A New Magazine Celebrates the Food Culture of the South
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The Local Palate serves up stories of Southern culinary scene
Charleston, S.C., has just recently started getting some much-deserved time in the limelight for its vibrant and eclectic food scene. So it’s about time a magazine cataloging the rich culinary happenings around town stepped into the spotlight, too — and The Local Palate has arrived to do just that.
The magazine, launched by CEO of Peninsula Publishing Joe Spector, will focus on the Southern food culture and its intrinsic connection with Southern tradition and history. It will focus heavily on local food, paying "homage to our rock-star chefs, our farmers, our purveyors and everything that’s local," Spector told Live 5 news.
The magazine will also focus on connecting the culture of the "rock-star chefs around town" with the "little mom-and-pop shops around town," says editor and graphic designer Marcus Amaker.
The magazine celebrated its arrival with a launch party last night at the Fearrington House Inn in North Carolina. It started out as a free publication when it initially debuted in October 2011, and will continue with eight paid issues through 2012. Beginning in 2013, it will be a monthly publication in the area.
The next time you’re in the lowcountry, check out Maker’s Market at Mixson for a taste of some local cooking, or meet up with friends at one of these trendy local bars. Make sure you pick up a copy of the Local Palate along the way to stay in-the-know on all things food in Charleston. You can follow the magazine on Facebook, Twitter, and Tumblr.
How the South Celebrates the Holidays
Out east of town, my father and grandfather had land that had been cleared for pasture at some colonial moment, but was now tattooed with trees so inexplicably random that their seed could only have been incubated in some grazing deer’s gut or shat out by birds down for a breather from the flyway. The stands included some evergreens, whose haphazard taint was one reason everybody had ignored that section.
Home from school one holiday break with nothing better to do than drive around town looking for different combinations of trouble, my brothers and I thought we’d give the Christmas tree an even more homemade aspect by cruising what there was of that crazy-man timber and cutting our own. Why buy the damn thing when you had them growing out back, was the thought, but as I read it now, the impulse was a barely laudable and largely vain attempt at home-front holiday decommercialization. With an ax.
Bronson van Wyck takes the hair of the dog to new heights
Bronson van Wyck covers antlers with gold foil to create a table accent.
Art-directing over-the-top parties for clients ranging from rapper Sean Combs to Chanel is all in a day’s work for the event designer Bronson van Wyck and his team. He’s just as focused on the details, though, when it comes to celebrating at home with his family in Tuckerman, Arkansas. On Christmas morning, for instance, “the Bloody Mary bar is always fully stocked first thing,” he says. Naturally, the setup is an event unto itself, with plenty of tartan, silver, crystal, taxidermy, and vodka. Van Wyck’s recipe for the cocktail zings, too, with a trifecta of salty, spicy, and sweet flavors from ingredients such as olive juice, serrano peppers, and brown sugar. “The best way to serve a Bloody is by allowing guests to make their own,” van Wyck adds. “It’s so much fun to curate an assortment of unexpected garnishes: Peppadew peppers, dried citrus, bacon, shrimp, even oysters.” Despite the pandemic, van Wyck has many reasons for clinking glasses this season, including his recent book on entertaining, Born to Party, Forced to Work, and his new online holiday shop. “The most important thing, especially this year, is to have fun and not make things too formal,” he says. “Mix your punch bowls and trays and julep cups. Each piece has a story behind it, and the more Bloody Marys you drink, the more interesting the stories.”
Van Wyck’s Lab, Cat, watches over a Bloody Mary bar loaded with garnishes such as pickled okra, grilled shrimp, fresh dill, and bacon.
Mariana Barran de Goodall pays tribute to her Mexican roots with cookies and crafting
Wheat flour, a bit of shortening, Mexican brown sugar, and milk. “It’s simple and tasty and good year-round,” says Mariana Barran de Goodall of her recipe for gorditas de azúcar, or sugar tortillas. Goodall founded the embroidery company Hibiscus Linens in Houston the Hotel Amparo in San Miguel de Allende, Mexico and a new venture: the shop Amparo Fine Living in Birmingham, Alabama. But the gorditas de azúcar, the shortbread-like hojarascas, and the cuernitos de azúcar, or Mexican wedding cookies, she prepares every year as part of her holiday customs go back generations in her family in Monterrey, Mexico, where she grew up. That tradition also includes painting delicate papier-mâché ornaments featuring a multicolored array of flowers, swirls, and other doodles. “Usually we gather the Saturday before Christmas, and everyone we love is invited.” Papier-mâché can be messy and time-consuming, so Goodall usually makes the round shapes ahead of time and leaves the painting for the party, adding layers of white paper over the traditional newsprint, “so any color of paint looks like the color you want it to look.” But for Goodall, even if the paint smears, it’s really about remembering where she comes from. “I believe things made by hand carry good wishes,” she says. “I am in a different country than my parents, and carrying this idea to my new home makes me feel connected to my heritage.”—H.H.
