Author Archives: Tess Malone

5 Atlanta sandwich breads you need to try

Source: Atlanta Magazine

From homey wheats to tangy sourdoughs, the right boule can make your sandwich fillings shine. Country Sourdough from Proof BakeshopPhotograph by Caroline C. Kilgore Country Sourdough Proof Bakeshop This sturdy sourdough lives up to its name with a super-sharp flavor that pairs well with cold cuts and cheese. $6.95 Bea’s White Bread TGM Bread With a chewy brioche-like crust, this sweet white loaf from the General Muir’s bakery is like a gourmet Wonder Bread that’s ideal for tomato sandwiches. $6 Sourdough H&F Bread Co. There’s a reason this airy classic is all over the city. With its hearty crust, this ...

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5 Atlanta sandwich breads you need to try

Source: Atlanta Magazine

From homey wheats to tangy sourdoughs, the right boule can make your sandwich fillings shine. Country Sourdough from Proof BakeshopPhotograph by Caroline C. Kilgore Country Sourdough Proof Bakeshop This sturdy sourdough lives up to its name with a super-sharp flavor that pairs well with cold cuts and cheese. $6.95 Bea’s White Bread TGM Bread With a chewy brioche-like crust, this sweet white loaf from the General Muir’s bakery is like a gourmet Wonder Bread that’s ideal for tomato sandwiches. $6 Sourdough H&F Bread Co. There’s a reason this airy classic is all over the city. With its hearty crust, this ...

Read full article >>

5 Atlanta sandwich breads you need to try

Source: Atlanta Magazine

From homey wheats to tangy sourdoughs, the right boule can make your sandwich fillings shine. Country Sourdough from Proof BakeshopPhotograph by Caroline C. Kilgore Country Sourdough Proof Bakeshop This sturdy sourdough lives up to its name with a super-sharp flavor that pairs well with cold cuts and cheese. $6.95 Bea’s White Bread TGM Bread With a chewy brioche-like crust, this sweet white loaf from the General Muir’s bakery is like a gourmet Wonder Bread that’s ideal for tomato sandwiches. $6 Sourdough H&F Bread Co. There’s a reason this airy classic is all over the city. With its hearty crust, this ...

Read full article >>

Wild Heaven brewmaster Eric Johnson on how his worst beer idea became a brewery staple

Source: Atlanta Magazine

Photo by Ethan Payne 13 Questions is a weekly series where we ask chefs and industry folk 13 questions to get to know them outside of the kitchen. Eric Johnson is the brewmaster at Wild Heaven Craft Beers. What’s the most annoying beer trend? Two things: I have great admiration for anyone who makes these styles, but the unmitigated love that IPAs have creates almost an exclusion of any other style. My hope is it’s an American fad that fades with the saturation of the market. Also quick sours, which are sour beers that are basically made in 48 hours but marketed in ...

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Wild Heaven brewmaster Eric Johnson on how his worst beer idea became a brewery staple

Source: Atlanta Magazine

Photo by Ethan Payne 13 Questions is a weekly series where we ask chefs and industry folk 13 questions to get to know them outside of the kitchen. Eric Johnson is the brewmaster at Wild Heaven Craft Beers. What’s the most annoying beer trend? Two things: I have great admiration for anyone who makes these styles, but the unmitigated love that IPAs have creates almost an exclusion of any other style. My hope is it’s an American fad that fades with the saturation of the market. Also quick sours, which are sour beers that are basically made in 48 hours but marketed in ...

Read full article >>

Twain’s Savannah Sasser dropped vegetarianism and became a butcher

Source: Atlanta Magazine

13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Savannah Sasser is the chef at Twain’s Brewpub and Billiards. Why did you stop being a vegetarian? I became a vegetarian when I moved back to Georgia from Pittsburgh. It was a combination of realizing I didn’t understand the slaughter process, and I was living in Douglasville, so I would drive for hours and see some poor dead animal on the side of the road. I just needed a break from meat. I lasted for two years, but then I went to White Oak Pastures ...

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Twain’s Savannah Sasser dropped vegetarianism and became a butcher

Source: Atlanta Magazine

13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Savannah Sasser is the chef at Twain’s Brewpub and Billiards. Why did you stop being a vegetarian? I became a vegetarian when I moved back to Georgia from Pittsburgh. It was a combination of realizing I didn’t understand the slaughter process, and I was living in Douglasville, so I would drive for hours and see some poor dead animal on the side of the road. I just needed a break from meat. I lasted for two years, but then I went to White Oak Pastures ...

Read full article >>

Twain’s Savannah Sasser dropped vegetarianism and became a butcher

Source: Atlanta Magazine

13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Savannah Sasser is the chef at Twain’s Brewpub and Billiards. Why did you stop being a vegetarian? I became a vegetarian when I moved back to Georgia from Pittsburgh. It was a combination of realizing I didn’t understand the slaughter process, and I was living in Douglasville, so I would drive for hours and see some poor dead animal on the side of the road. I just needed a break from meat. I lasted for two years, but then I went to White Oak Pastures ...

