Zac Brown Band: Legendary Musicians & Foodies!

Have you ever had an 'oh-my-God, who have I become' moment followed just as quickly by an 'I wouldn't change my life for second' moment? As Walt and our buddy Matt bolted out the door the other night headed to an Allman Brothers concert, I jumped up to intercept them in the kitchen: "Guys, do y'all have some snacks packed? Do you need me to make something really quick? You're going to be boozing and there won't to be any decent food!" As I quickly loaded up a Tupperware filled with pulled pork wraps and chicken salad sandwiches, I couldn't help but acknowledge the difference ten years can make in a girl's life. 

I spent my formative teen years chasing Southern jam bands across the country (a perk of being a pilot's daughter) and eagerly awaited new tour dates to be announced with each upcoming season. I don't regret any of those crazy years, although there are probably a few unflattering photos lurking around I hope never surface. Thankfully, my idea of a good time no longer means sleeping in a stranger's bathtub, and a balanced dinner no longer consists of Jäger shots and a $1 grilled cheese. But you might imagine how I felt, though, when I found myself packing a freakin' picnic basket while my fiancé headed off to a show: to say I questioned my new reality is an understatement. (Even my mother, queen of hospitality, never made me a pre-concert snack pack, and I would have looked at her like she was crazy if she did!)

As I piddled around the house waiting for the guys to return, I suddenly fell deep into an existential crisis. Even though I was merely days into my thirties, my future as perky planner/OCD housewife was now staring me in the face. (And wait, what's that in the mirror I see? Did those wrinkles appear overnight?!) What was becoming of me, I wondered... Good things, as it turns out. Walt slipped quietly into bed later that night and gave my hand a squeeze. He whispered, "Man, who knew all that food you packed would be such good idea. If we hadn't had it we might not have made it out of there alive!" I closed my eyes and rolled over but this time with a smile. Turns out those sandwiches weren't a glimpse into my future as "high-strung wife," but just a sign that I am wiser now than I ever was. And thank God for that!

But just because my days of noodling barefoot in a fairy crown are behind me doesn't mean I don't kick back and enjoy a rowdy show every now and then. This time around though, it's gotta prove to be more than just a never-ending drum & bass solo. These days I need good food, better company, and maybe even some "yard games" to make a concert worth my while. Perhaps I am asking too much? Well if you ask Zac Brown (yes, the country music extraordinaire of Zac Brown Band fame), I'm not. Seems he already has my bases covered and then some!

I started listening to Zac Brown Band {ZZB} way back when I was a single girl living in Los Angeles. I had never really been a country music fan (besides the likes of Garth, Hank, Willie, Johnny, and June) but there was something about ZBB's spot-on Southern anthems that made me long for home like never before. In a city known for salads and supermodels, the mere idea of fried chicken and PBR had never tasted so good. I immediately knew this guy was different than the rest. But it wasn't until I returned South — with my very own Georgia boy, no less — that I began following ZBB's behind-the-scene endeavors. My interest was piqued when I discovered his campfire chili in food magazine and then got hold of his cookbook Southern Ground.

As ZBB's star rose, it was the buzz about their famous 'Eat & Greets' that really won my always-hungry heart. I mean, it's not very often you hear about a world-renowned band creating an environment in which they willingly hang out with their fans. I can honestly say that in all my years chasing after the elusive "backstage pass" hoping for a chance encounter with adolescent idols, I sure have never seen the musicians encouraging the mixing and mingling. (Well, except for a few pretty young things.)

ZBB 'Eat & Greets' are an opportunity for their biggest fans to not only shake hands with the band, but to dine with them as well. Prior to every performance, up to 200 lucky folks get to enjoy a farm-to-table meal inspired by seasonal produce available in each city. At the helm of these feasts is Chef Rusty Hamlin, who operates out of a state-of-the-art mobile kitchen lovingly referred to as "cookie." Every menu is designed to showcase the very best Southern dishes using the very best local ingredients, all washed down compliments of another Southern staple, Jack Daniel's.

Luckily for anyone who missed out on ZBB's summer tour like I did, they are bouncing around the country this fall, including headlining appearances at the Southern Ground Music & Food Festivals held in Nashville and Charleston. The festival, a brainchild of Brown and Hamlin, brings together big-name acts with big-name chefs for the ultimate sensory (and savory) experience. I'm hoping to hit them up in Georgia, and I hope to see you there! (I'll bring the snacks if you bring the beer!) You can check out tour dates and purchase tickets here.

