What are your top 5 kitchen tools?

Nenox Japanese chef’s knife, wooden spoon, microplane zester, Chinese skimmer, Peltex fish spatula.

What is your favorite culinary destination?

San Francisco.

What smell evokes a wonderful memory?

Lemon poundcake; it reminds me of cooking with my grandmother.

What do you have that is interesting in your refrigerator?

Confit turkey necks.

When did you discover you wanted to cook for a living? What was the defining moment?

First visit to the Culinary Institute of America’s campus in Hyde Park, NY. The experience defined the word “opportunity” for me; allowed me to pursue my craft, art, specialization and passion.

How do you decompress?

I’m permanently de-compressed!

Where do you see yourself in 10 years?

With one or two dogs, living in Topsail or the Triangle; fishing, hiking, cooking and traveling.

If you were not a cook/chef, what would you be?

Architect.

The post Ben Barker appeared first on Southern Season.

Caseificio Quattro Portoni (Four Gates) is a dairy farm located in Cologno al Serio (in the province of Bergamo), Italy. They specialize in fifteen different cheeses made from milk of the domesticated Mediterranean Water Buffalo. Buffalo milk is not only higher in fat, protein and minerals than cows’ milk (making it an ideal candidate for cheese), but the buffalo requires far less land to graze upon to produce the same amount of milk as a cow and that milk actually produces more cheese (to produce 1kg of cheese it takes 8kg cow’s mil, but only 5kg buffalo’s milk).

Two of our favorite cheeses at the counter right now are made from Mediterranean Water Buffalo milk. One cheese hails from the Quattro Portoni farm in Italy and the other from relatives of the same herd who now reside in Cataluña.

Casatica di Bufala, Italy

If you’ve tasted buffalo mozzarella then you know how expressive the milk of the Mediterranean Water Buffalo can be. It’s extremely rich, buttery & far more complex than cows’ milk mozzarella (possessing a sort of minerality not often found in fresh cheeses). Before I proceed, please take a moment and imagine your absolute favorite Brie-style cheese. Now imagine that same cheese made from the gooey goodness that is buffalo milk… your favorite Brie just got bigger, mouthier, richer and more delightful!

Thanks to Forever Cheese (our favorite importer of fine Mediterranean cheeses and delicacies) you can abandon your imagination for a taste of the real deal: Casatica di Bufala! This soft-ripened, bloomy rind cheese highlights the creamy, rich characteristics of the Mediterranean Buffalo milk. Buttery, delicate and sweet — with a long rich finish — this cheese will blow your soft-ripened, cheese-lovin’ mind! This cheese’s shape was chosen to give the Casatica a better shelf life, but at our counter, this dreamboat disappears almost as fast as we can cut it. I’m convinced that the cheesemakers could have decided on any shape or size for Casatica di Bufala and shelf life would never be an issue — it’s that good! Come by for a taste!

Oriol de Montbrú, Cataluña

Just a few years ago, an Italian man named Giuliano (who just so happens to be a neighbor of the aforementioned Quattro Portoni farm) brought 1,500 Mediterranean Water Buffalo to l’Empordà Nature Reserve in Cataluña to lighten his herd. The youngest of all cheesemakers at a small family goat farm, Giuliano took it upon himself to develop some buffalo milk cheeses (pioneering cheesemaking from buffalo milk in this neck of the woods). That cheesemaker’s name is Oriol and Oriol de Montbrú is his stunning debut. This sweet, young cheese is earthy and textural. It’s interesting enough to turn the heads of cheese snobs and palatable enough to please just about anyone.

The cheese is semi-firm and aged for only 20 days. It’s hard to believe such a young cheese can impart such complexity! The paste is chewy and slightly crumbly. Flavors range from earthy to sweet and each bite is a treat for the senses! The rind is my favorite part! It smells of healthy mold and musty cellars and has a slight crunch to it! This cheese is gorgeous on a cheese board and quite affordable as an entire wheel (which makes a wonderful gift)!

The post Cow, Goat & Sheep’s Milks… but what about di Bufala? appeared first on Southern Season.

