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An Ode to Summer Suppers
Written By: Marlene Osteen | Issue: August - 2022
Summertime Sunday Supper with Chefs Cole Ellis and Rob McDaniel, set for The Farm at Old Edwards on Sunday, August 28, is a celebration of this most gracious of Southern traditions.
Especially in summertime, I feel the compulsion to takenotice of that revered Southern tradition, the Sundaynight supper.Such a meal is always built around the abundant producethat the season and locale present. Happily, the folks at OldEdwards agree and they have hit upon the perfect recipe for agreat Sunday meal. And it is a mighty righteous ode to sum-mer. Certain to get our tummies rumbling is theSummertimeSunday Supper with Chefs Cole Ellis and Rob McDanielat TheFarm at Old Edwards on Sunday, August 28.Owner and Executive Chef ofDelta Meat Marketin Cleveland,Mississippi, Chef Ellis spent 13 years in Charleston andNashville working some of the cities’ hottest stoves beforemoving home.Beginning in 2013 “with two meat counters and a little bitof ambition,” the operation was originally intended to be agrocery store with a kitchen in the back. It wasn’t long beforethey realized they needed to open six days a week instead ofthe intended three.Eventually they expanded to catering, and in 2019, Ellis movedthe market across the street to the new Cotton House hotel – aproperty he developed with a team of investors.A 2017 semifinalist forthe James Beard Award “Best ChefSouth,” Ellis has been featured inBon Appetit,SouthernLiving,Delta Magazine, andGarden & Gunin 2019, he waslisted as number three in Southern Living’s “Best Chefs ofthe South.”At his Birmingham restaurant,Helen, Chef Rob McDanielconjures the foods his grandmother prepared while he wasgrowing up in Haleyville, Alabama. Together with his wifeEmily, McDaniel has built a restaurant that advocates for localfarmers and preserving regional resources – precepts informedduring his studies at the New England Culinary Institute.In 2009 after years working for some of the South’s mostwell-known chefs, he began a 10-year stint at SpringHouseinAlexander City, Alabama.Grandma Helen’s skill with the grill lives on inMcDaniel’smenu– in dishes like a dry aged Kansas CityStrip with beef and herb-infused duck fat, andmarvelouslymarbled short ribs.McDaniel is a five-time James BeardFoundation Best Chef: South semifinalist (2013-2017) andwas named to Esquire Magazine’s “Best New Restaurants inAmerica List 2021.”Cost of the evening is $185per person, plus tax and gratuity.For more information, visit OldEdwardsHospitality.com.
by Marlene Osteen