For some truly incredible ZZB foodie factoids, check out this totally awesome infographic sent to me by Amy at Vivid Seats, a Dixie Caviar friend and fan. Pretty freakin' awesome, huh?! And for more ZZB info, get their bio here and fun facts here.

Please advise: this is not a sponsored post. I just really dig what the Zac Brown Band does.

Valentine's Day Spotlight: La La La Love

Today is all about the love, right, so I thought I would share a lovely little ditty by the girl I love most in this world! Here it is, my sister Dee Dozier's new single La La La Love. It's the catchiest song in the world, and I can't wait to hear what comes next from her!

Ingredient Spotlight: Louisiana Favorites

Happy Fat Tuesday! In the spirit of Mardi Gras, I thought I'd share some of my favorite Louisiana ingredients and goods. This roundup is not the be-all and end-all of Cajun and Creole delicacies, but it should get the comments rolling for now.

Image via Leah's Pralines

Andouille sausage: French in origin (go figure), this Cajun sausage is traditionally made using pork butt, shank, and fat, along with salt, pepper, cayenne and garlic, and smoked low-and-slow over pecan wood and sugar cane. These days you can find decent brands in major supermarkets, but if you want the real stuff, order it from Jacob's.

Cane syrup: Louisiana's answer to maple syrup, cane syrup is made by extracting the juice from raw sugar cane stalks and boiling it down until it's thick and rich. It has a buttery, slightly-toasted flavor, and it tastes good in just about anything that needs syrup. (My southern-style granola comes to mind). Look for Steen's, one of the last functioning cane syrup mills in the country.

Coffee with chicory: During tough times when coffee was scarce, roasted chicory (from the root of the endive plant) was added to stretch the supply. It is said to mellow the bitterness and impart an almost chocolate-like flavor to a strong brew. If you've ever had a Cafe Au Lait at Cafe Du Monde in New Orleans than you know what I mean, however Luzianne, Community, and French Market all produce a chicory blend worth a try.

Crawfish: The lobster of the South! Also known as crayfish, crawdads, mudbugs, yabbies, these freshwater crustaceans thrive in the swamps of South Louisiana, and taste best when harvested in the spring. A live boil is my favorite way to enjoy the critters, and then I pray there are enough leftovers for this deliciously sinful dip. You can order the buggers live to your door from Lousiana Crawfish or Cajun Grocer.

Hot Sauce: There is a lot of debate over which Louisiana hot sauce is best. Now I am a Tabasco girl through and through (although I keep some Crystal hidden away in the pantry), but from the comments I got on this red beans & rice post, I know that those there are fighting words! So let's all wave the white flag for a moment and make peace over a bottle of TryMe Tiger Sauce—it's not too hot, a little bit sweet, and big on flavor. Seriously, pour it in anything (including those red bean hatin' eyes!)

King Cake: Epic wars have been started over king cakes, I'm sure. Maybe not bloody ones, but dramatic ones to say the least. If you're from New Orleans, you are born into your bakery (a "royal" arranged marriage of sorts). For the rest of us, the choice is ours to decide. I prefer Haydel's (I've found the baby the last two years in a row!), but you should give Randazzo's, Gambino's, and Sucre a shot before you claim a favorite.

Red Beans: Cajuns are serious about their beans, their red beans in particular. Camellia Brand, a red beans & rice requirement, are the gold standard of New Orleans cuisine, and said to yield the creamiest pot o' beans around. If you are crunched for time, however, a can of Blue Runner's will work in a pinch.

Rice: Rice is big business in the bayous of Louisiana, and the lesser-known popcorn rice is reining supreme. A long-grain basmati hybrid with a distinctly nutty taste, popcorn rice actually smells like its namesake when it cooks. It's a favorite of chefs around the country, and especially good paired with those ever-present Camellia beans.

Po-Boy Bread: A po-boy without good po-boy bread isn't a po-boy worth eating. The bread, in fact, is said to be the most important component of all! The best loaf is a high-quality, freshly baked French bread with a crisp, flaky exterior that's fluffy and soft on the inside. Anything else should be considered sub par! If making po-boys at home, order the bread from Gambino's or Reisings (now owned by the famous Leidenheimer's).