Introducing Southern Season’s newest blog, “Ask Marilyn!”

    Have questions about a recipe, cooking techniques, cooking tools or ingredients? Hosting your first dinner party or holiday gathering and need some ideas or tips?

    Marilyn, our Cooking School Manager, is here to answer all of your cooking questions. We will protect your anonymity so feel free to ask anything, even the questions you never dared to ask about cooking. From novice to pro, this advice column is for food people, by food people.

Ask the questions you want answered!

Email CLASS@SouthernSeason.com with subject, “Ask Marilyn”

Reader Question:

I really enjoy summer melons and could eat them every day. What is your favorite melon dish?- Juanita

Marilyn’s Answer:

    I have the simplest recipe that is so delicious. The lime juice adds just a little acidity to make the whole salad pop. Plus, the honey complements the melon’s sweetness perfectly. The ginger is optional, but really delicious.

Melon Salad with Lime and Honey

Ingredients:
   •   2 medium melons, cubed into bite size pieces
   •   ½-cup honey
   •   ½-cup lime juice
   •   ¼-cup mint leaves, julienned
   •   2 Tbsp crystallized ginger
   •   ½-cup dried cantaloupe, sliced

Instructions:
   1.  Combine honey and lime juice with a whisk.
   2.  Stir in mint, ginger and dried cantaloupe.
   3.  Toss with melon and serve.

The post Ask Marilyn – Vol. 8 – “Melons” appeared first on Southern Season.

Introducing Southern Season’s newest blog, “Ask Marilyn!”

    Have questions about a recipe, cooking techniques, cooking tools or ingredients? Hosting your first dinner party or holiday gathering and need some ideas or tips?

    Marilyn, our Cooking School Manager, is here to answer all of your cooking questions. We will protect your anonymity so feel free to ask anything, even the questions you never dared to ask about cooking. From novice to pro, this advice column is for food people, by food people.

Ask the questions you want answered!

Email CLASS@SouthernSeason.com with subject, “Ask Marilyn”

Reader Question:

What is the best way to make homemade mayonnaise?- Harold

Marilyn’s Answer:

    You can make mayonnaise with either a large, non-reactive bowl and a whisk, a blender or a food processor. The only trick is to combine and mix all ingredients but the oil first. Then, while mixing, slowly add the oil so that the mixture becomes emulsified. This means that normally un-mixable liquids are mixed until one has become suspended within the other (ie. oil and vinegar in a vinaigrette). Once the mixture has the viscosity —or thickness— you want, stop adding oil; the oil makes it thicker. I use canola oil if I want the mayonnaise to have a pure flavor, but I enjoy olive oil mayonnaise as well. You can season mayonnaise with all kinds of herbs and spices as well. For example, you could add saffron to the mayonnaise to dollop on fish or basil to the mayonnaise to be served with tomatoes. Now that summer is approaching, mayonnaise is one of my favorite things to eat with freshly sliced summer tomatoes. Here’s a simple recipe for basil mayonnaise which you can mold into your own:

Basil Mayonnaise
makes about 1 cup

Ingredients:
   •   2 Tbsp lemon juice
   •   1 tsp Tabasco sauce (or more, to taste)
   •   1 egg yolk
   •   ½-tsp salt
   •   pinch of sugar
   •   1 garlic clove, poached in boiling water for 1 minute
   •   ¾-cup canola oil
   •   2 heaping Tbsp basil, finely julienned

Instructions:
   1.  In a blender, thoroughly mix the lemon juice, Tabasco, egg yolk, sugar and salt.
   2.  With motor running, drop in garlic and blend until smooth.
   3.  While blending, add the olive oil very slowly in a thin stream. The mixture will become very thick and         glossy.
   4.  Stir in basil.

The post Ask Marilyn – Vol. 7 – “Homemade Mayonnaise” appeared first on Southern Season.

Introducing Southern Season’s newest blog, “Ask Marilyn!”

    Have questions about a recipe, cooking techniques, cooking tools or ingredients? Hosting your first dinner party or holiday gathering and need some ideas or tips?

