COMPANY'S COMING // A SPECIAL PUBLICATION FROM OKRA. // VOLUME 2 // 2020

o k r a.

C O M PA N Y ’ S C O M I N G

S P E C I A L

I S S U E

2 0 2 0

-

V O L U M E

2

“My voice falls into Southern drawl when I am tired, drunk, or in trouble.

Too often, my accent is attacked by all three of these realities.”

JENNIFER HARRISON

o k r a.

C O M PA N Y ’ S C O M I N G

VO LUME

2 -

AP P E T I Z E RS

A N D

C OC K TA I L S

OK RA M AGA Z I N E . C OM

/ /

2 0 2 0

contents 10

LET’S GET STARTED appetizers & first courses

30

WET YOUR WHISTLE cocktails

59

MANY THANKS acknowledgments

Photo: Abbie Images

appetizers

10

13

ACRE RESTAURANT'S FRIED GREEN TOMATOES

15

BLUE CRAB BEAU MONDE

18

CREAMY ARTICHOKE, BACON & PARMESAN DIP

21

GOAT CHEESE GUACAMOLE

21

EFFERVESCENCE SMOKED FISH DIP

22

MUFFULETA BITES

23

CAJUN CRAWFISH BREAD

23

SPINACH CRAWFISH DIP

27

TEXAS TWINKIES

27

MISSISSIPPI SIN DIP

29

WHIPPED RICOTTA DIP

CHAPTER 1

LET'S GET

STARTED

Photo: lechatnoir

11

12

ACRE RESTAURANT'S FRIED GREEN TOMATOES CHEF DAVID BANCROFT // AUBURN, AL Located in the historic downtown of Auburn, Acre is a delightful anachronism –a restaurant with sophisticated charm and repurposed architectural details serving stylishly modern food with roots deep in Southern soil. Led by Chef and owner, David Bancroft, Acre brings classic favorites to the table with fresh, innovative flavors and artistic presentations. Acre is wrapped in edible landscapes designed to provide fresh seasonal harvest used to create delicious offerings which change daily, depending on what is ready in the garden. www.acreauburn.com

FRIED GREEN TOMATOES peanut oil, for frying 12 slices fresh green tomatoes 1 cup whole buttermilk 2 cups cornmeal, such as Granary Farms Crystal Rémoulade®* 1 cup pimento cheese Marinated Crab (recipe follows) garnish: fresh basil leaves

MARINATED CRAB 1

lb fresh Gulf crab, picked clean of shells 1 fresh jalapeño, seeded and minced 1 garlic clove, minced zest and juice of 1 lime 1 Tbsp chopped fresh cilantro dash of hot sauce ½ tsp kosher salt 1 Tbsp extra-virgin olive oil

Prepare Crystal Rémoulade and Marinated Crab first. Pick up store-bought pimento cheese to save time, or prepare your family’s favorite recipe.

In a medium Dutch oven, fill with peanut oil to halfway full. Heat over medium-high heat until a deep-fry thermometer reads 350° F. Dip tomato slices in buttermilk; dredge in cornmeal. Cook in batches until golden brown, approximately two minutes. Let drain on paper towels. For each serving, spread 2 tablespoons Crystal Rémoulade on the bottom of 1 plate. Top with 1 tomato slice. Spread tomato with 2 tablespoons pimento cheese. Top with another tomato slice and 2 tablespoons pimento cheese; top with another tomato slice.

Place ¼ cup Marinated Crab on top of tomato. Garnish with basil, if desired.

In a medium bowl, combine all ingredients. Gently toss until combined, being careful to avoid breaking up crab. Refrigerate until ready to serve.

In a medium bowl, stir together all ingredients until combined. Refrigerate until ready to serve.

CRYSTAL REMOULADE 1 cup mayonnaise ¹⁄³ cup Creole mustard juice of 1 lemon ½ Tbsp hot sauce, such as Crystal 1 Tbsp Creole seasoning 1 finely minced spicy pickle chip, such as Wickle’s 1 Tbsp water

13

14

BLUE CRAB BEAU MONDE CHEF JOEY WARD //SOUTHERN BELLE // ATLANTA, GA Southern Belle is celebrated local chef Joey Ward's cocktail-forward, Southern-rooted restaurant located in Atlanta’s Poncey-Highland neighborhood.

With a beverage program focused on highlighting the stories and passions of Southern distilleries, Southern Belle boasts an expertly-crafted cocktail menu, local beers, and biodynamic wines. Alongside the drinks, look for dishes executed by Ward and his team with a commitment to embracing hyperseasonality, local farms, and the multicultural flavors of the “New South.” A complement to the food and beverage program, the restaurant’s interior design evokes a Southern, homey feel with exposed brick walls, tufted furniture, salon-style art, and the historic building’s original tin roof. Affectionately named as a nod to the strong-willed, Southern women Ward knows and loves — including his wife and restaurant co-owner Emily — Southern Belle is connected through a secret passageway to his second restaurant concept, Georgia Boy, which offers a separate, 16-seat tasting menu. southernbelleatl.com

DIP 16 oz cream cheese 4 oz sour cream 12 oz mayonnaise 30 grams scallions sliced 45 grams celery mince 35 grams shallot mince 7 grams salt (or to taste) 2 lemons zest & juice 6 grams vegetable bullion (beef is great also) 12 grams Spice Islands® Beau Monde Seasoning

Prepare the dip by beating the cream cheese with the paddle attachment in a stand mixer. Add the sour cream slowly until combined with cream cheese.

Next, add the remainder of dip ingredients and mix until smooth. Transfer to large bowl and chill.

Clean crab meat by picking out all shells. In a separate bowl, mix the crab with olive oil, lemon juice, salt, pepper, and chives (olive oil, salt, and pepper should all be added to taste.) Spoon crab mixture over top of the previously finished dip and spread out making sure the surface is covered well. Chill and serve. Enjoy with crackers and bread, or as a spread on sandwiches or hors d’oeuvres.

