Seasonal Chefs Star With Southern Skillet Vinegars - Monroeville, AL - Alabama-based boutique vinegar company, which produces small batch, hand-bottled vinegars.

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Seasonal Chefs Star With Southern Skillet Vinegars - Monroeville, AL - Alabama-based boutique vinegar company, which produces small batch, hand-bottled vinegars made solely from fruits and vegetables farmed in Gulf Coast states. This year’s menu includes Satsuma, Tomato, Blueberry, Red and White Muscadine, and Sugar Cane vinegars. Nationally recognized chefs bring their own spin to Southern Skillet Vinegars on the company’s website,  http://www.southernskilletvinegar.com. Mississippian Martha Hall Foose, who has modified several recipes from her James Beard Award-winning cookbook, Screen Doors and Sweet Tea, is this summer’s featured face.

We seek out chefs with a dedicated commitment to using their own regional foods in a sincere and unique way. Southern Skillet Vinegars relationships with small family farms ensures freshness and quality, preserving a true farm-to-table experience.

For a company that just launched its annual, seasonal array of locavore fruit wine vinegars in June, Southern Skillet Vinegar hasn’t spent a second wilting in the heat. Seasoned chefs and up-and-coming gourmet markets have flocked to the Alabama-based boutique vinegar company, which produces small batch, hand-bottled vinegars made solely from fruits and vegetables farmed in Gulf Coast states. This year’s menu includes Satsuma, Tomato, Blueberry, Red and White Muscadine, and Sugar Cane vinegars.

“We are thrilled to include Southern Skillet Vinegars at Alabama Goods, where we feature one-of-a-kind items handcrafted with Southern flair. I love that such a high- quality gourmet food is made in Alabama,” said the trendy market’s Beth Woods, who carries the entire 2012 line. Other shops carrying the new pantry staple of the summer include Pinnacle Station Local Market in northwest Arkansas and Gourmet Pantry in St. Simon’s Island, Georgia. Just can’t wait until the local gourmet grocers discover these vintage vinegars? The company also delivers through http://www.amazon.com.

Nationally recognized chefs bring their own spin to Southern Skillet Vinegars on the company’s website,http://www.southernskilletvinegar.com. Mississippian Martha Hall Foose, who has modified several recipes from her James Beard Award-winning cookbook, Screen Doors and Sweet Tea, is this summer’s featured face.

Martha’s gift for making a recipe as authentic as the people who contribute its ingredients appealed to Southern Skillet’s relationships with small family farms to ensure freshness and quality, preserving a true farm-to-table experience.

Upcoming original recipes using Southern Skillet Vinegars include creations by Sean Brock of Charleston’s Husk, John Currence of Oxford, Mississippi’s City Grocery, and Tasia Malakasis of the modern Elkmont, Alabama fromagerie, Belle Chevre.

Southern Skillet Vinegars are natural, vegan and raw, made solely from local, vine-ripe fruits, with no artificial flavors, ethanol, or enhancers. For more information, including details about cooking with individual varieties and an expanding array of national retailers who carry Southern Skillet Vinegars, visit http://www.southernskilletvinegar.com.

Sweet Potato Wedges
Adapted from A Southerly Course: Recipes and Stories From Close to Home by Martha Hall Foose, published by Clarkson Potter.
1/3 cup Southern Skillet Sugarcane Vinegar 1⁄4 cup packed dark brown sugar 3 tablespoons unsalted butter 2 teaspoons coarse flaky sea salt, plus extra for sprinkling 1 teaspoon red pepper flakes
6 medium sweet potatoes, peeled and cut lengthwise into 8 wedges each (Martha prefers Premium Number One Beauregard sweet potatoes from Vardaman, Mississippi.)
Heat the oven to 400 degrees F.
In a large saucepan set over high heat, heat the vinegar, sugar, butter, salt, red pepper flakes, and 2 teaspoons water to boiling. Remove the pan from the heat, add the potato wedges, and toss to coat with the mixture.
Spread the potato wedges evenly on a foil-lined baking sheet. Roast, turning the wedges occasionally, for 45 minutes or until the potatoes are very tender and the glaze thickens. Remove from the oven and sprinkle the potatoes with additional salt, if desired. Let cool slightly before serving.
Recipe © 2011 by Martha Hall Foose. All rights reserved.

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Christina Nettles

Christina Nettles
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