    Marilyn, our Cooking School Manager, is here to answer all of your cooking questions. We will protect your anonymity so feel free to ask anything, even the questions you never dared to ask about cooking. From novice to pro, this advice column is for food people, by food people.

Ask the questions you want answered!

Email CLASS@SouthernSeason.com with subject, “Ask Marilyn”

Reader Question:

There are so many options when it comes to salts. What is the primary salt you use and why?- Tommie

Marilyn’s Answer:

    I primarily use Kosher salt for cooking or baking because it’s coarser than table salt. I learned, somewhat the hard way, that all Kosher salts are not the same in regards to coarseness. It’s advisable to find one brand and stick with it as a pinch of salt will keep consistent. In some cases, however, I may use sea salt to finish a dish. This is where the choices become vast, from the Himalayas, Australia, France, Iceland and around the world. If I need a little salt to finish a dish, my choice is fleur de sel. Also, Kosher salt is great for cleaning a cast iron skillet it’s got just enough abrasive to clean it beautifully.

The post Ask Marilyn – Vol. 6 – “Salts of the Earth” appeared first on Southern Season.

WINE TIP

“Warm bottles of champagne and improper cork-removal techniques cause serious, potentially blinding eye injuries each year, according to the American Academy of Ophthalmology. Champagne bottles contain pressure as high as 90 pounds per square inch – more than the pressure found inside a typical car tire. This pressure can launch a champagne cork at 50 miles per hour as it leaves the bottle, which is fast enough to shatter glass. Unfortunately, this is also fast enough to permanently damage vision.”

FEATURED WINE

2005 Vidal Merlot
Napa Valley, CA

This is a lovely example of Napa Valley Merlot. Ripe dark cherry and rich plum fruit accompany smoky notes with hints of mocha and well-integrated oak. This is not your typical Merlot, if you are a new world Cabernet drinker you will flip for this wine – we certainly have!

Price Guide:
$18.99/bottle; available online, here
As part of our discounted beer and wine cases:
½–case mix and match: $17.09
Full case mix and match: $15.19

FEATURED BEER

Hoppy Bunny American Black Ale
Duck Rabbit Brewery – Farmville, NC

The Duck-Rabbit Hoppy Bunny American Black Ale is both intensely hoppy and intensely BLACK! Eight separate hop additions offer delicious bitterness and beguiling aromas and flavors of hops. Heavily represented among these hops are Chinook, which provides deep pine and sticky citrus components, and a New Zealand hop called Motueka, from which we experience bright fruit and spearmint notes.
97pts overall from Rate Beer

Price Guide:
$2/bottle; available in-store

WINE BAR TASTINGS

Join us on Thursday, May 16th from 5-7 PM as we host Martin Mittelbach of Tegernseerhof Winery and Vineyards for an in-store tasting. This free wine tasting is a part of Austrian wine week at Southern Season and offers a unique opportunity to taste and learn from one of the Wachau’s up-and-coming young winemakers.

FRIDAYS UNCORKED

Every Friday, join us upstairs in the cooking school from 5-8PM for an exploration into the world of wine with tastings and pairings. Grab your friends and get ready to learn and laugh!

Friday, May 10 – Aveniu Brands
Friday, May 17 – Austria
Friday, May 24 – Memorial Day Picnic Wines
Friday, May 31 – Australia

WEATHERVANE

Check out our new Wine List and Cocktail Menu.
Also, our next beer garden event will be May 19th. In our ever-changing world, we decided to try a different take on this one: no door charge, Draft and bottle beer specials along with wine and cocktail specials for the evening. There will be music and free hors d’oeuvres from 4-7PM.
More information will be posted shortly

MONTHLY WINE CASES

The Wine department at Southern Season is heralded as one of the finest in the country with an outstanding collection of some of the world’s most sought after bottles. Our expertise, however, is not relegated to this upper echelon of viticulture. Our devoted staff have collected and assembled a variety of six-packs, cases, samplers and subscription services to help you expand and enhance your wine experience. Click the links for detailed descriptions of each bottle.

