Now we might know what you’re thinking. Southern food means fried chicken, cornbread, blackeyed peas, and collard greens. What gives?
Well, there’s a lot more to the South. I can pinpoint the moment my understanding Southern food changed, and the chef behind that is Sean Brock. For those unfamiliar with Sean Brock, he’s the head chef at Husk in Charleston, South Carolina, and a really interesting character that has done a lot to shine a light on the more delicate side of Southern food. The moment in question is from the Netflix series Mind of a Chef, and here’s a link to the scene that set it all in motion for me.
The recipes we’re using this week are inspired directly from his creations. He’s exceptionally talented, and I highly recommend his cookbook Heritage. So with all that being said, here’s what’s in your box this week:
Cornmeal Dusted Pork Chop A big juicy pork chop, dusted with cornmeal, then pan seared to perfection.
Fresh Jalapeno Relish A bright and mild fresh relish. Perfectly accenting the dish, and bringing up all the flavours.
Barley Succotash Pot barley, butternut squash, corn, onion, red pepper, cannellini beans, and garlic.
Charred Green Beans Green beans charred on the grill and tossed with a hint of garlic and butter.
Buttermilk Pie with a Cornmeal Crust This pie is absolutely phenomenal. A bright lemony custard, in a handmade pie crust. It is simple perfection.
Our vegetarian alternative is a thick slice of whole roasted brown butter cauliflower. We’ll also be bulking up the Succotash with extra veggies and we'll be adding some beluga lentils for some added protein.
As usual, we can do a half-vegetarian, half-meat box so everyone gets fed. Just include a note with your preference at checkout.
Order cutoff is 3pm
Wednesday January 27th with delivery on Thursday January 28th between 11am and 5pm.Never hesitate to ask us about any dietary restrictions you may have, we love to feed people and always do our best to accommodate.