By Brooks Brunson
There’s nothing we love more than collaboration between experts in the Southern culinary world. This summer, we are very pleased to see that Southern Skillet Vinegars has released their newest line of exceptional vinegars and announced Chef Travis Grimes, the Chef de Cuisine at Charleston, SC’s acclaimed Husk Restaurant, as their seasonal chef.
Southern Skillet Vinegars, an Alabama based company, specializes in creating a variety of uniquely flavored raw wine vinegars made from all local fruits with absolutely no artificial enhancers. They release new flavor offerings each summer, this year including Red and White Muscadine, Heirloom Tomato, Blueberry, Satsuma Sugar Cane, and Heirloom Tomato.
After much success from last summer’s release, the vinegars caught the attention of Grimes, and Sean Brock, the Executive Chef at Husk as well as the newly opened Husk Nashville. The chefs bonded with the distinct flavors of the new line of vinegars so much that they had to include them in several recipes on Husk’s daily menus.
And the best part is Grimes was gracious enough to share a couple of the coveted Husk recipes for Southern Skillet’s website so we can dabble in a couple of tastings at home. Check out his recipe for Green Tomato Chow Chow and General Tso’s Glaze. Can we hear a big thank you for Southern generosity?
