In another delightful episode of Diners, Drive-Ins, and Dives, Guy Fieri heads to Daphne, Alabama, accompanied by his friend Stretch from Grinders in Kansas City. They are on a mission to uncover the culinary treasures at Southwood Kitchen, a restaurant located between Mobile and Fairhope, known for its innovative twists on fine dining.
Discovering Southwood Kitchen
Southwood Kitchen, led by chef Jeremiah Matthews, is the epitome of fine dining in a casual atmosphere. As Guy and Stretch arrive, they are greeted with the aromas of the delicious dishes being prepared. Jeremiah, a culinary school graduate with experience in Paris, has created a menu that spans French, Southern, and global influences. “Is it Southern with a cheffed-up twist? French-inspired Global Southern Cuisine, if you will,” Jeremiah explains.
The Wagyu French Dip
Guy’s exploration begins with the Wagyu French Dip, a standout dish that promises to elevate the classic French dip experience. The process starts with a flavorful rub made of salt, fresh ground black pepper, granulated garlic, granulated onion, oregano, and thyme, which is applied to the Wagyu beef. The beef is then seared on a flat top and finished in a 250°F oven for about an hour, achieving a perfect medium rare.
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Jeremiah then prepares a mushroom onion confit by caramelizing mushrooms and onions in clarified butter, with a touch of garlic, for an hour and a half. The au jus is crafted from the trimmings of the Wagyu beef, along with browned mushrooms, carrots, onions, and some water, simmered for a couple of hours to extract deep, rich flavors.
To assemble the French Dip, a French baguette is toasted and filled with the Wagyu beef slices, mushroom onion confit, and provolone cheese. This is then topped with a horseradish aioli made of mayo, horseradish, and Worcestershire sauce.
Guy takes his first bite and is instantly impressed. “That’s dynamite on a lot of different levels,” he praises. “The meat is cooked perfectly, and the saltiness from the provolone is just right.” The blend of flavors and textures creates a French dip experience that Guy describes as “fantastic.”
Fall-Off-the-Bone Pork Shank
Next up is the Fall-Off-the-Bone Pork Shank, an equally tantalizing dish. The pork shanks are first cured with salt and pepper in the cooler for 24 hours. They are then seared on the flat top and braised with onions, carrots, garlic, ginger, soy sauce, red wine, thyme, and rosemary. The shanks are cooked at 250°F for 3.5 to 4 hours until they are supremely tender.
The pork shanks are chilled in their own juices overnight, then tossed in Wondra flour, and deep-fried for six minutes to achieve a crispy exterior. The dish is served with a “love sauce” made by rendering down bacon, chicken feet, ham hocks, cherry wine, water, and the braising liquid from the shanks. This sauce simmers for two days, concentrating its rich flavors.
Jeremiah also prepares a gremolata with fried pork rinds, lime zest, lemon zest, parsley, and a touch of oil. The pork shanks are served with riced potatoes, heirloom carrots, and peas.
Guy’s reaction to the pork shank is one of sheer delight. “This is ridiculous,” he exclaims. “That is tender with a capital T.” He praises the combination of the potatoes, the rich and silky love sauce, and the collagen from the chicken feet, calling it “unctuous” and “delicious.”
A Culinary Adventure
Jeremiah’s adventurous spirit shines through in his innovative dishes. As Guy sums it up, eating at Southwood Kitchen is “kind of like sitting down with some explorer friend and looking at their photo albums of adventures.” Each dish is a journey through Jeremiah’s culinary experiences, blending global influences with Southern comfort.
