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The Southern Coterie is an exciting collaborative effort celebrating the people, places and things that make the South special. If you can’t come to the South, the South will come to you!

~ Wednesday, June 13 ~
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CULINARY: Big Apple Barbecue Block Party
Compiled by Katherine Parke and Caroline Kinney   
Photograph by Caroline Kinney
Southern Coterie had a crew up in New York City attending the Big Apple Barbecue Block Party held in Madison Square Park this past weekend.  This event brings the South up to NYC.
Ten years ago this event started out as a small block party in front of Blue Smoke, a popular barbecue restaurant in NYC.  Today it is one of the country’s most anticipated food and music events. Some of the proceeds from this event go toward the Madison Square Park Conservancy, which maintains the park.  
This year’s event featured seventeen of the country’s all-star pitmasters that come from twelve different states.  Each pitmaster prepared something different so people could try all the different types of barbecue there are to offer.  The street was full of thousands of people lining up to taste the award-winning barbecue.  People were willing to wait an hour and a half just to try a rib or a pulled pork sandwich!  Fortunately this event was two days so there was time for everyone to try most of everything offered.
If the barbecue wasn’t great enough all on its own, there was a fantastic lineup of bands, seminars and interactive cooking demonstrations all weekend.  The South was brought to NYC and everyone had a blast!
The other happening place to be this weekend was Billy Reid’s annual Big Apple Barbecue at his New York retail store – a private party celebrating the Big Apple Barbecue Block Party.  They served shrimp and oysters that the Gulf Coast is so widely known for, and showcased Billy Reid’s new line of t-shirts and hats that a portion of the profits will benefit the Alabama Conservation and Natural Resources Foundation.  Reid was quoted in the USAINNEW.com as saying, “The time was right to throw the support of our brand behind efforts to celebrate the culture and history of the beautiful Gulf coast along with the seafood that comes from coastal waters.”  Southern Coterie was fortunate to attend this awesome event helped thrown by our very own contributor, Grayson Knight, who works for Billy Reid in Nashville.
If you would like to check out more about the Alabama Gulf Seafood series or buy one of Reid’s creations visit Billy Reid’s website.

CULINARY: Big Apple Barbecue Block Party

Compiled by Katherine Parke and Caroline Kinney  

Photograph by Caroline Kinney

Southern Coterie had a crew up in New York City attending the Big Apple Barbecue Block Party held in Madison Square Park this past weekend.  This event brings the South up to NYC.

Ten years ago this event started out as a small block party in front of Blue Smoke, a popular barbecue restaurant in NYC.  Today it is one of the country’s most anticipated food and music events. Some of the proceeds from this event go toward the Madison Square Park Conservancy, which maintains the park. 

This year’s event featured seventeen of the country’s all-star pitmasters that come from twelve different states.  Each pitmaster prepared something different so people could try all the different types of barbecue there are to offer.  The street was full of thousands of people lining up to taste the award-winning barbecue.  People were willing to wait an hour and a half just to try a rib or a pulled pork sandwich!  Fortunately this event was two days so there was time for everyone to try most of everything offered.

If the barbecue wasn’t great enough all on its own, there was a fantastic lineup of bands, seminars and interactive cooking demonstrations all weekend.  The South was brought to NYC and everyone had a blast!

The other happening place to be this weekend was Billy Reid’s annual Big Apple Barbecue at his New York retail store – a private party celebrating the Big Apple Barbecue Block Party.  They served shrimp and oysters that the Gulf Coast is so widely known for, and showcased Billy Reid’s new line of t-shirts and hats that a portion of the profits will benefit the Alabama Conservation and Natural Resources Foundation.  Reid was quoted in the USAINNEW.com as saying, “The time was right to throw the support of our brand behind efforts to celebrate the culture and history of the beautiful Gulf coast along with the seafood that comes from coastal waters.”  Southern Coterie was fortunate to attend this awesome event helped thrown by our very own contributor, Grayson Knight, who works for Billy Reid in Nashville.

If you would like to check out more about the Alabama Gulf Seafood series or buy one of Reid’s creations visit Billy Reid’s website.