Pralines: Pralines are a creamy, sugary-sweet pecan confection—for lack of more poetic words—and a New Orleans culinary institution. The very best ones are freshly churned out of a copper pot, but if you don't currently have access to some Louisiana pecans (or a copper pot), try a batch from either of these two famed praline-makers: Southern Candymakers and Leah's. I promise, your sweet tooth will thank you.

Now it's your turn! Share your favorite Louisiana ingredients in the comments below.

Slap ya mama

file powder - Uncle Bills

Arnaud's Creole Mustard

Spotlight On: SLAP SAUCE

Dixie Caviar’s ‘Spotlight On’ showcases both established and up-and-coming Southern artisans across a variety of creative fields. We’ll be talking shop, the South, and their very best recipes. Read on! Happy Monday, Dixie Chicks! Today I am stoked to introduce you to SLAP SAUCE, a delicious brainchild from my old college pal, Micheal McCord. SLAP SAUCE is a savory, Southern mustard-vinegar hybrid meant for dousing anything from pulled pork to chicken wings, stir-frys and pretzels. Honestly, Walt and I pour this heavenly nectar into, onto (and under!) anything we can think of. After glazing some Hebrew National beef franks in SLAP SAUCE recently, Walt uttered with all seriousness, "I don't think I'll ever be able to eat a 'regular' hot dog again..." Now that's a telling statement!

Tell me about yourself: My name is Michael McCord and I'm from Atlanta, GA. I'm an Auburn grad, Braves fan, Husband, Father, Brother, Son, Libra.

Tell me about a day in your life: With two kids under the age of 2 at home, I wouldn't confirm that my life is like driving 100 mph around I-285 and chunking the steering wheel out the window, but I wouldn't deny it either. I would say its a perfect mix between 'Groundhog Day' and 'Big Trouble in Little China'.

How did SLAP SAUCE get started? I would love to say that it’s an old family recipe that has been passed down and preserved throughout my family’s history, but in actuality I whipped it up in my college kitchen one Saturday morning before tailgating for a football game. It has had several tweaks since that first run, but the main components have stayed the same.

As for bottling it, it was kind of a fluke. In 2008, SLAP BBQ entered the Annual Atlanta Butt-Off at SweetWater Brewery and won Best Sauce.  Now, it wasn’t just family and friends asking for bottles of SLAP SAUCE, but complete strangers wanted to know where they could buy it. I knew it was a great sauce but had never thought about bottling and selling it until that moment.

Tell me the biggest challenge you have experienced thus far? The greatest success? The biggest challenge I have experienced so far would be managing my own expectations. Trying to introduce a new food product is the definition of a "hurry up and wait" process.

Tell me where you see SLAP Sauce in five years: I would love to see our products in stores and markets all around the South. I have plans for two additional sauces and one all-purpose rub, so hopefully they will be well received.

What is Southern about your product/company/brand/business? Well barbecue is the quintessential Southern fare so.........

Tell me who and/or what currently inspires you and your brand:  My family and friends are incredibly supportive, above and beyond really. I draw my inspiration from time spent traveling; the people I've met, the places I've seen and most importantly, the food I've tasted.

Tell me about your relationship with food and/or cooking:  I love to cook. Some of the best nights my wife and I have shared are spent with a couple bottles of wine, some good tunes and just getting in the kitchen and experimenting with recipes. Likewise, when family and friends are thrown into the mix, food is an integral part and brings everyone together.

Any favorite MADE IN THE SOUTH brands worthy of your shout out?  I read a captivating book recently by South Carolina native Ellison Durant Smith entitled "Free as a Fish." He is an extremely gifted story teller and his book oozes Southern charm and dialect.

Please share your favorite Southern recipe and what it means to you: My Grandmother's Chicken Bog reminds me of winter time in the South. This, as well as my Aunt's Brunswick stew, are staples in our house and perfect for leftovers. Chicken Bog Time: Takes about an hour Serves: 8 -10 1 (3-pound) chicken, quartered 1 stick butter, melted 1 large onion, chopped 1 pound smoked link sausage (I prefer Conecuh Cajun Smoked Sausage) 1 teaspoon crushed red pepper 1 teaspoon ground black pepper 3 bay leaves 8 cups water 3 cups long grain rice

Slice the sausage into 1/2-inch pieces.  In a stockpot, combine the chicken, sausage, onion, butter, and seasonings.  Add the water, bring to a boil, cover, and cook at a low boil for 40 minutes.  Remove the chicken from the pot and let cool slightly.  Pick the meat from the bones, discarding the bones and skin.  Add the rice to the pot and bring to a boil, stirring well.  Boil for 10 minutes, then reduce the heat, cover the pot, and simmer for 10 minutes, or until the rice is done.  Remove the bay leaves, and return the chicken to the pot.

