Tie designing is a horribly grueling business. Every once in a while we need to kick back, have a drink and enjoy some tasty morsels of sustenance. Besides, all work and no play makes Andrew a rigidly sober and hungry person. That will just not do...
At General Knot & Co., we are known to enjoy an occasional bourbon, but it's good to see that its close cousin rye is having a bit of a renaissance of its own. Give it a taste or two and let us know of any of your other favorite potions.
A recent favorite libation (borrowed from our local bartender at Esquire Magazine): The Cliquet
When it comes to food, I have yet to find a point on this globe were delicious choices cannot be found. As someone born and raised in Connecticut by a Yankee father and a Southern mother, I am used to a wide range of cooking, but my heart (or stomach) is most at home in the South. Chapel Hill, North Carolina, to be exact. Whenever visiting the motherland it is understood that a few visits will be paid to A Southern Season.
Beyond the aromatic coffees, wines, freshly prepared foods of all kinds, jars of pickled okra, rosemary almonds (yes, rosemary almonds), endless kitchen gadgets and tools, candies, etc... is the Restaurant. I've been told that everything on the menu is "to die for". Not that it matters to me, because I only have eyes for the Fried Green Tomato BLT on Sour Dough Bread. Try as I may, it's futile to fight its call to be ordered. Who am I to argue.
A Southern Season's Fried Green Tomato BLT on Sour Dough Bread
As the chefs at A Southern Season do not so easily share their recipe, I'm offering up Nick Melvin's as a good base from which to start. Fancy it up or keep it simple. Personally, I recommend ditching the remoulade for a bit of seasoned mayo and going with sour dough bread. All in all, it's hard to go wrong.
Enjoy, my friends.
More of the Spring 2013 Newsletter...
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