Resources & Updates Blog
“First Impressions” of the Indian Culinary Scene
Fresh off our first trip to Delhi, India, where for nine days we immersed ourselves in the Indian culinary scene, there are a handful of “first impressions” that stand out to us - and might surprise or interest you whether you’re a producer looking to sell products...
A “New” Chicken for India
We wondered how Chicken & Waffles would go over in India, but it went over really well. Chicken is a primary protein option in the country where 38% of the population is still strictly vegetarian and beef is legally restricted. Most commonly, stewed and tandoori...
What Chefs Wish Farmers Knew About Working with Chefs
Ever wonder what chefs are thinking? Recently, Eat Y’all asked six chefs to give us a peek into their minds as it relates to working with farmers and producers. There are some real gems hiding in these simple comments - advice on which businesses will grow or fail....
![[PODCAST] Chef Camp Adventures at Two Brooks Farm](https://eatyall.com/wp-content/uploads/Mike-Wagner-banner-400x250.jpg)
[PODCAST] Chef Camp Adventures at Two Brooks Farm
At the 2018 Eat Y’all Chef Camp at Two Brooks Farm, chefs from Mississippi and Louisiana stayed on an eco-grown rice farm in the Mississippi Delta to learn about this innovative and healthy method of rice farming, observed rice harvest, toured the rice milling...
Listen in as Chefs Milton Joachim, John Cartwright, and Ryan Cassell visit with Andy Chapman on the porch at Two Brooks Farm
In this round robin lightning round of interviews live from Eat Y’all Chef Camp at Two Brooks Farm in Sumner, MS in the heart of the Mississippi Delta, Chef Milton Joachim from Charred: a steak & oyster bar in Ocean Springs, MS chats about his adventures into the...
Tasting dirt with Mike Wagner
Mike Wagner began his dream of owning a rice farm 35 years ago during a college class. Over time, as a 10th generation American farmer, he bought his own plot of land in the Mississippi Delta, graded and cared for it so that he could grow health-conscious varieties of...
![[VIDEO] A Cheesecake You Can Call Your Own](https://eatyall.com/wp-content/uploads/Jubilations_Pic_4-400x250.jpg)
[VIDEO] A Cheesecake You Can Call Your Own
In the latest installment of our Eat Y’all + Genuine Mississippi video series, we visited Jubilations Cheesecake in West Point, MS to learn the secret to their top shelf cheesecake. They wouldn’t tell us the “secret” - and yes, there is one. But they did disclose that...
Facilitating the Farm to Table Movement with Chef-Focused Events
Eat Y’all seeks to propel and sustain the farm to table movement in practical ways by connecting producers to chefs who are looking for better ingredients. One of the most successful strategies we’ve employed to date to accelerate our mission success are chef-focused...
It’s All About Goat!
Jay Ducote will have you laughing and your stomach growling as he describes raising - and eating - a goat, his amazing menu at Gov’t Taco in Baton Rouge, Louisiana and much more. Robbie Nicolaisen, another Eat Y’all Chef Camp first timer, discusses his camp experience...
First-Timers Josh Quick and Dominique Patton talk about their Chef Camp experience
Live from the front porch of the Two Brooks Rice farm lodge with the crickets chirping, Chef Josh Quick discusses his experience at Eat Y’all Chef Camp, the role of high-end ingredients at his restaurant and dove shooting fun. Dominique Patton, another first-timer to...
Five Ways to Fuel Mutual Sustainability
I work for a world where collaboration (not competition) fuels sustainability. Here at Eat Y’all, we live that dream at the crossroads of food production and hospitality where we work to connect our growing network of chefs and producers to one another in a way that...
April 9-10 / Yazoo City / Mississippi
Eat Y’all Chef Camp will be held April 9-10 at Simmons Catfish farm in Yazoo City, Mississippi.
May 7-8 / Asheville / North Carolina
Eat Y’all Chef Camp will be held May 7-8 in Asheville, NC in coordination with The Dairy Alliance.
