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 people say it’s a bad idea to keep bunnies together, if you want to have the same number of bunnies over time. At Southern Season, we say: the more, the merrier.
“Sometimes it does seem like they are multiplying,” jokes Janet Perry of the Chapel Hill store’s candy department. “This time of year, with Easter around the corner, it’s hard to keep track.”
Easter is among the nation’s top candy-selling… read more
Though glass blowing has been around since ancient Roman times, wine was usually carried and stored in clay jugs called amphorae. At the time, fragile and expensive glass, more often reserved for the serving of wine. Eventually, after production techniques improved, glass was found to be a good medium for storing wine since it didn’t affect taste.
One challenge with early glass was its strength. Wine wasn’t so… read more
It’s bonus recipe time! Sure, you can toss some noodles with a little butter and freshly grated Parmesan cheese for Eat Your Noodles Day on Friday, March 11. But we asked Southern Season events planner Marilyn Markel for a fresh take on a noodle dish that was farmer’s market fresh, full of zesty flavor and – most important – easy to toss together for a satisfying weeknight supper.
Boy, did she come through. Marilyn’s… read more
We wanted to share an expert’s perspective on the March 9th observance of National Crab Day. Lucky for us, there’s one just down the road from our flagship store in Chapel Hill.
Bill Smith is the longtime chef of Crook’s Corner, which has the distinct honor of being named an American Classic Restaurant by the James Beard Foundation. A native of New Bern, North Carolina, where he grew up catching crabs and shucking… read more
Mark Overbay is deeply amused by the notion of March 1 being National Peanut Butter Lover’s Day.
“For me, that’s like having a National Oxygen Lover’s Day,” quips the founder of Big Spoon Roasters, a maker of artisan nut butters in Durham, North Carolina. “Peanut butter has always been, and will always be, a staple of my existence!”
Overbay just celebrated the fifth anniversary of his company,… read more
At Southern Season, when you buy a chunk of Parmesan cheese, you get 100 percent premium Italian cheese chosen by our Cheesemonger in Residence to deliver exceptional flavor and quality. “We’ve heard from customers who are concerned about reports of wood pulp in some commercial brands of pre-packaged grated cheese,” says Dany Schutte, who is based at Southern Season’s Richmond, Virginia, store. “We… 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
Macaroni and cheese, meatloaf, fried chicken–we love our comfort food but on a cold winter day, nothing warms quite like a bowl full of steaming chili. Formally called “chili con carne,” the stew-like dish that originated as a blend of dried chile peppers and beef is one of the country’s most popular comforting meals (in one form or another) from coast to coast.
No one knows for sure when and how chili originated… read more
Whether you’re staying in and having a quiet New Year’s Eve or going out to party, popping open a bottle of bubbly as the clock ticks midnight has become a tradition worldwide. Once seen as the luxurious drink of aristocrats, sparkling wines have been the celebratory beverage of choice at parties and momentous occasions for centuries.
Not to get too much into the science of why sparkling wines sparkle, but the cause… read more