American South Issue Videos

The American South Intro

Check out behind-the-scenes footage from our American South issue photo shoot, as well as a few thoughts from chefs like Edward Lee, Jason Alley and Hugh Acheson on why now is the time to do an issue devoted to Southern cuisine. 

Chicken-Fried and True

In a hilarious extension of the Digestif back page of the American South issue, we asked a few chefs—from Art Smith to Matt Jennings—what they would chicken-fry if they could. Answers range from sweetbreads to bacon and beyond...

Craig Deihl Shows Us The Charcuterie at Cypress

You know a chef takes his charcuterie program seriously when he devotes an entire walk-in to the cause. Craig Deihl of Cypress took us on an exclusive tour of his gallery of cured meats, explained the importance of using the whole pig, and showed us everything else he's doing at his Charleston restaurant.

Frank Stitt on the Southern Food Renaissance

We caught up with the legendary Frank Stitt (of Highlands Bar and Grill, Chez Fon Fon and Bottega Restaurant in Birmingham, Ala.) at the Charleston Wine + Food Festival to hear his thoughts on the Southern food renaissance and more.

Five Minutes With John T. Edge

We couldn't do an issue on the American South and not get Southern Foodways Alliance Director John T. Edge to give us his thoughts on how chefs are both reviving and reinterpreting Southern cuisine in kitchens today.

Robert Stehling on Shrimp, Grits and More

There's a perpetual line when Hominy Grill in Charleston opens its doors for weekend brunch, and it's no wonder with shrimp and grits, fried green tomatoes and something called the Big Nasty Biscuit (fried chicken breast, Cheddar cheese and sausage gravy) on the menu. Chef/Owner Robert Stehling sat down to talk with us about the history of his legendary shrimp and grits, the misconceptions behind Southern cuisine and more.

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