Tell me what you love about the South/being Southern: I love the South/being Southern for a multitude of reasons...

— I love teaching my kids to say “yes ma’am” and “no ma’am” and my son to hold the door open for women, for nothing more than a sign of respect.

— I love my bourbon neat and my barbecue cooked slow and low.

— I love the tradition, bonfires and football on Saturdays.

— I love the smell of fall, sweet tea and a dog on point.

— I love the women….proud, strong, beautiful and hell on high heels. That Southern drawl has been known to seduce even the biggest skeptics.

—I love how the food itself is a history lesson. When it’s made with love, it feels like walking into a big hug. (HERE, HERE, TO ALL OF THE ABOVE!)

Is there anything else you want to add? Go on, don't be scared!   I would love to sit down and have a beer (and possibly some cheese dip/salsa) and talk about some of these questions in person. My brain is fried from lack of sleep. Stay tuned, folks. I've gotta take him up on the offer! (I never turn down a good opportunity to sit down and talk Southern.)

SLAP SAUCE is currently in sold 11 stores in Arizona, Alabama, Georgia and Texas as well as online. In the Atlanta area, you can find it at Savi Urban Market in Brookhaven, Lucy’s Market in Buckhead, and Fern’s Market at Serenbe. To stay in-the-know, follow Micheal on Facebook and Twitter. 

(Image credits: Walter Thompson)

Spotlight On: James Beard + Chef Hugh Acheson

I can't think of a better person to 'SPOTLIGHT' for Thanksgiving than the pioneer of American cookery himself, Mr. James Beard. To help showcase the famed gastronome, I've also included an interview with the great (Southern) restauranteur and cookbook author, chef Hugh Acheson! Happy Turkey Week to you and yours...

Before Giada and Mario, Emeril and Ina, heck, even Julia, there was James.

But who was James Beard and what did he do exactly? Sure, we've all heard of his namesake awards—the Oscars of the food world—but beyond that, the larger-than-life man remains a mystery to countless people other than culinary professionals and cooking enthusiasts. Beyond his restaurant reach, however, was his advocacy to promote good food for everyone. His strong beliefs (along with countless cookbooks) still influence the way our nation cooks today.

The New York Times once named Beard the "Dean of American cookery." A bold declaration perhaps, and yet it could still barely begin to describe the legendary bon vivant. He was a passionate man and wore his insatiable appetite for life on his sleeve (not to mention his waistband). His love for food, all food, knew no bounds, and it was this obsession that defined his life and his career.

Beard often referred to himself as "the world's greatest gastronomic whore," a blunt way of saying he would eat anything & everything. A food snob he was not; the man would never turn down a good meal, whether in a Michelin-starred restaurant, a backwoods dive, or a friend's cozy kitchen. In fact, it was simplicity and authenticity that he preferred!

To say he changed the way we eat is an understatement: Beard believed in the art of cooking at home; encouraged the use of local, seasonal ingredients whenever possible; and embraced the act of eating for pleasure. He will forever be remembered for championing our country's best chefs, but it was nurturing America's greatest cooks—the home cooks—that is truly worthy of a lifetime achievement award.

Last month, St. Martin's Press releasedThe Essential James Beard Cookbook, the latest tome in honor of the man who believed in us all. The all-inclusive book (think Beard's "greatest hits") contains 450 time-tested recipes that every cook should know. It truly deserves a spot on every cookbook shelf, whether a complete novice's or an award-winning chef's. Let's just say it has already earned a top spot on mine.

Speaking of award-winning chefs, I was ecstatic when the opportunity arose to interview Chef Hugh Acheson, the 2012 James Beard Foundation "Best Chef Southeast" and author of the masterful cookbook A New Turn in the South. Hugh has been an inspiration to me since my humble beginnings as a food writer. His restaurants—Five & Ten, The National, and Empire State South—are pioneers of new Southern cuisine and kick "country cookin'" stereotypes to the curb. (Don't even get me started on his boyish good looks!)

Hugh took a few minutes from his very busy schedule to talk about food, the South, and what the James Beard Award has meant to him. Take it away, chef!