Read full article >>

Twain’s Savannah Sasser dropped vegetarianism and became a butcher

Source: Atlanta Magazine

13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Savannah Sasser is the chef at Twain’s Brewpub and Billiards. Why did you stop being a vegetarian? I became a vegetarian when I moved back to Georgia from Pittsburgh. It was a combination of realizing I didn’t understand the slaughter process, and I was living in Douglasville, so I would drive for hours and see some poor dead animal on the side of the road. I just needed a break from meat. I lasted for two years, but then I went to White Oak Pastures ...

Read full article >>

Twain’s Savannah Sasser dropped vegetarianism and became a butcher

Source: Atlanta Magazine

13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Savannah Sasser is the chef at Twain’s Brewpub and Billiards. Why did you stop being a vegetarian? I became a vegetarian when I moved back to Georgia from Pittsburgh. It was a combination of realizing I didn’t understand the slaughter process, and I was living in Douglasville, so I would drive for hours and see some poor dead animal on the side of the road. I just needed a break from meat. I lasted for two years, but then I went to White Oak Pastures ...

Read full article >>

Taqueria del Sol’s Eddie Hernandez traded his drumsticks for chef knives—and never looked back

Source: Atlanta Magazine

13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Eddie Hernandez is the executive chef at Taqueria del Sol. Courtesy of Green Olive Media What got you into cooking? When I was young, my grandmother was an extremely good cook. She made this amazing corn, and one particular day I was just craving it. But she said to me, “Do you think I am going to always be around? You need to learn how to cook. It will allow you to eat what you want when you want to eat.” She was absolutely ...

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Taqueria del Sol’s Eddie Hernandez traded his drumsticks for chef knives—and never looked back

Source: Atlanta Magazine

13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Eddie Hernandez is the executive chef at Taqueria del Sol. Courtesy of Green Olive Media What got you into cooking? When I was young, my grandmother was an extremely good cook. She made this amazing corn, and one particular day I was just craving it. But she said to me, “Do you think I am going to always be around? You need to learn how to cook. It will allow you to eat what you want when you want to eat.” She was absolutely ...

Read full article >>

Taqueria del Sol’s Eddie Hernandez traded his drumsticks for chef knives—and never looked back

Source: Atlanta Magazine

13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Eddie Hernandez is the executive chef at Taqueria del Sol. Courtesy of Green Olive Media What got you into cooking? When I was young, my grandmother was an extremely good cook. She made this amazing corn, and one particular day I was just craving it. But she said to me, “Do you think I am going to always be around? You need to learn how to cook. It will allow you to eat what you want when you want to eat.” She was absolutely ...

Read full article >>

Taqueria del Sol’s Eddie Hernandez traded his drumsticks for chef knives—and never looked back

Source: Atlanta Magazine

13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Eddie Hernandez is the executive chef at Taqueria del Sol. Courtesy of Green Olive Media What got you into cooking? When I was young, my grandmother was an extremely good cook. She made this amazing corn, and one particular day I was just craving it. But she said to me, “Do you think I am going to always be around? You need to learn how to cook. It will allow you to eat what you want when you want to eat.” She was absolutely ...

Read full article >>

Taqueria del Sol’s Eddie Hernandez traded his drumsticks for chef knives—and never looked back

Source: Atlanta Magazine

13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Eddie Hernandez is the executive chef at Taqueria del Sol. Courtesy of Green Olive Media What got you into cooking? When I was young, my grandmother was an extremely good cook. She made this amazing corn, and one particular day I was just craving it. But she said to me, “Do you think I am going to always be around? You need to learn how to cook. It will allow you to eat what you want when you want to eat.” She was absolutely ...

Read full article >>

Taqueria del Sol’s Eddie Hernandez traded his drumsticks for chef knives—and never looked back

Source: Atlanta Magazine

13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Eddie Hernandez is the executive chef at Taqueria del Sol. Courtesy of Green Olive Media What got you into cooking? When I was young, my grandmother was an extremely good cook. She made this amazing corn, and one particular day I was just craving it. But she said to me, “Do you think I am going to always be around? You need to learn how to cook. It will allow you to eat what you want when you want to eat.” She was absolutely ...

Read full article >>

Rising Son chef Hudson Rouse on fancy Southern food: “I don’t think there’s a place for expensive fried chicken”

Source: Atlanta Magazine

13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Hudson Rouse, formerly of Home Grown GA, is the chef and co-owner of Rising Son. Photo by Kathryn Fitzgerald Rouse What was the first thing you learned how to cook? Every Friday night we’d go over to my grandparents. They’d always making the same thing: a traditional salad with homegrown tomatoes, lettuce, cucumber, and onion; steak; a baked potato; mac and cheese; and broccoli. I remember my granddad lecturing my brother and I on how to cook a steak. Who was your role model growing ...