CRAB TOPPING 12 oz Jumbo Lump Crab Meat olive oil, to taste large flake sea salt and black pepper, to taste one large lemon, zest and juice 20 grams chive, minced

15

Photo: Rory Doyle

FRESH GULF COAST OYSTER // CAJUN CRAWFISH BREAD, PG. 23 // EFFERVESCENCE SMOKED FISH DIP, PG 21

16

“ Well, Southerners like to eat well.

You see, it's an event when it's done right.”

Stan Shaw

17

CREAMY ARTICHOKE, BACON & PARMESAN DIP CHEF HUNTER EVANS // ELVIE'S // JACKSON, MS One of their most popular dishes, the Oysters Elvaretta (a take on Oysters Rockefeller named after Chef Evans' grandmother) are topped off with a creamy artichoke, bacon and parmesan mixture before being charbroiled.

This mixture can also be served as a warm dip for an impressive appetizer.

Elvie's is deep in the heart of Jackson's historic Belhaven neighborhood, and serves seasonal fare that highlights Southern farmers. From fisherman and oyster farmers in the gulf, to organic produce and sustainably raised animals, Elvie’s is committed to using the highest quality, ethically sourced, and best tasting ingredients available. Inspired by French cafes, Elvie’s is a place you can enjoy all day. In the morning, stop by to enjoy breakfast and espresso, in the afternoon meet a friend for a classic cocktail and a bite to eat, or come experience dinner and our tasting menu. www.elviesrestaurant.com

6 1

Tbsp unsalted butter bunch green onions, thinly chopped 6 cloves fresh garlic, smashed and minced ½ cup dry white wine 5 lb can artichoke hearts, drained and roughly chopped ¾ quart heavy cream 4 cups parmesan cheese 1 Tbsp Worcestershire sauce 7½ dashes of hot sauce 1 cup cooked bacon salt and pepper pinch of cayenne pepper ½ lb cream cheese

18

Cook bacon in a skillet. When crispy, remove bacon and set aside. To the grease, add butter, onions and garlic and sauté 2-3 minutes. Add white wine and reduce until evaporated. Add chopped artichoke hearts and cook for 2-3 more minutes.

To this mixture add the cream and reduce until thickened.

Next, add cheeses, the previously cooked bacon, Worcestershire sauce, hot sauce. Stir, adding in salt, pepper and pinch of cayenne pepper. Warm through. Take off the heat, stir in lemon juice.

Serve with bread or crackers for a warm dip or as a stuffing for fish like flounder or salmon.

19

20

GOAT CHEESE GUACAMOLE CHEF DAVID BANCROFT // AUBURN, AL Located in the historic downtown of Auburn, Acre is a delightful anachronism –a restaurant with sophisticated charm and repurposed architectural details serving stylishly modern food with roots deep in Southern soil. Led by Chef and owner, David Bancroft, Acre brings classic favorites to the table with fresh, innovative flavors and artistic presentations. Acre is wrapped in edible landscapes designed to provide fresh seasonal harvest used to create delicious offerings which change daily, depending on what is ready in the garden. www.acreauburn.com

1 avocado ¼ lime, squeezed 2 oz goat cheese, room temperature 2 Tbsp pico de gallo Pinch of kosher salt

Cut avocado in half and remove pit. Scoop the flesh from the shell. Mash avocado with a fork to a somewhat chunky, yet creamy, consistency. Squeeze the lime juice over mashed avocado. Fold the goat cheese, pico, and salt into the avocado mixture. Top with more pico if desired. Use your favorite pico.

EFFERVESCENCE SMOKED FISH DIP Shown on page 17

CHEFS EVAN INGRAM AND BRENNA SANDERS // NEW ORLEANS Elegant bubbles lounge and restaurant Effervescence sits on the edge of New Orleans’ famed French Quarter. Housed in an 1890s Victorian cottage, Effervescence’s gorgeous interiors and backyard garden provide guests a polished setting to enjoy a glass of bubbly in the iconic Crescent City neighborhood.

Owner/Operator Crystal Hinds opened the concept in March 2017 as a way to bring her lifelong love for celebration and hospitality to fruition. Guests enjoy an ingredient-driven food menu of casually luxurious bites and shareable plates. Each menu item utilizes local, Louisiana-sourced ingredients to create worldly and interesting plates that pair perfectly with a variety of bubbles. www.nolabubbles.com

8 oz smoked fish* 6 oz cream cheese, softened 2 Tbsp crème fraîche 2 Tbsp mayonnaise 1 Tbsp lemon juice smoked paprika salt hot sauce Worcestershire sauce freshly sliced chives

Flake fish into small pieces with a fork or by hand. Combine all ingredients in a mixer with a paddle attachment. Add salt, smoked paprika, Worcestershire sauce, and your favorite hot sauce to taste. Top with finely sliced chives and an extra sprinkle of smoked paprika. Serve with pickles, crostini, and/or potato chips. Top with caviar for a little extra luxury. *We use local Gulf fish, usually snapper. Any smoked fish will work. Flaky white fish will break up very easily in the recipe. If you choose a firmer fish like salmon or tuna, be sure to break up the fish very well before combining with the other ingredients

21

MUFFULETA BITES 4

slices Evangeline Maid Bread® 4 ounces sliced salami 4 ounces sliced capicola 4 ounces sliced mortadella 4 ounces sliced provolone Tooth picks

EVANGELINE MAID BREAD // LAFAYETTE, LA Evangeline Maid has been a part of life in Acadiana for 100 years. As it is well known among all locals, even the region’s millennials who view themselves as “new natives,” love the simplicity and nostalgia that the Evangeline Maid brand represents. Founded by the Huval family in Youngsville, LA in 1919 and moved to Lafayette in 1926. Products are made with the water from the local Chicot Aquifer. www.evangelinemaid.com

OLIVE SALAD ¼ cup chopped Queen olives stuffed with pimento ¼ cup chopped giardiniera (Italian pickled vegetables) ¼ cup chopped pepperoncini peppers 2 Tbsp chopped capers 1 tsp minced garlic 1 tsp dried oregano 1 tsp dried basil ½ tsp red pepper flakes ¼ cup red wine vinegar ¹⁄³ cup extra virgin olive oil

In a mixing bowl, add all of the Olive Salad ingredients and stir to evenly mix.