Mariana Barran de Goodall paints ornaments in the courtyard of Hotel Amparo in San Miguel de Allende, Mexico (center) Mexican wedding cookies in progress.
Chasing calm on a neighborhood bird-watching stroll
Ever since my younger son could toddle, my family has taken holiday walks along a small lake edged in shore grass and slash pines—an ideal spot for bird-watching—near my parents’ house in Central Florida. On those days when we’re visiting them between Christmas and New Year’s, we can usually don shorts and sandals, even if the neighborhood palm trees are weighted down with Christmas lights and inflatable Santas, softly whirring alive. One of us might carry a pair of binoculars, and because my husband and I are writers, a pencil and a small notebook come along, too. We may find anhingas—those long-necked snakebirds sunning themselves on oak trees—sandhill cranes, egrets, ibis, and killdeers. And if we’re lucky, the purple gallinule, whose bright plumage looks like he’s ready for a party.
In Eastern North Carolina, a beloved grocery store goes all out
The Piggly Wiggly at Jackson Heights sits in a rural enclave between Deep Run and Kinston. It’s the least fancy store I know, but it casts a country Christmas spell over me that starts in the parking lot with that all-American symbol of commerce and Christmas: the Salvation Army bell ringer, flanked by Fraser firs and wreaths whose fuller, shinier cousins found their way to a Whole Foods in Raleigh. Behind the trees, the Pig’s windows dance with snow-sprayed images of stout Santas, cheerful snowmen, and red-nosed reindeer. I like to imagine an elderly artist spraying these scenes on the day after Thanksgiving, but I suspect they are actually big stickers. I’ve never asked. I just choose to believe.
Colorful accents hold the key to Stephanie Summerson Hall’s lively gatherings
Stephanie Summerson Hall mingles her Estelle Colored Glass stemware with pieces of family china.
When the Holly Hill, South Carolina, native Stephanie Summerson Hall’s grandmother Estelle died, she left each of her granddaughters vintage glassware from her rainbow-hued collection—vessels that inspire Hall’s own holiday tabletop today. “The ones I remember most were her browns and greens,” she says. “So I chose a few of the emerald pieces—my favorite color.” As a child, Hall often accompanied her grandmother on vintage buying trips, which made her parting gift all the more meaningful. Still, when Hall attempted to expand her personal glassware collection, she found it difficult to complete a full set of any given color. So she created her own line, Estelle Colored Glass, in 2019, and dreamed up wine glasses, coupes, and cake stands in candy-colored lavender, pale pink, and mint, as well as deeper shades such as amber (and green, of course), all produced in Poland, a country known for its glassmaking artisans. Around the holidays, Hall suggests mixing new and old pieces to add personality to a table setting, and insists that bright glassware can work just as well for a diehard minimalist as it does for a pattern-crazed maximalist. “Color makes people happy,” she says. “That’s universal.”—H.H.
Select pieces from Estelle Colored Glass are available at Garden & Gun’s Fieldshop.
Mandy O’Shea’s festive wreaths showcase the bounty of her Georgia farm
Mandy O’Shea’s wreaths echo the free- spirited centerpieces, bouquets, garlands, and boutonnieres she and her husband, Steve, piece together for weddings and parties through their Georgia firm, 3 Porch Farm. Luckily, the floral designer and flower farmer’s home in Comer provides an abundant harvest of source material, both cultivated and wild.
From left: Mandy O’Shea at her 3 Porch Farm flower studio, working with lunaria, cypress, juniper, and holly berries Evergreens such as juniper and cypress, along with the likes of blackberry lily seedpods and eucalyptus branches, were incorporated into this wreath O’Shea secures evergreens to a scuppernong vine base.
