Jed Portman

Eating Appalachia with Fred Sauceman

By Jed PortmanGood EatsApril 17, 2014

Have you ever tried an Arvil Burger, or sipped a cup of the Hotel Roanoke’s peanut soup? Probably not, but you’d better believe that Fred Sauceman has. The roaming journalist, filmmaker, and professor at East Tennessee State University has left nary a small town or holler untouched in his lifelong quest to catalog the foods of the Southern mountains.

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Southern-Style Shrimp Roll

By Jed PortmanGood EatsApril 4, 2014

Every few months, it seems, another Charleston, South Carolina, chef opens a buzzed-about new spot downtown. Jacques Larson isn’t all that eager to push his way in. A veteran of several downtown establishments, he now cooks on the fringes of town at the rustic Johns Island restaurant Wild Olive and at the brand-new Obstinate Daughter, wedged between the grand old beach houses on Sullivan’s Island. Just blocks from the Atlantic, the Obstinate Daughter takes some cues from the Italian menu at its sister restaurant, but even more from its surroundings. “First and foremost, it’s a Southern restaurant,” Larson says. “We’re borrowing from Italian cuisine, but the menu is rooted in local produce.”

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First Listen: Bobby Bare, Jr.

By Jed PortmanSouthern SoundsApril 3, 2014

Bobby Bare, Jr. earned his first Grammy nomination in 1974. He was eight years old, and he had just recorded a popular duet with his father, country music legend Bobby Bare, titled “Daddy What If.” Bare, Jr. has been in the music business ever since. He sold t-shirts at his father’s concerts as a teenager, and then handled lighting for a parade of Nashville acts while honing his writing skills under the tutelage of Shel Silverstein, who was a close family friend and a prolific songwriter in his own right.

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Southern Pantry: Muscadine Juice

By Jed PortmanGood EatsMarch 25, 2014

Long before black tea and cane sugar came to the Americas, Southern natives were sipping muscadine juice. Its woodsy funk still makes regular old grape juice taste one-dimensional and boring. And now, you don’t need vines in your backyard to keep the refrigerator stocked

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St. Patrick's Day Staples

By Jed PortmanGood EatsMarch 15, 2014

Get your green ready. It’s almost St. Patrick’s Day, and whether you’re heading to work or gearing up to spend the day drinking, you’ll need to be prepared. The folks at Atlanta’s H&F Bread Company, an extension of the popular Holeman & Finch restaurant, are now taking orders for Irish soda cakes, pastrami-and-gruyere pretzel ficelles, and hearty potato, white cheddar, and chive scones. If you can’t stop by the bakery, try whipping up assistant head baker Eddie Wright’s scones at home with this recipe.

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Eight Things We Learned at the Charleston Wine and Food Festival

By Jed PortmanGood EatsMarch 10, 2014

1. If you’re in the D.C. area, keep an eye on Jeremiah Langhorne. On Saturday morning, the former chef de cuisine at Charleston restaurant McCrady’s joined Baltimore chef and restaurateur Spike Gjerde to cook a standing-room-only brunch in the leafy courtyard outside vintage cookbook shop the Heirloom Collection. The highlights included bourbon-brined and smoked oysters topped with crème fraiche, wrapped in buckwheat crepes, and garnished with spoonfuls of perch caviar; rye chilaquiles topped with crowder peas, diced rutabaga, and spicy espelette salsa; and sour-milk donuts slathered with sweet blood orange jam. And although the setting was low-key, the bites were among the best of the weekend, and Langhorne confirmed that he is still on track to open his Washington, D.C., restaurant by the end of the year.

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Happy Hour: Charleston's Warehouse

By Jed PortmanGood EatsMarch 10, 2014

In our February/March issue we name Charleston, South Carolina’s Warehouse as one of the ten best new Southern cocktail bars. Here is a closer look at Warehouse, plus recipes for two of their signature cocktails.

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New Favorites, Old Ingredients

By Jed PortmanGood EatsMarch 4, 2014

You don’t need to leave the South to find good produce. But to compose globe-straddling dishes such as watermelon-and-pistachio pudding, miso-dressed sweet potato salad, and okra-and-quinoa pilau, it helps. Veteran food writer and G&G contributor Brys Stephens has done his fair share of traveling, from his hometown of Birmingham, Alabama, to France and Italy to remote corners of Southeast Asia. All this bears fruit in his new cookbook, The New Southern Table, in which he layers international flavors with some of Dixie’s most iconic ingredients—okra, peaches, peanuts, and collard greens, to name a few.

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Bluegrass Basics

By Jed PortmanGood EatsFebruary 27, 2014

Sarah Baird wants you to know that Kentucky cuisine is more than just mint juleps and burgoo. “I want to showcase our whole culinary history,” she says. “It’s rich and it’s underexplored.” For Kentucky Sweets, her dessert-focused new cookbook, she mined communities across the Bluegrass State for lesser-known favorites such as hickory brittle and sorghum taffy to include alongside the obligatory bourbon balls and apple stack cake. 

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The Southern Olympics

By Jed PortmanThe Sporting SouthFebruary 20, 2014

With Russia hosting the 2014 Winter Olympics, the world’s eyes are far from Dixie. But we’ve come up with a series of Olympic-level challenges for those of us who are not so accustomed to ice and snow. Grab some friends and put your Southern skills to the test.

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