Easy Goer

Our favorite Mint Julep recipe is pretty simple. With just four ingredients, it's easy to remember and let's your favorite bourbon shine. Cheers. Ingredients 1/2 oz. superfine sugar 1 oz. hot water 8 mint leaves, plus one mint sprig 2 oz. your favorite bourbon Preparation 1. Dissolve the sugar in the hot water in a...

James and Isabel Eckrosh of The Dog & Pig Show share holiday traditions with a dash of nostalgia. The holidays are as much about tradition as they are spreading good cheer. We like to think that at the end of the day, a good meal is more about who you have sitting around the table...

We often say that shirtmaking is a lot like cooking — the key to any great meal, and any great shirt, is all about the ingredients. With cooler months on the horizon, we’ve got hearty, savory, brunch on the mind. Our friend and Executive Chef at Metzger Bar & Butchery, Brittanny Anderson, whipped up a...

Words and photography by Kevin Fuller Chef Elliot Moss spends a lot of time with pigs. It’s Thursday night, and Moss, a two-time James Beard nominee, is shoveling piping hot coals into a pit where he’ll lay a whole hog and watch it cook for 12 hours. A whole pig lays on a table behind...

Words and photos by Kevin Fuller Josiah McGaughey fell in love with the very large things in Asheville, that being the southern Appalachian mountains the city is nestled in. However, it’s the small things he’s pouring his passions into. McGaughey is the co-owner and executive chef of Salt & Smoke, a 120 square-foot kitchen inside...

Photos by Andrew Thomas Lee In a newly renovated, decades-old gas station tucked in the bucolic Blue Ridge Mountains, Chef Patrick O’Cain is serving up food you would be more apt to find on a street corner in Chiang Mai, nevermind in a sleepy Southern mountain town. Gan Shan Station is just two miles from...

On a recent Friday afternoon, we were lucky enough to hang out at the local distillery of our neighbors Belle Isle Craft Spirits which is just a block from Ledbury headquarters. We met with Gregg Brooks, Belle Isle’s Director of Production who is the evil genius behind those flavors you can’t get enough of like...

There’s nothing more refreshing than a crisp cocktail during the heat of the summer. Luckily for us, the buzz around Richmond’s cocktail scene lives up to its name, 100%. Find yourself in any of the local neighborhoods and you’re sure to find at least one, if not several, well-acclaimed craft cocktail bars worth ducking into...

On the morning I joined celebrated chefs Kelly Fields and Lisa White for coffee at their restaurant, Willa Jean, New Orleans was just beginning to enter into the throes of bead-and-glitter Mardi Gras mayhem. “It’s a party—every day is a party,” Fields laughed. “Sometimes you want to be at the party, sometimes you don’t.” The...

One thing’s for certain at Peche in New Orleans: Happy surprises are always guaranteed. Just when you think there’s no possible way Southern staples like collard greens could be whipped up in a new way or biscuits made even more ingeniously crave-worthy, the James Beard Award-winning shrine to all-things-piscine from Chefs Donald Link and Ryan...