Journal

Southern Food

In the Screen Door office, we have a ton of southern cookbooks. They’re not helpful in a commercial kitchen, but they paint a picture and they inform in their own way. Every old recipe and remembrance charted in our collection of Junior League cookbooks, books written by lovers of hospitality and chroniclers of family traditions and histories tells us a story. They represent a foodway that is a synthesis of its time and place and the heritage of the people that provided the recipe and enjoyed it with their friends and family…

Fried Chicken

Fried chicken was on our opening menu – a bone-in leg quarter and a breast served with collard greens, mashed roast sweet potatoes whipped with butter and cane syrup, and tasso ham gravy. It was just one of our entrees and we never expected it to be such a big part of what we do. The dish evolved over time. Once we got busy enough, we quickly found that we could not cook the large bone-in pieces of chicken fast enough to serve all the guests that were ordering it. That’s when the dish began to evolve into what it is today…