Cover and refrigerate for 1 hour.

Using a cookie cutter, small enough to cut 2 rounds out of each slice of bread, cut the bread into rounds and place on a cookie sheet. Lightly toast under a broiler on both sides. (For visual appeal, you can use the same cookie cutter to cut rounds out of the meats and cheese.)

To assemble, add some of the mortadella and then a slice of provolone. Add a slice of salami and then another piece of cheese. Finish with a piece of capicola and top with a generous amount of the olive salad. Add the top piece of bread and a tooth pick to hold everything together.

Repeat until all the sandwiches are made. Serve family style on a platter.

Makes 4 bites

22

CAJUN CRAWFISH BREAD Shown on page 16

EVANGELINE MAID BREAD // LAFAYETTE, LA Evangeline Maid Bread hasn’t changed their baking process since they opened the doors in 1919. They use the same process that home bakers use, just at a bigger scale. Evangeline Maid was born in Acadiana, baked and sold exclusively in Acadiana, and remains that way today. www.evangelinemaid.com

4 2 ¾ 1 2 3 ½ ½ ¼ ¹⁄³

Evangeline Maid Po-Boy Rolls, cut in half lengthwise Tbsp unsalted butter lb crawfish tail meat, cleaned and deveined Tbsp creole seasoning tsp minced garlic Tbsp heavy cream cup shredded pepper jack cheese cup shredded mozzarella cheese cup mayonnaise cup sliced green onions

In a large sauté pan, over medium-high heat, add the butter, crawfish and creole seasoning. Cook for 2-3 minutes tossing often. Add the garlic and cook for 1 minute then add the heavy cream and stir to combine. Cook for 2 minutes or until the cream thickens slightly.

To a large mixing bowl, add the pepper jack, mozzarella, mayonnaise and the cooked crawfish. Stir to evenly mix and incorporate all ingredients.

Using a sheet tray, toast the Po-Boy rolls under a broiler until they are golden brown. Remove the bread from the oven and generously spread some of the crawfish mix over each piece of bread. Place back into the oven and bake at 350 for 10 minutes. (to get an extra crisp cheese, broil for the last 2 minutes.)

Garnish with the green onions, slice and serve hot.

If you prefer to serve it as a dip, place the mixture into a greased casserole or oven-proof baking dish and bake at 400º F for 20 minutes or until the top is lightly golden brown and bubbly.

SPINACH CRAWFISH DIP 6-8 pieces Evangeline Maid PoBoy Rolls, sliced and toasted ¾ lb crawfish tails, cleaned and deveined 2 Tbsp butter 1½ Tbsp creole seasoning 1 10 oz. package frozen, chopped spinach, thawed and squeezed ½ cup sour cream ½ cup mayonnaise 8 oz. cream cheese, softened 1 cup grated parmesan cheese 2 tsp garlic powder

EVANGELINE MAID BREAD // LAFAYETTE, LA www.evangelinemaid.com In a large sauté pan, over medium-high heat, add the butter, crawfish and 1 tablespoon of the creole seasoning and cook for 3-4 minutes, tossing often.

Using a large mixing bowl, add the remaining ingredients, the remaining creole seasoning and ¾ of the cooked crawfish. (Save the rest of the cooked crawfish for garnish) Mix evenly to combine all ingredients.

In a greased casserole or baking dish, add the mix in an even layer. Bake in a pre-heated 350º F oven for 15 minutes.

Add the remaining cooked crawfish over the top and bake for another 5 minutes. Serve hot with toasted Po-Boy Rolls.

23

Photo: Rory Doyle

MISSISSIPPI SIN DIP, PG 27

25

26

TEXAS TWINKIES HURTADO BBQ // ARLINGTON, TX Arlington’s wildly successful BBQ pop-up, is now a brick and mortar restaurant in Arlington’s popular Urban Union district. Hurtado’s success is attributed to their craft barbecue offerings of slow-smoked meats, handmade sides and creative accoutrements. The menu is Tex-Mex inspired–soft flour tortillas instead of bread, spicy garlic habanero pickles made from scratch and smokey melt-in-your-mouth flavor profiles with well-balanced combinations of spicy and sweet. Beyond beloved Texas barbecue staples such as prime beef ribs, pork spare ribs and brisket, Hurtado offers such delectable menu items as pork belly burnt ends, smoked Texas quail, hatch chile mac, spicy charro beans and smoked elotes. Home to the “Texas Twinkie” a bacon wrapped jalapeno stuffed with their prime chopped brisket, pimiento cheese and cheddar cheese, slow-smoked and glazed with their house-made BBQ sauce. www.hurtadobbq.com

fresh jalapeños, whole thick sliced bacon chopped BBQ beef brisket pimento cheese sharp cheddar cheese, shredded BBQ sauce

Make as many as you want! You'll need to alter your measurements accordingly. While your smoker is heating up prepare the jalapeños. Slice the stem end off the jalapeños and remove the seeds and veins. In a bowl combine pimiento cheese, cheddar cheese and brisket. Mix well. Fill each jalapeño with the cheese and brisket mixture. Cut each slice of bacon in half. Wrap each jalapeño with a bacon half. Place them on the smoker and make sure the bacon doesn't burn, but gets crispy. Baste with your favorite BBQ sauce 2 or 3 times during the smoking process so they become glazed. Cook until peppers are soft and bacon is crispy. Remove from smoker and serve.

MISSISSIPPI SIN DIP

Shown on page 25

CHEF COLE ELLIS // CLEVELAND, MS Ellis returned to his hometown of Cleveland to open Delta Meat Market, a butcher shop and boutique grocer of fine Southern foods. Nominated in 2017 as a semifinalist for the James Beard Award “Best Chef South.” Chef Ellis' much acclaimed market has a new home in the Cotton House Hotel. www.deltameatmarket.com/market

1½ cups sour cream 1 8oz package cream cheese 2 cups shredded sharp cheddar cheese ¾ cup cooked ham, finely minced 1 7 oz can diced green chiles ½ cup sweet white onion ¼ tsp Worcestershire sauce 1 large sourdough boule, unsliced (round loaf)

Mix sour cream and cream cheese together until creamy. Add shredded cheddar, minced ham, chopped green chiles, diced onion, and Worcestershire sauce. Cut a thin slice from the top of the bread, carefully hollow out the round loaf. Fill hollowed bread with dip and cover with the sliced-off top.

