Third Annual Made in the South Awards
Dixie's best in Home, Style + Design, Outdoors, and Food
Runners-Up: Food Category
Copper Pot & Wooden Spoon
Product: Pickles and Jam
Made in: Waynesville, NC
Brought up by grandmothers who canned and preserved when “putting up” was a fact of life, former pastry chefs Jessica DeMarco and Dayna Stubee had ample inspiration for their line of hand-packed pickles and jams. Armed with heirloom family recipes, DeMarco and Stubee start with seasonal North Carolina produce. “We go to our local farmers’ market to see what looks interesting,” says Stubee, the partnership’s pickling pro. Her addictive Dilly Beans—made with heritage varieties such as Yellow Wax and Blue Lake—are best enjoyed right out of the jar, or alongside a spicy Bloody Mary. Tomato lovers, try DeMarco’s Oven Roasted Tomato Jam with goat cheese and crostini.
Price: $7-$10, copperpottraditions.com
Nelson’s Green Brier Distillery
Product: Small-Batch Bourbon
Made in: Nashville, TN
In 1885, Charles Nelson’s Green Brier Distillery was outproducing Jack Daniel’s nearly twenty to one before Prohibition shuttered the operation. More than one hundred years later, his great-great-grandsons Charlie and Andy Nelson are reviving the family brand one bottle at a time, beginning with their new small-batch Belle Meade Bourbon. Sporting a refined version of the distillery’s historic label—created by the artist who inked the design for the dollar bill—the bourbon is based on the original Green Brier recipe, complete with high rye content and smooth finish. A Tennessee whiskey is already in barrels, and a brick-and-mortar tasting room and distillery are set to open in 2013.
Price: $32–$46, greenbrierdistillery.com
Made in: Atlanta, GA
Landing a job at Il Laboratorio del Gelato—Jon Snyder’s Wonka-esque creamery in New York City—was a dream gig for Jackson Smith. “I really had no experience,” the Georgia native says. “So there was a definite learning curve.” Undeterred, he began tinkering with flavors rooted in the culinary traditions of the South before returning to Atlanta in 2010; not long after, he launched Honeysuckle with a pair of longtime friends. After testing nearly two hundred recipes, the trio settled on several riffs on classic Southern flavors, including bourbon pecan, banana and peanut butter, ginger molasses, and magnolia (made with blossoms that taste as good as they smell). Best of all is the honey fig flavor, made with Savannah Bee Company honey, Black Mission figs, and a fresh-from-the-farm ice cream base from Southern Swiss Dairy.
Price: $8.50 per pint, honeysucklegelato.com