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From the Magazine / 2.5.14

The Last Herring Shack

Each Year in Late Winter, The Cypress Grill Opens its Doors to Floods of Loyal Customers in Rural Eastern North Carolina In Jamesville, North Carolina, population 502, the Cypress Grill is the last of its kind—a fish fry shack built on a riverbank and only open the four months of the late-winter spawning season. Surrounded […]

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Dining / 2.4.14 / by Allston McCrady

Oyster Bisque

In the South, we’re wild about our oysters, and Virginia has been cultivating some real beauties. Last November, I spent an afternoon at the Virginia Wine and Oyster Classic, where top Virginia chefs were interpreting oysters in dishes such as oysters & grits, smoked oyster BLTs, fried oyster tacos, and many more. I loved chatting it […]

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Travel / 1.31.14 / by Tucker Berta

Breaking Bread with the Miller, Baker & Chef

Lionel Vatinet, master baker, French native, and owner of La Farm Bakery in Cary, NC Restaurant Eugene in Atlanta hosted a dinner to celebrate Lionel Vatinet’s book, A Passion for Bread:  Lessons from a Master Baker, and the farmer/miller/baker relationship that has Vatinet so excited. Chef Linton Hopkins crafted a beautiful menu with bread pairings for each of the five […]

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Dining / 1.8.14 / by Tucker Berta

Palm Beach Food & Wine Festival was a Holiday Treat

In the tinsel-dripping days leading up to Christmas, there’s an annual fest that’s a bacchanalian stocking stuffed with five days of wine, cocktail receptions, multi-coursed dinners, and beachside revelry. The Palm Beach Food & Wine Festival is merrymaking at its finest for the food-loving set, especially those who prefer to celebrate the holidays basking in […]

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Culture / 12.27.13 / by TLP Editors’ Desk

Rodney in Exile BBQ Tour is Bringing Whole Hogs on the Road

Rodney Scott, the famed barbecue pitmaster from Hemingway, SC, is taking his show on the road. He’ll tour the South from January 20 to February 4, bringing whole hog barbecue to a wide swath of the region. Why the tour? Two days before Thanksgiving, Rodney’s pit house went up in flames. Undaunted, Rodney quickly put temporary pits […]

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Dining / 11.15.13 / by Elizabeth Shestak

A Dining Adventure at ONE Restaurant

Before I even got to the dinner, a quick peak at the online menu had my taste buds in a tizzy: “Beet – Ash – Stem – Vinegar; Goat Lady Dairy chevre” read the first offering under vegetables. This was going to be a good night. And an educational one. Before dining at One, a restaurant […]

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