A surprising butternut squash pie binds a family of cooks
Johnny autry | Food Styling by Charlotte Autry
Commercials full of smiling families celebrating generations of traditions have always made me a bit envious during the holidays. My family can’t trace our lineage much past my Delta-born great-grandmother, an unfortunate reality for many folks in the African American diaspora. Watching my friends bounce from house to house, collecting plates of food and loving memories of extended family, always sparks a little jealousy, too. But I’ve found peace as I’ve gotten older and realized that my family, albeit very small, has created our own traditions to indulge in—including, come fall and winter, my grandmother’s butternut squash pies.
In lieu of ornaments, G. Blake Sams opts for dozens of living orchids
After many seasons of decorating other people’s homes for the holidays, in addition to orchestrating all manner of soirees, the Charleston, South Carolina, and New York City event designer G. Blake Sams started his own tradition: an orchid tree. “I just didn’t want to do something out of another box with glitter on it,” he says. Nature was his muse, as it is for many Southerners. “The beautiful, lush landscape of the South is something to celebrate,” Sams says. “And I love the way orchids grow hanging in the air from tree limbs, so I thought it was a great way to add vibrancy.” Sams advises gently shaking out the orchid root systems, then soaking them in water before attaching each specimen to a limb with a bit of bond wire. A regular misting keeps them perky. Sams also champions natural greenery. “Any room can be brought to life by placing overscale greens and garlands to add drama”—he buys them from Weston Farms, in North Carolina. “To say things are different now is an understatement,” he says of this unprecedented year. “But it also allows me to do what I find the most rewarding: create intimate, meaningful gatherings.”—H.H.
From left: G. Blake Sams uses orange vanda orchids, assorted ferns, and angel vine to make a tree pop Sams with his tree in his downtown Charleston home.
The Southern Living Show
WHAT: The Southern Living Show is a new series that celebrates the Southern lifestyle covering topics ranging from food and cooking to holidays and style. The show will feature host Ivy Odom sharing new recipes, decorating tips, home and gardening advice, entertaining ideas, and more.
WHO: Lifestyle and cooking expert Ivy Odom is host of The Southern Living Show. She’s also host of Southern Living’s Hey Y𠆚ll video series on IGTV and is a contributor to Southern Living magazine.
WHERE: All 12 of Meredith’s local TV markets, including Atlanta, Phoenix, Portland, St. Louis, Nashville, Kansas City, Hartford-New Haven, Greenville-Spartanburg, Las Vegas, Mobile-Pensacola, Flint-Saginaw, Springfield, MA
WHEN: The Southern Living Show premiers on April 4 and 5. The show will air weekly. See below for airtimes in every available market.
Sid Evans, Editor in Chief of Southern Living, said, “The Southern Living Show is a celebration of everything we love about the modern South. While the launch date was determined last year, we’re hopeful that the show will resonate with people at home right now, and we look forward to sharing Ivy’s fun, lighthearted take on all things Southern.”
𠇍uring fall 2019, The Southern Living Show holiday specials reached nearly 610,000 households and more than 1.1 million viewers. I’m optimistic about the launch of the show’s regular season across all of our local markets. We’re pleased to provide content that’s not only entertaining, but also informative and actionable,” said Patrick McCreery, Meredith Local Media Group President.
Asian street food recipes
From Korean fried chicken to Vietnamese banh mi, our Asian street food recipes make impressive entertaining ideas and fun ways to liven up midweek meals. We also tell you the best places to eat each dish in London in case you want to try the real deal before you make your own
Published: April 26, 2019 at 4:45 pm
Looking for the best Asian street food recipes? Want a quick pad thai recipe? Try our best ever street food ideas from across Asia, from Vietnam and Thailand to Japan and India. Plus, we have found the best places to try your favourite street food dishes in London and across the UK.
Steamed bao buns – Taiwan
These steamed buns are often referred to as hirata buns, gua bao, or just bao. Originating in China, they are filled with sticky pork belly and coriander, however they are now associated more closely with Taiwan as they’re eaten as a street food snack in the country.
Try this on-trend recipe at home with our step-by-step guide. The secret to steamed buns is adding extra raising agent and double rising, which gives you a pillowy bun to stuff your pork belly into.
Where to try steamed buns in London: Bao, Soho
Tom yum soup – Thailand
Check out our quick and easy tom yum soup recipe with crunchy peeled prawns, punchy chillies and soft button mushrooms.
Where to try tom yum soup in London: Addie's Thai
Prawn laksa – Malaysia
Laksa hails from Malaysia and is a fragrant, coconut-based noodle soup served with two types of noodles, seafood or chicken and plenty of veg. Listen to our podcast here to hear how to make the perfect laksa.
