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12/08 PHILLIP RHODES, THE SOUTHERNER’S COOKBOOK RECIPES, CHEF TIFFANI FAISON, SWEET CHEEKS Q, TIGER MAMA

December 8, 201552 min
PHILLIP RHODES - THE SOUTHERNER’S COOKBOOK RECIPES, WISDOM, AND STORIES  Come On In, Take A Seat & Have A Taste Of THE SOUTHERNER’S COOKBOOK: Recipes, Wisdom, And Stories From the Editors of Garden & Gun From the magazine that brought you the New York Times bestselling Southerner’s Handbook and Good Dog comes an heirloom-quality guide to the traditions and innovations that define today’s Southern food culture, with more than 125 recipes and 4-color photography throughout. The South has long been known as a fine place to dine—from hole-in-the-wall fried chicken joints in Mississippi to roadside barbeque stands in North Carolina to white-tablecloth Creole restaurants in New Orleans. No one ends a trip down South on an empty stomach. Now the editors of the magazine that is defining a new generation of Southern food culture offers its first cookbook. It provides a total immersion into the places, people, and ingredients that have shaped the South’s culinary traditions. As you would expect from G&G, each recipe tells a story. For some, like those culled from the magazine, the story is associated with the chef. Other recipes include stories that offer context for uniquely regional dishes, like sonker, Piedmont North Carolina’s take on cobbler, or West Indies Salad, which hails not from the Caribbean, but from Mobile, Alabama. For familiar, tried-and-true classics, G&G will offer its own creative twists and updates—think pimento cheese three ways; rabbit-instead-of- chicken and dumplings; or classic Southern sandwiches like Hot Browns or Mufulettas done up as party canapes. ABOUT PHILLIP: Phillip Rhodes is the executive managing editor of Garden & Gun, where he oversees editorial operations. He is part of the team that led the title to its National Magazine Award for General Excellence in 2015, and produced and co-authored The Southerner’s Cookbook, a New York Times best seller. Previously he was executive managing editor at Cooking Light, where he introduced such programs as the Sunday Strategist digital meal plans and the Cooking Light Garden. Prior to that, he was nutrition editor for Men’s Health, contributed to the best-selling Abs Diet books, and worked on the launch team for Women’s Health. He was born in North Carolina, raised in Tennessee, and received a B.A. in communication arts from Allegheny College. TIFFANI FAISON – TOP CHEF COMPETITOR AND OWNER OF SWEET CHEEKS Q IS SET TO OPEN HER NEW SOUTHERN ASIA RESTAURANT TIGER MAMA THIS THURSDAY This Thursday, Tiffani is opening her new Southeast Asian restaurant Tiger Mama, deemed one of the most anticipated restaurant openings of the year by Zagat. Tiger Mama will be sexy, bold, dynamic, and crave-able as it merges Tiffani’s culinary skill and creativity with the flavors of Vietnam, Malaysia and Thailand, areas she has traveled to extensively during the past couple of years.  Tiger Mama will be located a mere block away from Sweet Cheeks, which has been awarded “Best Barbecue” by Boston Magazine four years in a row. ABOUT TIFFANI: Chef Tiffani Faison of Sweet Cheeks and Tiger Mama in Boston has made a name for herself nationwide for her dynamic personality, fierce work ethic and distinct ability to create restaurants that are warm, creative, and instantly loveable.   Tiffani began her career working under such renowned chefs as Daniel Boulud, Alain Ducasse, Todd English and Tony Maws. In 2006, early into her career, she was cast on the very first season of Bravo’s Top Chef, and placed as runner-up. From there, she worked in prestigious kitchens in Nantucket, New Orleans, Los Angeles, and San Francisco before returning to Boston in 2010 to become Executive Chef of Southern Italian restaurant, Rocca Kitchen & Bar. After transforming Rocca into a critically acclaimed dining destination with a three star review from The Boston Globe, Tiffani set her sights on creating her own restaurant. She opened Sweet Cheeks Q in 2011 during the rebirth of B

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