Meet Our Chefs

by Chris Holaday in Learn

At Southern Season, our chefs are led by Spencer Carter.  As Executive Corporate Chef, he is in charge of all food and kitchen operations at Weathervane in Chapel Hill and Southerly in both Richmond and Mount Pleasant. The kitchen staffs are structured differently at each location but below are the main teams at our award-winning restaurants. We are very proud of our staffs and their accomplishments. Just visit our… read more

Kitchen Hierarchy

by Chris Holaday in Learn, Learn

Legendary chef and restaurateur Auguste Escoffier (1846-1935) gets much of the credit for popularizing French cooking. In his classic book Le Guide Culinaire, first published in 1903, Escoffier established one of the great foundations for all cooking when he refined and adapted the recipes for the five “mother sauces.” Another of his great culinary contributions was the introduction of the brigade system… read more

Using Ends and Rinds- Don’t Throw Them Away!

by Jason Piekarski

In cooking, there are always scraps that don’t get used. That doesn’t always have to be the case, however. With a little creativity, some seemingly useless leftovers can make for tasty additions to many dishes. I thought I would share some uses for a couple of the common examples from our deli. 
Prosciutto Ends 
These have too much connective tissue to really be sliced thinly, but they are great for cooking!… read more

Make Winning Coleslaw!

in Learn, Learn, News & Events

Looking for a perfect side dish for you next summertime cookout? Try the coleslaw that was the winning entry at our BBQ Festival in June. Congratulations to Zacki Murphy of Chapel Hill for providing the winning recipe! 
Zacki Murphy’s Refrigerator SlawServes 6-8
3 cups shredded cabbage1/2 cup shredded carrots1/2 cup apple cider vinegar 1/2 cup of sugar1/2 teaspoon of celery seed1/2 teaspoon of sea salt1/2… read more