This quick noodle soup for two hails from Malaysia and takes just 20 minutes to prepare. Warming prawn noodle broth with spicy laksa paste is topped with cucumber and coriander.
Where to try laksa in London: Sambal Shiok Laksa Bar, Islington
Easy okonomiyaki – Japan
Okonomiyaki is a savoury Japanese pancake made from shredded cabbage, squid, spring onions and plenty more ingredients. The hearty street food snack originally comes from Osaka in Japan.
Okonomiyaki is a brilliant way to use summer cabbage. This is a super-simplified version to make midweek.
Where to try okonomiyaki in London: Okan Okonomiyaki, Brixton
Pork and prawn dumplings – China
Dim sum are steamed dumplings filled with meat, seafood and vegetables, popular in China at lunchtime and often served with tea in the afternoon. They come in many different forms including shumai, shen jiang bao soup dumplings and more. We learn all about dim sum in our podcast here.
Small parcels of succulent meat and fish with a kick of chilli and ginger, pork and prawn dumplings are a dim sum favourite. Learn how to make them with step-by-step help from our test kitchen.
Where to try dim sum in London: Pearl Liang, Paddington
Where to try soup dumplings in London: Dumpling Shack, Spitalfields
Korean fried chicken – Korea
This Korean fried chicken (or Jin Chick) is the signature dish at Jinjuu in Soho. Served with a fiery gochujang red sauce or black soy sauce and a side of pickled white radish, they're irresistible.
Where to try Korean fried chicken in London: On The Bab, Covent Garden
Dishoom’s chole bhatura – India
Chole bhatura is one the most popular dishes of Punjabi cuisine. It combines chana masala (spiced chickpeas) with bhatura (a fluffy, deep-fried bread) and is often eaten for breakfast, or as a popular street-food snack in Delhi.
The combination of spicy chickpeas and fried bhatura bread make this dish an extra special flavoursome dish.
Where to try chole bhatura in London: Dishoom, various locations
Bacon and egg bibimbap – Korea
We've given a classic flavour combination a new twist with this bacon and egg bibimbap. Prep all the veg before cooking the rice, so it stays warm while you cook the toppings.
Where to try bibimbap in London: Bibimbap, Soho, or Lime Orange, Victoria
Rainbow stuffed banh-mi – Vietnam
Banh-mi is a Vietnamese stuffed baguette – banh means bread and mi, wheat. It is a true mash up of French and Asian ingredients. Try it at Hoi An's cult banh-mi shop, Phuong.
This version is packed with flavours and looks fantastic with so many colourful ingredients.
Where to try banh mi in London: Banh mi Bay, Soho
Nasi goreng – Indonesia
Nasi goreng literally means "fried rice" in Malaysian and Indonesian. It originates in Indonesia but is also very popular in Malaysia where it's often served for breakfast or lunch.
Check out our nasi goreng recipe with chicken, topped with super crispy fried eggs and punchy hot sauce. This simple Indonesian recipe makes a comforting recipe to feed the whole family.
Where to try nasi goreng in London: Rasa Sayang, Chinatown
Simple chicken pho – Vietnam
Pho is a fragrant noodle soup made with rice noodles, meat and Vietnamese herbs. It is eaten for breakfast and lunch at roadside stalls all over Vietnam. It is traditionally made from beef but the chicken variety has become just as popular.
Check out our super simple cheat's chicken pho. This wholesome recipe is packed with rich warming flavour, and it's easy to make.
Where to try pho in London: Mien Tay, Dalston
Thai corn cakes with pickled cucumbers– Thailand
Tod man khao pod (sweetcorn fritters) are a classic Thai street food snack often served with a side of sweet chilli sauce. Here we’ve added pickled cucumber for extra crunch.
Our Thai corn cakes are quick to whip up and make the best canapés or dinner-party starter. Using fresh corn makes all the difference. Serve with pickled cucumbers.
Where to try Thai corn cakes in London: The Begging Bowl, Peckham
Bone Daddies' spicy miso ramen – Japan
Ramen originates in China but has become most popular in Japan. Thousands of ramen joints can be found across the country (including contemporary River Ramen in Kyoto) where punters patiently queue, punch in their order at machines, and sit up at the counter to slurp noodles from rich broth.
