A spicy Southern take on a classic American side dish.
Tutorials in this course: 16
Total viewing time: 1 hour 17 minutes
Total course time (including prep and cooking): 1 week *
* This lengthy prep time is due to a week long fermentation process.
What would a traditional Southern picnic be without perfectly fried chicken, sweet and vinegary pickles, or a New Orleans-style po'boy sandwich? It would just be a regular picnic - tragically void of the richness and soul of Southern-style food.
This course features classic recipes from our American South-based chefs that pack a serious Creole punch. Pull together the perfect picnic with a foolproof balance of tangy slaws, rich meats, and decadent desserts. End your picnic on a sweet note with red velvet cupcakes or chocolate brownies, and savor the happy memories of a fabulous Southern meal.
Reid Guess is the executive sous chef at Austin's "fancy barbecue" joint, Lambert's. At Lambert's, Chef Reid serves classic Texas barbecue dishes with a sophisticated twist. Lambert's has been called "An Austin Landmark" by the Austin Chronicle.
Joe Henderek is the chef at JM Curley, a Boston restaurant that serves American cuisine with a focus on the intersection of innovation and comfort. Joe is recognized in the Boston restaurant scene for his ability to pull small inspirations from a variety of sources and synthesize them into a delicious dish that is uniquely his own.
Chef Makani Gerardi didn’t intend to build a gourmet burger empire, but with two successful outposts - Ultimate Burger in Kona, Hawaii and Pono Burger in Santa Monica, California - she’s on her way. Chef Makani honors the relaxed, casual vibe of a burger but elevates it with her technical training and reliance on locally sourced, environmentally conscious ingredients.
Chef Tommy Habetz began his career at Bobby Flay’s famous Mesa Grill restaurant. He also trained under Mario Batali at Po. After working in many Portland restaurants and serving as the head chef at Ripe Family Supper and Gotham Building Tavern, Chef Tommy opened Bunk sandwiches in 2008 with business partner Nick Wood. At Bunk, Chef Tommy uses his love of sandwiches to craft unique and creative fare.
Chef Bryon Freeze is the executive chef at Tar and Roses in Los Angeles. Chef Bryon burst into the culinary spotlight when he won "Chef Wanted," a chef competition show on the Food Network.
Phillip Lopez is executive Chef and co-owner of Root, Square Root, and Root² in New Orleans, Louisiana. In 2011, Lopez was named a “Chef to Watch” by Louisiana Cookin’ Magazine. In 2012, he earned the title “Chef of the Year” by Eater New Orleans, and became a Star Chef “Rising Star Chef.”
Alex Heath is the chef de cuisine at Ye Olde College Inn, a farm, garden, bakery, and restaurant in New Orleans. At Ye Olde College Inn, Heath maintains a focus on sustainability. A New Orleans native, Heath is dedicated to cooking sophisticated southern food with flair.
Jane Soudah owns and operates Sweet Jane Bakeshop, and leads the pastry program at Sunset Boulevard’s rustic and charming Eveleigh restaurant. Jane has a background in science and earned degrees in Food Science and Food Microbiology from Cornell University.
Jay Mofenson is a craft cider specialist and apple expert by marriage. His wife's parents, Steve and Joan Belkin are the current owners of the 364-year-old Belkin Family Lookout Farm in South Natick, Massachusetts. Jay is responsible for managing their operations, and most recently, opening their new hard-cider tap room. Jay's strategic mind and fresh ideas continue to drive the success of Lookout farm.
Chef Olivia O’neal is the owner of Sugar Mama’s Bakeshop in Austin, Texas, where she produces sweets made with high-quality and responsibly sourced ingredients. She was recently named one of Austin’s “Influential Foodies Under 35” by Austin Gastronomist.
Tyler Kinnett is the executive chef of Harvest in Boston, where he showcases regional ingredients and produce-centric cuisine though fresh and sophisticated dishes. He has been featured in Boston Magazine and Zagat.
Charlie McKenna is the owner of the award winning chain of Lillie's restaurants in Chicago. His signature Southern dishes and sauces have won him national prestige including Winner of the Memphis-in-May World Championship Barbecue Cooking Contest in 2007.
What You Need
- Chef’s knife
- Paring knife
- Serrated knife
- Channeling knife
- Cutting board
- Mixing bowls
- Large pot
- Medium saucepots
- Cast iron pot or deep fryer
- Rubber spatula
- Wooden spoon
- Large spoon
- Pastry brush
- Fine mesh strainer
- Metal strainer with larger holes
- Large sheet pan
- Baking pan (9” x 13”)
- Food processor
- Kitchen towel or paper towels
- Large heatproof container
- 32-ounce mason jar with lid
- Plastic containers (2)
- Fry thermometer
- Cooling rack
- Smoker or indirect heat source
- Wood chips
- Cupcake tin
- Cupcake liners
- Ice cream scoop
- Piping tips
- Piping bag
- Parchment paper
- Cotton candy machine
- Paper cotton candy cones
- Needle-point tweezers
- Egg slicer (optional)
- Kitchen scale
- Ingredients are listed within each respective tutorial