In 2013, at the American Cheese Society (ACS) Conference in Madison Wisconsin, Ricki Carrol was given the lifetime achievement award for her accomplishments in, and contributions to, the American artisanal cheese making industry. For those of you who don’t know Ricki, she’s the owner and founder of the New England Cheesemaking Supply Company and over the years, has quite literally, taught or assisted everyone… read more
Whew, it’s been a busy summer around here and I’m sure you’re feeling the same way. We opened a new store in Richmond last month and while it was a fun, Icy Hot-endorsing experience it is definitely time to surround myself with my besties again…….the candy. Something that’s fast becoming a trend in today’s candy market is (drum roll please………seriously do it. Much more fun that way)… read more
I’m extremely excited to report that our Southern Season cheese family recently expanded to include none other than Virginia-based cheesemonger extraordinaire Dany Schutte! Dany came up in cheese and specialty food in both Austin, Texas and San Francisco, California (where she was mentored by Deborah Dickerson of Cowgirl Creamery). She returned less than a decade ago to her hometown of Richmond to be closer to… read more
Congratulations to Rosalind Paige of Abbeville, SC who won Saturday’s Tomato Pie Recipe Contest!
It was a tough competition, but our expert judges picked this delicious recipe.
Italian Cheesy Tomato Pie with Buttermilk Biscuit Crust
FOR THE HERBED BUTTERMILK BISCUIT CRUST: 2 cups flour, plus more for covering the surface to roll dough and also for kneading the crust 1-1/2 teaspoon baking powder 1/2… read more
Congratulations to Orah Raia of Cary, NC who won our Tomato Pie Recipe Contest!
Orah’s recipe has evolved over many years and is a family favorite.
Orah’s Tomato Tart
Tart crust: 1 1/4 cups flour 1 teaspoon oregano 1/2 teaspoon basil 1/2 teaspoon salt pinch black pepper 8 tablepoons ice cold butter, cut into pieces 4-5 tablespoons ice water
Filling: 1 cup grated asiago… read more
Come summertime, our focus turns to grilling and outdoor entertainment. I’ll be honest, when the Southern heat hits this California boy, I tend to stay indoors unless I’m playing outside with my kiddos, taking the puppy out to pee or cooking something tasty on the grill. Last year I talked about my favorite easy-peasy, instant appetizers one can make with their favorite cheese al fresco. This year I’ll be taking… read more
Well, hello there! Glad you decided to come back and do a bit more learnin’ about sugary things.
So we all know summer is really the freedom cry of kids all over the country, and what do kids like? Candy!
I’m going to let you in on a couple great, good and gross things that kids can’t get enough of. We here at Southern Season sell candy for all ages but we really aim for the kid inside, sort of like those Russian dolls that… read more
Souse BBQ owner Rob Griffin has been spreading the good word about traditional eastern Carolina barbecue since long before he started his business, but after a series of fortuitous events, he decided to start selling his sauce for real. In just two short years, the response has been overwhelmingly positive. Recently, he won second place in Our State magazine’s Sauce Boss contest and was named Best Vinegar-Based… read more
Hello, my name is Megan and I’m going to take you through the world of sweets/candy/shugga’/the goods. This is my first official posting and hopefully it will be everything you want and more (no pressure). I thought for this first one we’d talk about Father’s Day and the different kinds of manly-man chocolate a Father would love.
We’ll (only sort of) dip our toes in the pool of weird and start with none other than… read more
Southern Smoke BBQ is a restaurant and sauce line based in Garland, North Carolina. Owner Matthew Register, a native eastern North Carolinian himself, has barbecue in his blood—one of his sauces is a 100-year-old family recipe that was entrusted to him by his wife’s late grandfather. With his restaurant and sauces, Matthew is aiming to preserve the region’s barbecue tradition for future generations of North… read more