There are many variations of ramen, including this spicy miso ramen from London's hip Japanese ramen restaurant Bone Daddies. It takes a little time but the result is worth it: rich pork broth with noodles and exotic ingredients. Prepare and marinade the eggs and the meat the night before for best results.
Where to try ramen in London: Bone Daddies or Tonkotsu, Soho
Quick pad thai – Thailand
Pad thai is a classic spicy noodle dish and is very popular street food in Thailand.
Recreate your own pad thai at home with our easy 15 minute recipe.
Where to try pad Thai in London: Rosa's Thai, various locations
Thai chicken wings (Peek gai tod) – Thailand
Popular in Bangkok, small chicken wings are marinated in soy, coriander root, white pepper and garlic before being fried. The crunchy kaffir lime leaves add texture and fragrancy, making the wings distinctly Thai.
This recipe with crispy skin comes from Woody Leela, group development chef for Thaikhun.
Where to try Thai chicken wings in London: Som Saa, Shoreditch
Bulgogi cheese steak sandwich – Korea
Bulgogi is a Korean sauce which is used as a marinade for BBQ beef. It is a combination of garlic, ginger, pepper flakes, brown sugar, gochujang, rice wine vinegar, soy sauce, and sesame oil.
Philly cheese steak + Korean bulgogi is a marriage made in heaven sometimes known as a koagie. This indulgent sandwich is super easy to make.
Where to try Korean food in London: On The Bab, Covent Garden
olive cookery writer Adam Bush shares his test kitchen secrets and techniques on how to make the classic crisp layered bread, roti canai. Super easy, super quick, all you need is a well-oiled surface!
Where to try roti canai in London: Roti King
Originating in Indonesia but now popular across Asia, satay is a type of seasoned (often with turmeric), skewered and grilled meat. Pork satay is popular in Bangkok as it is the most common meat, but chicken and tofu are also used across Asia. The base of a satay sauce is peanuts.
Liven up your dinner time with this fragrant Thai-style chicken dish. It also tastes great served cold as a picnic or party dish.
Where to try satay chicken in London: Guan Cha's Malaysian nyonya supper club
Matthew Raiford’s Gullah Geechee Gospel
Known For: A James Beard Award semifinalist at his former restaurant, the Farmer & the Larder, Raiford will release his first cookbook this May, Bress ’n’ Nyam, a chronicle of Gullah Geechee tradition and his family farm.
Farming’s in his blood: “My family’s farmland goes back to 1874, when Jupiter Gilliard, my great-great-great-grandfather, purchased 476 acres for nine dollars in taxes. We’re now farming cover crops like rye, red clover, hibiscus, sugarcane, rice, and Sea Island red field peas.”
Kitchen inspiration: “My father didn’t learn how to read and write until he was twenty-five. That didn’t stop him from being a baker by trade. He learned a very precise type of cooking through feel.”
Thank you for your service: “I served in the U.S. Army for ten years and left with the rank of sergeant. After, I went to the Culinary Institute of America in Hyde Park, New York, and graduated in 1998. I attended for two reasons: First, the CIA has always been considered the ‘Harvard of Culinary Arts.’ Second, it was created in 1946 for returning GIs from World War II. Since I was a veteran, what better place for me to go?”
Tour of duty…for his palate: “Having the chance to live in and visit countries like Germany, South Korea, Saudi Arabia, France, and Spain allowed me to develop an appreciation for foods that I would never have tasted authentically by people from those places, like kimchi in Suwon, South Korea.”
The pull of home: “When I was eighteen, I swore off ever going back to the South. I remember being denied use of a bathroom in Brunswick when I was ten years old. Yet there were things inside me that I discovered when I started farming. Mother Nature has taught me that the more I think I know, the more I need to ask her to partner with me.”
His “show-off” dish: “A Double Oink—a berbere-spiced porterhouse pork chop wrapped in thick-cut bacon with candied yams and roasted brussels sprouts, washed down with a boilermaker that’s one shot Richland Rum with Silver Bluff Golden Ale. All local!”
Since 2007, Stephen Satterfield has spent his career using food and as means of organizing, activating, and educating. Prior to his career in media, Satterfield was a sommelier and social entrepreneur using wine as a catalyst for socioeconomic development for Black wine workers in South Africa. Satterfield is among the most prominent and respected voices in American food media and host of Netflix’s forthcoming docuseries, High on the Hog.
