Tuesday, March 19, 2019
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Wild Heaven brewmaster Eric Johnson on how his worst beer idea became a brewery staple

Wild Heaven's brewmaster Eric Johnson discusses bad beer trends, his hangover cure, and his favorite places in Athens.

Twain’s Savannah Sasser dropped vegetarianism and became a butcher

Twain's chef Savannah Sasser on learning to butcher, the value of culinary school, her favorite beer, and the first meal she ever made.

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

Taqueria del Sol's Eddie Hernandez discusses his hometown in Mexico, music, and his favorite ingredient.

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

Rising Son chef Hudson Rouse discusses the problem with fancy fried chicken, farming, and how he met his wife, craft soda queen Kathryn Fitzgerald Rouse.

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

Cakes & Ale's Billy Allin discusses culinary school, wine, and his least favorite ingredient.

Why Paul Calvert has a “three-ingredient goal” for cocktails

Ticonderoga Club's Paul Calvert discusses dive bars, his hangover cure, and his favorite book to read to his son.

Why Pine Street Market’s Rusty Bowers will never sell filet mignon

Pine Street Market's Rusty Bowers on the value of culinary school, his favorite steak, and the weirdest thing he's ever butchered.

Radio Roasters’ Chip Grabow turned his love of coffee into a business

Radio Roasters' Chip Grabow on his first coffee, the best kept secret of Decatur, and the biggest roasting mistake he's made.
Cora Cotrim Queen of Cream

Queen of Cream’s Cora Cotrim reveals the worst ice cream flavor she ever made

Queen of Cream cofounder Cora Cotrim discusses how she got into the ice cream business, Stranger Things, and her favorite cookbooks.

Hugh Acheson on the difference between “real” and “fake” Southern food

Empire State South chef Hugh Acheson reveals the one dish he wishes he knew how to cook, his favorite cookbooks, and why he hates Jell-O.

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