. So if you’re looking for a modern way of cooking Southern Style Collard Greens Chef Chip’s recipe will point you in in the right culinary direction. Stay Hungry Ya’ll !
-The Hungry Southerner
This is the first of a 2 part series with Chef Chip Ulbrich. Check back soon for our interview with him in this month’s Local, Fresh, Sustainable Series where we talk about what South City Kitchen is doing with local farmers and ingredients and what they have coming for Thanksgiving.
We sat down with Chef Chip Ulbrich of South City Kitchen in Atlanta,GA and he showed us a great way to cook up some great Southern Collard Greens. Want a quick sneak peak at next weeks first of 2 videos two come from our visit? Check out these Collard Greens and then come back on Monday. We will have the full video where Chef Chip will walk us through step by step instructions for an easy way to preparing a great and delicous pot of Southern Collard Greens that will have your mouth watering just like they make at South City Kitchen. Stay Hungry Y’all! See you on Monday!
I’m quite particular when it comes to cookbooks, especially Southern cookbooks. For instance, my favorite most recently purchased book is John Besh’s “My New Orleans”. It’s a beautiful compilation of amazing images, stories and delicately executed recipes. It seems to me everyone these days has turned around and published a cookbook, most of those books being just down right awful. Southern My Way : Simple Recipes, Fresh Flavors by Gena Knox thankfully is not one of those books.
In this podcast, we’re talking with Sarah O’Kelley, one of the chef/owner’s of The Glass Onion in Charleston, South Carolina. She graciously hosted us at the restaurant to discuss their local/sustainable (and very Southern) restaurant and the bonds they’ve formed with the fine folks that provide and consume their food. Even before we met, we knew that The Glass Onion was our kind of place. If you’re ever in the Charleston area, be sure and stop by for a bite. Also be sure to check our Sarah’s blog and keep an eye out this spring for the Glass Onion’s self-published cookbook celebrating their families’ recipes and traditions.