Executive Producer, Podcasts
A Bay Area native, Celine is a food anthropologist and media producer. Before Whetstone, she worked on seasons two and three of Christopher Kimball's Milk Street TV, as well as pre-production for Milk Street Radio. She has worked on events for Cherry Bombe Magazine & Radio and for The New Paris' Lindsay Tramuta's forthcoming book.
Celine earned her Masters in Gastronomy from Boston University in 2019. Through her graduate work, she spent a semester at the American University of Paris studying refugee foodways and the future impact adopted western diets will have on refugees.
She is particularly interested in preservation anthropology as it relates to food, meals and recipes.
Head of Video
David Alexander is an independent multimedia journalist and documentary filmmaker/director with over 10+ years producing films on behalf of clients from all over the world.
His work has appeared in outlets such as The Wall Street Journal, The Atlantic, TIME Magazine, The Economist, ESPN, ABC News, and others.
His work for organizations such as The Elton John AIDS Foundation, The Starkey Hearing Foundation, The Rockefeller Foundation, and others, has helped raise large sums of financial support, as well as public awareness for a variety of targeted developmental goals worldwide.
David earned his Masters degree from the Columbia University Graduate School of Journalism in 2011.
Alexandra Bowman is a California native, illustrator, designer, muralist and cat lover living in Oakland.
She graduated with a BFA from The School of the Art Institute of Chicago before moving back to the golden state in 2014. Some of her clients include: The New York Times, Pop Up Magazine and Food 52.
Alexandra’s art practice focuses on ways to celebrate representation through authentic experiences. By favoring accessible mediums including illustrated prints, and public art, her goal is to continue a dialogue about the importance of being seen in a world where many feel invisible. She recognizes representation is a step towards healing but often times, it is not nearly enough. Through monuments of visibility and depictions of herself and her community, she hopes that others can see her work as a call for social change.
Whetstone Magazine & W Journal
Layla Schlack is Senior Editor at Wine Enthusiast. She's written and edited stories about cooking, dining, spirits, entertaining and travel, as well as developed recipes, in various editorial roles at Fine Cooking and Hemispheres. Her writing has also appeared in TASTE, Extra Crispy, Edible Brooklyn, The Hairpin and The Toast. When she’s not editing Wine Enthusiast’s food, spirits and entertaining stories, she can usually be found clanging around her Connecticut kitchen.
Kat is a writer, editor, and producer based out of Los Angeles. Originally from Hilo, Hawaii, she’s always been fascinated with the ways food and media intersect to enhance the stories, history, and innately personal experience we have with what we eat. In addition to her role as Podcast Editor at Whetstone, her work has also been featured in The Infatuation, Writing For A Real World, and San Francisco’s Asian Art Museum, and has worked on projects like The Curious Eater and The Margaret Cho.
Quentin Lebeau is a graduate of the University of Washington in Seattle, Washington. He concentrated in Marketing and leans heavily towards the creative side of business. His real passion is film, both as a consumer, and as a videographer himself. He’s an avid traveller and takes the chance to discover a new place, thing or food whenever the opportunity presents itself.
As a member of the Whetstone team, Quentin hopes to continue pursuing his interests, while further developing the Whetstone brand and expanding its mission of championing food to expand human empathy.
Haven holds a Bachelor's degree in Television & Media Management from Drexel University. Her experience began in commercial filming, but her passion for food has shifted her interest towards documentary work, focusing on preservation and culture locality. At Whetstone, she hopes to help expand the reach of the Point of Origin podcast and further its mission of advocating food, as well as promoting the stories and experiences surrounding it. Haven has also recently been accepted to study at The University of Gastronomic Sciences in Pollenzo, Italy for a Master's in Food Culture & Communications.
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Recipe courtesy of Louisiana Kitchen & Culture magazine
Recipe courtesy of Louisiana Kitchen & Culture magazine
Recipe courtesy of Abita Brew Pub, Abita Springs, LA.