June 4-5 / Lawrenceburg + Lexington / Kentucky
Eat Y’all Chef Camp will be held June 4-5 in Harrodsburg and Lexington, Kentucky in coordination with the Kentucky Cattlemen’s Association.
August 6-7th / Graves Mountain Lodge / Virginia
Eat Y’all Chef Camp will be held August 20-21 in Virginia in coordination with The Dairy Alliance.
September 11-12 / Sumner / Mississippi
Eat Y’all Chef Camp will be held September 11-12 at Two Brooks Rice Farm in Sumner, Mississippi.
October 29-30 / Austin / Kentucky
Eat Y’all Chef Camp will be held October 29-30 at Kenny’s Farmhouse Cheese in Austin, Kentucky in coordination with The Dairy Alliance.
November 4-6 / Alabama Gulf Coast
Eat Y’all Chef Camp will be held November 4-6 on the Alabama Gulf Coast in coordination with Alabama Seafood.
March 26 / Pensacola / Florida
At Union Public House in Pensacola, Florida featuring Chef Blake Rushing of Union Public House and Chef Tyler Thomas of The American in Bainbridge, GA
June 3 / Florence / Alabama
At Odette in Florence, Alabama featuring Chef Josh Quick of Odette and Chef Scott Simpson of The Depot in Auburn, AL
September 9 / Ridgeland / Mississippi
Monday, September 9 The Lake House Ridgeland, Mississippi LIFE IS SHORT. EAT DESSERT FIRST. Join us as we showcase some of the hottest pastry chefs in the South for one night only! The 5th Annual Sweetest Chefs pastry chef...
May 6th / Atlanta / Georgia
In Atlanta, Georgia featured Chef Meg Brent of White Oak Kitchen in Atlanta, GA, Chef Holly Chute with Georgia Departments of Agriculture and Economic Development, and Pastry Chef Danielle Smathers of Cacao in Atlanta, GA
Two Ways to Benefit from Restaurant Seasonality
Learn how to benefit from the seasonal availability of chefs and how to consider the seasonal opportunities for your farm to table product when selling to chefs.
Crop to Pop Popcorn: “You Ever Grow Popcorn?”
Crop to Pop Popcorn from Six Mile Farms in Tribett, Mississippi is popping up new business for his family’s traditional farming operation with appealing retail packaging, tasty chef collaborations and leveraging brand-boosting programs like Genuine Mississippi.
Lazy Magnolia Brewery: Beers that Pair Well with Southern Food
Lazy Magnolia Brewery, Mississippi’s oldest brewery and the first brewery approved for the Genuine Mississippi stamp of authenticity makes beers that pair well with Southern food.
Sweet Magnolia Gelato: Endless Flavors
Sweet Magnolia Gelato Co. in Clarksdale, Mississippi, a Genuine Mississippi Crafted member, uses locally sourced ingredients and farm partnerships to inspire endless flavors of their premium gelato, often in collaboration with chef customers located across the Southern U.S.
Impact of Hurricane Michael in Southwest GA – Season 2 Preview
In this season of the Eat Y’all podcast, we visit with three producers in Southwest Georgia about the experience and impacts of Hurricane Michael. This is a season you don’t want to miss - harrowing stories of perseverance after enduring the worst storm to ever hit...
Ban Stewart from White Oak Pastures – Ep. 002 of Season 002
We visit with Ban (aka Banjo) Stewart at White Oak Pastures in Bluffton, GA to learn a little bit about their farming operation that provides thousands of folks with heritage pork, poultry, lamb, beef and much more. Ban also shares their experience during and after...
Tommy Dollar from Dollar Farm Products – Ep. 003 of Season 002
Tommy Dollar owns and operates an ag focused business in Bainbridge, Georgia. He shared the deep financial repercussions from Hurricane Michael’s devastating blow to Southwest Georgia. He highlights some of the different impacts to various farming sectors, including...
