"Welcome to our first-ever Best Culinary Towns in the South issue! In anticipation of this first issue, which features 20 towns...from around the South, we and our team of expert writers set out to research every corner of our area of coverage...in search of the towns that stand out for their food communities." - Erin Byers Murray, Editor in Chief of The Local Palate
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"In preparation for our 100th issue celebration, fellow editors Emily Havener and Tate Jacaruso and I went deep into our archives, reading every single issue (in some cases, multiple times)—we were often struck by how closely the magazine has stuck to its mission (okay, obsession) with covering all aspects of Southern food culture. From the very first pages, we locked onto the people, the recipes, the history, and the boundary-pushing energy that has been reshaping our region’s foodways." - Erin Byers Murray, Editor in Chief of The Local Palate
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Grown out of the Insider's Guide to Charleston, this issue was previously dedicated to all things Holy City, including food, drink, and fun activities, but our talented team knew it was time to expand our reach and celebrate all that the Palmetto State has to offer." - Brittany Furbee, Associate Editor - Creative Content of The Local Palate
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Relive the magic of Jackson, Mississippi's first-ever Food and Wine festival, hosted by Chef Cat Cora, with this special offer! Receive a copy of Cat Cora's Classics With a Twist: Fresh Takes on Favorite Dishes and a 1-year Subscription to The Local Palate Magazine for an exclusive price of $49.50.
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"This issue includes not only standout new restaurants in each southeastern state but also those that have stood the test of time and become foundations in their community." - Emily Havener, Managing Editor of The Local Palate
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This issue reveals the launch of two new columns we're excited to share. The first is a visual feast from Charleston-based interior and architecture photographer, Molly Rose, called Best Seat in the House... The second is from the ever-thoughtful Lexington, Kentucky, chef Sam fore, who last fall opened her first brick-and-mortar spot, Tuk Tuk Snack Shop, which nods to her Sri Lankan roots and passion for hospitality." - Erin Byers Murray, Editor in Chief of The Local Palate
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"The Local Palate is always trying to strike a balance between achievable and aspirational. To begin with, the chefs who graciously share their recipes with us are true artists, and we admit (and enjoy) the complexity of adapting a recipe designed for a professional kitchen into one designed for a home kitchen. Then, too, we know our readers will love a challenge just like we do - trying a new dish, learning a new technique, discovering a new ingredient." - Emily Havener: Managing Editor of The Local Palate Magazine
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A tradition I’ll be borrowing for a big holiday meal is dueling turkeys. Chef Steven Satterfield of Miller Union in Atlanta goes head-to-head with his brother-in-law to prepare two turkeys for their crowd of nearly 20 each Thanksgiving. One smoked, one deep fried—both brilliant since they’re done outdoors, leaving the oven free for everything else. Speaking of big meals, I loved learning about writer and cookbook author Yvette Jemison’s annual tamalada gathering. She breaks down the process for us in “Assembling Tradition.” And because it’s the holidays, there’s bound to be leftovers. I talked to Joe Kindred, of his eponymous restaurant in Davidson, North Carolina, about a scrumptious way to put leftover turkey to work in a sugo that goes over gnocchi. And for just general winter coziness, there’s a fantastic shiitake mushroom spoonbread recipe from chef William Dissen’s new cookbook. There are endless ways to fill your plate inside this winter issue—here’s hoping it adds plenty of good cheer to your holiday table.
