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!
Tag Archives: The Hungry Southerner
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!
– The Hungry Southerner
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.
On November 7th, “The 10th Annual Afternoon in the Country” will be held at the Inn at Serenbe in Palmentto,GA from 1 to 4 pm. This benefits the Atlanta chapter of Les Dames d’Escoffier International. If you’re not familiar with LDEI, it’s a “worldwide society of women dedicated to creating a culture in the community that fosters excellence and promotes the achievement of women in culinary professions through educational and charitable activities“. This event is will be featuring so many of our favorite local Southern chefs, farms and restaurants and they will all be here serving up their food to support the local LDEI Chapter with fresh Southern ingredients.
It will be an afternoon spent sample from Atlanta’s finest local culinary offerings. Still need more convincing? Here is a few examples of what you’ll be tasting: Farmburger, a restaurant who is serving directly from their very own farm to their very own table; 4th and Swift, Jay Swift always finds the freshest seasonal local ingredients and allows them to speak for themselves; Muss & Turners, Todd Mussman uses a series of wonderful local Georgia farmers and ingredients and also does amazing tricks with a Big Green Egg; Miller Union is the hot new farm to table concept in Atlanta and this is your chance to sample Chef Steven Satterield’s farm plates; Abattoir means slaughterhouse and Joshua Hopkins always does something amazing with meat! Then there will be the fine wines and micro-brews to wash all that wonderful local cuisine down.
If the sight of all the seasonal local food, farmers and Chefs isn’t entertaining enough there will also be live Bluegrass music performed by DriveTrain, hayrides, a cake raffle and even a silent auction. The tickets are on sale now $95 for adults and $35 children and all proceeds are to benefit the Atlanta Chapter’s scholarship fund and the Georgia farming community. What better way to come support your local farmers, chefs and a local charitable organization than to spend a wonderful afternoon in the Country sharing a meal with friends and family and shaking the hands of the people who grew those ingredients and prepared it.
For more information about Afternoon in the Country, tickets, the event, the Restaurants, etc visit: Les Dames d’Escoffier International
Until I met my husband, I thought that everyone liked pumpkin. There is nothing like a big piece of pumpkin pie smothered with homemade whipped cream after a 1000 calorie feast on Thanksgiving, haha. No really, though. Pumpkin pie always has and always will round out my meal on the fourth Thursday in November… it’s just not right if it doesn’t.
I firmly believe that every self respecting American (Southerners this especially applies to you) should keep a little bourbon tucked away for all occasions. I actually learned this from my grandmother who would always keep a little Jim Beam hidden away,in a trunk no less, for cooking. Bourbon is the signature flavor of the South, more so than Sweet Tea. Why? Because Bourbon was here first, it’s our Southern heritage; sacred, guarded and often the secret ingredient in many generation’s finest recipes.