Bobby Holden from Grady Ranch – Ep. 004 of Season 002
Pasture raised and finished beef cattle are the specialty crop for Bobby Holden and his family, operators of Grady Ranch in Southwest Georgia. On this episode, we discuss the terror of Hurricane Michael as Bobby recounts the blow-by-blow of the actual landfall at...
Why Farm to Table Producers MUST Keep Calling When You “Haven’t Heard Back”
In this essay, our founder Andy Chapman explains why it’s important for farm to table producers to “keep calling” prospective chef and restaurant accounts again and again and again – even when you “haven’t heard back.”
![[ADVICE FOR PRODUCERS] How to NOT Freak Out When You Lose a Restaurant Account](https://eatyall.com/wp-content/uploads/FarmerStress-400x250.jpg)
[ADVICE FOR PRODUCERS] How to NOT Freak Out When You Lose a Restaurant Account
As a farmer or food producer, you’ll lose restaurant accounts from time to time. Here are five ways to prepare so you don’t have to worry when you lose an important restaurant account.
![[VIDEO] Mead Success at Queen’s Reward Meadery](https://eatyall.com/wp-content/uploads/QueensReward-MeadPour-400x250.jpg)
[VIDEO] Mead Success at Queen’s Reward Meadery
Queen’s Reward Meadery in Tupelo, Mississippi is enjoying the sweet success of their outstanding mead (also known as honey wine). Queen’s Reward is a showstopper among the modern-day comeback of the world’s oldest alcoholic beverage.
![[VIDEO] Meet Mississippi’s Oldest Coffee Roaster](https://eatyall.com/wp-content/uploads/HighPointRoasters-Beans-400x250.jpg)
[VIDEO] Meet Mississippi’s Oldest Coffee Roaster
In this Eat Y’all video exclusive, learn about Mississippi’s oldest coffee roaster, Dan the Coffee Man and his commitment to roast the finest arabica coffee grown each season.
Top Turkey Tips from Lowcountry Pitmaster Anthony DiBernardo from Charleston’s Swig & Swine
One of South Carolina’s favorite pitmasters, Anthony DiBernardo from Swig & Swine in Charleston shares his best tips for adding wood-smoked flavor to your Thanksgiving table.
Demand for Genuine Mississippi Beef is Big
Demand for Genuine Mississippi Beef is big business in Mississippi where farms like Remingon-Lott Farms and Reyer Farms are flourishing thru direct retail outlets like foodservice delivery, storefronts and the Mississippi Farmers Market.
Entrepreneurs in Poplarville, Mississippi Produce Culinary Winners
Poplarville, Mississippi, home to chef Whitney Miller, a Masterchef winner, is small in size, yet big on flavor as entrepreneurs produce Genuine MS delights like Robicheaux’s Specialty Candy and Pearl River Tea Company.
![[RECIPE] Delta Grind Polenta Croutons](https://eatyall.com/wp-content/uploads/DeltaGrindCrouton-PhotoCredit-NatalieWood-400x250.jpg)
[RECIPE] Delta Grind Polenta Croutons
A special thanks for Lauren and John Stokes from Tarasque in Oxford, Mississippi for sharing this amazing (and easy) recipe for their Delta Grind Polenta Croutons. And remember, don’t skimp on ingredients - that’s the secret to better food - better ingredients! Lauren...
CONNECT Dinner Series Will Visit 4 States This Fall
Join us and CONNECT this fall! The Eat Y’all Connect Dinner series will visit 4 states will fall to celebrate and honor Southern farmers and food makers and the future of Southern food.
Chefs Hunt Native Pecan Truffles at Pecan Ridge Plantation in Georgia
Chefs from across the South took part in a native pecan truffle hunt at Pecan Ridge Plantation in southwest Georgia as part of the Eat Y’all Chef Camp experience.
4th Annual Sweetest Chefs of the South a Success to Sell-Out Crowd
The 4th Annual Sweetest Chefs of the South, a showcase of the South’s hottest pastry chefs was a smashing success on September 10 in Ridgeland, MS when a sell-out crowd of approximately 400 turned out for the sweetest event of the year.