Wrap the filled loaf in aluminum foil, store in refrigerator until ready to serve, or to serve warm, bake in the oven at 350° F for 1 hour.

Serve with cocktail breads, crackers, celery, or dipping tool of choice!

27

28

WHIPPED RICOTTA DIP Za' // NASHVILLE, TN A wood-fired pizza restaurant making handcrafted pies with locally sourced, Southern ingredients by Karl And Sarah Worley of Nashville’s brunch staple Biscuit Love. Inspired by a recent trip to Italy, the Worleys discovered that pizza—just like biscuits—brings everyone to the table. Karl, who leads at the culinary helm, saw obvious parallels between Italian and the Southern American food culture so close to his heart, and ‘Za was born from this inspiration to merge the two to create a new dining experience for Nashville. At the heart of Nashville’s Hillsboro Village neighborhood, ‘Za offers a fast-casual experience. Guests order from a menu of 12-inch pies at the counter with the option to “take out" or "hang out.” Family-style tables made by local craftsmen, offer communal dining, and the decor is clean and modern with a custom Italian-made pizza oven. www.zayall.com

1 cup whole milk ricotta 1 Tbsp extra virgin olive oil 1 lemon, zested and juiced ½ tsp kosher salt ¼ cup honey pita bread or fresh baked pizza dough to Serve

Combine the ricotta, olive oil, lemon zest, lemon juice, and salt, in a food processor with metal blade.

Blend for 2 minutes or until silky smooth in the food processer. Stop a couple of times to scrape down the sides to make sure all of the Ricotta is whipped.

If not using right away, store in the refrigerator.

When you're ready to serve, place whipped ricotta in a bowl, and pour honey on top of ricotta.

Serve with freshly baked pizza dough or warmed pita bread.

Strike up a conversation with your family! Enjoy!

29

cocktails

30

33

CANTINA MARGARITA

33

GOSERITA COCKTAIL

35

BLACK WIDOW

35

ET TU BRUTE

39

PAPER SHOES

39

DERBY DAY JULEP

41

22 BLACK

41

MEXICAN CHOCOLATE MARTINI

42

SILLY KITTY

42

BLUEBERRY LAVENDER LEMONADE

44

MARINA MULE

45

RUBY FERMENT

47

CHAMPAGNE COBBLER

47

"WHAT'S THE BUZZ?" HONEY MINT JULEP

49

OL'NUT JOB

49

BOURBON MARGARITA

53

SUNDAY STROLL

54

PEACH JAM BOURBON COBBLER COCKTAIL

54

BLOOD ORANGE OLD FASHIONED

CHAPTER 2

W E T YO U R

WHISTLE

Photo: Scott Speakes

31

Photo: Callie Cranford

32

CANTINA MARGARITA CANTINA 76 // COLUMBIA, SC This lively, independently-owned restaurant and bar specializes in Mexican-inspired cuisine and hand-crafted margaritas, provides a fast yet satisfying dining experience in a casual, upbeat atmosphere encouraging guests to hang out before, during and after dining. The bar is stocked with a selection of premium tequilas, and fans love the Cantina Margarita, sweetened with low-glycemic agave nectar. It's also known as the "skinny margarita" among guests. This drink is light, refreshing and great for a hot summer day. It's also very easy to make at home! www.cantina76.com

3 1

ounces of your favorite tequila ounce light agave nectar, sweetened to taste 1 lime, juiced 2 ounces water

Fill your shaker with ice. Add all ingredients into the shaker. Important: the cocktail must be shaken hard, until ice breaks. Finally, split the contents of your shaker between two salt-rimmed glasses.

PRO TIP: Cut your lime in half and then cut each half into quarters. After extracting the juice, toss the lime quarters into your shaker for an added garnish.

Makes 1 serving

GOSERITA COCKTAIL

Shown on page 37

COALITION FOOD AND BEVERAGE // ALPHARETTA, GA Tangy and refreshingly light, the Goserita satisfies beer and cocktail lovers alike. It marries gose-style ale, tequila and fresh lime, and is the perfect backyard barbecue beverage. Simple and easy to make at home, and you can even customize it with your favorite beer to make it all your own! www.eats.rohospitality.com

2 ounces gose-style ale 1 ounce blanco tequila 1 ounce orange liquer 1.2 ounces lime juice Âź ounce agave syrup kosher salt for the rim of the glass slice of lime

Rub the rim of a rocks glass with the lime slice, then coat half of the rim with kosher salt. Mix tequila, orange liquer, lime juice and agave syrup together with ice in a shaker tin and shake well. Serve over ice in salted rocks glass.

Garnish with lime slice.

Makes 1 serving

33

Photo: Ryan Smallhands

34

BLACK WIDOW FABLE LOUNGE // NASHVILLE, TN Lead bartender, Ellen Talbot, created this drink featuring Don Julio Blanco, blackberries, basil, demerara and lime. Don't be intimidated! It's easy to make at home and will impress your friends. www.fablelounge.com

COCKTAIL 3 fresh basil leaves 3 blackberries ¼ ounce demerara syrup* ¾ ounce lime juice 2 ounces Don Julio Blanco (any tequila you have at home will work) DEMERARA SYRUP

Start by making the Demerara syrup. Bring sugar and water to a boil in a pot and immediately reduce heat when it starts boiling. Simmer until sugar has melted.

Assemble the cocktail by Muddling the blackberries and basil in a cocktail shaker. Add the remainder of ingredients and shake until the tin is frosty.

Using a sieve, double strain into a chilled coupe or martini glass. Serve with a blackberry skewered between the two points of a basil leaf .