May 2013 Full Case:
Badia Corti Orvieto Abboccato – Umbria, Italy
Vigneron St. Hilaire D’Ozilhan Blanc – Côtes du Rhône, France
Tezza Bianco – Veneto Italy
Skouras White – Peloponnese, Greece
Les Basses de Terres La Balle Blanc – Parlebosque France
Windy Lane Chardonnay – Russian River Valley, California
Laurent Miquel Rosé – Sud France
Tezza Rosso – Veneto, Italy
Vin Dillon Pinot Noir – Willamette, Oregon
Vigneron St. Hilaire D’Ozilhan Rouge – Côtes du Rhône, France
Laballe Rouge – Côtes du Gascogne, France
Skouras Red – Peloponnese, Greece

May 2013 Half-Case:
Vigneron St. Hilaire D’Ozilhan Blanc – Côtes du Rhône, France
Tezza Bianco – Veneto, Italy
Windy Lane Chardonnay – Russian River Valley, California
Tezza Rosso – Veneto, Italy
Vin Dillon Pinot Noir – Willamette Valley, Oregon
Vigneron St. Hilaire D’Ozilhan Rouge – Côtes du Rhône, France

The post An Homage to Mothers appeared first on Southern Season.

Introducing Southern Season’s newest blog, “Ask Marilyn!”

    Have questions about a recipe, cooking techniques, cooking tools or ingredients? Hosting your first dinner party or holiday gathering and need some ideas or tips?

    Marilyn, our Cooking School Manager, is here to answer all of your cooking questions. We will protect your anonymity so feel free to ask anything, even the questions you never dared to ask about cooking. From novice to pro, this advice column is for food people, by food people.

Ask the questions you want answered!

Email CLASS@SouthernSeason.com with subject, “Ask Marilyn”

Reader Question:

I just received a jar of Smoked Onion Jam from your store. It is made by Blackberry Farms. How do I use it?- Rita

Marilyn’s Answer:

    Blackberry Farms’ onion jam is deliciously savory and works wonderfully with a TON of different food. I’m sure it would be amazing to try just a dollop on grilled chicken or pork tenderloin. I would also enjoy it on a roasted lamb chop. I could see the jam adding a unique element to a sandwich or Panini. I think it would also add an interesting flavor to pizza, a tart with cheese or a polenta square. And of course on a southern biscuit!

The post Ask Marilyn – Vol. 5 – “Smoked Onion Jam” appeared first on Southern Season.

Introducing Southern Season’s newest blog, “Ask Marilyn!”

    Have questions about a recipe, cooking techniques, cooking tools or ingredients? Hosting your first dinner party or holiday gathering and need some ideas or tips?

    Marilyn, our Cooking School Manager, is here to answer all of your cooking questions. We will protect your anonymity so feel free to ask anything, even the questions you never dared to ask about cooking. From novice to pro, this advice column is for food people, by food people.

Ask the questions you want answered!

Email CLASS@SouthernSeason.com with subject, “Ask Marilyn”

Reader Question:

What are your suggestions for quick and easy, but impressive dishes to serve when entertaining?- Liz

Marilyn’s Answer:

    Entertaining does not need to be hard. Rather than quick and easy I think it’s important to make ahead so it does not stress out the host when the guests are there. Good planning is the key. Using a combination of raw pre-made foods, quality marinades and sauces can make the dish quite easy and still delicious. Grilling a portion of the meal is an excellent way to entertain when the weather is moderate, but not too hot or cold. Roasted salmon lends itself to a number of preparations including a simple chopped tomato, lemon and caper sauce or a stronger flavored Asian sauce. Pork chops and chicken thighs cooked at low temperatures in sauce hold up well without drying out like boneless/skinless chicken breasts. Something that can be assembled ahead and baked on the day of an event is ideal – like lasagna, gourmet mac ‘n cheese, baklava, etc. These dishes are not necessarily quick, but are certainly easy. Salads can form the other components of any meal – and while dressing is easy to make, it’s even easier to buy. Think of unusual combinations like an asparagus salad with avocado and toasted pistachios with creamy lemon dressing. When in-season, beets, goat cheese and greens make a great salad. For dessert, chocolate is almost always a sure-fire hit. I’ve done the chocolate ice cream, a drizzle of orange olive oil and a little fleur de sel or fleur de sel with espellete. You can buy a nice ice cream, store-made brownies and sauce, then combine to make incredible gourmet sundaes. There are so many options that allow you to cook as much, or little as you want.