![[RECIPE] Basic Pecan Oil Dressing](https://eatyall.com/wp-content/uploads/Salad-PecanOilDressing-400x250.jpg)
[RECIPE] Basic Pecan Oil Dressing
This 5-ingredient recipe for Basic Pecan Oil Dressing featuring champagne vinegar and local honey is quick, easy and will become a light, go-to condiment for much more than salad! Try it on sandwiches, sauteed vegetables and more!
Eat Y’all teams up with The Mississippi Department of Agriculture & Commerce to help launch Genuine MS branding program
On July 11, 2018, the Mississippi Commissioner of Agriculture and Commerce, Andy Gipson, along with his team at the Mississippi Department of Agriculture and Commerce, hosted a reception to announce Genuine MS, a new state branding program serving as the stamp of authenticity for Mississippi made, grown, raised and crafted products.
Birmingham’s Pizitz Food Hall on Its One Year Anniversary: Realizing Potential as Downtown Gathering Place with International Flair
One year ago, developers of the Pizitz building in Birmingham’s downtown business district envisioned a modern urban oasis catering to the South’s emerging international tastes. Today, the Southern Food Hall continues to evolve and attract a growing crowd of diners with its locally sourced offerings and international cuisine.
Alabama Author Caleb Johnson teams up with Chef Nathan Barfield of New Orleans Restaurant Turkey and The Wolf To Talk Peaches
Eat Y’all catches up with Alabama native and author Caleb Johnson to talk peaches, his new book, Treeborne: A Novel, and hand pies made by his personal friend, Chef Nathan Barfield, Sous Chef at New Orleans restaurant Turkey and the Wolf.
What’s Shakin? Eat Y’all introduces a new column in its online magazine highlighting all the best of Southern Cocktail Culture
Join us as we go behind the bar with leaders in the Southern Grown & Made cocktail culture. This month, Eat Y’all goes behind the bar with Andrew Davis of the GunRunner Bar at the GunRunner Boutique Hotel in Florence, Alabama. We’ll share one of his original cocktail recipes and details about the upcoming 10th anniversary of fashion designer Billy Reid’s Shindig event and its influence on the city’s food and bar scene.
Peachy Summer Hand Pies with New Orleans’ Favorite Sandwich Shop and The Peach Truck
Chef Nate Barfield of New Orleans restaurant Turkey and the Wolf fries up the classic summer hand pie with a delicious shortcut courtesy of an Asian market staple. Peach hand pie recipe inside >>>
Calling All Chefs
WHAT WE DO Great chefs source better ingredients. Discovering these ingredients takes time, and we know you're busy. That's where we help you. Eat Y'all connects chefs and restaurateurs to premium producers that we've vetted not just for impressive quality but also...
{Southern Food Halls} New Orleans’ St. Roch Market Brings Locally Sourced International Flavor to the Southern Food Hall Scene
St. Roch Market in New Orleans’ St. Roch neighborhood brings back an iconic community gathering place by offering a wide variety of food vendors under one beautiful, soaring roof. Menus featuring locally sourced produce and seafood offer New Orleans hometown favorites and international options in the same space.
Chef Alex Harrell begins a new chapter as Angeline, New Orleans’ Favorite Farm to Fork Dinner Spot, closes doors
To many in the New Orleans area, Angeline has earned a place of distinction in a town filled with notable restaurants for its lighter, Mediterranean take on locally sourced Southern classics. But just how important is a restaurant’s location? Chef Alex Harrell, owner of Angeline, is looking for his answer.
VEA Supper Club Teams up with Bastion to Celebrate Anniversary
Nashville culinary talent Vivek Surti has operated one of the city’s most beloved and long running pop up dinner series for seven years. He teams up with another innovative Nashville favorite, Bastion Restaurant, to celebrate the success of his VEA Supper Club.