Makes 1 serving

2 parts sugar in the raw to 1 part water

ET TU BRUTE

Shown on page 36

NEAT // ALYS BEACH, FL Alys Beach, located on Florida’s Gulf Coast along Scenic Coast highway, 30A has long had a reputation for originality, details and high standards. At NEAT, a knowledgeable fun staff, well versed in making craft cocktails, adds to the experience. Each month brings a new cocktail menu fully utilizing their well and ingredients with each new cocktail recipe. The recipes themselves are created and submitted by each of the staff and are either entirely original or something they had tasted elsewhere and felt would be a nice addition to their menu. Bartender Hunter Church wanted to craft one that has the taste of a classic, but also something you can’t quite find anywhere else.” He lucked out, as one of his first recipes turned out to be a fast favorite at NEAT and is now featured on their monthly list. Et tu Brute is a rum based spin-off of a boulevardier, invented in the 1920’s using whiskey. www.alysbeach.com/neat/

1½ ounces Papa’s Pilar rum ½ ounce Bruto Americano 1 ounce Cocchi Vermouth di Torino 1 dash of chicory pecan bitters

Combine all the ingredients in a pitcher and stir with ice. Pour into cocktail glass. Top with orange peel expressed over the top.

Makes 1 serving

35

Photo: Scott Speakes

PAPPY VAN WINKLE, BOURBON TRACE DISTILLERY, KENTUCKY // ET TU BRUTE, PG. 35 // GOSERITA COCKTAIL, PG 33

36

Photo: Scott Speakes

“ Here's to alcohol, the rose colored glasses of life.�

F. Scott Fitzgerald

37

Photo: Andrew Cebulka

38

PAPER SHOES THE GROCERY // CHARLESTON, SC Chef Kevin Johnson began his career in Charleston at Slightly North of Broad (S.N.O.B.), while later spending time as sous chef at the Inn at Little Washington (VA) and as executive chef of Anson (SC) before realizing his long-time dream when he opened The Grocery with his wife, Susan, in December 2011.

Earning a James Beard Best Chef: Southeast nomination for his approach and commitment to cooking with the seasons, Johnson’s dedication to the art of culinary creation and authenticity of flavors is driven by the bounty of seasonal produce and ingredients available from local and regional purveyor partners.

The Grocery’s kitchen is stocked with house-made charcuterie, fresh, local fish and seafood, and an abundance of fresh vegetables and fruits, which he also preserves through a sustainable in-house canning program. thegrocerycharleston.com

1 1 5

ounce El Jimador® tequila ounce Cocchi Rosa® ounce Lustau® amontillado sherry ¼ ounce apricot liqour ¾ ounce lime juice ½ ounce simple syrup

Place all ingredients into a cocktail shaker with ice. Shake it well. Double strain into a coupe glass.

Makes 1 serving

DERBY DAY JULEP

Shown on page 51

HENLEY // NASHVILLE, TN Rooted in the traditions of regional cooking, Henley celebrates quality products made by American hands–a restaurant with a Southern soul and French technique. Henley is a neighborhood communal space that is as accessible for locals as it is for people taking their first bite out of Nashville. Head bartender Benjamin Rouse's Derby Bay Julep features Maker's Mark Henley Select Barrel #1 delicately balanced by brown sugar syrup with a vanilla bean pod, fresh bay laurel leaves and mint. www.henleynashville.com

1½ ounces Makers Mark Henley Select Barrel #1 (Regular Makers Mark or Cask Strength can be used here as well) ½ ounce brown sugar syrup 3 bay laurel leaves 2 mint leaves 1 ⁄5 vanilla bean pod

Start off by making brown sugar syrup by combining 1 part water to 1 part brown sugar. Bring to a boil and turn down heat, simmer until the sugar is dissolved.

In your favorite Julep cup add the brown sugar, bay leaves and vanilla bean.

Muddle until vanilla and bay leaves are well incorporated in the syrup. Add mint and bourbon, top with crushed ice. Using a bar spoon, swizzle the cocktail until diluted and ²⁄³ of the cup is full of water, this should also put a nice frost on the silver or copper cup. Top with crushed ice, insert a julep straw and garnish with 3 bay leaves.

Makes 1 serving

39

40

22 BLACK

Shown opposite

MARTIN'S BAR-B-CUE JOINT // MULTIPLE LOCATIONS Rooted in the tradition of West Tennessee whole-hog barbecue, Martin’s was founded in 2006 in Nolensville, TN by Pitmaster Pat Martin. Known for lowand-slow cooked barbecue and genuine Southern hospitality, the brand has grown its presence in Tennessee to include six joints around the state, as well as expanded with locations in James Island, SC, Louisville, KY, and Birmingham, AL. At Martin’s, a fresh hog goes on the pit each and every day, resulting in barbecue that is just as fresh as it is delicious. Menu standouts include the Pulled Pork Sandwich topped with slaw; Redneck Tacos, a cornbread hoecake topped with pulled pork, slaw and sauce; Smoked Chicken Wings tossed in Martin’s Alabama White Sauce; and the Sliced Brisket Tray, featuring juicy brisket served with two scratch-made sides. In addition to the barbecue and grill offerings, Southern-style sides like Broccoli Salad and Mac & Cheese, as well as desserts such as Coconut Cake and Pecan and Fudge Pies, are guided by timeless family recipes and made fresh daily. www.martinsbbqjoint.com

1 ounce High Wire Sorghum Whiskey ¾ ounce Chickory Liqueur ½ ounce Rye Whiskey ½ ounce High Wire Amaro 2 dashes Angostura Bitters

Combine all ingredients, stir, strain Serve neat, in a chilled 8 ounce Mason jar. Garnish with orange peel.

Makes 1 serving

MEXICAN CHOCOLATE MARTINI CHEF WEST FULMER // MOTOR SUPPLY BISTRO // COLUMBIA, SC Motor Supply Co. Bistro has been serving fresh, local and diverse dishes in the heart of the historic Congaree Vista in Columbia since 1989. Menus change daily, offering diners something exciting every time they come through the door. Serving an eclectic blend of contemporary American, French, Italian and Asian cuisine, with produce and grains provided by local farms along with house-smoked meats. www.motorsupplycobistro.com

2 ounces your favorite bourbon (try Old Forester, Bulleit or Maker's Mark) ½ ounce Ancho Reyes Chile Liqueur 1 ounce Kahlúa Liqueur 1 ounce Créme de Cacao 1 ounce whole milk 1 dark chocolate bar

Place 2 martini glasses in freezer to chill until frosty–about 3 to 4 hours.

