Front Runners May 2015: Taste of the South

  • Photo by Cordero Studios
    Photo by Cordero Studios
  • Janice O’Leary

Josh Feathers and Steve Ledbetter—chefs at Tennessee’s chic agri-resort, Blackberry Farm—resolved their debate over superlative Southern barbecue: By combining Ledbetter’s sweet-and-sticky style with Feathers’s bitter-and-vinegary approach, they created one marvelous sauce. Smoked onions and Appalachian-made sorghum molasses completed their unique J&S sauce, part of the resort’s outstanding new Grilling Collection ($65, blackberryfarm.com), which includes an array of other condiments made on the property, such as bread-and-butter pickles, spice rub, smoked-onion jam, and chowchow. Blackberry Farm’s other new additions are Peach Vidalia jam ($15), ideal slathered on corn bread, and Classic Saison ($18), a Belgian-style farmhouse ale sold in select markets throughout the country. 

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