Ep 8. Celebratory Food Traditions

In this episode of Southern and Hungry, hosts Damaris Phillips and Rutledge Wood are exploring celebratory food traditions in the southern states. From birthdays to graduations to weddings, the south has a long history of gathering together to celebrate life's milestones and occasions with delicious food.

First, the hosts head to Louisville, Kentucky to visit Claudia Sanders Dinner House, where they learn about the tradition of the Kentucky Hot Brown, a local dish made with turkey, bacon, and mornay sauce. They help prepare the dish and learn about its origins, including how it was created at the Brown Hotel in the 1920s.

Next, Damaris and Rutledge visit Lucy's Fried Chicken in Austin, Texas to experience the popular southern tradition of eating fried chicken on Sundays. They meet with the owner, James Holmes, who shares his recipe for fried chicken and the significance of the Sunday tradition in southern culture.

The hosts then head to Charleston, South Carolina, to partake in the Lowcountry Boil, a seafood boil tradition that originated in the coastal regions of the state. They visit a local seafood market and learn about the different types of seafood used in the boil, including shrimp, crab, and sausage.

Finally, Damaris and Rutledge make their way to Nashville, Tennessee, to experience the Nashville Hot Chicken craze. They visit Prince's Hot Chicken Shack, one of the original hot chicken restaurants in the city, to learn about the history of the dish and witness its fiery preparation.

Throughout the episode, Damaris and Rutledge also reflect on their own personal celebratory food traditions and share their favorite southern dishes for special occasions. They discuss the importance of food in southern culture and how it brings people together to celebrate life's milestones.

Overall, Celebratory Food Traditions is a mouth-watering exploration of the unique and delicious foods that define southern celebrations and create lasting memories.