Tags: Big Apple Barbecue Block Party Madison Square Park Madison Square Park Conservancy Blue Smoke pitmasters Billy Reid Alabama Conservation and Natural Resources Foundation Grayson Knight Alabama Gulf Seafood
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~ Wednesday, June 6 ~
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COCKTAILS AND CUISINE:  In the spirit of “The Happy Table of Eugene Walter”
By Grayson Knight 
Spring and summer are probably some of the most celebrated seasons for enjoying wonderful food, drink, and family.  I consider myself to be a southern Renaissance man, and with that said, I have chosen to share with you all some excerpts, recipes, and funny anecdotes of a man named Eugene Walter.  
Eugene Walter was a pioneering food writer, a champion of southern food ways and culture, and just a downright hilarious character.  He loved southern culture, along with the food and drink it has to offer and thus, centered his career and life around that notion.  I have chosen to take a few things he has written to share with everyone.  The book I am referencing is “The Happy Table of Eugene Walter.”  This book was written and composed after his passing years ago.  Eugene’s legacy lives on in Southern spirit!
It is summertime, so let’ start with some drinks!  This is peak season for gatherings, holidays, and family affairs, and I couldn’t pick a better beverage for the masses other than punch.  According to Eugene, pretty much every punch needs to contain Champagne (preferably), or some kind of bubbly to really set the punch off.  As Voltaire said, respect for wine is respect for God and the law. Eugene knows exactly what he is doing.  Now let’s get into some punches!
                                      Alba Club Punch
 8 ripe apricots                        1 cup light brown sugar
 2 cups ripe strawberries      Dash of Peychaud’s bitters
 1 quart white rum        3 bottles of chilled Champagne
Peel apricots; remove stem caps from strawberries.  Mix fruit, rum, sugar, and bitters.  Allow to marinate several hours or overnight, then put into chilled bowl and pour in chilled champagne.  (if you’re having trouble finding Peychaud bitters, head up to your local liquor store and ask) 
Now for some food!  I grew up in a household where wonderful smelling things I couldn’t even pronounce, were coming out of my mother’s kitchen.  She is my biggest fan, supporter, and like minded with me when it comes to some grub.  I have always been a fan of Burgers.  Hamburgers, Cheeseburgers, Bacon Burgers, you name it, I have eaten it if it is a Burger.  My family always knew that I would choose a Burger at a restaurant before anything else!  With that said, I have taken Eugene’s famous Hamburger Recipe.  Bon Appétit! 
Hamburgers with Tequila
       ½ cup tequila                           2 crushed bay leaves
       2 Tablespoons olive oil               pinch of thyme
       ½ cup minced celery                   Freshly ground black pepper
       ½ cup minced onion                    pinch of salt
       4 tablespoons tarragon vinegar     1 pound ground chuck
Mix all ingredients except meat over low flame; don’t simmer.  Then chill in the refrigerator.  Shape ground chuck into patties.  Brush marinade frequently over hamburgers while cooking them.  (Tough beef can be marinated in this overnight for stew; steaks are delicious broiled with this marinade.)  Try dressing any fresh fruit salad with tequila, honey, and almond extract; you’ll be pleasantly surprised.  Use honey instead of sugar, of course, and not too much.  
So, hopefully by this point, you have a summer punch buzz in the sun and you just finished these delicious burgers.  The day after a wonderful party filled with punch, and food can leave you feeling a little sluggish, or “ hung-over” as we Americans call it.  Eugene has a slew of wonderful recipes for hangover cures.  I picked out my favorite and can personally testify to its wonderful, healing powers.
Hangover Punch
1 egg          
1 cup milk (your preference)
2 ounces whiskey, rye, bourbon, or Scotch
Sugar
Nutmeg
Combine raw, pasteurized egg, milk, and whiskey with sugar to taste.  Put into shaker with cracked ice.  Shake well, strain into tumbler, sprinkle with nutmeg, and serve at once! 
I trust that all these wonderful recipes treat you and your household well this spring and summer.  All of these recipes and much, much, more can be found in Eugene Walters book, The Happy Table of Eugene Walter – Southern Spirits in Food and Drink.  Cheers and Bon Appétit!                    
 
