Local beer, food in June Southern Living
A number of local restaurants and chefs are featured in the June issue of Southern Living magazine, which goes on sale at newsstands today.
The June edition devotes nearly 50 pages to all things food-related, covering the South’s agricultural renaissance, the state of Gulf and Atlantic seafood, and other topics.
Durham-based Fullsteam Brewery’s Cackalacky Ginger Pale Ale is featured in a section titled “B: Beer.” This article includes a link to an online state-by-state guide to Southern Living staffers’ favorite craft beers.
Chapel Hill resident Kirk Samuels’ do-it-yourself guide to creating bourbon-soaked cherries is part of a section on condiments, as is the Pittsboro-based company Kerala Curry’s Tomato Chutney.
A recipe from Virginia Willis’ latest book, “Okra,” published by the University of North Carolina Press, can be found in the section on okra.
Fifteen pages of minimal-ingredient summer recipes, and a 32-page “A to Z” guide to people, places, and provisions are spread throughout the issue.
The edition also features several North Carolina barbecue restaurants. Among the restaurants are The Skylight Inn in Ayden, Bum’s Restaurant in Ayden, Jack Cobb and Son Barbecue Place in Farmville, Morris Barbeque in Hookerton, and Wilber’s Barbecue in Goldsboro.
Beginning today at 1 p.m., several cookbook authors and writers will participate in a live Twitter chat. More information is available at www.southernliving.com.