Jed Portman

Pours and Porridge in South Carolina

By Jed PortmanGood EatsFebruary 20, 2014

Edmund’s Oast could have been a very good beer garden. Owners Rich Carley and Scott Shor are the knowledgeable duo behind Charleston, South Carolina’s beloved Charleston Beer Exchange, and early reports suggested that their new establishment might become the Holy City’s go-to spot for craft brews on tap.

Read More »

The Ice Plant's Grapefruit Collins

By Jed PortmanGood EatsFebruary 12, 2014

In our February/March issue we name St. Augustine, Florida's the Ice Plant as one of the ten best new Southern cocktail bars. Here is a closer look at the Ice Plant and a recipe for one of their signature cocktails.

Read More »

One Good Egg

By Jed PortmanGood EatsFebruary 10, 2014

Bryce Gilmore is on a roll. Several years ago, the Austin, Texas, chef shut down his popular Odd Duck food truck in order to focus his energies on the brick-and-mortar Barley Swine. That restaurant has been a runaway success, prompting Gilmore to revisit the truck—in name, anyway—with his second establishment, the brand-new Odd Duck.

Read More »

Super Bowl Snack: Pimento Cheeseburger Pizza

By Jed PortmanGood EatsJanuary 31, 2014

There is nothing complicated about the pimento cheeseburger pizza on the menu at Terra in West Columbia, South Carolina. It has nothing on the house-made charcuterie, or the carefully ornamented plates of fish, steak, and poultry, or the salads that balance farm-fresh vegetables with vibrant dressings and smoky hunks of meat. But chef Mike Davis, who worked for years under famed Alabama chef Frank Stitt, has inherited his mentor’s knack for haute simplicity—and a bit of his playfulness, too. With what has become one of his signature offerings, Davis nods to his restaurant’s location just outside the pimento cheeseburger capital of the South. And although this pizza may be simple, we doubt that any of your party guests will mind.

Read More »

Super Bowl Snack: Cuban Sandwich Spring Rolls

By Jed PortmanGood EatsJanuary 30, 2014

Contrary to what its name suggests, there’s a decent chance that the Cuban sandwich actually originated in southern Florida. In the early twentieth century, around the time that the souped-up ham-and-swiss began to appear on menus in the Keys and Havana, the short distance between the two places kept their cuisines in close contact. And at any rate, by the middle of the century, the Cuban sandwich was all but unavoidable in Miami.

Read More »

Super Bowl Snack: Crispy Pig Ears

By Jed PortmanGood EatsJanuary 29, 2014

Here’s to the humble pig ear.

Read More »

Super Bowl Recipe: Make Your Own Kolaches

By Jed PortmanGood EatsJanuary 28, 2014

Like brisket and beer, the famous Texas kolache is a European import. Back in its Slavic homeland, the kolache is a dense dessert pastry that comes topped with dollops of fruit spread and sweetened cheese. But in the rugged Lone Star State, anything goes. Since Czech immigrants brought the kolache to Texas in the nineteenth century, locals have tucked everything from fried potatoes to venison into its sweet, pillowy embrace.

Read More »

Super Bowl Recipe: Beer Cheese Soup

By Jed PortmanGood EatsJanuary 27, 2014

It’s snack time in America. As you gear up for the Super Bowl, we’re giving you five new recipes—one each day—for some of Dixie’s best appetizers, sides, and finger foods. Keep reading to learn how to fight off the cold this weekend. And come back tomorrow for the next installment.

Read More »

Cocktail Hour: Stone Fence

By Jed PortmanGood EatsJanuary 17, 2014

To open one bar is a daunting task. To open three over the span of a year requires taxing amounts of planning, focus, and hard work. “It’s because we’re idiots,” says Washington, D.C. bartender and restaurateur Derek Brown, who has helped to bring craft cocktails to our nation’s capital with stylish speakeasies such as the Passenger and the Columbia Room.

Read More »

Classic Cookbooks, Free of Charge

By Jed PortmanGood EatsJanuary 17, 2014

In 1824, Mary Randolph published The Virginia House-Wife and set off a torrent of cookbooks that would help to define Southern food as we know it today. Their copyrights expired, many of those cookbooks are now in the public domain, free to any enterprising chef or history buff who fancies a recipe for antebellum pineapple beer or turn-of-the-century succotash. Dive deep into Southern history with these five classics.

Read More »

Pages

Subscribe to Jed Portman