Recipe courtesy of The South the Beautiful
Recipe courtesy of The South the Beautiful
Recipe Courtesy of Louisiana Kitchen & Culture magazine
Recipe courtesy of The Evolution of Cajun and Creole Cuisine, by Chef John Folse
Recipe courtesy of Muriel's Restaurant
Recipe courtesy of Fresh & Fabulous Mediterranean Menus
Recipe courtesy of The Food Network
Recipe courtesy of Jyl Benson, Louisiana Kitchen and Culture
Recipe courtesy of An Apple Harvest
Recipe courtesy of Chef Daniel Bonnot
Recipe courtesy of Tre Wilcox and Food & wine
Recipe courtesy of Thanksgiving 101 by Rick Rogers
Recipe courtesy of National Pork Board
Recipe courtesy of Betty Crocker Cookbook
Recipe courtesy of Jenn Segal, Once Upon a Chef
Recipe courtesy of As American As Apple Pie by Phillip Stephen Schultz
Recipe courtesy of The Lady & Sons Savannah Country Cookbook
Recipe courtesy of Kitchen & Culture
Recipe courtesy of Louisiana Kitchen & Culture magazine
Recipe courtesy of Arnaud's Restaurant Cookbook by Kit Wohl
Recipe courtesy of Arnaud's Restaurant published in New Orleans Classic Brunches cookbook
Recipe courtesy of Arnaud's Restaurant Cookbook by Kit Wohl
Recipe courtesy of Louisiana Kitchen & Culture
Recipe courtesy of Roxanne Gautreaux, Amite, La.
Recipe courtesy of Savoring Appetizers from Williams-Sonoma
Recipe courtesy of Cafe Degas
Recipe courtesy of Marcelle Bienvenu, You're Invited
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, courtesy Martha Stewart Living Omnimedia, Inc
Recipe courtesy of Chef Susan Zemanick, Gautreau's, New Orleans
Recipe courtesy of Louisiana Kitchen & Culture magazine
Recipe courtesy of " A southerly Course by Martha Hall Foose
Recipe courtesy of Kitchen & Culture
Recipe courtesy of Allison Cousins
Recipe courtesy of I Cooked It! (Isidore Newman School Parents Association, 1975)
Recipe courtesy of Carolyn Shelton for Louisiana Kitchen & Culture
Recipe courtesy of "The Tabasco Brand Cookbook"
Recipe courtesy of Grill Nation by David Guas photo Johnny Autry
Fresh ginger, fish sauce, and rice vinegar add a Southeast Asian twist to a classic California salad.
- 3 1/2 cups baby spinach
- 3 ruby grapefruit (1 lb. each), cut into segments, juice reserved
- 1 firm-ripe avocado (about 1/2 lb.), pitted, peeled, and thinly sliced
- 2 tbsp. each unseasoned rice vinegar and Vietnamese fish sauce
- 2 tsp. minced fresh ginger
- 2 1/2 tsp. sugar
1. Arrange spinach, grapefruit segments, and avocado slices on salad plates.
2. Measure 3 tbsp. grapefruit juice (save any extra for other uses) into a small bowl and whisk with vinegar, fish sauce, ginger, and sugar to blend. Spoon dressing over salads.
Just a Few Miles South
For twenty years, diners in the Bluegrass have been able to satisfy their cravings for Ouita Michel's sustainable, farm-to-table cuisine at her many acclaimed restaurants. Each restaurant -- from Wallace Station to Holly Hill Inn -- features dishes that combine Kentucky's bounty with Michel's celebrated vision. Diners can enjoy traditional southern staples like buttermilk biscuits, country ham, and Po-Boy sandwiches, or opt for unique variations on international favorites and American classics. Now, readers around the country can experience what makes Ouita Michel a culinary and cultural treasure. Just a Few Miles South serves up the recipes that patrons of Michel's restaurants have come to know and love, including the Bluegrass Benedict breakfast sandwich, Ouita's Sardou Panini, Wallace Station's Creamy Chicken and Mushroom Soup, and Honeywood's Hoecake Burger. Some dishes offer creative twists on classics, like the Inside Out Hot Brown, the Wallace Cubano, or the Bourbon Banh Mi. Throughout, the chefs responsible for these delicious creations share the rich traditions and stories behind the recipes. When you can't get down to your favorite place, this book will help you bring home the aroma, the flavors, and the love of fresh foods made with locally sourced ingredients -- and share it all with friends and family.
Chapter 1: Breakfast
Chapter 2: Building Blocks for our Sandwiches
Chapter 3: Wallace Station's Famous Sandwiches
Chapter 4: Windy Corner's Famous Po-Boys
Chapter 5: Burgers
Chapter 6: Soups and Salads
Chapter 7: Our Famous Brownies, Bars and Cookies
Chapter 8: Pie Supper
Ouita Michel is a six-time James Beard Foundation Award nominee, including nominations for Outstanding Restaurateur and Best Chef Southeast. Michel and her restaurants are regularly featured in local and national media, such as the New York Times, Southern Living, Garden & Gun, Food Network, and the Cooking Channel. She was a guest judge on Bravo's Top Chef series. She lives in Midway, Kentucky.