 
 
 

COCKTAILS AND CUISINE:  In the spirit of “The Happy Table of Eugene Walter”

By Grayson Knight

Spring and summer are probably some of the most celebrated seasons for enjoying wonderful food, drink, and family.  I consider myself to be a southern Renaissance man, and with that said, I have chosen to share with you all some excerpts, recipes, and funny anecdotes of a man named Eugene Walter. 

Eugene Walter was a pioneering food writer, a champion of southern food ways and culture, and just a downright hilarious character.  He loved southern culture, along with the food and drink it has to offer and thus, centered his career and life around that notion.  I have chosen to take a few things he has written to share with everyone.  The book I am referencing is “The Happy Table of Eugene Walter.”  This book was written and composed after his passing years ago.  Eugene’s legacy lives on in Southern spirit!

It is summertime, so let’ start with some drinks!  This is peak season for gatherings, holidays, and family affairs, and I couldn’t pick a better beverage for the masses other than punch.  According to Eugene, pretty much every punch needs to contain Champagne (preferably), or some kind of bubbly to really set the punch off.  As Voltaire said, respect for wine is respect for God and the law. Eugene knows exactly what he is doing.  Now let’s get into some punches!

                                      Alba Club Punch

 8 ripe apricots                        1 cup light brown sugar

 2 cups ripe strawberries      Dash of Peychaud’s bitters

 1 quart white rum        3 bottles of chilled Champagne

Peel apricots; remove stem caps from strawberries.  Mix fruit, rum, sugar, and bitters.  Allow to marinate several hours or overnight, then put into chilled bowl and pour in chilled champagne.  (if you’re having trouble finding Peychaud bitters, head up to your local liquor store and ask)

Now for some food!  I grew up in a household where wonderful smelling things I couldn’t even pronounce, were coming out of my mother’s kitchen.  She is my biggest fan, supporter, and like minded with me when it comes to some grub.  I have always been a fan of Burgers.  Hamburgers, Cheeseburgers, Bacon Burgers, you name it, I have eaten it if it is a Burger.  My family always knew that I would choose a Burger at a restaurant before anything else!  With that said, I have taken Eugene’s famous Hamburger Recipe.  Bon Appétit!

Hamburgers with Tequila

       ½ cup tequila                           2 crushed bay leaves

       2 Tablespoons olive oil               pinch of thyme

       ½ cup minced celery                   Freshly ground black pepper

       ½ cup minced onion                    pinch of salt

       4 tablespoons tarragon vinegar     1 pound ground chuck

Mix all ingredients except meat over low flame; don’t simmer.  Then chill in the refrigerator.  Shape ground chuck into patties.  Brush marinade frequently over hamburgers while cooking them.  (Tough beef can be marinated in this overnight for stew; steaks are delicious broiled with this marinade.)  Try dressing any fresh fruit salad with tequila, honey, and almond extract; you’ll be pleasantly surprised.  Use honey instead of sugar, of course, and not too much. 

So, hopefully by this point, you have a summer punch buzz in the sun and you just finished these delicious burgers.  The day after a wonderful party filled with punch, and food can leave you feeling a little sluggish, or “ hung-over” as we Americans call it.  Eugene has a slew of wonderful recipes for hangover cures.  I picked out my favorite and can personally testify to its wonderful, healing powers.

Hangover Punch

1 egg         

1 cup milk (your preference)

2 ounces whiskey, rye, bourbon, or Scotch

Sugar

Nutmeg

Combine raw, pasteurized egg, milk, and whiskey with sugar to taste.  Put into shaker with cracked ice.  Shake well, strain into tumbler, sprinkle with nutmeg, and serve at once!

I trust that all these wonderful recipes treat you and your household well this spring and summer.  All of these recipes and much, much, more can be found in Eugene Walters book, The Happy Table of Eugene Walter – Southern Spirits in Food and Drink.  Cheers and Bon Appétit!                   

