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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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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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Made in the South Awards Winner Update

By Jed PortmanGood EatsJune 30, 2014

When Bittermilk nabbed the top spot in the drinks category of our 2013 Made in the South Awards last year, the Charleston, South Carolina, line of craft cocktail mixers consisted of three products: a smoked-honey whiskey sour mix, a hopped and elderflower-perfumed Tom Collins mix, and an outstanding burnt-sugar Old Fashioned mix, all carefully positioned at the intersection of bitter, sweet, and sour. Demand for the mixers soared, and founders Joe and MariElena Raya, buoyed by the company’s quick and early success, set to work on a fourth formulation. “Did the Made in the South Awards change our business? It launched our business, basically,” says Joe Raya, who also runs the Gin Joint, one of the Holy City’s best bars, with MariElena. “We were bottling by hand when we got into the magazine, and suddenly, I swear, I was working twenty-four hour stretches some days. But it was amazing, and really got us off the ground.” 

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Behold the Bisnut

By Jed PortmanGood EatsJune 26, 2014

If you’ve kept even a wandering eye on the culinary world over the past year, you’ve probably heard something about the cronut, the flaky croissant-doughnut hybrid that made a minor celebrity of New York City pastry chef Dominique Ansel in 2013. The cronut has inspired plenty of imitators, but none have hit quite as close to home for us here at Garden & Gun as the latest, from fast-food chain Carl’s Jr.

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Made in the South Awards: Meet Judge Chris Hastings

By Elizabeth HutchisonGood EatsJune 12, 2014

There’s no question G&G’s Made in the South Awards food category judge, Chris Hastings, recognizes the appeal of Southern-made goods. He’s even getting into the game himself: “At Hot and Hot, we have started taking the ash from the wood we burn and making lye to use to make our own soaps,” Hastings says. “We’re experimenting. Having a lot of fun with it.” But as much as he admires the talent of Southern makers—the canners, the confectioners, the bakers—and even enjoys tinkering himself, Hastings maintains a chef’s appreciation for the land and its seasonal bounty. We asked him to share the five ingredients he’s most excited to use in his kitchen right now.

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The Original Seersucker Suit is Back

By M.K. QuinlanBelle DecorJune 11, 2014

Pull out your summer stripes. Today is National Seersucker Day, and this year, fans of the South’s iconic fabric have a lot to celebrate. Haspel, the New Orleans label that introduced the seersucker suit to the South in 1909, has officially relaunched the brand just in time for the summer season under the tutelage of Laurie Haspel Aronson, the great-granddaughter of the company’s founder.

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Advice from Southern Dads

By The EditorsBelow the LineJune 5, 2014

It’s true what they say: Father really does know best. And if you grew up with a Southern father, we’d be willing to bet those words of wisdom (among plenty of other memorable sayings) were just par for the course. 

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A First Look at Charleston's Newest Hotspot

By Jessica MischnerGood EatsMay 21, 2014

This Saturday, Leon’s Oyster Shop, the long-anticipated restaurant from Brooks Reitz and partner Tim Mink, opens in Charleston, South Carolina. Here are five things to know before you go.

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Entertaining Genius: Flower-Studded Ice Cubes

By CJ LotzBelle DecorMarch 12, 2014

After a cold and snowy winter in the South, spring is finally making itself known. That means it’s time to not only roll up our sleeves and work in the garden, but also to pull out the mason jars and entertain among the flowers. Out this month, Georgia Pellegrini’s new book, Modern Pioneeringa collection of recipes, how-tos, and adviceis inspiring us to enjoy the blossoms beyond the vase.

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