Quintessentially Southern

2015-4

savor — guide to food & dining on the azalea coast Quintessentially SOUTHERN AntebellumPlantation Cuisine By Lindsay Kastner Photography by Allison Potter Photos taken at the Bellamy Mansion Museum These days, it’s common to pick up a restau-rant menu that flaunts a commitment to local, seasonal and sustainable ingredients or nose-to-tail butchering. Those ideas might be all the rage now, but they’re nothing new. Cooks in the Antebellum South were making the most of whatever was readily available long before modern trendsetters started serving up offal and reimagining turnip greens. 82 WBM april 2015


2015-4
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