Chefs Blake Rushing and Tyler Thomas Bring Wiregrass Farmers to the Table in Bainbridge, Georgia
Chefs Tyler Thomas of The American and Chef Blake Rushing of Union Public House in Pensacola teamed up to highlight Southern farmers with a special emphasis on the Wiregrass Region at the third stop of Eat Y’all’s CONNECT Dinner Series on May 22.
Local Spirit: Leiper’s Fork Distillery Cultivates a Bourbon Renaissance from Tennessee Soil
Proprietor and Distiller Lee Kennedy of Leiper’s Fork Distillery leads the way toward production of small batch Tennessee Whiskey and Bourbon using locally grown grains.
![[COCKTAIL RECIPE] Husk Nashville Bar Manager Adam Morgan Begins Summer with “A Clean Slate”](https://eatyall.com/wp-content/uploads/Husk-Cocktail-TheCleanSlate-Featured-400x250.jpg)
[COCKTAIL RECIPE] Husk Nashville Bar Manager Adam Morgan Begins Summer with “A Clean Slate”
Eat Y’all visits Husk Nashville Bar Manager Adam Morgan for a refreshing cocktail filled with local flavor. One of the original proponents of the farm to table movement in the city, Husk Nashville’s bar program reflects the restaurant’s continual commitment to sourcing Southern grown and made produce and preserving traditional regional foodways.
August 22-23 / Bainbridge / Georgia
Eat Y’all Chef Camp will be held August 21-22 at Pecan Ridge Plantation in Bainbridge, GA.
September 12 / Sumner / Mississippi
Eat Y’all Chef Camp will be held September 12 at Two Brooks Farm in Sumner, MS.
October 30-31 / Austin / Kentucky
Eat Y’all Chef Camp will be held October 30-31 at Kenny’s Farmhouse Cheese Family Farm in Austin, KY.
September 25 / Franklin / Tennessee
At Leiper’s Fork Distillery featuring Chef Dylan Morrison of 1892 in Franklin, TN and Chef Bill Briand of Fisher’s in Orange Beach, AL
October 16 / Orange Beach / Alabama
At The Wharf in Orange Beach, Alabama featuring Chef David Pan of Orange Beach Concierge in Orange Beach, AL, Chef Alex Perry of Vestige in Ocean Springs, MS, and Pastry Chef Jordan Hewes of Craft Gourmet Bakery in Pensacola, FL
October 29 / Loretto / Kentucky
At Star Hill Provisions at Maker’s Mark Distillery featuring Chef Newman Miller of Star Hill Provisions in Loretto, KY and Chef Jonathan Searle of 21c Lexington Lockbox in Lexington, KY
November 13 / Richmond / Virginia
At Southbound featuring Chef Craig Perkinson of Southbound in Richmond, VA and Chef David Rule of The Walnut Kitchen in Maryville, TN
![[RECIPE] Dulce de Leche Pecan Sweet Rolls](https://eatyall.com/wp-content/uploads/VirginiaWillis-DulcedeLechePecanSweetRolls-Cover-400x250.jpg)
[RECIPE] Dulce de Leche Pecan Sweet Rolls
Dulce de Leche. It just sounds magical. These crowd favorite buns are light-as-air, perfect for lazy weekends. This recipe for Dulce de Leche Pecan Sweet Rolls excerpted from SECRETS OF THE SOUTHERN TABLE by Virginia Willis highlights two of our favorite Southern...
![[RECIPE] Okra with Charred Corn Remoulade, Lime Basil, and Ricotta Salata](https://eatyall.com/wp-content/uploads/Coquette-Okra-400x250.jpg)
[RECIPE] Okra with Charred Corn Remoulade, Lime Basil, and Ricotta Salata
We’ve fallen in love with okra all over again here at Eat Y’all, so we can’t wait to share this perfect summer okra recipe with you, courtesy of Coquette Restaurant, one of New Orleans’ top restaurants. Their twist on okra shines all the right spotlights on on...
{Southern Food Halls} Mae’s Food Hall in Cullman, Alabama
Come along with Eat Y’all as we visit Southern food halls this summer to see how local farmers and makers are growing with the community-focused food hall trend. First stop: Mae’s Food Hall in Cullman, Alabama.
