Come On In, Take A Seat & Have A Taste Of THE SOUTHERNER’S COOKBOOK: Recipes, Wisdom, And Stories From the Editors of Garden & GunFrom 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
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 Boston’s Fenway neighborhood. Drawing inspiration from her love of Southern barbecue and extensive travels in Texas, Sweet Cheeks became an instant hit for its laidback Southern charm and addictive offerings: Berkshire Pulled Pork, Great Northern Brisket, Buttermilk Fried Chicken and Biscuits with Honey Butter. Shortly after opening, Sweet Cheeks garnered a three-star review from The Boston Globe and it has since been awarded with such accolades as “Boston’s Best Barbecue” by Boston magazine in 2012, 2013, 2014, and 2015. Its Biscuits were deemed “Best Biscuits in the World” by Forbes.
Most importantly though, Tiffani has created a restaurant that is both a neighborhood gem and a dining destination. Sweet Cheeks uniquely attracts the young professionals moving into the neighborhood’s new developments at lighting speed, the Red Sox fans who come to Fenway religiously, and guests from near and far who are simply seeking the city’s best ‘cue.
This Winter 2015, Tiffani expands on her culinary skills, creativity and business savvy with a new restaurant: Tiger Mama, found on the same block as Sweet Cheeks in Fenway. The seeds of Tiger Mama formed during Tiffani’s travels to Southeast Asia. “When done well, this is the most dynamic food in the world,” she says with her trademark intensity and passion.
When the doors open, Tiger Mama will offer a menu that journeys through Thailand, Vietnam and Malaysia, offering Tiffani’s unique stamps on timeless dishes like Papaya Salad, Crispy Duck, King Chili Crab, Banh Xeo and Nasi Campur. The goal is not to aim for authenticity, but to playfully interpret traditional recipes while maintaining their intricate, crave-able flavors.
Opening the restaurant in Fenway, a neighborhood that is so rich in history yet so ripe with growth and an area that Tiffani has contributed to so greatly since opening Sweet Cheeks, gives Tiger Mama all the more meaning to Tiffani. From a chef who pours her heart and soul into each project, Tiger Mama promises to set a new benchmark, both for Tiffani’s career and Boston’s dining culture.
Outside of the kitchen, in addition to placing runner-up in Top Chef Season One, Tiffani competed on Top Chef All-Stars Season Eight in 2010. She has made frequent appearances on NBC’s TODAY, PBS’s Simply Ming and was Host of “Tiffani’s Taste” and “Food Truck Friday” on NECN. She has been a contributing chef to numerous cookbooks and has been widely featured in such national outlets as SELF, Entertainment Weekly, People Magazine and Food & Wine.
Tiffani lives in Jamaica Plain with her wife and business partner Kelly Walsh and furry kids. She is a tireless advocate of LGBT human rights.
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