So it seemed obvious to the team at Double Comfort Restaurant that our spice blend, Soul of the South, was quite versatile and would compliment a lot of our recipes. Originally a marinade for our famous fried chicken, Chef Dan quickly added it to jambalaya, mac ‘n cheese, and just about anything that wasn’t nailed down. Our Bartender, Marco, wouldn’t be left out of the fun and put Soul of the South on the rim, and added Memphis Heat or Juke Joint to create the DC Bloody Mary mix.
Most recently, the very talented Andrea Hoover at Cameron Mitchell Restaurants used our products to create a delicious BLOODY MEMPHIS (with Grey Goose Vodka) and BLOODY MARIA (with Patron Silver) recipes. See our Recipe tab on how to make these at home. (Thanks for your drinking pleasure go to Stefanie, Hinda, Hinda's husband, Shelby and Andrea for making this happen!)
AND look for a nice article about the making of the Bloody Memphis by our friends over at The Beard and The Baker. If you don't already, follow their fun-filled and delicious Blog by clicking here.
Click to set custom HTML
We founded Double Comfort in 2014 as a southern-inspired restaurant using high quality ingredients, and making everything from scratch. AND it would be a revenue stream for food pantries. It morphed into a retail foods business (more on the morphing later), which brings us to today. And all of this started with more than a decade in Memphis. And we hope you join us to learn more about this incredible journey to help others.