When New Orleans bartender Chris McMillian mixes mint juleps at Bar UnCommon, he recites an ode, written in the 1890s by a Kentucky newspaperman, that calls the cocktail "the zenith of man's pleasure...the very dream of drinks."
This four-ingredient snack couldn't be simpler: Just top toasts with sliced country ham and pickled vegetables. Sommelier Matt Tunstall of Stems & Skins in South Carolina opts for a Vouvray with these crostinis.
Chef Ford Fry uses European techniques and flavors at the neighborhood bistro JCT. His deviled eggs get their terrific flavor from goat cheese, Dijon mustard and cornichons, plus a topping of country ham from Benton's in Madisonville, Tennessee.
Lump crabmeat is mixed with only enough bread crumbs and mayonnaise to hold it together, then coated with more crumbs and fried to a golden brown. A mixture of sour cream and horseradish provides lively accompaniment.
Chef and Food Network Canada star Anthony Sedlak spikes the '70s throwback Marie Rose sauce (mayonnaise and a touch of ketchup) with brandy and horseradish. It's fantastic with shrimp cocktail as well as fried seafood like battered cod.