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Beverages / 9.13.12 / by TLP Editors’ Desk

Liquid Amber

ALL YOU NEED TO KNOW ABOUT MAKING YOUR OWN BOURBON BAR This fall, we’ve got bourbon on the brain. Often interpreted as a serious sipper, we decide to have some fun with our beloved amber-colored elixir. Setting up an al fresco bourbon bar on a breezy weekend afternoon ensures you and your guests an opportunity […]

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Culture / 9.12.12 / by TLP Editors’ Desk

Gourmet ‘Gating

FUN FOOD FOR FOOTBALL SEASON Football season is here, which can mean only one thing for the Southern foodie. Time to start planning your tailgate! These tradition-bathed events are characterized by whirlwind socializing and of course, plenty of good food and tall drinks. While Bloody Mary’s and barbecue are tailgating staples, how about serving some […]

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Culture / 9.7.12 / by TLP Editors’ Desk

Kentucky Bourbon Festival

CELEBRATE A BOURBON BONANZA While debates may rage over the origins of barbeque or Brunswick stew, it is clear that bourbon belongs to Kentucky. Indeed, the celebrated title of Bourbon Capital of the World has been bestowed upon Bardstown, Kentucky. One might say that this particular brand of Southerners takes their amber-hued spirit quite seriously, […]

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Beverages / 9.6.12 / by TLP Editors’ Desk

Gin for Dummies 

NO LONGER BANISHED TO THE BACK OF THE WET BAR, GIN MAKES A COMEBACK Many of us can recall a bad incident with gin. Whether it was abused in quantity or quality, gin can leave a bad taste in your mouth (literally and figuratively). Many of the cheaper brands of the spirit are chemically altered […]

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From the Magazine / 9.4.12 / by TLP Editors’ Desk

An Interview with Brad Ball

OWNER & WINE DIRECTOR OF SOCIAL RESTAURANT + WINE BAR Social Restaurant + Wine Bar in Charleston, South Carolina has a great reason to celebrate: they recently received Wine Spectator’s Best of Award of Excellence for its exceptional wine program. Brad Ball, the owner and wine director, is to be credited, having curated such a distinguished collection.  […]

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From the Magazine / 9.3.12 / by TLP Editors’ Desk

Getting Pickled

ANYTHING AND EVERYTHING CAN GO IN VINEGAR Pickles don’t get the credit they deserve. They are often relegated to a supporting role: an afterthought during cocktail hour, in a small bowl passed around the table during Sunday supper, casually layered in a sandwich for lunch. With their sharp taste and crisp texture, why are they […]

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