October 2021
Whiskey, oysters, hot dogs ... living that clean eating life
Hi all —
Here’s my (try as hard as I can) monthly round-up for those of you who want to learn / keep up a little more with me and the work that I do. Hope you enjoy.
Always ready for oysters
If you’re following along, then you know I’ve been a part of building a “bar primer” series for Saveur, and this month, I dove into the deep end of whiskey with a look at the best ryes on the market. It’s a wonderful mixing spirit and very sippable on its own (though I do like mine on the rocks instead of neat), and it also makes a lovely firepit/fireside companion if you’re spending time outside as the temps drop.
Speaking of seasonal changes, I always cherish this work for its seasonality, and we’ve just entered prime oyster season. I have written a lot about oysters throughout my career (including this piece on oyster diving that was in WaPo a few years ago), so I jumped fast out of the oyster bed in 2021 with two pieces, one on Bowen’s Island Restaurant’s 75 years of oyster roasts, and the other on the secret “tells” of oyster bar design for a great new Carolinas-focused publication, Southeastern Dispatch.
Oyster bar, The Ordinary, Charleston, S.C. Image courtesy of David Thompson Architect.
Episode Updates
First up, please welcome a new culinary sponsor to The Southern Fork — Schermer Pecans! I’ve worked with this company for years, building recipe content for their website, and I’m honored that they want to support not only my voice, but the work of so many others that this show highlights. If you are thinking about getting more in the kitchen now that it’s cool enough to turn on the oven (!), use code Fall21 for 15% off all products for the month of October, including their new pecan flour. Delicious.
Now for the episodes …
I have high respect for people who fall down rabbit holes of research. Lou Thomann of Yaupon Tea Company is one such person, and I have been an admirer since interviewing him years ago for this piece in Gravy. This episode is a little history, a little science, and a little following your passion and allowing it to shape your life.
I did mention I was always open to eating oysters, right? :) Shamil Velazquez of Delaney Oyster House educated me on the power of lime instead of lemon as a garnish, except when it comes to grits! He’s smart, driven, shares great seafood sourcing tips, and had me wishing to a travel budget to Puerto Rico after his magic picnic basket.
Then it was back to Birmingham, Ala., with Rob McDaniel, whose restaurant Helen is not only beautiful, but has one of the most impressive grill set ups I’ve ever witnessed. Rob cooks from a grounded place, and in this interview, we learn about his foundations and the joys and challenges of opening a chef-driven restaurant.
And Bham is the gift that keeps giving, since after eating hot dogs on a sunny Friday afternoon, I had to share with you the story of Gus’s Hot Dogs, the last remaining downtown Birmingham hot dog stand in a city once filled with them. Owner Lee Pantazis is carrying on the tradition with “there and back” mustard and steamed buns.
Other podcast episodes I like right now: I’ve started wine education classes, so my new podcast find this month is Wine101 from VinePair. I just listened to this episode on Orange Wine, and since most of the episodes run under 20 minutes, it won’t be my last. And there’s never going to be a “last” This American Life for me. “This is Just Some Songs” pulls at my GenX heart with all things mixtape.
On my mind: always a million things, especially at 3 a.m. I started thinking about 2022 and the kinds of stories I want to tell in the next year, the voices I want to share. Do you have a place/city/person you’d like me to connect with? Respond to this email with your suggestions.
Cooking soundtrack album: The ExPerience, Lila Iké
Best thing I cooked this month: Quail Hash from The Gift of Southern Cooking by Edna Lewis & Scott Peacock
Until next time,
Steph