 

 

 

 

Tags: Grayson Knight Eugene Walter The Happy Table of Eugene Walter
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~ Wednesday, May 2 ~
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Celebrations: May brings Bowties and Black Beans
 By Grayson Knight
Everyone is familiar with the Cinco de Mayo holiday in the U.S.  We as Americans celebrate this holiday on a full fledged, salsa and beer loaded scale.  Cinco De Mayo is technically not Mexico’s independence day, however it is a celebration of freedom and Mexican heritage in all of North America.  This in turn usually brings out glorious, succulent Mexican fare, tequila, and some Corona to finish it off.
My mother is full-blooded Hispanic/Mexican, but growing up in the south after migrating from California, we didn’t really go all out with this holiday.  However, it is a sight to observe growing up how most Caucasians celebrate Cinco de Mayo.  Most American households head up to their local Mexican chain restaurant, have a few tacos, a couple margaritas, then call it a holiday.  I however on the other hand, have a few helpful tips to ensuring your holiday, however you celebrate it, goes swimmingly.
Eatin’s –
On this wonderful foodie holiday, I usually like to find some good tamales and or fresh tacos.  I grew up eating fresh tamales from my Mexican heritage and when I am able to be treated to my Grandfather’s, its bliss.  What I look for in a good taco on the other hand is a whole other story.  The taco has to have some kind of protein.  I tend to gravitate towards pork or chicken tacos.  I really think you get the most flavor out of how the meat has been seasoned or cured.  Next, it must have some freshly sliced radishes, cilantro, diced onions, fresh cabbage, and MUST have a touch of heat somehow whether it be chilies, or some salsa.  Black beans or Pinto beans and some Spanish rice are a nice pair with both Tamales and Tacos.
Sippin’s –
Classic Margarita’s according to the cocktail predecessors, have a twist in them that is probably the factor that turned me on to drinking tequila.  The classic margarita recipe contains the use of one egg white into the mix.  This is probably my favorite way to drink margaritas.  It forms the smoothest, whitest, frothiest foam on the top that only modern sour mixes wish they could accomplish.  Kiss your Rose’s lime from your bar goodbye.  Also, before you read this recipe, note that if you have an allergy or do not care for a delicious egg white, you can simply omit this from your beverage.
The Margarita –
2 oz. Tequila of choice (preferably a reposado in age)
½ oz. fresh squeezed lemon juice (pulp is optional)
½ oz. fresh squeezed lime juice
¾ oz. of simple syrup (sugar and water equal parts dissolved, probably prep beforehand)
1 egg white (see below how to retrieve the white)
Some good chunky cubed ice to shake with
Take a bar shaker tin of some sort, have a smaller mixing tin or pint glass to be able to shake the ingredients.  Add all ingredients into shaker tin EXCEPT ice.  Lock the tin with your pint glass or smaller mixing tin and shake as hard and vigorously as you can!  This is called a “mime” shake.  This breaks down the egg white with the alcohol, citrus, and sugar and makes that beautiful frothiness.  After you have mime shaken your ingredients, toss a few chunky cubes in your mix.  Shake hard again.  After you have shaken the second time, grab yourself a glass of your choice and strain just like it is, or over some more ice cubes.  Garnish with any citrus of your choice.  Cheers.
Favorite Mexican beers for the holiday include:
Sol, Tecate, Negro Modelo, and Modelo Especial.  Toss in a lime wedge, always.
Derby Day
It just so happens that Cinco de Mayo corresponds with the Kentucky Derby, in the same weekend.  In the south, this is the time to grab those beautiful sun hats and summer pastel dresses for ladies, and for the gentlemen, pull out that seersucker suit and your bowtie.  This is an audaciously right time to pull off any southern fashion stint.  I don’t think I would have it any other way because that is what tradition is all about. 
Most equestrian thrill seekers these days have gotten younger.  They seek more of the thrill of the event itself it seems like.  This usually involves being outside on a beautiful spring day after it has rained and usually pulling up your pant legs a bit to avoid getting to muddy from being at the race.  The ladies usually end up losing their heels in the first hour!  More importantly, this is a wonderful time to enjoy your favorite Derby drink.  For most, it is usually a Mint Julep, which has become the staple of beverage for the Derby for generations.  Most ladies usually end up sipping on an ice, cold glass of their favorite white wine they have brought with them.  There are almost too many ways to divulge for Mint Julep recipes but most these days are pretty accurate to the Mint Juleps of old.  
Just make sure you have the essentials: Crushed ice, Bourbon (not whiskey, not rye, not moonshine), Fresh Mint, and some homemade simple syrup.  I like to use a couple of dashes of the classic Angostura Bitters for some bite in mine.
Since I am a male, I am going to specifically touch on the men’s attire.  I work for a high-end retail designer named Billy Reid, who just so happens to get pretty busy around this time of year.  Granted, we don’t always have seersucker suits, but we usually have the components to get you outfitted and looking sharp and tasteful.  I would have to say my ideal outfit would be a khaki or tan, cotton or canvas suit as a base.  From there I would pick a nicely patterned pastel colored shirt.  I tend to gravitate towards baby blue or lavender.  Being that it is the Derby, A bowtie is in order for the neck wear.  I really like to pick neck wear that makes more of a statement that anything else I am wearing because too many “loud” pieces in an  outfit can be gaudy and overwhelming.  I would choose a contrasting pastel colored bowtie for the outfit.  A baby blue or lavender shirt offset with a dark navy linen bowtie is a nice touch.  If it suits your fancy, you can add a vintage handkerchief or “pocket square” of any coordinating color to go with your outfit as the finishing touch.  Some gentlemen choose to wear a hat and sometimes that is the wisest decision!  For the shoes (if it is not too muddy) I would wear a nice pair of saddle oxfords in a lighter color, or go the other way and wear some blue suede shoes or loafers.  No sandals and no boots! It’s the Derby! 
Let us all also remember that tradition is what holds our culture together, and in the south, this is a big part of it.  Everyone, in some way or another, will always want to uphold or be apart of a tradition that flows from his or her roots, or the roots of the new home in the south.  Let’s all celebrate the southern traditions!
Grayson Knight lives in Nashville and is culturally driven in food and beverage and pioneered some of the most popular bars and restaurants there.  Two years ago he re-entered the retail and fashion world with Billy Reid at his store in Green Hills, a small borough of Nashville.  Billy Reid’s lifestyle branding is something that has drawn Grayson into better understanding the relationship between food, culture, and fashion. We are thrilled to have Grayson contributing to The Southern C.
PHOTO CREDIT: Billy Reid

