Tag: Hugh Acheson

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.

The headline of the piece was “Atlanta Pulls a Chair to the Table for Culinary Greats,” but after reading it, perhaps a more accurate one would have been “Bless Their Hearts.”

Chefs John Currence, Hugh Acheson, Sean Brock, Sue Zemanick, and John Fleer tell us why their favorite off-the-grid locales keep them coming back for more.

Empire State South’s Hugh Acheson has entered the garden game with The Broad Fork, a vegetable-driven cookbook that, like Steven Satterfield’s Root to Leaf, is organized by season.

Here’s a great idea for what you could do with that half-cantaloupe lurking in your fridge: finely chop the flesh and mix it in a salsa, as Empire State South’s Hugh Acheson suggests in his beautiful new cookbook, “The Broad Fork: Recipes for the Wide World of Vegetables and Fruit” (Clarkson Potter).

Go to Hugh Acheson’s new Italian place in a former ice factory for breakfast.

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When Ponce City Market opens this spring, will Hugh Acheson (Empire State South, Five & Ten, the National, and the Florence) be among the tenants? We think so.

It was the year of the city center. With the opening of Buckhead Atlanta, Inman Park’s Krog Street Market, and Alpharetta’s Avalon, restaurants opened in droves. Local chefs got a nod from the James Beard Foundation, a lime shortage caused momentary panic, and one popular pop-up signed on its first brick-and-mortar location. Read on as we remember when.