Combine bourbon, Kahlúa, Creme de Cacao and chile liqueur in a drink shaker, then add ice. In the same shaker, add milk. Shake, strain, pour into chilled martini glasses. Garnish with dark chocolate shavings. Use a zester, grater or vegetable peeler to create shavings or curls.

NOTE: Order is important! Mixing milk with the alcohol before adding ice could cause curdling due to the high alcohol content. The ice acts as a barrier keeping your cocktail silky smooth.

Makes 2 servings

41

CATHEAD VODKA JACKSON, MS The first legal distillery in the state of Mississippi, Cathead was founded in 2010 by friends and blues fans Austin Evans and Richard Patrick. Originally located in Gluckstadt, the distillery moved to the heart of downtown Jackson, the state's capital, in 2015. Led by Distiller Phillip Ladner, Cathead Distillery currently produces seven products in small batches: Cathead Original Vodka, Cathead Honeysuckle Vodka, Cathead Pecan Vodka, Bristow Gin, Bristow Barrel Aged Gin, Hoodoo Chicory Liquor, and Old Soul Bourbon Whiskey. Cathead is a 2020 James Beard semi-finalist for Outstanding Spirits Producer. The name “Cathead,” a term first coined by Mississippi blues musicians as a nod to respected artists, is the brand's way of paying homage to the state’s rich musical heritage; in this spirit, Cathead also donates a portion of proceeds to nonprofits that contribute to the region’s abundant arts and culture. Cathead Distillery is an event-driven facility and a place for both locals and tourists to enjoy product tastings, live music, community, and a cold beverage. Celebrating its tenth anniversary this year, a huge milestone for the first legal distillery in the state, Cathead has sold over one million bottles. catheaddistillery.com

SILLY KITTY

Shown opposite

EASY BISTRO & BAR // CHATTANOOGA, TN The Silly Kitty was inspired by the Tipsy Cat by Mary Ann Dwyer of the Bay Street Biergarten in Charleston, SC. The Bistro was inspired to create a vodka drink that was like biting into a lightly salted cucumber without using it as an ingredient. Using Cathead Honeysuckle vodka, Yellow Chartreuse, and lemon creates a refreshing, fun, and interesting spring cocktail. www.easybistro.com

1½ ounces Cathead Honeysuckle Vodka ½ ounce fresh lemon juice ¼ ounce Yellow Chartreuse ¼ ounce Simple Syrup (1:1) 2 dashes Bittermens Hopped Grapefruit Bitters

COCKTAIL 1½ ounces Cathead Honeysuckle Vodka 1¼ ounces fresh lemon juice 2 ounces Blueberry & Lavender Simple Syrup* SIMPLE SYRUP 8 1

blueberries tsp dried lavender (if using fresh, use more than 1 tsp to reach desired flavor) 1½ ounces lemon juice 2 ounces simple syrup (equal parts sugar to hot water) 42

Combine all ingredients, add ice and shake until chilled, serve in a coupe garnished with a cucumber wheel.

Makes 1 serving

BLUEBERRY LAVENDER LEMONADE ACRE // AUBURN, AL A family restaurant with sophisticated charm, Acre is led by Chef David Bancroft, serving stylish modern food & drink with roots deep in Southern soil.

Their bountiful edible landscape supplies allows their chefs to bring the farm and rich Alabama heritage to your glass. acreauburn.com Create the Blueberry Lemon Simple Syrup by muddling the ingredients together. Add the simple syrup and double strain.

Assemble the cocktail ingredients. Shake well. Pour into tall glass over ice.

Top with soda. Garnish with blueberries and a lemon wheel Makes 1 serving

43

MARINA MULE FISHER'S // ORANGE BEACH, AL It's a great day for a Marina Mule! This refreshing cocktail is made with Cathead Honeysuckle Vodka. Cathead is the first legal distillery in the state of Mississippi. Cathead was founded in 2010 by Austin Evans and Richard Patrick. Cathead is a 2020 James Beard semi-finalist for Outstanding Spirits Producer. Fisher's at Orange Beach Marina houses two restaurants under one roof, each devoted to creating mouthwatering cuisine that complement the two waterfront dining experiences: Upstairs and Dockside www.fishersobm.com

1½ ounces Cathead Honeysuckle Vodka 1 ounce Domaine De Canton ½ ounce fresh lime juice ½ ounce simple syrup Buffalo Rock Giner Ale

44

Combine first 4 ingredients. Shake and pour over new ice into copper mug.

Fill mug with Buffalo Rock Ginger Ale. Makes 1 serving

RUBY FERMENT LOU // NASHVILLE, TN The daughter of a bohemian mother from Venice Beach and a well-read, charming Frenchman father, lou is Chef and Owner Mailea Weger’s brunch locale, dinner destination, and all-natural wine bar of East Nashville. Located in a renovated white 1930s craftsman house within East Nashville’s hip Riverside Village, lou merges the playful juxtaposition between contemporary California fare and Old World European style. Mailea created lou’s menu as a nod to the West Coast's healthy-ish cuisine, emphasizing seasonality and sustainability through vegetable-forward dishes and a focused selection of proteins. lou also features a low-ABV cocktail menu, offering creative takes on traditional classics, and an all-natural wine program to complement each dish on the menu. Mailea brings an intimate, magical atmosphere and healthy, flavor-driven cuisine to Nashville and its diners. www.lounashville.com

1½ ounces tequila or mezcal 1 ounce lime juice ¾ ounce fermented chili water ½ ounce simple syrup Topo Chico sparkling water

To assemble the drink stir first four ingredients with ice until chilled. Pour over ice. Top with Topo Chico and garnish with orange slice.

