Daily Shot

Field Report: Hank Williams Comes to Dinner

By Jed PortmanGood EatsJuly 25, 2014

Earlier this week, a couple walked into Seven Sows restaurant, in Asheville, wanting to talk with chef Mike Moore about Hank Williams. They were visiting from England, and they’d heard that Moore, in his capacity as the founder of the Blind Pig Supper Club, had just overseen a rather unusual tribute to the country music icon. “We talked for hours,” Moore says. “They were going on about how they’re so in love with Hank, and asking all sorts of questions about our event. That’s testimony to how far-reaching his legend is.”

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5 Reasons to Enter the Made in the South Awards

By Jessica MischnerBelow the LineJuly 25, 2014

Looking for a reason to enter the Made in the South Awards? We’ve got five good ones right here.

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Build a Better Chicken Biscuit

By Jed PortmanGood EatsJuly 24, 2014

Jason Roy makes biscuits. Pulled pork biscuits, country ham biscuits, biscuits loaded with black-eyed pea cakes and green chile hollandaise, and with fried green tomatoes and hunks of halfway melted brie. The two locations of his Asheville, North Carolina restaurant, Biscuit Head, may be two of the only places in the country where a person can enjoy a gravy flight—a selection of several options from a list that includes pork gravy, fried chicken gravy, sweet potato and coconut gravy, and smoked tomato gravy, as well as a changing but reliably eccentric gravy of the day. To garnish further: bananas foster jam, smoked apple butter, chocolate banana butter, and many other condiments from the self-serve jam bar.

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A Meeting of the Barbecue Minds

By Jed PortmanGood EatsJuly 15, 2014

Last Thursday night, at Scott’s Bar-B-Que in Hemingway, South Carolina, two giants of Southern barbecue met for the first time. As the sun went down, John Lewis, the lanky head cook at La Barbecue in Austin, stepped around the pits where whole-hog veteran Rodney Scott smokes more than a dozen pigs each week. The Texas pit master peppered the South Carolina pit master with questions: How much space do you keep between the hogs and the coals? How do you keep the temperature steady? Lewis helped Scott move a piece of furniture. They walked to the picnic tables across the street, sat down, and ate together.

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Bastille Day Southern-Style

By Lindsey ReynoldsGood EatsJuly 14, 2014

Though some of the biggest Bastille Day festivities went down yesterday, today is officially France’s commemoration holiday. To celebrate, we’re highlighting the new wave of French-inspired brasseries that have recently begun popping up across the South.

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