On November 10th, Eatocracy hosted its inaugural Secret Supper at Restaurant Eugene in Atlanta, Georgia, centered around the topic of how chefs' increasingly close collaboration with farmers figures into the preservation and evolution of Southern cooking.
You can read our recap (complete with scrumptious pix of all the food), cook along at home with Chef Linton Hopkins' recipes or get an iReporter-eye view from one of the guests, Randy Barnes, who was there to enjoy every last morsel.
Become an active iReporter in the field of food, and you just might find yourself at the table when Eatocracy's Secret Supper hits your town.
Happy National Pickle Day! Make Jill's quick pickled peppers or try Chef Linton Hopkins' bread and butter pickles recipe.
The days of fresh produce from local farms are numbered now that fall is fully upon us and winter will soon be whispering at the door. During a recent trip to my local greenmarket, I spied a gorgeous batch of Hungarian - or banana - peppers, and I bought a bunch with the express idea of pickling them for Bloody Marys.
I’m in love with the idea of pickling and canning, the romance of it. I imagine my early pioneer sisters, putting up provisions to sustain the family through the harsh North East winters. It makes me want to install a wood stove in the middle of my Brooklyn apartment, build a floor to ceiling shelving unit of some dark, rough-hewn wood and fill it with canned vittles. But whoops - here I am again in reality and that is not going to happen.
While I was growing up, my mother canned and it was quite an affair. My sister and I were banished from the kitchen for most of the day, and of course, it made us want to be there so badly that we couldn’t resist sneaking in and peeking. There was my mother moving amongst vats of sliced cucumbers and huge steaming pots of boiling water on the stove. Sacks of sugar, pickling spices, vinegar and canning jars littered the counter tops.