The post Ask Marilyn – Vol. 4 – “Quick, Easy and Impressive” appeared first on Southern Season.

Introducing Southern Season’s newest blog, “Ask Marilyn!”

    Have questions about a recipe, cooking techniques, cooking tools or ingredients? Hosting your first dinner party or holiday gathering and need some ideas or tips?

    Marilyn, our Cooking School Manager, is here to answer all of your cooking questions. We will protect your anonymity so feel free to ask anything, even the questions you never dared to ask about cooking. From novice to pro, this advice column is for food people, by food people.

Ask the questions you want answered!

Email CLASS@SouthernSeason.com with subject, “Ask Marilyn”

Reader Question:

What’s your advice for slow cookers/crock pots? Everything I’ve ever tried making turns out soupy, mushy or raw – even after 10 hours!- Nola

Marilyn’s Answer:

    It would be nice to know what you have been trying to cook in the slow cooker, but here are some thoughts. Your slow cooker should be ½- to ¾-full to function properly. Most slow cookers have low and high settings, and some have warm. When cooking meat it is best to go with less expensive cuts of meat, such as pot roast, pork shoulder or whole chickens/bone-in chicken thighs. In general when using a slow cooker, less liquid is required for cooking. The fat in the meat breaks down and adds to the liquid. So, for example, a pork shoulder’s fat content means little liquid needs to be added to cook perfectly juicy, fall-off-the-bone meat.

Try These:

“Falling-Apart Pork Shoulder”

Ingredients:
   •   5-lbs pork shoulder, bone-in
   •   1 cup chicken stock
   •   salt and pepper, to taste

Instructions:
   1.  Place stock in slow cooker and season pork with salt and pepper without trimming the fat.
   2.  Cover and cook on low for 10 hours, or until a fork inserted in the center pulls the meat right off the         bone.
   3.  When cool, remove excess fat.
   4.  Using a fork, pull the pork from the bone and store it with liquid from the slow cooker. This freezes well         and can be turned into an enormous variety of dishes, such as pulled pork sandwiches, Asian noodle salad         with pork, carnitas tacos or shredded pork with cooked apples.

Or This:

“Creamed Cauliflower”

Ingredients:
   •   1 large head of cauliflower, chopped into florets
   •   5 medium parsnips, peeled and chopped
   •   ½-cup water
   •   ½-cup milk
   •   4 Tbsp butter
   •   salt and pepper, to taste

Instructions:
   1.  Place cauliflower, parsnips and water in slow cooker.
   2.  Cover and cook on low for 6-8 hours. Once cauliflower is tender, drain the liquid.
   3.  Add milk and butter and purée using a blender. Depending on your desired consistency, this may require         more milk.
   4.  Add salt and pepper to taste.

The post Ask Marilyn – Vol. 3 – “Slow Cooking” appeared first on Southern Season.

Join us as we host Martin Mittelbach of Tegernseerhof for an in-store tasting on May 16th from 5-7 at the wine bar. This free tasting will offer the unique opportunity to taste and learn from one of the up-and-coming young winemakers from the Wachau.

Austrian wines will be the focus of our May 17th Friday’s Uncorked as well as our Saturday tasting on the 18th. If you are not familiar with Austrian wines, you are in for a real treat. The styles cross the spectrum from the austere and mineral-driven Grüner Veltliner to the intensely aromatic Gelber Muskateller to the delicate Pinot-Noir-like flavors of Sankt Laurent to the bolder masculine style of Zweigelt – there is a style and wine to please any palate. We will be featuring wines from Wachau, Wagram, Carnuntum, Styria and other premiere wine regions throughout Austria – see map below:

The post Austrian Wines appeared first on Southern Season.