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
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 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
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