Drew McBath, Banner Butter

photo: pamela burger

photo: pamela burger

Right about now, if you are doing the holidays like I do the holidays, chances are you’ve had your hands on some butter. Maybe it was unwrapping a stick to mix into cookie dough or adding it into a cream sauce for Friendsgiving, but if you’ve been paying attention to the butter section of your local suburbia grocery store, well, you’ve noticed some new varieties, and this is the time to celebrate it in all its creamy glory. In Atlanta, Drew McBath, along with his wife Elizabeth, have admittedly gone down the butter rabbit hole, jumped off the butter cliff, bet their future on butter. I met them just about five years ago when they brought their just launched Banner Butter to the Local Palate office here in Charleston, and it was different and more flavorful than most butters I’d tried in the States. Now, they’re rocking and rolling on the butter bus (I can keep going with these analogies all day, ok?), selling at places such as Whole Foods and Central Market and Earth Fare, and so I sat down with Drew at Made South to dive deep into the butter banter. And with the help of the guys from the Podcask, I tried out some new equipment that upped the ante on my sound quality immensely! Sound quality improvement is one of the 2018 goals, and so here I give you a taste of the new setup, and of course if I’ve done my job, a craving for some butter on toast. Sorry, lactose intolerant folks. I can’t help it!

Episode 98 >

Will Haynes, The Podcask

photo : made south

photo : made south

As we end the year, we have one more weekend of revelry. While not everyone will choose to imbibe to say goodbye to 2017, there are those that want one more hurrah, and for many a Southerner, that hurrah will include whiskey. I know my fair share about whiskey and cocktails, more than the average bear at least, but for some expert help on choosing and finding and tasting and testing bourbon, I turned to Will Haynes of the Podcask. We met in Franklin, TN at Made South, and not only did he give me a stellar tutorial on his favorite podcasting equipment (and the results here are just a taste of things to come), he taught me how to better read bourbon labels and look for “the good stuff.” Will and his partner The Greeze talk brown water on their podcast and it’s all fun with some intense Southern accents. Still, Will takes a serious approach to building his bourbon palate, yet he’s also not a snob, since he likes what he likes, and sometimes that includes Coca-Cola. Sit and sip with us a while and let’s take a dive (at least figuratively) deep into the world of whiskey.

Episode 99 ›

 

 

100: Steph's Lookback & Lessons Learned So Far -- 9 Themes

Photo: knp

Photo: knp

I have been given so many gifts through the interviews I have shared with you here, from biscuits to basic life lessons. There have been many times I’ve teared up (I’m so sappy), and one of my favorite things each week is reliving a chat through the editing process. I smile at the computer, lots of times I’ll text them a hello, and I’ve also noticed some recurring themes. So as I considered, what the hell am I going to do for my 100th episode, I decided to just be me, sharing a few of those themes. So it’s just you and me today, from my house on a road thawing out from an epic freak Charleston snowstorm, so you’ll probably hear some trucks at some point. Anyway, I hope you’ll take some of these themes into the new year with you, delve into the archives for some episodes you missed, and I’ll be back in your earbuds or bluetooth in a few weeks with fresh content and a hearty appetite. Let’s dig in, shall we?

Episode 100 >

The Southern Fork Holiday Bites #3: The French 75 with Chris Hannah
photo: flickr/julesjulesjules

photo: flickr/julesjulesjules

The third installment of The Southern Fork Holiday Bites is about getting fancy with a cocktail that will take you through the remainder of the holiday season. It’s the French 75, so for all things French 75, we turn to Chris Hannah, barman extraordinaire of Arnaud’s French 75 Bar in New Orleans, LA. I recorded this chat way back in the summer at BevCon but kept as the perfect sip for Christmas or New Year’s since Chris talks tuxedos, Paris, and cognac, and gives us a deep dive into the origins of this cocktail.


The Southern Fork Holiday Bites #2: Heirloom Ingredients with Carrie and Jacques Larson of Slow Food
photo: anson mills

photo: anson mills

It’s round 2 of the Southern Fork Holiday Bites, and today I wanted to blatantly try to get you to add some heirloom ingredients to your holiday celebrations. I have an agenda. The holidays are about special times together, special recipes, so why not start with a special ingredient or two? Many heirloom ingredients have superior flavor or nutrition but fell off the American menu with the rise of modern food systems, and Slow Food USA and Slow Food International are working to bring awareness to the goodness you might not know about. I sat down a few days ago with Chef Jacques Larson of Wild Olive and the Obstinate Daughter and his wife Carrie of Slow Food Charleston to chat about something called Ark of Taste Week here in Charleston, as well as to get some heirloom ideas for the holidays.


The Southern Fork Holiday Bites #1: Thanksgiving Wines with Patrick Emerson of Curated Selections
photo: stephanie burt 

photo: stephanie burt 

Tis the season, so it’s time for a little gift from me. This is the first installment of The Southern Fork Holiday Bites, and fittingly, we start with bites at all, but bubbles, literally, as I join Ep. 58’s Patrick Emerson of Curated Selections to sip champagne and other varietals that would be great for a Thanksgiving table. The key is to think beyond turkey, and we do that, sitting in his warehouse office to sip and discuss everything from wine regions to price to what to serve with that green bean casserole.