“(We’re) moving ‘full steam ahead,’ but we’re looking backwards to our agricultural traditions and our beer making traditions in the south.”

Sean Lilly Wilson is the owner and the self-styled Chief Executive Optimist at Fullsteam Brewery in Durham, NC. Fullsteam, under Wilson’s direction, brews foraged beers with ingredients they source from North Carolina farms. Wilson got his start in beer, by changing laws. After starting the movement to raise the ABV limits in North Carolina, Wilson decided to create a distinctly Southern beer. Fullsteam, “A Beer From The Beautiful South” was born.

VIDEO: to cure: Presents – Sean Lilly Wilson of Fullsteam Brewery

Wilson’s beautiful beer has won plenty of awards. Wilson himself has been lauded, too, including three nominations by the James Beard Foundation for Outstanding Wine, Spirits, or Beer Professional. While others celebrate his work, Wilson makes to celebrate the work of others, including his support of North Carolina’s beer month.

VIDEO: Our State: Fullsteam Brewery Beers Showcase Plow-to-Pint Ethos

Fullsteam’s beers change with the seasons. When it’s hot, we like their Southern Basil. When the cold weather rolls through, we grab a First Frost.  The brewery’s “plow to pint” philosophy means they have a strong connection to farmers and growers. The brewery also focuses on the community, cultivating close relationships with makers and artists.

For more on Fullsteam check out their website or find them on Facebook. For more from Wilson, follow him on Instagram or Twitter. Finally if you want to see where he grabs a pint and a bite to eat, follow him on CurEat.

“We keep it real. We stay with the wood and stay with our hearts and the craft of smoking.”

St. Simons Island is a barrier island along the coast of Georgia. About halfway between Savannah and Jacksonville, it is in a great locale known for good eating from red rice to she-crabs, and now thanks to F. Griffin Bufkin classic, soulful barbeque. Bufkin is a third generation islander and a true polymath having worked as photographer, designer, and club operator before settling in to the low and slow life of a barbeque man.

VIDEO: BBQ Feeds the Soul on St. Simons

Along with Co-owner Harrison Sapp, Griffin Bufkin opened Southern Soul Barbeque in 2007. Acclaim followed, including an appearance on Diners, Drive-Ins, and Dives. Just when the rest of the country was starting to notice what was smoking on St. Simons, Southern Soul suffered a serious fire. But, they rebuilt and were quickly back in the saddle. They also got back in the habit of picking up awards like Southern Living’s 2017 award for The South’s Best BBQ. Their menu has garnered acclaim for its blend of traditional soul food sides and classic, wood smoked pork, brisket, sausage, and poultry. They also have created a line of retail products including rubs, sauces, and a particularly epic bologna.

RECIPE: Southern Soul’s Brunswick Stew

Bufkin isn’t just a student of BBQ. He also cares deeply about the cultural of soul food from coastal Georgia and beyond. He’s active in the Southern Foodways Alliance, and Southern Soul’s website provides a list of supplier, organizations, and other restaurants that share SFA’s philosophy. Bufkin’s Instagram is another great source–he frequently posts dynamic images of chefs, restaurants, and meals from his region and beyond.

For more of F. Griffin Bufkin favorites follow him on CurEat.

“I come at the plate thinking of how to combine flavors and what are the different ways I can get them on the plate. It’s sort of painting with flavors in a way.”

VIDEO: Order/fire: Ashley Boyd

If it seems like Ashley Boyd is at home in the kitchen of Charlotte’s 300 East, it’s because she is. Her mother founded the restaurant, and Chef Boyd started working there at age 13. Her love for pastries came after she graduated from art school while working at a Brazilian steakhouse in Chicago. After living and cooking in Detroit, Atlanta and San Francisco, she moved back to Charlotte. In addition to her role at 300 East, Boyd joined Heritage in 2015 to put her unique spin on their desserts.

VIDEO: Ashley Boyd makes cheesecake and talks about her process

If you follow Boyd on Instagram you will see the influence of that fine art degree. She creates some of the most visually delicious desserts you’ll ever see. But they don’t just look good, they taste good too. Good enough, in fact, that Boyd was part of a team invited to prepare a dinner to honor Charlotte at the James Beard House. Boyd’s desserts are visually stunning combinations of the familiar and new. For example, Food & Wine recently highlighted her tres leches cake made with classic Southern ingredients like pawpaw and buttermilk.

VIDEO: Ashley Boyd makes the perfect Chocolate Chip Cookie

Follow Ashley Boyd on Instagram, and 300 East on Facebook. Discover where Ashley Boyd likes to dine on CurEat.

“When an item is grown locally and sustainably, fresh-picked and served within a few hours or days of being harvested, the flavor, color, texture, vibrancy, freshness and nutrient content are all at their peak.”

Tom Gray gets it. He knows that a great meal isn’t complete without a great drink (or two). If you can source that meal and those drinks close to home, he believes they’re even better. If you want to cook with local, Florida produce, you will use a lot of seafood and citrus. The flavors of Northern Florida influence Gray’s cuisine. Think traditional Southern fare with a blend of Caribbean flavors.  Gray also makes an occasional nod to the West Coast, seeing that he worked in California early in his career. Gray wanted to bring a fun, locally-focused restaurant to his hometown and opened Moxie in 2013.

VIDEO: Make a perfect negroni with Tom Gray

Creating a locally-focused menu requires an expansive knowledge of seasonality, agriculture, and region. For example, Jacksonville’s sandy soil makes some traditional farming practices a challenge. So in the fall, Gray leans heavily on greens and shallow root veggies. “The biggest difference between us and other restaurants in Jacksonville is that we deliver local cuisine,” says Gray. “My advice for any season, any year, is to ‘support local’ and ‘ask questions.’ If you are interested in having a variety of cool, unique places to shop or eat, you have to make a decision to support them,” he told Void.

VIDEO: Moxie Kitchen + Cocktails

If you want to put Gray’s knowledge to work, follow him on Twitter or Facebook. If you want to explore Chef Gray’s Jacksonville or find some incredible tips for West Coast dining find him here on CurEat.