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Articles by Jeffrey Gardner
FinCEN Confirms That CTA Filings Remain Optional Despite Supreme Court Ruling
Listen to this post On January 23, 2025, in McHenry v. Texas Top Cop Shop, Inc (formerly captioned Garland v. Texas Top Cop Shop, Inc.), No. 24A653, 2025 WL 272062 (U.S. Jan. 23, 2025), the United States Supreme Court issued an opinion once again staying the injunction from the United States District Court for the Eastern District of Texas of the Corporate Transparency Act ("CTA").
Fifth Circuit Court Of Appeals Vacates Its Own Stay Rendering The Corporate Transparency Act Unenforceable . . . Again
On December 26, 2024, in Texas Top Cop Shop, Inc. v. Garland, No. 24-40792, 2024 WL 5224138 (5th Cir. Dec. 26, 2024), a merits panel of the United States Court of Appeals for the Fifth Circuit issued an order vacating the Court's own stay of the preliminary injunction enjoining enforcement of the Corporate Transparency Act ("CTA"), that was originally entered by the United States District Court for the Eastern District of Texas on December 3, 2024, No. 4:24-CV-478, 2024 WL 5049220 (E.D. Tex.
The Corporate Transparency Act: What You Need To Know Ahead Of The January 1, 2025 Deadline
The January 1, 2025 deadline for any "reporting company" formed prior to January 1, 2024 to file a Beneficial Ownership Information Report ("BOIR") with the Department of the Treasury's Financial Crimes Enforcement Network ("FinCEN") under the Corporate Transparency Act (the "CTA") is quickly approaching.
How to cook steak: Here are tips to cook steak perfectly, plus debunking common myths Original
The disapproving head shake, the perplexed grunt or the sanctimonious sentence that begins, “Well, actually…” are all tell-tale signs that the self-appointed food police are hanging around your grill or stove. In an age when everyone’s an expert and not afraid to let you know, we’ll help cut through the bad information and dispel some common fallacies about cooking steak. Whether you fancy preparing beef on the grill or in a pan, you can forget about these three meat-related myths.
3 common myths about cooking the ultimate steak — debunked
Jeffrey Gardner The disapproving head shake, the perplexed grunt or the sanctimonious sentence that begins, “Well, actually…” are all tell-tale signs that the self-appointed food police are hanging around your grill or stove. In an age when everyone’s an expert and not afraid to let you know, we’ll help cut through the bad information and dispel some common fallacies about cooking steak. Whether you fancy preparing beef on the grill or in a pan, you can forget about these three meat-related myths.
3 common myths about cooking the ultimate steak — debunked
The disapproving head shake, the perplexed grunt or the sanctimonious sentence that begins, “Well, actually…” are all tell-tale signs that the self-appointed food police are hanging around your grill or stove. In an age when everyone’s an expert and not afraid to let you know, we’ll help cut through the bad information and dispel some common fallacies about cooking steak. Whether you fancy preparing beef on the grill or in a pan, you can forget about these three meat-related myths.
Hotels Provide Sanctuary On The Front Lines; Saving Grace In The Time Of Crisis
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Shrimp and grits: What kind of wine pairs best?
With humble origins featuring fish like whiting and croaker, shrimp and grits has become one of the quintessential staples of Southern cuisine. Fortunately, pretty much all possible variations offer flavors that pair well with different styles of wine. Since they're cooked all over the South, the shrimp and the grits parts of the recipe remain the only constants, as preparations can range from a simple sauté of rendered bacon and a garnish of scallions, to a robust gravy of tomato and sausage.
Pairing Southern staples: Which wines pair with pumpkin?
Without question, pumpkin is one of the most popular flavors associated with fall. From sweet to savory applications, pumpkin dishes bring comfort and familiarity to the table, and they capture the essence of the cool weather to come. But what should we drink when we're eating pumpkin for dinner? Pumpkin beer, we're sorry to say, is rarely the answer.
20 Cinco de Mayo recipes
By  Southern Kitchen, Chef Jeffrey Gardner If you're like us, you know there are few days that are more fun to celebrate than Cinco de Mayo. Being that we're Southern, it's only natural that we light up the kitchen (well, without the fireworks, of course) with some of the deliciously vibrant dishes our neighbors in the deeper South have mastered and shared.
