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Eatery offers authentic American Southern cuisine that’s replete with buttermilk

Eatery offers authentic American Southern cuisine that’s replete with buttermilk

2024-04-03

Today we take you to meet the founders of an eatery in Taipei that serves up authentic American Southern cuisine. One of the founders, Charlie Berman, is from North Carolina. He decided to open up an eatery selling Southern fried chicken and buttermilk biscuits. FTV reporter Stephany Yang takes us in for a taste!

Mix the chicken breast covered with buttermilk with flour.

Then, fry the chicken breast two times. Now, it is time to add the chicken breast and eggs into a freshly made large biscuit. Fried chicken and buttermilk biscuits are a signature dish of the southern regions of the U.S. Now, you can have a taste of it in Taiwan.

Charlie Berman
Founder
The two things we specialize here are Southern biscuits and fried chicken. They are used with an ingredient called buttermilk, which is part of the fat that separates out when you milk a cow. It is slightly acidic so when you marinate chicken in buttermilk, it breaks down the chicken and it becomes really soft and tender and juicy. And then, when you add buttermilk to biscuits, it adds a slight tangy flavor. It also makes it fluffy and soft and delicious.

If you’re here for breakfast or don’t want to eat fried chicken, you can up for the eatery’s bacon egg and cheese dish. Applewood smoked bacon, fried egg, and American cheese are wrapped inside a biscuit. Charlie Berman is from North Carolina. He moved to Taiwan three years ago to study. He first started making Southern fried chicken and buttermilk biscuits for his friends. He later decided to open his own eatery last November. He hopes to bring a taste of home to Taiwan.

Charlie Berman
Founder
One food that I loved from my childhood growing up was fried chicken biscuits. That was something that I was unable to find in Taiwan. I was doing restaurant pop-ups at a friend’s events space. One of the prompts was to make a dish from your childhood or a dish from your home. So, I made fried chicken biscuits. Tammy and Caleb came and we all fell in love with butter and started to work on this restaurant together.

Tammy Huie and Caleb Rogers are cofounders of the restaurant. Tammy is from Idaho, while Caleb is from Texas. Most of the ingredients are imported from the U.S. and the food is made fresh every day.

Tammy Huie
Founder
The chicken has to sit in the buttermilk brine for at least two hours. We have start at around 9 a.m. every day. We pound the chicken breast so that it cooks evenly. And then, after it has been sitting in buttermilk for about two hours, we fry it fresh when customers order it so that way it is extra juicy, extra hot when they eat it. And also, in an America flour dredged for a certain type of crispiness that is indicative of American fried chicken.

Caleb Rogers
Founder
That is where my passion comes from here. Delivering authentic American experience like all of our ingredients as much as we can are sourced from the United States. The way that we prepare it. I am very passionate about delivering that to Taiwanese people. Like giving back because Taiwan has given me so much.

The founders say that the path to establishing the eatery was challenging, especially overcoming logistical hurdles as foreigners. However, they didn’t give up.

Charlie Berman
Founder
There were lots of institutional barriers that we faced as foreigners opening a restaurant in Taiwan. Whether that is opening a bank account, going to the tax office, finding a place to rent, finding a landlord that would rent to us, finding a real estate agent. Every single step of the process was very difficult.

Caleb Rogers
Founder
We are not really interested in expanding to other locations. What we want to focus on is this one and making it a destination for authentic American food. We are thinking about events and things like that. We are considering tasting menus and other ways to focus on American food. We are talking with other American restaurants here about partnerships and things like that.

Tammy Huie
Founder
To be able to grow sustainably and to meet I guess demand because we are already seeing that growth is something that we definitely need to tackle.

The trio hopes that their eatery can become the go-to destination for authentic American Southern cuisine.

For more Taiwan news, tune in:
Sun to Fri at 9:30 pm on Channel 152
Tue to Sat at 1 am on Channel 53

美國南方經典比司吉 台灣也能吃到

2024-04-03

今天我們帶您認識一家正宗美國南方美食的餐廳。來自北卡羅萊納州的Charlie Berman,一起來看看他開設南方炸雞和酪乳比司吉餐廳的過程。

將雞胸肉裹上酪乳和麵粉。

下鍋油炸兩次,接下來,將雞胸肉和雞蛋放上新鮮製作的比司吉。酪乳炸雞和酪乳比司吉是美國南方的招牌菜,現在台灣也能吃到。

[[創辦人 Charlie Berman]]
"我們這裡的兩個招牌推薦是南方的比司吉和炸雞。它們是使用酪乳製作的,酪乳是擠牛奶時分離出的一部分脂肪,它是酸性的,所以當你把雞肉浸泡在酪乳中時,它會將雞肉變得非常柔軟、嫩滑、多汁。然後,將酪乳添加到比司吉裡面,會使味道更加濃郁,且口感更蓬鬆、柔軟,更加美味。"

如果你想吃早餐或是不想吃炸雞,還有培根雞蛋和起司比司吉可供選擇。煙燻培根、荷包蛋和美國起司包裹在比司吉內。Charlie Berman來自北卡羅萊納州。3年前,他移居台灣求學。一開始他做南方炸雞和酪乳比司吉只是為了跟朋友分享。去年11月,他決定自己開餐廳,希望把家鄉的味道帶進台灣。

[[創辦人 Charlie Berman]]
"我從小就喜歡吃的食物是炸雞比司吉。這是在台灣找不到的美食。我借用朋友的地方開了一個快閃餐廳,我做了一道童年時期的料理或是家常菜,炸雞比司吉。後來Tammy和Caleb來了,我們都愛上了奶油,並開始在這家餐廳一起工作。"

Tammy Huie和Caleb Rogers是這家餐廳的共同創辦人。Tammy Huie來自愛達荷州,而Caleb Rogers來自德州。餐廳大部分的食材都是從美國進口,而且食物都是每天現做的。

[[創辦人 Tammy Huie]]
"雞肉必須在酪乳鹽水中醃漬至少兩個小時。每天早上九點開始,我們攪拌雞胸肉,才會醃漬均勻,然後要在酪乳中浸泡約兩個小時。當有訂單時,我們才會放下去油炸,這樣吃的時候,會特別多汁還能熱熱的吃,並且鬆脆的口感是美國炸雞的標誌。"

[[創辦人 Caleb Rogers]]
"這是來自我的熱情,就像我們從美國進口食品,我也從美國帶來我的熱情,並且我想傳遞熱情給台灣民眾,我想要回饋給台灣,就像台灣給了我很多體驗。"

創辦人們表示,開設這家餐廳的過程充滿挑戰,尤其是身為外國人要克服許多問題。但是他們不輕言放棄。

[[創辦人 Charlie Berman]]
"作為外國人要在台灣開餐廳,會面臨許多營運問題,像是開銀行帳戶、去稅務局、尋找出租店面,還要願意出租給我們的房東、尋找房地產經紀人。這些過程每一步都非常困難。

[[創辦人 Caleb Rogers]]
"我們並沒有想在其他地點開設分店。我們的目標是想讓這家店成為正宗美國南方美食餐廳。我們正在往這方向計畫著,我們考慮推出品嚐菜單和其他方式來增進美國料理。目前也與其他的美式餐廳進行合作洽談。"

[[創辦人 Tammy Huie]]
"持續成長去達成我們設定的目標,這絕對是目前我們需要努力的事情。"

三位創始人希望他們的餐廳能成為民眾在選擇南方美食餐廳時的首選。

更多新聞內容,請鎖定:
民視台灣台(152頻道)週日至週五晚上9:30
民視新聞台(53頻道)週二至週六凌晨1:00

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