Makes 1 serving

45

46

CHAMPAGNE COBBLER

Shown opposite

TERRA // COLUMBIA, SC Terra is the capital city’s go-to destination for seasonal and innovative cuisine, set amongst a backdrop of sweeping skyline views. Chef Mike Davis presents elevated Southern classics made with ingredients sourced from local Midlands purveyors, allowing the fundamental elements and flavors of each dish to shine. Open for dinner Tuesday through Saturday, the restaurant’s welcoming atmosphere and tenured staff deliver an experience similar to returning home for a family meal. The rotating dinner menu is accompanied by seasonal beverage offerings from bar manager, Andy Haddok, including a featured cocktail menu, selection of craft beers, award-winning wine program, extensive spirits list, and after-dinner sippers. Chef Mike is proud to say hello to diners during each dinner service and welcomes guests from near and far to share in his beloved restaurant. www.terrasc.com

Barspoon Peach Basil Shrub ¾ ounce Fresh Raspberry Cacao Cordial ¼ ounce Fino Sherry crushed ice Champagne orange flag garnish

Build this cocktail in your wine glass. Fill 1/4 of glass with crushed ice. Pour the shrub, cordial and sherry into glass over ice. Fill the remainder of glass with desired ice and top with champagne. Garnish with orange slice.

Makes 1 serving

"WHAT'S THE BUZZ?" HONEY MINT JULEP SANDERLING RESORT // DUCK, NC

HONEY PECAN BOURBON 1 1 1

gallon of Woodford bourbon pound of pecans pound of honey

JULEP handful of mint leaves splash of water 1½ tsp of Superfine sugar crushed ice 2 ounces Honey Pecan Bourbon splash of club soda

Sanderling Resort, a AAA Four Diamond property, on the shores of North Carolina’s Outer Banks, was rated the #1 Best Outer Banks Hotel and #1 Best Outer Banks Resort by U.S. News & World Report in 2020. Their twist on the iconic Mint Julep is refreshing, slightly sweet and will have you buzzing with excitement. Made with Sanderling Resort's own Honey Pecan Infused Bourbon utilizing honey sourced from the property’s on-site beehives and traditional julep fixings for a modern classic that’s uniquely reminiscent of North Carolina’s famed Outer Banks. www.sanderling-resort.com

Create the Honey Pecan Bourbon: Mix together Honey Pecan Bourbon ingredients and let sit for 24 hours. Then pass through cheesecloth to separate bourbon from pecans.

Assemble the Julep: Add 8-10 mint leaves to a cocktail glass with a splash of water and 1.5 teaspoons of superfine sugar. Muddle together until fully macerated. Overfill cocktail glass with crushed ice and add 2 oz of the Honey Pecan Bourbon and top with club soda. Garnish with mint leaf cluster.

47

Photo: Scott Speakes

48

RAGGED BRANCH DISTILLERY CHARLOTTESVILLE, VA Ragged Branch Distillery received numerous prestigious awards at the 2019 San Francisco World Spirits Competition, including the coveted Double Gold medallion for its Wheated Bourbon in the Craft Distiller Whiskey category. Along with this preeminent award, multiple other Ragged Branch products received high accolades. Its much anticipated Wheated Virginia Straight Bourbon Whiskey was released in September 2018. The smooth taste, flavor and aroma of the product was everything the makers had hoped for – and more. The bourbon offers notes of vanilla and caramel with strong cinnamon on the front. Adding a spoonful of water, opens up an oaky cinnamon aroma, bringing out a very pleasant almond vanilla, finishing smoothly with a fresh taste of cinnamon. The Ragged Branch farm in Charlottesville produces the raw ingredients used in the bourbon’s mash. www.raggedbranch.com

2 ounces Ragged Branch Wheated Virginia Straight Bourbon Whiskey 3 dashes of Walnut Bitters (like Fee Brothers bitters, but any will do. Fee Brothers is also incredibly easy to find) 4 dashes orange bitters (Angustora works well) ¼ ounce salted vanilla maple syrup

OL NUT JOB

Shown opposite

Make the simple syrup: Combine maple syrup and vanilla extract. In the water, dissolve the kosher salt. Combine syrup and salt water and stir. Store in air tight container. Makes enough syrup for 20 drinks To assemble the drink: Stir ingredients with ice until chilled. Strain over one large ice cube. Garnish with orange peel.

Makes 1 serving

SALTED VANILLA MAPLE SYRUP 1 cup pure maple syrup 1 tsp Vanilla extract 2 ounces warm water ¼ tsp kosher salt

SOUR MIX 1

cup fresh lemon juice, strained ½ cup fresh lime juice, strained 2 cups Sugar in Raw simple syrup (see instructions) OJ COINTREAU MIX 2 1

cups fresh orange juice, strained cup Cointreau

MARGARITA 1½ ounces Ragged Branch Wheated Bourbon 2½ ounces sour mix ½ ounce OJ mix

BOURBON MARGARITA Begin by making the mixes. Each will make about one quart of mix. To make Sugar in the Raw simple syrup by dissolve 2 cups of Sugar in the Raw in 2 cups of boiling water. Cool. For the Sour Mix, combine all ingredients togetehr and mix. Set aside. Make the Cointreau Mix by mixing together all ingredients and set aside.

To make the cocktail you will add all the ingredients for the Margarita into a shaker, add ice, and shake. The cocktail needs to be shaken in order to open up the citrus juices. Pour into glass. Salt rim if desired.