Tell me about a day/week in your life: [My days] vary so much that it's hard to describe. Lots of travel. Lots of managing. Lots of cooking both at home and on the road and in my restaurants.

What has been your greatest success/accomplishment: I honestly feel that my most glowing accomplishment is employing people. At the end of the day I can create great food and serve smart beverages, but being an important cog in the machinations of the economy makes me proud.

Where do you see yourself/your restaurants in five years: I am lucky that I have found a topic to busy myself everyday so in 5 years time I hope to still be infatuated utterly and completely by food. I would think that I will be writing more, running restaurants and cooking food, much like I do every day now.

What do you love about living in the South:The South has a cadence to it that suits me. It is a community of food that is only getting better through looking back on its successes and failures, and contrary to many food cultures in the USA, there is a trove of reading material documenting food in the South. I adore the region for its core dedication to the seasons, its understanding of the beautiful simplicity of good food, and its unapologetic response to being treasured and chastised for the food we serve.

What is your favorite food? Guilty pleasure? Fried chicken thighs with lots of hot sauce. Love ‘em.

Do you have any signature dishes or prized family recipes: Red beans and rice. Cucumber and radish salad. Great, simple Caesar salad that my Dad taught me years ago.

Describe your most epic food memory: Eating at Schwartz’s in Montreal. It’s like eating history. I love simple but epic.

Tell me about your favorite family food tradition: Christmas dinner: standing rib roast, Yorkshire pudding, roast potatoes, turnips, carrots and greens. Gravy. Every year.

What/who currently inspires you (music, chefs, art, places, etc):

—Grant Achatz. Sheer talent that never stops.

—Bob Mould, singer from Husker Du. Toughest man in the business. What a life.

—Traveling inspires me. Sitting on planes inspires and amazes me. You’re 36,000 feet in the air traveling 600 miles an hour. That’s crazy.

How has James Beard and/or the foundation/awards affected you and your career: It has given credence to the hours we put in, for us and our wonderful people. It has given our decisions a nod that those crazy ideas were actually great ones. It also has given me a community to aspire to and team with resulting in lifelong friendships in my chosen profession.

(NOW FOR THE FUN PART!) What recipes from The Essential James Beard speak to you:

—Cold Minted Pea Soup (page 41): I love peas and this recipe pinpoints the idea of putting a season in a bowl. It’s a timeless, simple ode to the pea.

—Carrots Vichy (page 229): Love carrots. I also love Beard’s straight forward writing when it comes to admonishing people for cooking badly: “I’m sure the reason most of us shun carrots is that they are prepared so indifferently in restaurants.” Tell us how you really feel, James.

—Choucroute Garnie (p. 108): Maybe it’s because, like cassoulet, this is a multiple step recipe that goes against every convenience in America in the last fifty years but I love the dedication to the idea that all food is not easy and quick... great cooking takes time. It’s also probably the smells in my kitchen right now where I am processing quarts of sauerkraut for winter in our pressure cooker. Smells like something the bog guy would love.

CARROTS VICHY
Source: The Essential James Beard Cookbook
Yields: 4 servings

When I first looked over this recipe, I thought it seemed just a little, well, boring. I mean, come on Hugh, come on James, bring it on! Carrots are carrots, right? Boy was I wrong. Which is the beauty of James's food—sometimes we forget that simple really is best. If there was ever a recipe to prove it, this one for Carrots Vichy is surely it...

From James: "I’m sure the reason most of us shun carrots is that they are prepared so indifferently in restaurants—boiled to death and combined with canned peas or dressed with a mere sliver of butter. As a result they have no trace of flavor. This classic way of cooking them is certainly a change for the better."

2 pounds fairly small carrots
1⁄4 cup water
4 tablespoons (1⁄2 stick) butter
1 teaspoon kosher salt
1⁄2 teaspoon sugar
1⁄4 teaspoon dried marjoram
1 tablespoon chopped fresh flat-leaf parsley
1⁄4 cup heavy cream

Scrape the carrots and cut them into very thin rounds. Put them in a saucepan with the water, butter, and salt. Cook, covered, over medium heat, shaking the pan from time to time and making sure the carrots do not brown or cook too fast, until they are just tender when pierce with the point of a small sharp knife, about 6 minutes. Add the sugar and marjoram and toss well, then sprinkle the carrots with parsley and serve. If you like, add the cream to the carrots just before sprinkling them with the chopped parsley.