In this issue

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.

Peaches Delight

Greenville's Mr. Crisp finds balance in the sweetness of summer

1 min

Slaw Me!

According to this seasoned Columbia chef, pickling is for rebels

2 mins

Home Cooking, Global Reach

Chef Kenny Gilbert honors his family's food traditions while encouraging readers to honor theirs

5 mins

Root of the Matter

At one North Carolina restaurant, vegetables grown on-site turn into plated works of art

3 mins

A Formal Affair

A fine dining icon in Baltimore celebrates more than 25 years of elegant design

2 mins

Grain to Glass

For one Arkansas rice grower, passion leads to good spirits

3 mins

Evolving Connections

Food hubs in the Southeast are expanding to serve changing community needs

4 mins

Take It With a Pinch of Salt

Birmingham bar, At one it's all about the seasoning in this versatile drink

2 mins

Growing Tomorrow's Business Leaders

How a Washington, DCbased incubator is accelerating responsible enterprise

4 mins

SIDE SHOW

AT A BARBECUE RESTAURANT, SIDE DISHES ARE LIKE THE HALFTIME SHOW AT THE SUPER BOWL-THEY MAY NOT BE THE MAIN EVENT, BUT FOR SOME OF US, THEY'RE THE WHOLE REASON TO SHOW UP. AS NINE RISING STAR PITMASTERS ACROSS THE SOUTH PROVE HERE, WHEN SIDES ARE DONE RIGHT, THEY CAN EASILY STEAL THE SHOW.

9 mins

FIN TO FIRE

CHARLESTON CHEF JAMES LONDON SOAKS IN SUMMER WITH A DAY ON THE WATER FOLLOWED BY A FIRESIDE FEAST

10+ mins

SECOND-GENERATION CITY

FILIPINO CHEFS IN JACKSONVILLE BRING TRADITION AND INNOVATION TO THE TABLE

6 mins

COCKTAILS ARE THE NEW MAINS

Make low-ABV craft beverages the star of your next dinner party

7 mins

A Slice of Small-Town Charm

Cross the Causeway Bridge for a jaunt into Covington, Louisiana

2 mins

Read all stories from The Local Palate

The Local Palate Magazine Description:

Indulge in the rich and diverse culinary traditions of the American South with The Local Palate Magazine. We're delighted to introduce you to this publication, your ultimate source for all things related to Southern food, beverage, and the vibrant culture that surrounds it.

The Local Palate Magazine, published by The Local Palate, is not just a magazine; it's your ticket to the heart and soul of Southern food.

As you explore the pages of The Local Palate Magazine, you'll find a world of content that celebrates the rich tapestry of Southern cuisine and culture:

* Southern Flavors: Dive into the world of Southern flavors with delicious recipes, culinary traditions, and ingredient spotlights.
* Food Stories: Explore stories that reveal the cultural and historical significance of Southern dishes and culinary practices.
* Culinary Trends: Stay updated on the latest culinary trends, innovative chefs, and Southern food experiences.
* Beverage Insights: Learn about Southern libations, from cocktails and craft beer to the finest wines.
* Culinary Destinations: Discover Southern restaurants, food festivals, and travel guides for food enthusiasts.


The Local Palate Magazine is your essential resource for celebrating the diverse flavors of Southern cuisine, understanding the cultural significance of food, and connecting with a community that values the culinary heritage of the South. Subscribe now and become part of a community that appreciates the authenticity and richness of Southern food.