foodbuzz 24×24: southern {summer} charm.

What better way to celebrate the beginning of summer than a Southern-inspired feast with fabulous cocktails and friends? For me, this is what summer’s all about.

I realize that most people declare this weekend as the official beginning of grilling season, but because we live in a high-rise and don’t have a grill, I’m gonna go ahead and say that fried chicken is the next best thing.

And if we’re talking about Thomas Keller’s fried chicken … well, then I’m pretty sure all bets are off. I put this fried chicken up against grilled burgers ‘n dogs any day.

Oh, yes … there’s a lot to be celebrating here. Beyond the start of summer, and even beyond the piece of art that is Thomas Keller’s fried chicken recipe.

Starting with BOURBON! My latest and greatest cocktailing obsession. I told you about this fun little trip I recently took to Louisville, and so many of you won’t be surprised to learn about this concoction. It’s very simple: peach iced tea, in bourbon form. What could be more Southern than peaches, bourbon, and sweet tea? It’s kind of stupid.

Welcoming your guests with such a refreshingly sweet beverage is nice, sure – but what’s gonna really get them going is the appetizer. Luscious blue cheese grits topped with BBQ shrimp, in pretty little glass cups. This homemade BBQ sauce has a lot going on – between the bourbon, rosemary, and lemon happening inside – but I can assure you, it werks. And most importantly, it turns into magic when combined with those salty, savory, blue cheese-y grits.

If you thought fried chicken required a deep fryer – it doesn’t! If you thought fried chicken would be a terrible dish for a dinner party because it can’t be made ahead – it isn’t, and it can! If you thought any recipe by Thomas Keller would be way too far over your head – you’re wrong! This one’s from his Ad Hoc cookbook, which is his more casual, family-style restaurant in Napa. There’s a 12-hour brine that makes this chicken taste flavorful and juicy, and the buttermilk/seasoned flour double-dip will create a crust beyond your wildest dreams. If you don’t believe me, I made a video to prove it! Now, you’ll officially have no excuse. You simply must make this chicken.

A simple green salad rounds it all out, and your guests’ minds will be blown once they smell the scent of goat cheese, thyme, and sweet caramelized onions wafting through the house. “Yes, there’s more,” you’ll tell them. They won’t believe you.  But room will be made in the bellies.

Have you heard of banana pudding? It’s a Southern thing, through-and-through. Typically consisting of banana pudding layered with ‘Nilla Wafers and either a meringue topping or whipped cream, I took this idea and gave it a few modern, from-scratch updates. Starting with homemade vanilla wafers and vanilla bean-roasted banana pudding and ending with fresh berries.

The best part about this menu is that it’s working girl (or guy)-friendly, meaning you can throw this dinner party on a Saturday cooly and calmly as long as you get a few key things done during the week leading into it. I’ll give you all of my tips for planning in each recipe.

{more party planning deets}

Flowers: Sunflowers

Playlist: Dave Matthews + Lykke Li {both on Pandora}

Attire + Energy: Easy-breezy

Party Size: Menu feeds 6 – 8

Recipe links below, stay tuned as more are added!

Southern {Summer} Charm

Peach-Infused Bourbon Iced Tea

BBQ Shrimp + Blue Cheese Grits

Thomas Keller’s Buttermilk Fried Chicken

Arugula + Avocado Salad

Goat Cheese Mac with Caramelized Shallots

Bananas ‘n Cream Pudding

*This dinner party was sponsored by Foodbuzz, as part of their May 24×24 – a series of 24 dinner parties occurring in 24 hours. You may remember my last Foodbuzz 24×24, which was a menu based on all of our favorite childhood foods, but with a modern twist. BIG thanks to Foodbuzz!