Looking for crawfish, alligator or tasso ham? Here's our guide to our favorite Cajun and Creole stores
By  Chef Jeffrey Gardner Break out the beads, crank up the volume on Trombone Shorty and check out our four favorite online stores selling delicious Creole and Cajun ingredients. Imagine yourself in the following scenario. You’re throwing a Mardi Gras-themed party and plan on serving up a Louisiana-inspired menu of crawfish etouffeé, fried alligator po'boys and tasso-studded dirty rice. Sounds delicious, right?
Try these classic Southern gravy recipes at home
By  Kate Williams, Chef Jeffrey Gardner Boasting numerous methods, preparations, and flavor combinations, gravy could practically be a religion in the South. In this recipe roundup, we highlight 11 classic Southern gravy recipes you can try at home tonight. A little background first: typically, gravy starts with some combination of fat and flour cooked together as a roux, with added flavorings or aromatics, and cooking liquid such as chicken stock or milk.
How to cook perfect meals using just aluminum foil
Chef Jeffrey Gardner and Janice NgSouthern Kitchen It’s not quite an Instant Pot or a sheet pan, but plain aluminum foil provides the same alluring quality made popular by the two cooking tools - a “one and done” technique that makes cooking and clean-up so fast and easy, you’ll have plenty of time to make dessert. In many home kitchens today, a roll of aluminum foil is just one arm’s reach away, tucked in a kitchen cabinet next to extra trash bags and sponges.
How to cook corn grits the best way
By  Chef Jeffrey Gardner, Kate Williams I'm going to be straight with you: There are countless methods and tricks out there on how best to cook corn grits, but most of them are overkill. The perfect creamy Southern corn mush (and I mean that in the best way) is often a calling card for cooks, so it's no wonder that folks like to make grits sound more complicated than they actually are: ground up corn, water and something creamy. They're that simple.
7 Southern Coca-Cola recipes
You'll love these 7 mouthwatering Southern recipes made with Coca-Cola By  Ryan Hughley, Chef Jeffrey Gardner It's surprisingly easy for Coca-Cola to be used in both sweet and savory Southern recipes. The soda pairs perfectly with all kinds of dishes that complement its bittersweet, slightly acidic flavors. Read along for a few of our favorites — try them as soon as you can get yourself to the nearest store a pick up a bottle.
An elegant, affordable Christmas dinner menu for 6
A festive, elegant Christmas dinner doesn't have to blow your budget — here's how to do it right By  Chef Jeffrey Gardner, Kate Williams 'Tis the season for feasting, gifting, partying and, all too often it seems, spending far more money than you expect. I'm all about the homemade and handmade gifts this time of year — they're far better than an ugly Christmas sweater — but when it comes down to dinner parties, I can get a little carried away.
10 great Southern macaroni and cheese recipes
Our 10 favorite macaroni and cheese recipes perfect for lovers of cheddar, Gruyere and even Kraft singles By  Kate Williams, Chef Jeffrey Gardner A beloved soul food, homemade Southern macaroni and cheese is easy to share, and even easier to eat on as an appetizer, side or even the main course. These 10 recipes make achieving that gooey goodness as easy as one, two, cheese.
Why this nostalgic, Mississippi-only drive-in is actually perfect for modern times
Chef Jeffrey Gardner Tuesday Oct 23, 2018 at 12:30 PM Oct 26, 2018 at 7:30 AM Bumpers is the best fast food franchise you've probably never heard of. Bumpers is the best fast food franchise you've probably never heard of.
13 decadent pie recipes anybody can make
Pie is a dessert that anyone can make well with just a little care, love, and technique. To help you prove it, we've chosen 13 of our easiest pie recipes that definitely don't require a culinary degree to pull off. One suggestion: if possible, make your own pie crust. The difference is noticeable and the rewards are that much greater. But don't worry — our cream cheese pie dough recipe is as easy as, well, pie.
How to care for and use premium cast iron cookware
By  Chef Jeffrey Gardner, Mike Jordan Whether you’re thinking about purchasing your first piece of high-quality cookware made from premium cast iron, or you’ve already started a collection in your kitchen, there are clear benefits to using the precious metal for your most treasured Southern recipes. No need to postpone your enjoyment; get started immediately using this basic guide on how to use and take care of high-end cast iron cookware.
Do you know the differences between Creole and Cajun food?
