After more than a year of planning, Eat Y’all will host a group of nationally known food writers in May for a hearty serving of Southern food culture. The tour will begin in Ridgeland, Mississippi which will serve as home base for the guests’ 48-hour tour.
Participants will be welcomed with a cocktail reception and appetizers at Seafood R’evolution, the innovative combination of two internationally renowned chefs. Seafood R’evolution is a stunning showcase for all the senses of Chef John Folse’s classic Southern approach to seafood and Chef Rick Tramonto’s contemporary new-world style. Since the word “revolution” is defined as a fundamental change in the way one thinks about or perceives something, the events will set the stage for a fresh perspective on our local culinary culture.
At Seafood R’evolution, writers will also enjoy learning about local cheeses, wine pairings and easy tips on how to build their own charcuterie board at home in a Southern Charcuterie Class courtesy of Southeastern Dairy Association. To wrap up the evening, guests will enjoy dessert cocktails and a smorgasbord of decadent desserts.
Throughout their tour, farm-to-table experiences will abound, including learning all about rice farming from Mississippi Blue Rice co-owner and farmer Mike Wagner, tasting the fresh flavor and versatility of Mississippi Catfish with Katy Simmons Prosser from Simmons Catfish, touring the Ard Dairy Farm in Ruth, Mississippi and innovating in the kitchen with Southern grown peanuts and peanut butter with Leslie Wagner from the Southern Peanut Growers.
The tour will showcase the various aspects of the food distribution network that fuels our local culinary culture including stops at Up in Farms Food Hub, a revolutionary new project that will bring high-quality Mississippi grown foods to community grocery stores, restaurants, schools and homes, as well as the newly opened U.S. Foods distribution facility, one of only a handful in the entire U.S. that meet this level of technology and energy saving innovation. Equipped with a state of the art kitchen, the tour will provide ample time at U.S. Foods for experimenting with Mississippi ingredients when local chefs and writers team up to prepare a meal together.
Other local chefs and culinary products will be featured throughout the tour including Deep South Pops, Campbell’s Bakery, Cups Espresso Cafe, Cathead Distillery and Cathead Vodka, Southern Prohibition craft brewery and more. A special highlight of the tour will be dinner at The Manship Wood Fired Kitchen to further explore the Southern farm experience, table side, with the ownership team of Chef Alex Eaton and bourbon connoisseur, Steven O’Neill.
With so many good stories to tell, this tour is sure to work up a hearty appetite for Mississippi’s food culture, and we look forward to feeding them until they’re full. Mississippi’s food and drink scene is for everyone, so follow our tour via social media @letseatyall on Facebook, Twitter, Instagram and Pinterest.