When Ann Colby thinks about Father’s Day, she thinks about chocolate.
Her dad, William Byrd Rawlings – known to friends as Willie Byrd – used to make a dark chocolate sauce so irresistibly delicious that he kept a small silver spoon next to the jar he stashed in the cupboard. And everyone knew to not touch it unless invited.
“You did not get into dad’s jar of sauce,” Colby recalls with a laugh. “He made it all… read more
It’s said that you can tell a Southerner from their cheerful ability to imbibe sweet tea, which often has a sugar level higher than commercial colas. Likewise, you can spot a newbie from across the room by their shocked expression at receiving sweet tea from a server when mere iced tea was requested.
As we approach Saturday’s observance of National Iced Tea Day, it’s interesting to note that the first known appearance… read more
Guests at the Weathervane Restaurant and Patio now have few new dining options on new menus that reflect the input culinary vision of Damon Barham, Southern Season’s new corporate executive chef.
“We have a few new dishes and sides, as well as a handful of tweaks to come of our signature dishes,” says Barham, who joined the company in April. “Our goal is to update familiar Southern classics using the best available… 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
Sara Moulton, one of our favorite guest chefs, is returning in May to Southern Season! We are proud to feature her in our Cooking School and at book signings for her acclaimed new cookbook and teaching manual, Home Cooking 101: How to Make Everything Taste Better.
Designed for home cooks, Home Cooking 101 shares 150 recipes and techniques that will make even the most inexperienced (or reluctant) cook feel empowered to… read more
At Southern Season, we do more than just merely make the world’s best wines available to our customers. We also work with winemakers to learn about their craft, what makes their wines great, and how they pair with food to elevate a gathering into a memorable celebration.
We’re pleased to share this expertise with you during the want wine tasting and demonstration held each week in our stores. In our Chapel Hill location… read more
We are proud to present a special book signing event with Sandra Gutierrez, one of our most popular Cooking School instructors, from 12-2 p.m. Saturday, April 23 in our Chapel Hill store.
Gutierrez recently learned that her latest collection, Empanadas: The Hand-Held Pies of Latin America, was selected to receive a 2016 Gourmand International Award in the Single Subject category. It is the Cary author’s fourth… read more
Southern Season will celebrate its roots as the area’s first specialty market and coffee roaster with the second annual Coffee Expo this weekend, April 23-24. Many of our region’s best known roasters will be here on Saturday, offering tastings and tips on the best ways to brew a great cup of coffee. Among them will be Carrboro Coffee, Counter Culture of Durham, Gray Squirrel of Carrboro, Joe Van Gogh of Hillsborough,… 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
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