Few things in life are more exhilarating than clicking the “book now” button for a long-anticipated vacation. It’s basically the proof that Italy (or the Grand Canyon or Wine country) actually does exist, and now, you have tangible proof of your romantic intentions with this place. Then the details barrel in, evaporating the languid daydream. Where to eat and sleep? Is renting a car or taking public transportation better or cheaper? Is it worth the risk of looking like a tourist with the best travel guide book in hand? And, will the morning jog be realistic while in a new place where it’s practically initiation to eat no less than 5 chocolate croissants a day? Is the best lodging option...
Photo Credit: Emily B. Hall Hugh Acheson Restaurants: Empire State South (Atlanta, GA) 5&10 (Athens, GA) The Florence (Savannah, GA) The National (Athens, GA) Books: The Broad Fork, Pick a Pickle, A New Turn in the South Awards: Food & Wine’s Best New Chef (2002), the Atlanta Journal Constitution Restaurant of the Year (2007), a five time (2007, 2008, 2009, 2010, 2011) James Beard nominee, James Beard winner (2012) for Best Chef Southeast & Best Cookbook in American Cooking (2012) Hugh Acheson wears many hats. You know, the figurative kind. Originally from Canada, Hugh is changing the way we think about Southern food. We aren't talking about biscuits and gravy, we're talking about seasonal produce, pickles and jams, and local eating that are ready for their well-deserved spotlight as...