By  Chef Jeffrey Gardner Always ready to voice their opinion, Louisianans can be quite provincial when it comes to classifying their beloved foods. Indeed, ask someone from Lafayette about the finer points of crabmeat Maison and you’re likely to encounter some choice words. Or post a recipe for gumbo on Facebook, and you'll likely be greated with a chorus of responses explaining how you screwed up their favorite dish.
6 homemade Southern hot dog toppings perfect for summertime cookouts
By  Chef Jeffrey Gardner Is there a more uniquely American experience than grilling hot dogs in the backyard during the summer months? Aside from Uncle Sam driving a red, white and blue speedboat down a river of money, probably not. The ease of preparation can’t be beaten: Throw wieners on the grill, cook until the desired level of char is achieved, sandwich between a bun and top with preferred condiments.
11 red, white, blue and patriotic recipes for Memorial Day or Fourth of July
Beginning with Memorial Day and carrying through Labor Day, summertime seems to bring out the red, white and blue in all of us. Cooking dishes that highlight our nation’s colors can add an extra “wow” factor to your festivities, especially if your gatherings fall on Memorial Day or the Fourth of July. Fortunately, much of summer’s seasonal produce bounty easily checks the red and white boxes. Blue? Well, you might need to be a little creative at times.
5 foods you never want to cook in a cast iron skillet
By  Chef Jeffrey Gardner With proper care and upkeep, cast iron skillets can survive generations, and in some instances, even centuries of regular use. And while we love to cook just about anything in our Smitheys and FINEXes, there are a few foods we always avoid. Here's what not to cook in cast iron. There are two main reasons why you'd want to avoid dropping a food in your prized skillet.
Here's why chef Jeffrey Gardner got a cease and desist letter from the Masters Tournament
Running a restaurant can be challenging. In a saturated, highly competitive market, many restaurant operators find themselves coming up with creative ways to keep their dining rooms full. At my previous venture, at suburban Atlanta's now-defunct Common Quarter, I conceived such an idea hoping to combat the annual spring break lull while at the same time generating interest among local sports fans.
How to make the best biscuits
If there is a culinary sensory experience more comforting than a tray of hot biscuits emerging from the oven, I can’t think of it. Golden brown tops giving way to a fluffy, pillow-like center are a harbinger for breakfast (or dinner) nirvana. Unfortunately, not all biscuit recipes are created equal and a few contain some fundamental flaws that may leave you with inferior biscuits.
The 12 best restaurants on Atlanta's Buford Highway
If you live in Atlanta, you likely know that one of the best streets for good eats stretches far out into the suburbs and includes restaurants serving cuisines as wide ranging as Cuban, Salvadoran, Korean and Japanese. Yep, we're talking about Buford Highway. First, to truly understand and appreciate how Atlanta came to host a street containing some of the country's most multicultural dining, we need to go back to the 1960s and 1970s.
How to clean and season your carbon steel skillet
If you’re a dedicated cook who loves to sear and roast meats and seafood, perhaps you’ve splurged on a carbon steel pan. Unlike its more common stainless cousin, carbon steel conducts heat well and can behave the same as a nonstick stillet. But to ensure a long life for your carbon steel, it’s important to care for it with occasional seasoning. You may be asking, “Wait, what? I thought seasoning was only for cast iron!” Not quite.
Take the mystery out of cooking organ meats with these 3 tasty recipes
Let’s admit it, most of us get a little squeamish when we think about eating organs and less common cuts of meat, such as feet, ears and tongues. As the 1980’s Wendy’s commercial famously said, “Parts is parts.” However, over the past ten years, skilled restaurant chefs have ushered in a new appreciation for offal and other once-neglected animal parts, turning peasant fare into some of the tastiest food in the country.
How to eat a New Orleans beignet like a pro
Chef Jeffrey Gardner is a native of Natchez, Miss., and a graduate of Millsaps College and Johnson & Wales University. He lives in Atlanta and has served as sous chef for popular restaurants South City Kitchen Midtown and Alma Cocina. In 2013 he became executive chef for East Cobb restaurant Common Quarter and was named one of ten “Next Generation of Chefs to Watch” by the Atlanta Business Chronicle.
Here's how to use your local fried chicken chain as a shortcut to the best dinner party ever
Recently, Southern Kitchen hosted a cocktail party for the Bojangles ad team. It was thrown out that we should make a meal inspired by their menu. But I thought that would be too easy, too expected. Instead, I decided to go all-out and use their most popular menu items as my ingredients for a full-fledged tasting menu. And you can too.
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