While pondering which local recipe to showcase for the flagship 5&30 recipe, we immediately thought of Jamie Wade, chef and owner of Sand Hill Kitchen, who’s known for serving up simple food done right. 

Growing up in Tucson to Texan parents, Wade learned early on that she loved to cook and, save for a brief stint in real estate, has spent her entire working life in the restaurant industry. After settling in Candler, she noticed a dearth of restaurant options in that area. As luck would have it, one day she noticed an empty space inside a BP gas station. She bought it and opened it in 2017, and it’s become a citywide favorite, racking up accolades and awards. 

The food Wade serves in her restaurant is very similar to the foods she ate growing up: Southern and Tex-Mex inspired with fresh, seasonal ingredients and simple preparation. 

“It is reflective of the way I came up cooking in that there’s very much a lack of processed foods,” she says. “Everything’s fresh. For the most part, everything’s made from the bottom up.” 

As the owner of an establishment that exclusively serves breakfast and lunch, Wade goes in around 8am and gets off later in the afternoon, at which time she typically shops for groceries or runs other errands. 

When her only daughter lived at home, Wade cooked more, but says since she left for college she doesn’t need to do as much cooking. “The worst thing about being a parent is always having to make dinner,” she laughs, noting her daughter’s palate is more sophisticated than her college’s dining hall can satisfy. “But if it’s just for myself, I’ll make something and just eat off it. I love soup. I can eat soup year round,” she says. “You can put a lot of magic in the soup, too.” 

Soup is an ideal choice for Wade, too, because she tends to decide what she wants to eat on the fly, rather than plan it in advance. And while she prefers to shop for groceries every day or every other day to see which ingredients spark her interest, one thing she always has in her freezer is homemade stock. 

“It makes such a difference to me to use real stocks versus store-bought stocks. That’s one thing that I’m pretty particular about,” she says. 

A simple, delicious dish that’s humble, nourishing, and comfortable all in one? It’s hard to think of something more befitting of this fabulous chef. 

Sweet Potato and Ginger Soup

2 cups roasted sweet potatoes

2 cups stock, poultry or vegetable

2 cups coconut milk 

2 tablespoons grated ginger 

1 tablespoon honey 

Salt and pepper to taste 

Do ahead: Roast sweet potatoes in the oven at 350° for about an hour. Peel and reserve for up to four days. 

Place sweet potatoes, stock (homemade is best), and coconut milk in a sauce pan and bring to a boil. Reduce to a simmer for about 20 minutes. Purée. Return to heat, add grated ginger, honey, and salt and pepper to taste. 

Optional garnish: Thinly slice some fresh ginger. Dredge in flour seasoned with salt and pepper. Gently fry until golden brown. seasonal ingredients and simple preparation.