lowered the temp to 325 so the skin can render and get crunchy, but (stay) tender and juicy inside.” And by buying hormone- and antibiotic-free chicken in high volume and keeping the Southern menu simple, Lewis can serve a packed house quickly day after day, while prices stay at a modest $1.75-$3.25 per piece. Even his entrees max out at $15. Aside from outstanding bird at accessible prices, the success of Southern also hinges on faithfully replicating that hospitality for which the South is so famous. “I’m big on customer service and killing people with kindness is important to me,” Lewis says. “People work hard for their money, and you never know when they come in what they might be going through. It’s important to be gracious and thankful.” See www.stlouishomesmag.com for more information.
COOKING SCHOOL with SOUTHERN WHEN: Tuesday, January 10 6:30-8:30 pm
WHERE: New Location!
Ferguson Bath, Kitchen and Lighting Gallery 17895 Chesterfield Ai port Rd. Chesterfiel , MO 63005
$35 per person
RSVP by calling 636-230-9640, ext. 27 or EMAIL email@example.com *Seating is limited.
Chef/Owner Rick Lewis
Chef/Owner Rick Lewis of Southern will offer some of the eatery’s signature flavors in these four dishes at the January Cooking School on Tuesday, Jan. 10, from 6:30-8:30 p.m. at Ferguson, Bath, Kitchen & Lighting Gallery from 6:30-8:30 p.m.
THE COOKING SCHOOL MENU WELCOME DRINK: Tropical Hurricane. FRIED CHICKEN: Chicken is marinated in lemon juice, beer and spices, rubbed with a spice blend, dredged in spiced flour and fried in spicy oil for extra kick. Sense a theme here? Wine pairing: Georges Duboeuf Beaujolais-Villages 2015. COLLARD GREENS: Chef Rick Lewis’ greens get rich fl vor from pork belly he cures over cherry wood, and smoked chicken stock from his neighbor and partner, Mike Emerson of Pappy’s Smokehouse. Wine pairing: Georges Duboeuf Beaujolais-Villages 2015. FRIED PICKLES: A double dose of dill sends Southern’s fried pickle chips over the top. “We use dill seed that gives them a tasty, dilly fl vor,” Lewis says. “In the world of fried pickles, they’re up there.” Wine pairing: Two Angels Sauv Blanc 2015. BUTTERMILK BISCUITS: Dry mix is cut with lots of butter, drawn butter and plenty of buttermilk. “The dough is really almost halfway between a dough and a batter,” says Lewis. Biscuits are cut large and baked until the crust is browned and crispy, and the inside is fluff and tender. He serves them with sorghum molasses or local seasonal jam. Wine pairing: Pascual Toso Brut NV. STLOUISHOMESMAG.COM JAN/FEB 2017
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