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Between pool parties and afternoons in Piedmont Park, everybody is looking for a way to cool off, and everyone knows watermelon makes the perfect summertime snack, no matter how you slice it.
Two of Council’s favorite comfort food recipes, smothered pork chops with rice and buttery stewed cabbage, are about succor, not glamour. They make a warming winter meal for a Sunday supper—or dinner any night of the week.
“I always thought I liked my guacamole super limey because that’s how I ate it in Texas,” says Kevin Maxey, chef at Superica. “But since then I have found that it’s just as delicious even when it’s just avocado and salt. It’s all about texture.”
Floral artist Ashley Woodson Bailey uses fresh flowers and nontraditional colors like black, gold, and hot pink. She decorates the tree with white silk roses, carnation balls, and camellia blossoms.
The Southern menu includes pimento cheese dip with vegetables, watermelon salad, and chicken salad sandwiches. The Texas cake is always a hit.
With their tricked-out kitchen and beautifully landscaped yard, it’s obvious that entertaining is a priority for this family. Recently I was fortunate to join them for a summer cookout.
There is dancing and general revelry, but eating is the core activity. The parade of meats roasting over open flames is impressive: a whole lamb on a spit, kondosouvli, lamb chops, and lamb fricassee. Greek dishes like spanakopita and dolmathes, plus an entire room of desserts, round out the feast.
When I met Alisa Barry 18 years ago, she was launching her Italian-inspired pantry products business, Bella Cucina, and my family had just started making annual summer treks to the Ligurian coast—where we now own a second home. Needless to say, we Italophiles bonded immediately.
We gathered around a platform of old planks, with burlap sacks scattered on the ground as seating. The sylvan tablescape included centerpieces made of moss, ferns, and foraged branches; scattered votives; and, of course, R. Wood Studio dishes in a variety of natural hues.
Miller Union chef Steven Satterfield takes us to Freedom Farmers Market, where he finds plump eggplants, vibrant tomatoes, and crisp beans.