Food magazines/journals/blogs – whatever the medium – are more than common these days. And while we applaud the attention that food – and a greater understanding of it – is getting, there does seem to be an overabundance of the romanticizing of what we eat. Which is why we welcome the launch of a journal that aims to bring a balance to the story – or more accurately, tells and shows the whole story.
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Following the success of having two of Charleston’s best restaurants, winning a James Beard Award and becoming one of the South’s most notable chefs, Sean Brock has now brought his culinary skills to Music City. Set in an historic 19th-century home in Rutledge Hill, Husk Nashville prepares Sean’s distinct creations, made with a fresh interpretation of Tennessee ingredients, crops and farms. We caught up with Sean to hear more about his foray into Nashville.
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In most cities, when you think of the best, most authentic, local dining in town, chances are you don’t think about heading to a hotel – any hotel. But that’s exactly the kind of thinking that Executive Chef Brandon Frohne is hoping to change with his new endeavor, Mason’s, a restaurant that just opened in the Loews Vanderbilt Hotel.
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After years of hosting sustainable dinners in a shotgun house in Athens, Georgia, the team behind the The Four Coursemen is taking its show on the road with a new venture called Public Domain Dinners.
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In New Orleans, warmer weather and longer days mark the beginning of crawfish season. From March to May every year, Louisiana harvests more than 110 million pounds of the little lobsters, sending them to backyard boils and upscale plates around the nation. Crawfish (or crayfish or crawdads, depending on where you grew up) are a native to the Louisiana coast, where open water provides a perfect habitat for the crustaceans to burrow and grow.
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