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
In rural Alamance County, North Carolina, a large and slightly rusted corrugated metal building that formerly housed a cabinet shop gives little indication of what one might find inside. Actually, the building is home to a company named Haand Ceramics, producers of an ever-increasing line of beautiful porcelain dinnerware.
At Southern Season we always like to get to know our vendors on a personal level, especially… read more
Simply walking into Southern Season feels like a luxury. The shelves are lined with gourmet chocolates, authentic Italian noodles of every shape and size, and seemingly endless rows of coffee. It is a place I could wander about for hours and still find something completely unique. Reality came rushing back after I smelled an embarrassing amount of scented candles and realized it was nearly time for my first class… read more
Whether at our restaurants or deli case, Southern Season customers clamor for authentic country ham. We use Johnston County Country Ham, and there’s nothing quite like its salty goodness on a fresh-baked biscuit. And, oh, what it does to build flavor into classic red-eye gravy.
Chef Jay Pierce of Greensboro’s Marshall Free House appreciates the versatility of country ham, adding it to dishes in ways that go… read more
We are delighted to welcome popular TV chef and cookbook author Sara Moulton back to our stores Sunday through Tuesday as part of her book tour for Home Cooking 101: How to Make Everything Taste Better. Praised by critics, the cookbook and teaching manual is a must-have for new cooks, making it a practical wedding gift that also is ideal for college graduates embarking on bright futures. Be sure to stash a few copies for… read more
We are delighted to partner with Our State magazine and Chef Jay Pierce of Greensboro’s Marshall Free House for a series of quick instructional videos that will have you cooking classic North Carolina dishes in minutes.
In this first installment, Pierce demonstrates how to fix a dinner of Appalachian Trout with Bacon Dandelion Jam and Black-Eyed Pea Ragout. He celebrates the end of winter by using quintessential… read more
Traditional family recipe makes holiday special.
There are few things that Melissa Krumbein enjoys more than cooking for her large family at the holidays. Add in the challenge of not using leavened products during Passover and the Richmond, Virginia-based caterer is truly in her happy place.
“There’s no reason to have a boring meal just because it’s Passover,” says Krumbein, who teaches at the Cooking School.… read more
We’ve been gearing up at Southern Season to celebrate National Oysters on the Half Shell Day on March 31. There’s just one problem: Not all of us know how to shuck an oyster.
We asked Chef Ricky Moore of Durham, North Carolina’s acclaimed Saltbox Seafood Joint to show us – and you – how to shuck oysters like a boss.
“It’s not that hard,” says Moore, who grew up enjoying fresh seafood in coastal New Bern, North… read more
Some of the most beloved characters in all of children’s literature are those created by Beatrix Potter. This year, we celebrate the 150 anniversary of the birth of this author and illustrator in London. Perhaps her most famous work was The Tale of Peter Rabbit, published in 1902. She followed that with many other popular Tales, including those of Benjamin Bunny, Jemima Puddle, the Flopsy Bunnies and many others.… read more
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