|| 2 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.
The pilsner is an amazingly versatile beer (though don't tell that to a Bavarian; they’ll claim pilsner is a cheap rip off of a helles bock, but we digress). For this sweet, spicy and minty dish of eggplant, we suggest Hardywood Pils, brewed by Hardywood Park Brewing from Richmond, Virginia. The beer is as Hardywood describes it, "crisp, clean, and incomparably quaffable."
Hardywood Pils, Richmond, Virginia
Riesling - Mosel, Germany
Rieslings dominate the palate with ripe tropical notes, bringing a cooling sensation to the spiciness of the dish. There’s an interplay of sweet and sour that I believe will also pair nicely with the sweet and spicy component.
Dr. Loosen Riesling Kabinett Mosel Bernkasteler Lay, Germany