Celebrations: May brings Bowties and Black Beans

 By Grayson Knight

Everyone is familiar with the Cinco de Mayo holiday in the U.S.  We as Americans celebrate this holiday on a full fledged, salsa and beer loaded scale.  Cinco De Mayo is technically not Mexico’s independence day, however it is a celebration of freedom and Mexican heritage in all of North America.  This in turn usually brings out glorious, succulent Mexican fare, tequila, and some Corona to finish it off.

My mother is full-blooded Hispanic/Mexican, but growing up in the south after migrating from California, we didn’t really go all out with this holiday.  However, it is a sight to observe growing up how most Caucasians celebrate Cinco de Mayo.  Most American households head up to their local Mexican chain restaurant, have a few tacos, a couple margaritas, then call it a holiday.  I however on the other hand, have a few helpful tips to ensuring your holiday, however you celebrate it, goes swimmingly.

Eatin’s

On this wonderful foodie holiday, I usually like to find some good tamales and or fresh tacos.  I grew up eating fresh tamales from my Mexican heritage and when I am able to be treated to my Grandfather’s, its bliss.  What I look for in a good taco on the other hand is a whole other story.  The taco has to have some kind of protein.  I tend to gravitate towards pork or chicken tacos.  I really think you get the most flavor out of how the meat has been seasoned or cured.  Next, it must have some freshly sliced radishes, cilantro, diced onions, fresh cabbage, and MUST have a touch of heat somehow whether it be chilies, or some salsa.  Black beans or Pinto beans and some Spanish rice are a nice pair with both Tamales and Tacos.

