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Stella Dillard is an Atlanta chef. She has worked at Farm Burger and Star Provisions, and is now a recipe contributor for PeachDish.
An Atlanta native, Stella’s introduction to Georgia agriculture was through Riverview farms CSA shortly before she started her culinary career at Woodfire Grill in 2007. A year later she moved to England, where she was fascinated by neighborhood butchers who had been buying game from hunters and hanging meat from small local farms for centuries. Her work at Holeman & Finch and Farmburger connected her to Southern farmers, ranchers and cheesemakers, and she worked to incorporate their products into menus. She remains an advocate for local agriculture and is passionate about making their delicious products approachable for home cooks. When she is not in the kitchen she can be found managing Poncey Highland Community Garden, a nascent permaculture garden in Atlanta.
Sweet Potato Porter
Asheville, North Carolina's Burial Brewing has the perfect answer to pairing a beer with a baked sweet potato. Burial Skullsaw Sweet Potato Porter brings loads of big mouthfeel and lots of sweet potato sweetness to a traditional dry porter. Sweet potato does not overwhelm the beer, nor will it overwhelm this dish, allowing the miso “butter" umami to continue to stand out.
Marsanne, Paso Robles, CA
Marsannes have a richness of fruit that remind you of melon and apricots and work well with the sweetness of the sweet potatoes. It is fully textured and savory, and pairs well with the umami notes of the sesame miso.