Cooking with Chef Joey Ward of Southern Belle

Monday, August 3, 2020

Transform your kitchen into Southern Belle, Chef Joey Ward's innovative and hyper-seasonal "New South" restaurant! Chef Joey's Chicken Piccata meal kit is currently available exclusively from G&G, and we can't wait for you to try it. Read ahead for some of Chef Joey's tips & tricks for cooking this recipe!

The more you know! A tidbit from the chef himself:

"The word piccata is derived from the French word picante meaning “sharp to the taste,” likely referring to the tart lemon used in the sauce. The term piccata typically refers to any meat or fish that is pounded thin and pan-fried. The Italians of the Milanese region usually use veal for the dish, while in the U.S., chicken is preferred and is traditionally served with a starch such as rice or (most often) angel hair pasta." 

Fun facts about THIS version of Chicken Piccata:

"This recipe is an interpretation of the classic that I learned while working at my first real “cheffing” job at Cherokee Town & Country Club. It differs from tradition in regard to the breading as well as the sauce, though I would argue that it is much tastier this way."

When it comes to cooking wine...

This recipe calls for white wine at home. "Sauvignon blanc or chardonnay are fine, just make sure that it is something that you would drink."

If you're recreating this recipe at home later on...

Summer squash and cherry tomatoes are in the G&G meal kit, but "really any veggies could work. Broccoli, Brussels sprouts, cauliflower, whatever you like and can get your hands on." (G&G note: this means you can recreate this recipe anytime of the year! No need to wait for tomatoes and squash to be in season.)

Let's say you don't have mallet at home for pounding the chicken.

Not to worry! Really anything sturdy that fits in your hand will work. "A rolling pin, hammer, can of soup or bottle of wine may be used instead."

"This recipe will teach you three versatile skills that can be applied to various dishes and will add range to your culinary repertoire. The three main techniques are:

1. Beurre Blanc sauce (white wine-butter sauce)

A classic French sauce created in the 1930s that rose to prominence during the Nouvelle Cuisine Movement of France in the 1970s. Beurre Blanc, literally meaning white butter, acts as a blank canvas for your culinary experimentation as it has endless variations and tastes great (likely due to the copious amount of butter used to make it). You have to love the French!  

2. Pounding, breading and pan-frying

This recipe mainly differs from the classic in the breading department. Traditionally, the chicken cutlets would be pounded thin, dredged in flour and pan-fried in a small amount of oil until brown. The sauce would be made from the pan drippings and requires frantically preparing the sauce while hoping your chicken doesn’t get cold or dried out. In this version, we prepare a wet batter to bread the chicken, and it is fried in more oil than the old version. The sauce is made ahead of time, so you are ready to go once the chicken is golden brown and delicious, or “G.B.D.” as we say in the biz.

3. Properly charring vegetables

This technique will change your vegetable game for good. The flavor of charred veggies can turn even the most adamant carnivore into a Brussels sprout, broccoli, cauliflower or asparagus lover. FYI, when done properly, this technique [may] set off your smoke alarm, so get ready!"

About the Restaurant

Southern Belle is celebrated local chef Joey Ward's cocktail-forward, Southern-rooted restaurant located in Atlanta’s Poncey-Highland neighborhood. With a beverage program focused on highlighting the stories and passions of Southern distilleries, Southern Belle will boast an expertly-crafted cocktail menu, local beers, and biodynamic wines. Alongside the drinks, look for dishes executed by Ward and his team with a commitment to embracing hyper-seasonality, local farms, and the multicultural flavors of the “New South.” A complement to the food and beverage program, the restaurant’s interior design evokes a Southern, homey feel with exposed brick walls, tufted furniture, salon-style art, and the historic building’s original tin roof. Affectionately named as a nod to the strong-willed, Southern women Ward knows and loves — including his wife and restaurant co-owner (and Atlanta attorney) Emily.

Chef Joey's Chicken Piccata with lemon-caper beurre blanc & charred summer veggies meal kit will be available to order through Thursday, August 13th. Grab it while you can, because we can guarantee you'll be pleased with this dinner! Order now.