Seen & Read: April 17, 2014
Food Arts Staff - April 17th, 2014
Tupelo Honey Cafe: New Southern Flavors from the Blue Ridge Mountains by Elizabeth Sims with chef Brian Sonoskus
Now the fans of Tupelo Honey Cafe—and there are many, some 65,000 on Facebook alone—can find all their favorite recipes in the restaurant's new cookbook of the same name. The restaurant group, whose flagship is in Asheville, North Carolina, now has five restaurants in small Southern cities such as Knoxville, Tennessee, and Greenville, South Carolina, with three more set to open in the next few months. Their menus are based, as the book's subtitle says, on new Southern flavors from the Blue Ridge Mountains. Think fried chicken with orange honey glaze, cornmeal-fried black-eyed peas, acorn squash stuffed with bacon bread pudding, chicken with crispy fried dumpling soup. "Chicken and dumplings go together like front porches and rocking chairs," says Sonoskus, who co-authored the book with Elizabeth Sims, past board president of the Southern Foodways Alliance. —Beverly Stephen, executive editor
Tavern on the Green Sparkles Again, New York Times
The new space is sure to thrive. —Abbe Lewis, associate editor
A Journey to the Edge of Europe, Roads & Kingdoms
Magnus Nilsson (Fäviken, Sweden) recounts his time—and eats, like the “pungent” unsalted mutton—on the island of Stóra Dímun in the Faroe islands. —A.L.