Merging the Past with the Future in Southern Cuisine by Chris Coleman
In today’s episode, I talk to Chef Chris Coleman. He’s an accomplished restaurateur from the growing food scene of Charlotte, North Carolina. His restaurants, The Goodyear House and Old Town, have brought an elevated southern-style of cuisine to the expanding city.
You’ll hear about what southern food means to him and how he’s merging the past with the future in his food. He shares his sources of inspiration and his experiences on TV cooking competition shows like Chopped, Beat Bobby Flay and Alex versus America.
What you'll learn with chef Chris Coleman
Chef Chris Coleman early train trips to visit his grandparents on the farm (2:48)
The smell that brings back childhood memories (3:29)
A jam hack from his grandmother (5:02)
How his grandmother’s cooking has influenced his menu (6:00)
Why Chef Chris Coleman loves being on cooking shows (7:49)
How Chris Coleman's passion for cooking started (9:54)
How he describes his style of food (10:49)
The expansion of the food scene in Charlotte (11:28)
One dish that will help you understand his food (13:14)
The rice that founded the South (15:19)
The “southern progressive” style of The Goodyear House (17:25)
How southern food differs by region (20:17)
Who’s influencing the menu at Goodyear (22:18)
The concept behind Old Town Rock Hill (23:01)
A preview of what you’ll taste at Old Town (26:07)
One southern dish to try at home (27:26)
What’s on the horizon for Charlotte (30:24)
Why balance is a part of chef Chris Coleman's company ethos (31:13)
A restaurant tour of the city (32:31)
Chris Coleman's guilty pleasure foods (34:35)
Cookbooks you should have in your kitchen (34:57)
Pet peeves in the back of the house (35:44)
Must-have condiments (36:39)
Series of rapid-fire questions.
Link to the podcast episode on Apple Podcast
Links to other episodes in the Carolinas
Conversation with mixologist Bob Peters in Charlotte
Conversation with chef Shamil Velazquez in Charleston
Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
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Food from Chef Chris Coleman and the Goodyear House in Charlotte, NC. Photo by Peter Taylor
Dish by chef Chris Coleman
Dish by chef Chris Coleman
Food from Chef Chris Coleman and the Goodyear House in Charlotte, NC. Photo by Peter Taylor
Click to tweet
My grandma had the best cast-iron dropped biscuits in the world, so there was no rolling or laminating. Just make the dough and spoon it into the cast iron; they were really crunchy on the outside and crumbly in the middle, and it's one of my favorite things to make to this day.
Click To Tweet
If you can be on the national stage, like the Food Network, there's no better publicity than that. I've always enjoyed competition. All those shows are competitions at heart. I've always been a bit of a ham, you know. I love entertaining people.
Click To Tweet
My brand and kind of who I've created myself to be is this guy who celebrates southern food and what it can be.
Click To Tweet
Charlotte is a city of transplants. It's a city of growing culture and a growing community. It's inspiring to see people from Africa, Eastern Europe, Western Europe, and Central and Latin America move into the city and bring their food culture with them.
Click To Tweet
You’ll hear about what southern food means to him and how he’s merging the past with the future in his food. He shares his sources of inspiration and his experiences on TV cooking competition shows like Chopped, Beat Bobby Flay and Alex versus America.
What you'll learn with chef Chris Coleman
Chef Chris Coleman early train trips to visit his grandparents on the farm (2:48)
The smell that brings back childhood memories (3:29)
A jam hack from his grandmother (5:02)
How his grandmother’s cooking has influenced his menu (6:00)
Why Chef Chris Coleman loves being on cooking shows (7:49)
How Chris Coleman's passion for cooking started (9:54)
How he describes his style of food (10:49)
The expansion of the food scene in Charlotte (11:28)
One dish that will help you understand his food (13:14)
The rice that founded the South (15:19)
The “southern progressive” style of The Goodyear House (17:25)
How southern food differs by region (20:17)
Who’s influencing the menu at Goodyear (22:18)
The concept behind Old Town Rock Hill (23:01)
A preview of what you’ll taste at Old Town (26:07)
One southern dish to try at home (27:26)
What’s on the horizon for Charlotte (30:24)
Why balance is a part of chef Chris Coleman's company ethos (31:13)
A restaurant tour of the city (32:31)
Chris Coleman's guilty pleasure foods (34:35)
Cookbooks you should have in your kitchen (34:57)
Pet peeves in the back of the house (35:44)
Must-have condiments (36:39)
Series of rapid-fire questions.
Link to the podcast episode on Apple Podcast
Links to other episodes in the Carolinas
Conversation with mixologist Bob Peters in Charlotte
Conversation with chef Shamil Velazquez in Charleston
Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
#gallery-1 {
margin: auto;
}
#gallery-1 .gallery-item {
float: left;
margin-top: 10px;
text-align: center;
width: 25%;
}
#gallery-1 img {
border: 2px solid #cfcfcf;
}
#gallery-1 .gallery-caption {
margin-left: 0;
}
/* see gallery_shortcode() in wp-includes/media.php */
Food from Chef Chris Coleman and the Goodyear House in Charlotte, NC. Photo by Peter Taylor
Dish by chef Chris Coleman
Dish by chef Chris Coleman
Food from Chef Chris Coleman and the Goodyear House in Charlotte, NC. Photo by Peter Taylor
Click to tweet
My grandma had the best cast-iron dropped biscuits in the world, so there was no rolling or laminating. Just make the dough and spoon it into the cast iron; they were really crunchy on the outside and crumbly in the middle, and it's one of my favorite things to make to this day.
Click To Tweet
If you can be on the national stage, like the Food Network, there's no better publicity than that. I've always enjoyed competition. All those shows are competitions at heart. I've always been a bit of a ham, you know. I love entertaining people.
Click To Tweet
My brand and kind of who I've created myself to be is this guy who celebrates southern food and what it can be.
Click To Tweet
Charlotte is a city of transplants. It's a city of growing culture and a growing community. It's inspiring to see people from Africa, Eastern Europe, Western Europe, and Central and Latin America move into the city and bring their food culture with them.
Click To Tweet
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