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"In our annual magazine dedicated to Charleston food, drink, and fun, we’ve organized our restaurant listings alphabetically into New and Noteworthy and Tried and True, so you can see what’s opened in roughly the last year or seek out an established spot you haven’t tried before. We’ve also decided to bring the magazine formerly known as Tableaux fully under the Local Palate umbrella as our first city guide issue that will give you insider’s recommendations for what to eat, drink, and do in Charleston’s many neighborhoods." Emily Havener - Managing Editor of The Local Palate Magazine
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"Here in the Southeast, which has both its own burgeoning wine regions and a growing wine culture thanks to focused restaurants and wine shops, women from all backgrounds are now driving the conversation around wine. In this issue, we asked 25 of them to share their expertise on all things wine, from how it's grown to how it's served and how to order, shop, and taste like a pro." - Erin Byers Murray, Editor in Chief of The Local Palate
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"It’s time to shake up the sides for your next barbecue feast. We reached out to a clutch of up-and-coming pitmasters around the South to see what they’re plating alongside ribs and pulled pork these days—and the results go far beyond your basic mac and cheese. Think smoked gouda grits with roasted peppers and onions, “cool ranch” tater tots, and smoked brisket dirty rice. They might be sides—or they might just steal the show." - Erin Byers Murray, Editor in Chief
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From what goes onto the plate and into the glass to what happens in the back of the house and to the people who run the ship, the Local Palate is dedicated to exploring the stories shaping today's restaurant scene. Erin Byers Murray - Editor in Chief
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Down the block? Over to the other side of town? How about a few states away? Here at the Local Palate, we can’t count the number of times a sandwich has been our purpose for visiting a place— and inevitably, we learn a thing or two along the way. Erin Byers Murray - Editor in Chief
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"This is one of our favorite cooking seasons at The Local Palate. Cassoulet, that hearty, rustic dish, shows up two different ways. There are dishes to celebrate Kwanzaa, as well as a very personal history of the holiday from the 'chefarmer' Matthew Raiford in 'Why We Gather'." Erin Byers Murray - Editor in Chief
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Subscribe to The Local Palate Magazine for one year and receive 6 premium issues celebrating the food culture of the South at a special rate of $19.99.
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Find stories about Southern food, restaurants, destinations, and the people shaping it in the Local Palate magazine. In these pages, you'll discover exclusive interviews, recipes from Southern chefs, and stories from our team of experts. You can shop for individual issues of past and current magazines through the Local Palate Marketplace.
$10.00
Find stories about Southern food, restaurants, destinations, and the people shaping it in the Local Palate magazine. In these pages, you'll discover exclusive interviews, recipes from Southern chefs, and stories from our team of experts. You can shop for individual issues of past and current magazines through the Local Palate Marketplace.
$10.00
Editor's Letter from 2022's Spring Issue of the Local Palate magazine Toward the end of 2021, I found myself poring through the cookbook Getaway by the accomplished and beloved Seattle chef Renee Erickson. A few weeks earlier, she’d been in Nashville, cooking recipes from the book at Henrietta Red, one of my favorite spots. The night was transportive—an evening bright and glowing, filled with bites that took us on the journeys Erickson writes about in her book. The conversation at my table revolved around wanderlust. In 2022, we decided would go to far-off places, experience life-changing adventures, and travel well and intentionally. Cue the season of spring road trips. The years since Covid 19 have made all of our worlds feel smaller and more confined. When I did travel, I went to drive-able destinations where safety and protection remained the priority (including places like Gulf Shores, Alabama, and Cashiers, North Carolina). Reading through this issue, I’m filled with the same jolt of excitement of the possibility to get whisked away. It’s time to return to the road and visit the Southern cities I’ve missed these past years. And, what better way to plot out our destination than with a cheat sheet from a local? From Raleigh to Houston and spots in between, we asked chefs, including Cheetie Kumar and Dawn Burrell, to share their recommendations for what to eat and do in their hometowns. Speaking of eating on the road, I wish I’d been a fly on the wall for Samantha Fore’s road trip through Eastern Kentucky with her friend Patrick Hallahan. Or, have hit the docks early alongside Jacob Hollifield, our assistant editor, as he traced the work of a handful of colorful stone crabbers who set off from Clearwater, Florida, to bring the desirable, yet fleeting catch to an insatiable audience each season. If travel is still off the table, I recommend chef Adrienne Cheatham’s recipes for dressed-up Southern dishes, from her new book Sunday Best to brighten the air a bit. And a cocktail recipe from Fritai in New Orleans will whisk you off to a Caribbean beach. Should that fail, Mason Hereford’s book Turkey and the Wolf: Flavor Trippin’ in New Orleans brings the mad-fun chef’s specific flavor of New Orleans straight to you—just take care to buckle up for the ride first. —Erin Byers Murray, editor in chief
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The Local Palate magazine brings news and stories about newcomer restaurants to the South's dining scene in this special issue. The Covid-19 pandemic rocked the restaurant industry, but it also proved its resiliency. This special issue highlights the many that persevered through the shutdowns, shifting policies, and reimagined business models.
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