Sara Gibbs is a chef as well as a recipe writer and editor. She lives in Central Florida.
Genie Graf is the special projects director at the Ouita Michel Family of Restaurants. She lives in Midway, Kentucky.
"Ouita is quintessential Kentucky, reflecting our treasured culinary culture. Her respect for the Bluegrass blends perfectly with her incredible and innovative journey with food. A presentation as delightful as Ouita's authentic hospitality. Food is love, and Ouita delivers this beautiful message on a silver tray." -- Peggy Noe Stevens, founder of the Bourbon Women Association and coauthor of Which Fork Do I Use with My Bourbon?
" Just a Few Miles South's traditional Kentucky recipes take me back to my grandmother's table. And I'm delighted that among so many treasures, the recipes for the peerless soup beans and cornbread I've devoured on so many visits to Wallace Station are included. Throughout her restaurants and this book, the use of locally sourced ingredients combined with expert preparations become edible love letters to Kentuckians. Thank you, Ouita!" -- Susan Reigler, coauthor of Which Fork Do I Use with My Bourbon? and a former restaurant critic for the Louisville Courier-Journal
"Chef Ouita is the undisputed queen of Kentucky cooking. Her understated yet elegant cooking has done more for the region than anyone else I can think of. She is a mentor, an activist, and a force! With Just a Few Miles South, she shares her love for her home and shows us what makes that place and her so special!" -- Vishwesh Bhatt, winner of the 2019 James Beard Award for Best Chef in the South
" Just a Few Miles South is a brilliant field guide to the food and culture of the Bluegrass, as embodied by Ouita's family of restaurants. It's a cookbook that feels as dear to me as a family heirloom, packed with the recipes I've treasured most from my time at Wallace Station and the Holly Hill Inn (as both a patron and a chef), scaled down and simplified for the home cook." -- Stella Parks, pastry chef and New York Times-bestselling author of BraveTart: Iconic American Desserts
"The boundless beauty of Kentucky cuisine is joyfully captured in these pages by a chef who has defined this region with her cooking. She is a custodian of tradition, a magician of flavor, and her restaurants are the narratives that tell us who we are in Kentucky. This book will be a treasure for generations to come." -- Edward Lee, chef and author of Buttermilk Graffiti (winner of James Beard Award for Best Book of the Year in Writing) and Smoke & Pickles
"Ouita champions many of the good things we associate with old and new Kentucky, from lard can burgoo to banh mi with bourbon mayonnaise. In this love letter to her state and her people, her cooking and advocacy entwine, making a strong case for the power of food to make a difference in our daily lives." -- John T. Edge, author of The Potlikker Papers
"Michel, the chef and restaurateur behind [seven] Kentucky restaurants, shares simple and satisfying recipes from each of her eateries in this charming cookbook. Home cooks will enjoy the simplicity and heartiness jam-packed into this collection." -- Publishers Weekly
"This new compendium of recipes from across her empire celebrates the region's historic dishes while lovingly casting a spotlight on the people who are making dishes like Bourbon Banh Mi and a Wallace Cubano into new Kentucky classics." -- Food & Wine
"With the challenges facing dine-in restaraunts this past year, this cookbook will offer a springtime solution for Kentucky food lovers who want to re-create the same flavors from Chef Ouita restaraunts at home." -- Ace Magazine
"A one-stop-shop for the dishes that all Southern home cooks need to know." -- Garden & Gun
Importance Of Food And Culture For Global Well-Being
To break it down even further food cultures, no matter where in the world, all encompass a few key components:
They involve sharing food with community and family
They value the needs of the land over the convenience driven desires of people
They use food to celebrate religious and community events
They focus on local and seasonal ingredients, and use them to create unique and distinguishable flavors
They value their food experiences and then move on with their day
Food is not something to be manipulated, it is meant to be shared and celebrated
This is where we begin to be able to clearly see how our food is meant to support the land it is grown on, nourishing both our bodies and our environment, as well as something that we are meant to live in balance with, not control.
For these reasons it is easy to see how food and culture conflict significantly with the Western diet culture that exists today to separate ourselves from our food culture, and instead turn our food into something to be controlled and measured.