|| 6 g
|| 0 g
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.
For this dish, we are going to suggest a slightly lesser known style of German Lager known as a kellerbier (aka "cellar beer"). North Carolina's own Burial Brewing makes such a beer under the moniker of Blood Tusk: a hazy yellow lager traditionally hopped with lots of biscuit flavor from the malt. These flavors are like adding a thick slice of bread to go with the smothered chicken and rice grits. Granted, finding a kellerbier might be difficult, so we suggest a traditional lager as a substitute.
Nero d’Avola-Frappato, Sicilia, Italy
Nero d’Avola and Frappato create a classic Sicilian blend that is high in acidity, with high-toned raspberry fruit that pairs well with the tomato gravy. The acidity also cuts through the richness of the grits.