Check out Paul on WGN Lunchbreak — with the recipe — making one of our lunch sandwich favorites: Carolina Shrimp Burgers! http://wgntv.com/2014/08/21/lunchbreak-big-jones-chef-paul-fehribach-makes-carolina-shrimp-burgers/
Recipes for this week’s Green City Market cooking demonstration
Bread Soup with Chicken and Herbs Makes about four to five quarts, so use a heavy dutch oven with lid of at least 6 quart capacity 2 Tablespoons lard 1 whole chicken, cut up by joints 2 medium yellow onions, sliced 3-4 carrots, sliced 2 quarts water, or enough to cover chickens A few sprigs […]
About the new menus (Or, what’s a receipt?)
The best thing about Southern food, besides of course how delicious it is, is that it’s so richly textured with stories. If you’ve been by the restaurant the last few weeks, you’ve seen our revamped menus and hopefully offered your feedback on them. The change had a lot to do with our desire to tell […]
Recipes for Green City Market Chef Demo, November 19
This indoor market demo we’re preparing a simple, down-home country breakfast. I’ve wanted to do hoe cakes for a long time because they are so significant historically in Southern cooking. Please come see the demo to hear why. A simple country sausage is easy to make from market ingredients, and goes great with hoe cakes. […]
Cooking at Home: Shrimp & Grits with Tasso Gravy, by request
Last week I received an email from a reader who wanted to know how to make the tasso gravy we use in our shrimp and grits, as he has a nice chunk of tasso in his refrigerator and thought of our tasso gravy as a great thing to do with it. It’s really easy. […]