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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.
Whenever there is a smoky component in a dish we like to add a little sweetness. With BBQ roasted vegetables, we want a sweetness that will make the smoke pop. We suggest a hefeweizen in general and Lonerider Brewings Shotgun Betty in particular. Brewed as a traditional 'hefe' you will get the sweetness you want for this meal.
Lonerider Shotgun Betty, Raleigh, NC
Verdicchio - Marche, Italy
Verdicchios are light and elegant, and get along with vegetarian dishes very well. They have green apple fruit along with a mild bitter almond note that should match with the roasted preparation of this dish.
Bisci "Fogliano" Verdicchio di Matelica, Italy