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
It’s time for our famous semi-annual sale! Nearly 40 years ago we started the tradition of clearing out the store every summer (we have to make room for all of the new items our buyers have found) and customers have clamored to take advantage of huge savings on some amazing merchandise.
This year, we’ll be carrying on this great tradition in all of our stores from Saturday, June 13, through Sunday, July 5. In Chapel Hill,… read more
Ever since man discovered fire, and realized that cooked meat was highly preferential to raw, grilling over a flame has been one of everyone’s favorite ways to prepare food. Over the eons, the techniques have been perfected and in this country, our grilling traditions carry the influence of Native Americans and early colonists. In fact the word barbecue comes from the Spanish, who used the word barbacoa to refer to… read more
This past couple of months there have been so many distinctive mentions via articles, awards, recognition of women in the food and beverage industry – it truly warms my heart. It has been a professional career, and dare I say, practiced art (no home economics here) that has been consistently dominated by men. Women are rising to the occasion and occasionally getting well deserved recognition.
Over the last month… read more
I’m Gesine (rhymes with subpoena). I’m a pastry chef. I’ve been baking since I was a single digit cub. I’ve been sugar obsessed even longer. I baked my way through the University of Virginia and then through law school. I baked croissant and kouign amann instead of studying for my bar exam in California (I passed, by the way, through the magic of baking) and I perfected my meringues and buttercreams (French, Swiss… read more