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!
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.
On our second podcast we’re talking to Ashley Schoenith of IceMilk Aprons. She’s a Southern girl with a eye for design, style and a desire to bring tradition and heritage to your kitchen through her heirloom Aprons. She shared with us a little bit about her business, her family recipes, her Southern spirit and what makes IceMilk Aprons so special. If you’re going to cook for generations IceMilk Aprons may be the thing you’ve been looking for to complete your kitchen wish list. We’re now available for Free on iTunes, just Search for “The Hungry Southerner” and subscribe to our podcast and you’ll receive each new episode automatically. Stay Hungry Y’all!
We continue our quest for local Southerners that are doing things Local, Fresh, and Sustainable and have stumbled upon a marriage of food and brew. Meet Crawford Moran, the Brewmaster at 5 Seasons Brewing, and a Southerner with a passion for bringing seasonality and sustainability to the micro-brewing industry. We sat down and talked about what makes 5 Seasons so unique including its symbiotic relationship to the farmers with its constantly changing menus, and the constantly rotating styles of beers that will keep your palates busy for years to come. Throw out all your old notions of what a brew pub is. The dynamic team of Crawford Moran’s brewing and the fresh, local, seasonal cooking provided by Chef David Larkworthy combine to pay great respect to the wonderful ingredients they are both working with. A wonderful local Southern discovery that can’t be missed. Stay Hungry Y’all!
Encouraged by our “success” with the peach honey and inspired by an amazing deal on fresh blueberries, my wife decided our next endeavor would be Blueberry Preserves. Unlike the last time with the peaches, we felt like we were walking into things with a little experience under our belts. Armed with a bit of confidence, we chose Paula Dean’s blueberry lemon preserve recipe.
Food has always been big part of my life. It is one of my greatest obsessions and a topic discussed multiple times a day in my and my families household. A good example of this was when my mom secured our summer cottage in Cape Cod back in March, the first thing I said was, “When should we start making up the menu for the week?”