Around the Eat Y’all homebase, things are abuzz with excitement over the imminent launch of the Let’s Eat, Y’all radio show, the upcoming announcement of several new partners and the selection of new t-shirt designs. I can’t resist planning ahead to our road trips and looking forward to all the fabulous farm to table finds in store for us on our 2015 tour around the South.
As I excitedly began future travel planning this week, I discovered not only some must-stops for future adventures, but also a terrific recipe that reminds me of my days growing up on the farm plus a couple of events that are drawing me in like the earth’s gravity. I hope you enjoy this smorgasbord of farm to fork reading from across the South as much as I have this week.
by The Associated Press
Alabama Restaurant Week is coming up! Anytime an entire state can coordinate a week of good local eats, it’s bound to be a special week indeed. [/ezcol_3quarter_end]
by Alexa Lampasona at Access Atlanta
What a great life cycle for this Augusta-based business. We think you’ll want to raise a glass to their success after reading this.[/ezcol_3quarter_end]
by Wei-Huan Chen at JC Online
The Mississippi State Farmer’s Market is what I consider my “home market.” I grew up going there and still shop there today. A while back there was a chef that would show up every few weeks and demonstrate how to make something delicious out of whatever was sold at the market that week. Something from nothing: stone soup. Check out the success of this pop-up restaurant’s story that attests to the culinary brilliance possible when you just eat local.[/ezcol_3quarter_end]
from the Kitchen of Deep South Dish
This recipe reminds me of my grandfather’s vegetable garden and my grandmother’s kitchen. I hope you’ll join me in searching out fresh butter beans and cooking them just like my grandmother would have done it.[/ezcol_3quarter_end]
by by Allston McCrady at The Palate Magazine
I loved this anecdote that just as easily could have been written about just about any road side boiled peanut stand in any southern state. I definitely join in the chorus singing the refrain: “I brake for boiled peanuts.”[/ezcol_3quarter_end]
by Nora McGunnigle at Eater
We are looking forward to this November event, and you should, too. Raising money for Emeril’s foundation with an all-star chef line-up. Save the date, y’all.[/ezcol_3quarter_end]