Since chocolate is one of the world’s most popular products (and we take great pride in our huge selection of sweet treats) we thought we would share a few fun and interesting facts:
The scientific named for the cocoa tree is theobroma cacao. Theobroma is derived from the Greek words theo (god) and broma (food). So…essentially chocolate is the “food of the gods.”
Cocoa trees are native to the tropical regions… read more
Before any wine aficionado takes that first sip of ruby or golden nectar it must first be freed from the glass container in which it has so lovingly been sealed by the winemaker. To do so usually requires the assistance of a corkscrew, something most probably think of as a utilitarian device that languishes in a kitchen drawer until needed.
Early wine bottles were sealed by corks inserted in such a way that a substantial… read more
Who can resist crispy fried chicken for a summer supper? If you crave the taste, but not the fuss of frying, here’s a savory shortcut baked in the oven with an irresistible crust of crushed cheese straws and panko.
This recipe serves two as a main course; double it and use thigh and drumstick portions to serve as appetizers for a crowd. Be sure to save some cheese straws to nibble while the chicken cooks.
… 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
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
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
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.
These have too much connective tissue to really be sliced thinly, but they are great for cooking!… read more
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
Condiment lovers take note: if 2013 was the year of the specialty mustards, and 2014 belonged to mayonnaise and aioli, then 2015 so far has been dedicated to a slew of new and interesting ketchups arriving on the scene. And it’s about time. Long dominated by just a few large manufacturers, the ketchup world has until now been decidedly one note. Now, food artisans are reimagining our favorite burger topping, using better-quality… read more
I recently received the new All-Clad PC8 pressure cooker and I was so excited to try it out. I was delighted to learn this pressure cooker works on the stovetop, which is great because you have the sturdy All-Clad pot to sear, sauté, whatever you need to do to start your dish. This is especially valuable if you want to sear meat such as short ribs or pork shoulder before you begin. For my test dish I started with risotto. … read more