It was during a trip to Costa Rica in 2004, that chef Hallot Parson made a discovery that changed his life. There, in the town of Escazú, he visited a small chocolate shop and the idea of opening a business that produced fine chocolate, from bean to bar, was born.
Back in the U.S., Parson founded Escazú (named for the Costa Rican town) in Beaufort, North Carolina. In 2007, he moved to Raleigh and soon he and business and… read more
This week’s blog is all about beer. More specifically, our fourth annual Home Brew Competition and Beer Extravaganza. On Saturday, November 7th from 1-4 p.m. we will be hosting several local breweries, brewers and vendors to celebrate our home brew competition. Starting at 1 p.m. on Saturday we will have a selection of local breweries and brewers on hand to sample their best offerings as well as several food vendors.… read more
Hello everyone and welcome to fall. I know we all thought we’d never make it through the hot summer alive but we did it!! Now it’s time to celebrate with candy, but not just any candy…new candy (oooh aaaahh). There are also some new hot chocolates coming in that are sure to pique your interests as well. Let’s discuss.
The first company on the docket is a great company from Kentucky called Cellar Door Chocolates. Cellar… read more
Like eating, drinking is an evolutionary process. As our palates become more refined, we seek out new tastes and have a greater appreciation for quality. The days of making beverage choices based only on price are over (we sincerely hope you no longer drink the cheap beer or convenience store wine you drank in college). It’s also a fun adventure to discover new craft beers, taste new varieties of wine or seek out small-batch… read more
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
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
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