Today the June issue of Southern Living magazine hits newsstands and one of the star features of the issue is the ""A to Z Guide to Southern Food." Hunter Lewis produced the guide that touches on the recipes, tastemakers and trends that define our culture.
Atlanta had a few moments of glory, and some that we think they should’ve considered us for.
Mentioned in- Q: Smoke and Fire
Many Kamado grill companies are headquartered in Atlanta, like Grill Dome, Big Green Egg, Primo and Kamado Joe.
Up and Comer: Georgia Barbecue joints are raising the bar for good pulled pork.
Spots mentioned: Southern Soul Barbeque, Grand Champion BBQ, Swallow at the Hollow and Heirloom Market BBQ.
Mentioned in - V: Vegetable Plates of the South
The vegetable renaissance is here, and bold plates of produce are filling up menus. Two of Atlanta's favorites were celebrated. Miller Union's succotash of corn and field peas is a pleaser for summer, while the individually prepared sides from Restaurant Eugene elbow meat for attention. Try their seared okra or tempura squash blossom tinted mauve.
What was missing?
Well, Nashville has a peach truck selling Pearson's Georgia peaches…. But it's Tennessee. That isn't even the Peach state! So food truck entrepreneurs, there's your tip.
And what about Condiments? We think Rosebud's Curry Ketchup, Yeah! Burger's sauces, and Holeman and Finch's mustard are all worthy candidates. If only we could steal the recipes.
What other Atlanta trends were skipped from the guide?
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