Fried Favorite
Loews Atlanta Hotel Executive
Chef Olivier Gaupin
It’s been said that James Beard was an
avid fan of fried chicken. The late “dean
of American cookery” would have it for
breakfast, lunch and dinner if he could.
It’s easy to see why—the dish has been
prized for centuries. Its origins can be
traced back to fricassee in the 1300s; the
fried bird later gained popularity in the
South during the colonial period. Now
on menus across the nation, the staple is a
favorite of the Atlanta crowd.
“I love eating fried chicken in the
summer,” says Olivier Gaupin, executive chef of Loews Atlanta Hotel and
its on-site restaurant, Saltwood. “When
you bite into it, the meat is juicy and
that’s really what makes it special.”
His recipe is simple: “I cut up the
Back to Basics
Thinly sliced meat, melted cheese and
a long roll: They may sound like three
very simple ingredients, but the quintessential Philadelphia cheesesteak is
both a culinary and cultural phenomenon known worldwide—and for good
reason. This famous sandwich has been
around for more than a century, gaining
popularity as early as the 1930s from
Pat’s King of Steaks, one of several outposts in South Philly that duke it out
for the title of best cheesesteak.
SARA ESSEX BRADLEY
Loews Atlanta Hotel’s fried chicken with all the fixin’s.
chicken and marinate it overnight with
herbs, garlic, olive oil, black peppercorn
and sea salt. The