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Hugh Acheson on the difference between “real” and “fake” Southern food
Photo by Emily B. Hall 13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Hugh Acheson is chef/partner at Atlanta’s Empire State South and...
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Queen of Cream’s Cora Cotrim reveals the worst ice cream flavor she ever made
13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Cora Cotrim is the cofounder of Queen of Cream. Photograph by Jeff Kaplan How did you start...
View ArticleRadio Roasters’ Chip Grabow turned his love of coffee into a business
13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. A former radio producer, Chip Grabow is a CNN editor and runs Radio Roasters Coffee, a...
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Why Pine Street Market’s Rusty Bowers will never sell filet mignon
Photograph by Jeff Herr 13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Rusty Bowers owns Pine Street Market. When did you realize you wanted...
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Why Paul Calvert has a “three-ingredient goal” for cocktails
13 Questions is a weekly series where we ask chefs and bartenders 13 questions to get to know them outside of the kitchen and bar. Paul Calvert, formerly of Paper Plane, is the co-owner of Ticonderoga...
View ArticleBilly Allin on the food that is the “bane of my existence”
13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Billy Allin is the chef/co-owner of Cakes & Ale, Bread & Butterfly, and Proof...
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Rising Son chef Hudson Rouse on fancy Southern food: “I don’t think there’s a...
13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Hudson Rouse, formerly of Home Grown GA, is the chef and co-owner of Rising Son. Photo by...
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Taqueria del Sol’s Eddie Hernandez traded his drumsticks for chef knives—and...
13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Eddie Hernandez is the executive chef at Taqueria del Sol. Courtesy of Green Olive Media What...
View ArticleTwain’s Savannah Sasser dropped vegetarianism and became a butcher
13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Savannah Sasser is the chef at Twain’s Brewpub and Billiards. Why did you stop being a...
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Wild Heaven brewmaster Eric Johnson on how his worst beer idea became a...
Photo by Ethan Payne 13 Questions is a weekly series where we ask chefs and industry folk 13 questions to get to know them outside of the kitchen. Eric Johnson is the brewmaster at Wild Heaven Craft...
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