Chef's Corner


The Best of Summer

August 15, 2016 Forage South

The Best of Summer

Summer Tomato: I’m not talking about those mushy wannabe red globulous things in plastic trays in the produce section of the store – I’m talkin’ ’bout tomatoes born and raised in the heat of the summer sun, sassy summer tomatoes full of juice, Lying innocently upon a plate, one of those bad boy slices jumps up and slaps you across the face -Twice. No, not talkin’ ‘bout those demure sweet things, those tame ‘maters with bland flavor – I am talkin’ bout those full-fledged in your face, deep red, full of bite, impertinent summer tomatoes And we all know the...


A love letter to Peach

July 16, 2016 Forage South

A love letter to Peach

Dear Peach, I've often wondered where you get your magnificent flavor from. I'm actually sad right now because I was duped as a child thinking those slimy canned peaches were what a peach actually tastes like. Oh how I was so wrong. Peach, I'm sorry it took us so long to find each other. You see growing up I never had the opportunity to eat a real peach. A Peach that grows on a tree. A peach that is bursting with flavor on a hot summer day. A peach with soft supple skin. Can I tell you a secret Peach?...


Pumpkin Sage Biscuits

October 21, 2015 Forage South

Pumpkin Sage Biscuits

Cook this for the Holidays!  - Chef Frohne  Pumpkin Sage Biscuits Yields 12 biscuits Ingredients: 4  cups White Lily all purpose flour +extra for dusting 2 tbsp baking powder 1/2 tsp baking soda 2 tsp kosher salt 2 tbsp spiced vanilla bean sugar (From Savory Spice Shop) 3 tbsp chopped sage 3/4  cup pumpkin puree 1.5 cup Cruze Farm Buttermilk 10 tbsp unsalted butter+1/4 cup for brushing Preparation: Preheat oven to 465 degrees.  Freeze butter. Add flour, baking powder, baking soda, salt, sugar, and sage into a large bowl.  Mix well. Using a hand grater, grate frozen butter into the flour....


Potlikker is Finally Here!

September 15, 2015 Forage South

Potlikker is Finally Here!

We wanted to let you all know that we have launched a new brand today available for retail and wholesale.  We are super excited about it as it has taken us a year to develop Potlikker Greens Boil and that day is here.   Just in time as the fall season approaches.  Essentially it is a flavor base to mix with water, add greens, and boil.  The greatest part of eating a hot bowl of greens (collard, mustard, turnip, cabbage, kale, Swiss chard) is the delicious broth it’s simmered in.  We’ve done all the work up front with this product so our customers can enjoy delicious greens with...


Heirloom Tomato & Summer Bean Panzanella with Grilled Pork Chops

August 24, 2015 Forage South

Heirloom Tomato & Summer Bean Panzanella with Grilled Pork Chops

It's Monday and Panzanella has been on my mind.  For those who aren't familiar with the dish it's simply a Tuscan salad of bread, tomatoes, and some good olive oil. You can also add fresh herbs, lemon, and whatever your heart desires.  This recipe is inspired by the classical Panzanella and includes lots of seasonal vegetables that I picked up at the local farmers' market and tossed them on a grill for a nice smokey flavor. . For a fun little twist I've added some cannelini beans.   It's light, fresh, and the perfect Summer salad for any occasion.   - Chef...