-
1 week ago | 
gardenandgun.com | Steve Russell |Anna Davis
By the time the opening-day lunch rush ebbed this past Monday at Sho Pizza Bar, Sean Brock’s newest Nashville eatery, he’d pulled a hundred pies from a blazing, wood-fired oven—and was itching to beat that number for dinner. “Every single pizza is an opportunity to do it the right way,” says Brock, the celebrated chef better known for farm-to-table Southern fare—first at McCrady’s and Husk in Charleston and more recently in Nashville at his own Audrey—than for slinging pies.
-
1 week ago | 
gardenandgun.com | Steve Russell
In a culinary landscape of nearly limitless choice, we can find pretty much any ingredient we want, whatever the season. That said, many Southern chefs make a point of marking spring by putting lamb on their menus. “I still think most everything is better in its season,” says Stephen Wynne, sous chef of 1799 restaurant at the Clifton, a historic boutique hotel on one hundred bucolic acres just outside Charlottesville, Virginia.
-
1 month ago | 
gardenandgun.com | Steve Russell |Anna Davis
If you’ve tuned into ESPN this week, you’ve likely heard a loud-sportcoat-clad pundit proclaim that a remarkable fourteen of sixteen SEC teams earned berths in the NCAA men’s basketball tournament. Add twenty more teams representing other Southern schools, and there’s no doubt the South is—ahem—standing tall in this year’s sixty-eight-squad contest. Is it just us, or is the region’s size-thirteen footprint also making March Madness’s off-the-court storylines just a bit quirkier than usual?
-
1 month ago | 
gardenandgun.com | Steve Russell
If Washington D.C.’s the Dupont Circle turns a deeper shade of green for St. Patrick’s Day than most hotels, there’s a good reason. First, it’s the sole American property of the Doyle Collection, a Dublin-based company with seven other upscale hotels in Ireland and England.
-
1 month ago | 
gardenandgun.com | Steve Russell
The stately home at 300 Washington Street in the heart of Frankfort, Kentucky’s quaint downtown has long been known to locals. Nicknamed “Queen of the Corner,” the original, two-story Federal was built by a physician in 1815, and soon after it expanded to include significant Greek Revival elements. By the 1870s it served as the residence of E.H. Taylor Jr., founder of Old Taylor Distillery and O.F.C. Distillery, forerunner of the modern bourbon behemoth Buffalo Trace.
-
Dec 2, 2024 | 
gardenandgun.com | Steve Russell |Gabriela Gomez-Misserian
Clay Risen already had a pretty good gig as the New York Times’s resident whiskey writer and author of four previous books about whiskey, including the authoritative American Whiskey, Bourbon and Rye: A Guide to the Nation’s Favorite Spirit. Now Risen, who is descended from Kentucky farmers and grew up in Nashville, has joined forces (and bottle stashes) with notable whiskey collector Mason Walker to found Bourbon Lore, a lifestyle brand centered around American whiskey.
-
Nov 19, 2024 | 
gardenandgun.com | Steve Russell |Gabriela Gomez-Misserian
It’s safe to say that Paul Bonds’s journey to running one of Mississippi’s most successful coffee roasters did not have a robust beginning. “I didn’t grow up knowing anything about coffee. My view into it was drinking a little bit of instant,” he says. “Even when I was at Mississippi College in Clinton, I drank it only when studying for exams, you know, for medicinal purposes. I just never had any interest in it.”That all changed when he tasted what he considers his first really good cup.
-
Nov 13, 2024 | 
gardenandgun.com | Steve Russell |Gabriela Gomez-Misserian
8 tbsp. (1 stick) unsalted butter, room temperature 4 tbsp. olive oil 8 garlic cloves, minced 3 tbsp. finely chopped sage 3 tbsp. finely chopped rosemary 3 tbsp. finely chopped thyme 4 tbsp. chopped flat-leaf parsley 1 tbsp. finely chopped fresh oregano ¼ tsp. salt ⅛ tsp.
-
Nov 13, 2024 | 
gardenandgun.com | Steve Russell |Andrea Drummer
Recipe From his new cannabis cookbook, the country legend’s recipe is delicious with or without the THC Brownie river, take my mindDon’t let her memory torture meBrownie river, don’t run dryYou’re all I got, take care of meOkay, that’s not exactly how the lyrics of the hit Willie Nelson song go. But it’s well known that marijuana long ago supplanted whiskey as the Texas troubadour’s painkiller of choice.
-
Nov 13, 2024 | 
gardenandgun.com | Steve Russell
RecipeAn outdoor fryer cooks the best bird, says the Nashville restaurateur—and also fires up the party “Turkey is like potatoes—pretty bland and boring on its own,” says Mark Waldo, founder of Nashville-based Waldo’s Chicken & Beer. “So when it comes to putting something on the table for Thanksgiving that matches up to the rest of the spread, you don’t stand a chance unless you are deep-frying your turkey.”Waldo holds equal faith in the power of brining.
