{"id":38100,"date":"2020-04-01T23:09:54","date_gmt":"2020-04-02T03:09:54","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=38100"},"modified":"2021-08-23T16:47:40","modified_gmt":"2021-08-23T20:47:40","slug":"southern-comfort","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/southern-comfort\/","title":{"rendered":"Chef’s Dish: Southern Comfort"},"content":{"rendered":"

\"\"<\/p>\n

T<\/span>he small town of Athens, Georgia, is many things. It\u2019s home to the Georgia Bulldogs (the University of Georgia\u2019s pride and joy), it\u2019s the birthplace of bands you\u2019ve probably heard of (think: R.E.M., The B-52s), and it\u2019s become a food haven for chefs like Peter Dale, who\u2019s opened not one, but four<\/em> restaurants in the Classic City. \u201cI can\u2019t have a favorite, they are all special in their own ways,\u201d says Dale. He opened his most recent concept, Maepole<\/a>, in the summer of 2018, and he packed their fast casual menu with plenty of locally-grown, hormone-free, and grass-fed goodness. Plus, there\u2019s cheese! \u201cWe always knew there would be a mac and cheese at Maepole,\u201d says Dale when asked about their cheesiest dish. \u201cWhile we lean healthy, sometimes you just need some comfort food to make your day.\u201d<\/p>\n

\"\"<\/a><\/p>\n

Dale\u2019s other concepts include the cozy Condor Chocolates<\/a>, an all-in-one factory, caf\u00e9, and retail location for bean-to-bar chocolates and other confections (like decadent sipping chocolate); the chic Seabear Oyster Bar<\/a>, home to a grilled cheese filled with Tillamook cheddar, tomato, and a pickle, which Dale says is \u201creally hard not to order every time;\u201d and his first food baby, The National<\/a>, which is home to Boybutante drag brunch and day-one delicacies like their Manchego-stuffed Medjool dates. As for Maepole, Dale\u2019s got plans: \u201cIn the big picture, we\u2019re hoping to expand Maepole to a second location.\u201d As long as this means more mac and cheese, we here at culture<\/strong> fully support this endeavor.<\/p>\n

\"\"<\/a><\/p>\n

\u201cAthens is a really special place, full of creative people who are incredibly supportive of each other,\u201d says Dale.\u201cI can\u2019t imagine another small town that would support all my varied interests the way Athens does. Each new business has been a response to something that I [wished] Athens could have, so it has always been about offering more options for our community.\u201d<\/h3>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

While Dale prioritizes local producers in his restaurants, he still has a special place in his heart (and stomach) for non-local cheesemakers. \u201cIt\u2019s hard for me to find in Georgia, but I love a German cow\u2019s milk blue cheese called Chiriboga,\u201d he says. \u201cChiriboga has blue cheese qualities but it\u2019s also creamy and buttery… It just melts in your mouth.\u201d<\/h3>\n

\"\"<\/a><\/p>\n

Dale is no stranger to Georgia\u2019s local cheese scene. He had the opportunity to work with Sweet Grass Dairy (Thomasville) in the early 2000s when they were just getting started, and has since added Hobo Cheese Co. (Atlanta) to his lineup of Georgia-grown cheesemakers. Dale\u2019s current favorite fromage is Hobo Cheese Co. Banjo: \u201cI like to eat it simply on some crusty bread, maybe with some sliced Georgia peach,\u201d he says.<\/h3>\n

\"\"<\/a><\/p>\n

The Maepole mac and cheese gets its richness from a secret ingredient: cottage cheese! This makes the dish extra gooey and the perfect base for a crunchy buttered breadcrumb topping. Check out this recipe<\/a> for more of Dale\u2019s tips for recreating this comforting classic.<\/h3>\n

\"\"<\/a><\/p>\n

Maepole Mac and Cheese<\/a><\/h3>\n

\"\"<\/a><\/p>\n

Photographed by Bailey Garrot<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Athens, Georgia has become a food haven for chefs like Peter Dale, who\u2019s opened not one, but four restaurants in the Classic City, including Maepole.<\/p>\n","protected":false},"author":103,"featured_media":38101,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[3386,31],"tags":[21787,23338,23328,23335,914,23340,23333,23088,1946,23336,23330,23329,2279,23332,23331,1316,23337,1417,23334,23339],"coauthors":[20723],"class_list":["post-38100","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs","category-recipes","tag-athens","tag-chiriboga","tag-condor-chocolates","tag-fast-casual","tag-georgia","tag-hobo-cheese-co","tag-mac-and-cheese-recipe","tag-maepole","tag-manchego","tag-medjool","tag-peter-dale","tag-seabear-oyster-bar","tag-small-business","tag-southern-comfort-food","tag-southern-restaurants","tag-sweet-grass-dairy","tag-the-national","tag-tillamook","tag-tillamook-cheddar","tag-v"],"acf":[],"yoast_head":"\nChef's Dish: Southern Comfort - 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