High on my list of favorite projects is the opportunity to share Biscuitville’s national acclaim thanks to NY chef Elizabeth Karmel’s praise in a recent issue of Saveur magazine. Saveur magazine is a gorgeous, glossy bi-monthly publication full of mouth-watering photography and recipes for food afficianados. When Karmel was asked by the publication’s editors for her personal favorite food, she cited the fresh, authentic southern biscuits at Biscuitville. Hats off to Burney Jennings and the Biscuitville management team who have not waivered from the time-honored recipe that makes the product the best in its class. And thanks to Elizabeth Karmel for reminding us southerners not to take the presence of such a specialty for granted.
According to her website, Elizabeth Karmel, a Greensboro, NC native, was raised on barbecue – whether it was a roadside stand, neighborhood cookout, or county fair. While most girls played with dolls, she played – well, with fire.
She quickly realized her true calling, and parlayed her passion for grilling into a decade-long tenure handling culinary initiatives, marketing and public relations for Weber-Stephen Products, makers of the ubiquitous backyard grill. It was during this time that Elizabeth came to realize that grilling culture was primarily dominated by men, and even some of the most talented female cooks had never stepped in front of the grill. In 2001, she saw an opportunity for women to join in the fun and reclaim the backyard, and created “Girls at the Grill,” sharing her passion for outdoor cooking with girls (and guys) everywhere. Her goal is to make grilling and barbecue an everyday cooking technique.
Girls at the Grillwas an instant success, leading to a top-rated website and numerous television appearances on everything from The Food Network to the Today Show. In 2005, Elizabeth took Girls at the Grill to the next level, writing Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ. She is currently writing three more grilling and barbecue cookbooks. Elizabeth is the resident grilling consultant and contributing writer for Fine Cooking magazine, and has written for Cooking Light, Bon Appetit, Saveur, Everyday with Rachael Ray, among other epicurean and lifestyle magazines.
A Southern food specialist, Elizabeth teaches at the Institute of Culinary Education (ICE) in Manhattan. And when she comes home to visit her mother, Lynn, she heads for Biscuitville to savor a treat from her childhood.