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Rising Son chef Hudson Rouse on fancy Southern food: “I don’t think there’s a place for expensive fried chicken”

Source: Atlanta Magazine

13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Hudson Rouse, formerly of Home Grown GA, is the chef and co-owner of Rising Son. Photo by Kathryn Fitzgerald Rouse What was the first thing you learned how to cook? Every Friday night we’d go over to my grandparents. They’d always making the same thing: a traditional salad with homegrown tomatoes, lettuce, cucumber, and onion; steak; a baked potato; mac and cheese; and broccoli. I remember my granddad lecturing my brother and I on how to cook a steak. Who was your role model growing ...

Read full article >>

Rising Son chef Hudson Rouse on fancy Southern food: “I don’t think there’s a place for expensive fried chicken”

Source: Atlanta Magazine

13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Hudson Rouse, formerly of Home Grown GA, is the chef and co-owner of Rising Son. Photo by Kathryn Fitzgerald Rouse What was the first thing you learned how to cook? Every Friday night we’d go over to my grandparents. They’d always making the same thing: a traditional salad with homegrown tomatoes, lettuce, cucumber, and onion; steak; a baked potato; mac and cheese; and broccoli. I remember my granddad lecturing my brother and I on how to cook a steak. Who was your role model growing ...

Read full article >>

Rising Son chef Hudson Rouse on fancy Southern food: “I don’t think there’s a place for expensive fried chicken”

Source: Atlanta Magazine

13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Hudson Rouse, formerly of Home Grown GA, is the chef and co-owner of Rising Son. Photo by Kathryn Fitzgerald Rouse What was the first thing you learned how to cook? Every Friday night we’d go over to my grandparents. They’d always making the same thing: a traditional salad with homegrown tomatoes, lettuce, cucumber, and onion; steak; a baked potato; mac and cheese; and broccoli. I remember my granddad lecturing my brother and I on how to cook a steak. Who was your role model growing ...

Read full article >>

Rising Son chef Hudson Rouse on fancy Southern food: “I don’t think there’s a place for expensive fried chicken”

Source: Atlanta Magazine

13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Hudson Rouse, formerly of Home Grown GA, is the chef and co-owner of Rising Son. Photo by Kathryn Fitzgerald Rouse What was the first thing you learned how to cook? Every Friday night we’d go over to my grandparents. They’d always making the same thing: a traditional salad with homegrown tomatoes, lettuce, cucumber, and onion; steak; a baked potato; mac and cheese; and broccoli. I remember my granddad lecturing my brother and I on how to cook a steak. Who was your role model growing ...

Read full article >>

Rising Son chef Hudson Rouse on fancy Southern food: “I don’t think there’s a place for expensive fried chicken”

Source: Atlanta Magazine

13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Hudson Rouse, formerly of Home Grown GA, is the chef and co-owner of Rising Son. Photo by Kathryn Fitzgerald Rouse What was the first thing you learned how to cook? Every Friday night we’d go over to my grandparents. They’d always making the same thing: a traditional salad with homegrown tomatoes, lettuce, cucumber, and onion; steak; a baked potato; mac and cheese; and broccoli. I remember my granddad lecturing my brother and I on how to cook a steak. Who was your role model growing ...

Read full article >>

Billy Allin on the food that is the “bane of my existence”

Source: Atlanta Magazine

13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Billy Allin is the chef/co-owner of Cakes & Ale, Bread & Butterfly, and Proof Bakeshop. What’s one thing you wish you knew how to cook? I can cook rice in a lot of forms, like risotto, but just a simple bowl of rice is too wet, too dry, underdone. A nice, fluffy rice pilaf is the bane of my existence. For Father’s Day two years ago, I got a rice cooker. What do you do when you aren’t cooking? I spend the time with my family, ...

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Billy Allin on the food that is the “bane of my existence”

Source: Atlanta Magazine

13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Billy Allin is the chef/co-owner of Cakes & Ale, Bread & Butterfly, and Proof Bakeshop. What’s one thing you wish you knew how to cook? I can cook rice in a lot of forms, like risotto, but just a simple bowl of rice is too wet, too dry, underdone. A nice, fluffy rice pilaf is the bane of my existence. For Father’s Day two years ago, I got a rice cooker. What do you do when you aren’t cooking? I spend the time with my family, ...

Read full article >>

Billy Allin on the food that is the “bane of my existence”

Source: Atlanta Magazine

13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Billy Allin is the chef/co-owner of Cakes & Ale, Bread & Butterfly, and Proof Bakeshop. What’s one thing you wish you knew how to cook? I can cook rice in a lot of forms, like risotto, but just a simple bowl of rice is too wet, too dry, underdone. A nice, fluffy rice pilaf is the bane of my existence. For Father’s Day two years ago, I got a rice cooker. What do you do when you aren’t cooking? I spend the time with my family, ...

Read full article >>