Southern Season is proud again to be a sponsor of the TerraVita Food & Drink Festival. The eighth annual event will be held October 18-21. The schedule includes a full day of Sustainable Classroom events on October 20th at the Southern Season Cooking School.
A day pass for the Sustainable Classroom events, which also will be held in the Great Room at TOPO Distillery, are $80 and may be ordered… read more
Travis Kephart is our IT Manager who is a jack of all trades. He works everyday to make sure that our guests have the best shopping (and checkout) experience possible, in addition to making sure that everything operates smoothly in our restaurant and store. Aside from being a long-time team member of Southern Season, you can catch him at various points around our store, and he is always glad to help you out, should you… read more
A lot have you have familiarized yourselves with New Zealand wines for a while now I’m sure… Especially Sauvignon Blanc from Marlborough in the South Island, or Martinborough in the North Island. However, New Zealand’s emergence as a premier new-world wine country that produces award-winning wines of top quality is making room for other varietals: Pinot Noir, Chardonnay, Pinot Gris, Riesling, Cabernet… read more
Friday’s Uncorked is a great way to start the weekend. Every Friday from 5 pm till last pour, enjoy a selection of wines guided by our passionate wine experts, as well as select cheese and other treats found in our store. This is an enriching way to expand your wine knowledge while mingling with friends. In addition, all featured wines are 20% off during the event. No pre-registration necessary, but you can… read more
Paola is our front of the house manager at Weathervane and you can always see her helping our guests and family, while sharing her passion for food and cheer.
Q. Tell us about yourself and your time at Southern Season.
A. Being born and raised in Rome, Italy, I was exposed right away to different flavors of food and people alike. As the capital city of Italy, it’s a central confluence of culture and culinary diversity.… read more
Southern Season loves food and we thought we would share some creative ideas from our deli for enjoying every scrap of trimming from your favorite meats and cheeses.
Prosciutto ends have too much connective tissue to be sliced thinly, but they are great for cooking! We usually cut them at about a quarter inch thickness -an ideal size for cutting into thin lardons or dicing- and they lend… read more
We love our Cheese! My task was to pick three cheeses from our cheese department any milk, any rind, any region. Hand over the lucky trio to our Wine Department. A little thought. A little discussion. And Voila! The perfect pairing had been born.
“Bring the cheese and let’s try this out!” I was told by a Southern Season wine expert. I was intrigued by this particular pairing and couldn’t wait for my palate to begin… read more