hugh acheson,

Southern food is a celebration of the people within the community, using the agrarian bounty that is constantly around them. It pays homage to the past but is a constantly evolving, ebbing with the seasons and flowing with the constant progression of the South. It is a foodways that really has had a much stronger emphasis on vegetables and sides than huge portions of proteins, and one that is healthy if we show off the diversity of our crops and cooking styles.
—  Hugh Acheson, another view on Southern Cooking
Match The Chef to Their Hand Picked Entrance Music

Tom Colicchio is his own Smoke Machine

Boxers aren’t the only ones who enter the ring to music… at the Food & Wine Classic in Aspen a few weeks back Chefs entered demos to their own hand picked music.  Can you guess which chef picked which song to take the stage to? (If you listened to our podcast w/ Marcus Samulsson, that one should be super easy.) 

  1. Mario Batali
  2. Marcus Samuelsson
  3. Tom Colicchio
  4. Andrew Zimmern
  5. Richard Blais
  6. Hugh Acheson
  7. Top Chef Kristen Kish
  8. Ming Tsai

a. Beastie Boys - Intergalactic
b. Macklemore - Thrift Shop
c. Prince - When Doves Cry
d. White Stripes - Seven Nation Army
e. Drive by Truckers - The Righteous Path
f. Led Zeppelin - Moby Dick
g. The Black Keys - Gold on the Ceiling
h. Bob Marley - Lively Up Yourself

KEY: a5 b7 c2 d1 e6 f3 g4  h8


Brunch Uprgrade: A local favorite of superstar chef Hugh Acheson, One Eared Stag in Atlanta offers a high-end take on Southern-style brunch. The Chef’s Breakfast (above) features a rotating sampler of four brunch dishes served on a silver platter, with a can of Schlitz beer. Head over to F&W for more of America’s best brunch spots.

Introducing Food & Wine Chefs-in-Residence. In honor of our 2014 redesign, we enlisted star chefs Grant Achatz (above), Mario Batali, Eric Ripert, David Chang, Andrew Zimmern and Hugh Acheson to consult on monthly features, recipes and travel tips. They have brilliant ideas, but don’t always make great office mates. For full videos visit

Cabin Pressure Cook-Off // Hugh’s Appetizer Recipe

By: Taking Off

We were sad to see Chef Hugh Acheson get eliminated from the first challenge of the Cabin Pressure Cook-Off. If you didn’t get enough of him either, be sure to visit him at his acclaimed restaurant, Empire State South, located in Midtown Atlanta

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Q&A With Hugh Acheson On POMs

Southern Chef Hugh Acheson has opened three restaurants throughout Georgia, and is currently building his fourth, a coastal-inspired restaurant set to open in 2014 in Savannah. 

Named the Best Chef in the Southeast by the James Beard Foundation in 2012, Acheson is passionate about the sustainability of our food supply systems.

We caught up with the chef recently to chat about POMs and his personal inspiration.   

Simply Wonderful:   What are some of your signature dishes?                                                        

Hugh Acheson: Frogmore Stew, Braised Short Ribs with Rice Grits, Flounder with Boiled Peanut Beurre Blanc.

SW:  What was your most memorable dining experience?

HA: é by josé andrés in Las Vegas.

SW: Which chefs do you admire?                                                          

HA: Sean Brock (Husk Restaurant); Dan Kluger (ABC Kitchen); Jenn Louis (Sunshine TavernLincoln Restaurant)

SW: What do you love about using pomegranates in recipes?        

HA:  They add zip and texture, and I love their versatility.

Cabin Pressure Cook-off // Pressure’s On

By: Delta In Flight Service

Four chefs. Three challenges. One winner.

This October, the quest to find the newest member of the Delta culinary team begins.  We’ve teamed up with FOOD & WINE magazine to mix up an original culinary competition called Cabin Pressure Cook-Off.

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