Sippin’s –

Classic Margarita’s according to the cocktail predecessors, have a twist in them that is probably the factor that turned me on to drinking tequila.  The classic margarita recipe contains the use of one egg white into the mix.  This is probably my favorite way to drink margaritas.  It forms the smoothest, whitest, frothiest foam on the top that only modern sour mixes wish they could accomplish.  Kiss your Rose’s lime from your bar goodbye.  Also, before you read this recipe, note that if you have an allergy or do not care for a delicious egg white, you can simply omit this from your beverage.

The Margarita –

2 oz. Tequila of choice (preferably a reposado in age)

½ oz. fresh squeezed lemon juice (pulp is optional)

½ oz. fresh squeezed lime juice

¾ oz. of simple syrup (sugar and water equal parts dissolved, probably prep beforehand)

1 egg white (see below how to retrieve the white)

Some good chunky cubed ice to shake with

Take a bar shaker tin of some sort, have a smaller mixing tin or pint glass to be able to shake the ingredients.  Add all ingredients into shaker tin EXCEPT ice.  Lock the tin with your pint glass or smaller mixing tin and shake as hard and vigorously as you can!  This is called a “mime” shake.  This breaks down the egg white with the alcohol, citrus, and sugar and makes that beautiful frothiness.  After you have mime shaken your ingredients, toss a few chunky cubes in your mix.  Shake hard again.  After you have shaken the second time, grab yourself a glass of your choice and strain just like it is, or over some more ice cubes.  Garnish with any citrus of your choice.  Cheers.

Favorite Mexican beers for the holiday include:

Sol, Tecate, Negro Modelo, and Modelo Especial.  Toss in a lime wedge, always.

Derby Day

It just so happens that Cinco de Mayo corresponds with the Kentucky Derby, in the same weekend.  In the south, this is the time to grab those beautiful sun hats and summer pastel dresses for ladies, and for the gentlemen, pull out that seersucker suit and your bowtie.  This is an audaciously right time to pull off any southern fashion stint.  I don’t think I would have it any other way because that is what tradition is all about.

Most equestrian thrill seekers these days have gotten younger.  They seek more of the thrill of the event itself it seems like.  This usually involves being outside on a beautiful spring day after it has rained and usually pulling up your pant legs a bit to avoid getting to muddy from being at the race.  The ladies usually end up losing their heels in the first hour!  More importantly, this is a wonderful time to enjoy your favorite Derby drink.  For most, it is usually a Mint Julep, which has become the staple of beverage for the Derby for generations.  Most ladies usually end up sipping on an ice, cold glass of their favorite white wine they have brought with them.  There are almost too many ways to divulge for Mint Julep recipes but most these days are pretty accurate to the Mint Juleps of old. 

Just make sure you have the essentials: Crushed ice, Bourbon (not whiskey, not rye, not moonshine), Fresh Mint, and some homemade simple syrup.  I like to use a couple of dashes of the classic Angostura Bitters for some bite in mine.

Since I am a male, I am going to specifically touch on the men’s attire.  I work for a high-end retail designer named Billy Reid, who just so happens to get pretty busy around this time of year.  Granted, we don’t always have seersucker suits, but we usually have the components to get you outfitted and looking sharp and tasteful.  I would have to say my ideal outfit would be a khaki or tan, cotton or canvas suit as a base.  From there I would pick a nicely patterned pastel colored shirt.  I tend to gravitate towards baby blue or lavender.  Being that it is the Derby, A bowtie is in order for the neck wear.  I really like to pick neck wear that makes more of a statement that anything else I am wearing because too many “loud” pieces in an outfit can be gaudy and overwhelming.  I would choose a contrasting pastel colored bowtie for the outfit.  A baby blue or lavender shirt offset with a dark navy linen bowtie is a nice touch.  If it suits your fancy, you can add a vintage handkerchief or “pocket square” of any coordinating color to go with your outfit as the finishing touch.  Some gentlemen choose to wear a hat and sometimes that is the wisest decision!  For the shoes (if it is not too muddy) I would wear a nice pair of saddle oxfords in a lighter color, or go the other way and wear some blue suede shoes or loafers.  No sandals and no boots! It’s the Derby!