Makes 1 serving

49

Mark Twain

Photo: Scott Speakes

“ I always take Scotch whiskey at night as a preventive of toothache. I have never had the toothache; and what is more, I never intend to have it.�

Photo: Emily Hall

DERBY DAY JULEP, PG 39

51

Photo: Cody McCain

52

SUNDAY STROLL ELVIE'S // JACKSON, MS Deep in the heart of Jackson's historic Belhaven neighborhood, Elvie's serves seasonal fare that highlights Southern farmers. From fisherman and oyster farmers in the gulf, to organic produce and sustainably raised animals, Elvie’s is committed to using the highest quality, ethically sourced, and best tasting ingredients available. Inspired by French cafes, Elvie’s is a place you can enjoy all day. In the morning, stop by to enjoy breakfast and espresso, in the afternoon meet a friend for a classic cocktail and a bite to eat, or come experience dinner and our tasting menu. This recipe from Beverage Director, Brandi Carter, is inspired by the many rosemary bushes in Belhaven and citrus trees in New Orleans that you see while out strolling. elviesrestaurant.com

COCKTAIL 2 dashes Angostura® bitters ½ ounce lemon juice, fresh squeezed ½ ounce orange water ½ ounce rosemary simple syrup 1 ounce Cathead® Vodka 3 ounces sparkling wine ROSEMARY SIMPLE SYRUP 8 oz water 8 oz demerara sugar (or white sugar) 8 sprigs of rosemary*

Make the rosemary syrup by combining water and sugar in a small pot on medium-low heat until the sugar is melted into the water. Add rosemary* and steep for 1 hour (turn off stovetop). Strain out rosemary and allow to cool completely.

For the orange water combine orange peels and water in a closed container.

Allow to sit for 1-2 hours. Strain and save orange peels for garnish.

To assemble the cocktail, combine all ingredients (except sparkling wine) in shaker. Add ice. Shake and strain into coupe glass (or whatever kind of glass you’ve got at home!). Garnish with sprig of rosemary wrapped in an orange spiral.

Makes 1 serving

ORANGE WATER 2 oranges, use peels 8 oz water

* 1 tsp of dried rosemary = 1 Tbsp of fresh rosemary/sprig

53

PEACH JAM BOURBON COBBLER COCKTAIL THIRTEENTH COLONY // AMERICUS, GA Oh, the joys of a juicy cobbler loaded with summer's fresh peaches. Is there anything better? This cocktail will have you sitting on your winter porch wrapped in a soft warm blanket imagining those warm summer days filled with peaches. Adding peach jam to your cocktail creates a smoother longer lasting flavor. Thirteenth Colony is a small batch distillery committed to producing only the highest quality handcrafted spirits. The traditional Bourbon is produced from a mash bill of predominantly corn along with rye and malted barley; then meticulously aged for 4 years in custom charred American Oak barrels for a smooth, rich, and slightly sweet finish. thirteenthcolony.com

ice cubes for your cocktail shaker and serving 2 heaping Tbsp peach jam juice of half a lemon 4 shots Thirteenth Colony Southern Bourbon Whiskey 2 mint sprigs

In a cocktail shaker, add enough ice to come up almost to the top. Add the jam, lemon juice and Bourbon. Secure the lid. Shake, shake, shake. Then shake it some more making sure the jam doesn't sit on the bottom of the glass. Strain the cocktail into two glasses with ice, garnish with a mint sprig, and serve.

Makes 1 serving

BLOOD ORANGE OLD FASHIONED THIRTEENTH COLONY // AMERICUS, GA

2

ounces Thirteenth Colony Southern Rye Whiskey or Southern Bourbon Whiskey 1 tsp sugar few dashes of bitters 1 blood orange, half for the juice and the other half cut into wedges for serving 2-3 good maraschino cherries ice cubes

54

The Old Fashioned is an icon, but even an icon could use a facelift. This modern take on an old friend adds a hint of citrus in the form of Blood Oranges.

Available only in the winter months, the sweet and slightly tart Blood Orange with its beautiful aroma of fresh citrus will have you walking on the beach in no time. The Southern Rye Whiskey is an American classic with a distinctive spicy flavor and a slightly sweet finish. Southern Rye is derived from a mash bill high in rye grain and aged in new charred oak barrels. The distinctively flavored Rye Whiskey is finished with French oak spirals and bottled at 95 proof. Both the Southern Bourbon Whiskey and Southern Rye Whiskey flavors are versatile enough to be used for mixing your favorite drinks but you'll find them great for sipping neat, too. thirteenthcolony.com

In a whiskey glass, muddle together a few drops of bitters with the teaspoon of sugar. Add a splash of blood orange juice and muddle to combine. Top with bourbon and ice. Add cherries and stir to combine. Allow to sit a few minutes to allow the flavors mellow before drinking. Enjoy!

Makes 1 serving

Photo: Scott Speakes

55

Photo: Emily Hall

Thank You! To everyone who helped make this happen, sent us recipes and contributions, we send our sincere thanks for your generosity.

We couldn't have done it without you.

NEAT Cathead Vodka Ragged Branch Distillery Thirteenth Colony Chemist Gin Sprouthouse Agency Bread & Butter Green Olive Media Murphy O’Brien Peter Mayer Co. Polished Pig Media Flock and Rally

OKRAMAGAZINE.COM

59

60

HAVE OKRA DELIVERED TO YOUR MAILBOX BACK ISSUES AVAILABLE IN LIMITED QUANTITY. okramagazine.com

T

ISSUE NO. T 2

2017 T

U RE ISS PREMIE 2017

ET

LOOK FOR OKRA. MAGAZINE ON NEWSSTANDS IN THE SOUTH

F indingHome TO W N : M A D E : G R O PRIDE OF PL ACE

ISSUE

Ben & Erin their hometownNapier show off of Laurel, MS

ANKIDA RID

GE VINEYA

RD Keeping in Virginia’s Blu it all in the family e Ridge Mounta ins

UB AR’S CL

OD

ERN FO

SOUTH

’s Gillespie Chef Kevin ern Fare r With South Love Affai

DING DEFEN

ER THE SUPP

TABLE

A Celebrating ge Cajun Herita

THE LI

WN

THE REAL DE

A hidden blues AL in a neighborholover’s dream od of Bessemer, AL

COURIR DE

Making a run forMARDIS GRAS Louisiana’s Caj Fat Tuesday in un Country

Community t A Virginia ing to an Ar Elevates Ly

NEY

M JOUR

RANDO

ening Visit , Georgia An Eye-Op Washington to Charming

H S U B S C R I B E T O D AY H In every issue, you’ll discover Real Southern Culture. Along the way, you’ll meet our wonderful people, enjoy Southern foods and visit unique and interesting places. Subscribe and receive 1 year–that’s 4 print issues– for $22.95 or 4 digital issues you can download for $9.95. okramagazine.com/subscribe 61