Let us all also remember that tradition is what holds our culture together, and in the south, this is a big part of it.  Everyone, in some way or another, will always want to uphold or be apart of a tradition that flows from his or her roots, or the roots of the new home in the south.  Let’s all celebrate the southern traditions!

Grayson Knight lives in Nashville and is culturally driven in food and beverage and pioneered some of the most popular bars and restaurants there.  Two years ago he re-entered the retail and fashion world with Billy Reid at his store in Green Hills, a small borough of Nashville.  Billy Reid’s lifestyle branding is something that has drawn Grayson into better understanding the relationship between food, culture, and fashion. We are thrilled to have Grayson contributing to The Southern C.

PHOTO CREDIT: Billy Reid

Tags: grayson knight billy reid nashville derby day cinco de mayo margaritas mint julep
~ Monday, April 16 ~
Permalink
A killer southern playlist from our Nashville friend Grayson Knight
Compiled by Cheri Leavy
Grayson Knight of Nashville, Tennessee created this playlist for The Southern Coterie that spotlights several genres and the south and in particular several Nashville artists.  Stop by Billy Reid at 4015 Hillsboro Pike, Suite 104 and let him know you enjoyed his selections!
Blues Power- Albert King    The Very Best of Albert King            Keep It Hid- Dan Auerbach    Keep It Hid           American Nomad- The Apache Relay    American Nomad    Cold Hands (Warm Heart)- Brendan Benson    The Alternative to Love            Gotta Cheer Up- Cotton Jones    Paranoid Cocoon             Feel It All Around- Washed Out    Life of Leisure          Change of Heart- Teddy Thompson    Up Front & Down Low           Your Baby Ain’t Sweet Like Mine- Carolina Chocolate Drops    Genuine Negro Jig      Bushwick Blues-Delta Spirit    History from Below            Evil Urges- My Morning Jacket    Evil Urges          Where Do My Bluebirds Fly- The Tallest Man On Earth    Shallow Grave    Young At Heart- Tom Waits    Orphans             You Ain’t Alone- Alabama Shakes    Boys & Girls           Sixteen Saltines- Jack White    Sixteen Saltines         Modern Love- The Honeymoon Thrillers    Bands Under the Radar, Vol. 1             
Grayson Knight’s South link to playlist (you can play on spotify) and you can also go to my PING account and purchase on itunes.

A killer southern playlist from our Nashville friend Grayson Knight

Compiled by Cheri Leavy

Grayson Knight of Nashville, Tennessee created this playlist for The Southern Coterie that spotlights several genres and the south and in particular several Nashville artists.  Stop by Billy Reid at 4015 Hillsboro Pike, Suite 104 and let him know you enjoyed his selections!

Blues Power- Albert King    The Very Best of Albert King           
Keep It Hid- Dan Auerbach    Keep It Hid          
American Nomad- The Apache Relay    American Nomad   
Cold Hands (Warm Heart)- Brendan Benson    The Alternative to Love           
Gotta Cheer Up- Cotton Jones    Paranoid Cocoon            
Feel It All Around- Washed Out    Life of Leisure         
Change of Heart- Teddy Thompson    Up Front & Down Low          
Your Baby Ain’t Sweet Like Mine- Carolina Chocolate Drops    Genuine Negro Jig      Bushwick Blues-Delta Spirit    History from Below           
Evil Urges- My Morning Jacket    Evil Urges         
Where Do My Bluebirds Fly- The Tallest Man On Earth    Shallow Grave   
Young At Heart- Tom Waits    Orphans            
You Ain’t Alone- Alabama Shakes    Boys & Girls          
Sixteen Saltines- Jack White    Sixteen Saltines        
Modern Love- The Honeymoon Thrillers    Bands Under the Radar, Vol. 1            

Grayson Knight’s South link to playlist (you can play on spotify) and you can also go to my PING account and purchase on itunes.

Tags: grayson knight southern playlist billy reid nashville tennessee alabama shakes tom waits my morning jacket cotton jones carolina chocolate drops albert king american nomad
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