Eat Y’all Launches New Podcast to Explore the Inside Story of the Southern Food Universe
Eat Y’all debuts its brand new podcast that explores the intricacies of success in the Southern food business from farm to table.
Chefs & Food Lovers CONNECT with Simmons Catfish in Chattanooga
Two-time James Beard Award nominee Chef Erik Niel, owner and Executive Chef of Easy Bistro & Bar in Chattanooga, Tennessee wowed the crowd at the second Eat Y’all CONNECT Dinner with Simmons Catfish as a featured ingredient that wowed all in attendance.
Chef and Writer Virginia Willis Releases New Cookbook “Secrets of the Southern Table”
Chef Virginia Willis’ newest cookbook hit shelves this month. Titled “Secrets of the Southern Table”, this newest book by the James Beard Award-winning author is a collection of essays and recipes gathered from across the global South.
Chef Caleb Fischer Leaves Acre to Develop Bow & Arrow, an Alabama Church Potluck Style Restaurant – Ep. 001 of Season 001
Spending summers with family in San Antonio gave Alabama-born Caleb Fischer a taste for Texas-style barbecue. He was raised in a large family and has fond memories of his father working the barbeque and his entire family sitting down together at the dinner table to...
Jeff Good Explains How The Refill Cafe in Jackson, Mississippi Plans to Refuel the Community – Ep. 002 of Season 001
This episode focuses on how local restaurateur, Jeff Good, along with a team of community leaders, are making a significant and generational impact right now in Jackson, Mississippi through the soon-to-open Refill Cafe. >> Listen to the Full Episode Now...
Chef Jana Billiot Keeps the Kitchen Spinning at Restaurant R’evolution in New Orleans, Louisiana – Ep. 003 of Season 001
During today’s episode, host Andy Chapman speaks to Jana Billiot, the Chef de Cuisine of Restaurant R’evolution in the Royal Sonesta Hotel in New Orleans. >> Listen to the Full Episode Now Subscribe to Eat Y'all Podcast on your favorite podcast player: iTunes │...
The Boucherie at White Oak Plantation in New Orleans, Preserves Louisiana Culinary Traditions – Ep. 004 of Season 001
During today’s episode, host Andy Chapman explores Louisiana’s hog harvest and the deep-rooted tradition of a community preparing the pork for winter. The Boucherie event at White Oak Plantation celebrates a sacred event where 300 years of culinary history will be...
Eat Y’all CONNECT Dinner Series Brings Farmers, Makers, Chefs & Food Lovers to the Table
This year, the Eat Y’all CONNECT Dinner Series kicked off in Mobile, Alabama and will continue with other stops around the country.
Discover Two Brooks Farm Sable Rice: The Ancient Grain of Kings
Two Brooks Farm, a single estate rice farm located the Mississippi Delta has recently released Sable Black Rice, an exotic new addition to its line of rice.
Playa, Chef Bill Briand’s New Caribbean Restaurant Concept Set to Open
James Beard Award nominee Chef Bill Briand and Restaurateur Johnny Fisher will soon open Playa, a new Caribbean influenced restaurant concept in Orange Beach, Alabama. Fisher and Briand have become synonymous with casual fine dining on the Alabama coast and look to begin another successful venture with Playa. Fisher’s at the Orange Beach Marina also serves as the location for Briand’s annual Southern Grace Dinners, a series of culinary events featuring the South’s top chefs and benefitting local charities.
Forager Chris Bennett Finds Hidden Edible Delights
Author of Southeast Foraging: 120 Wild and Flavorful Edibles from Angelica to Wild Plums, Chef Chris Bennett has become an authority on foraging across the South.
Chocolate Mountain: Asheville Chocolate Maker Takes Bean-to-Bar Chocolate to New Level
French Broad Chocolates, a bean-to-bar chocolate company in Asheville, North Carolina, focuses on locally sourced ingredients, environmental responsibility and bringing positive influence to its community and industry.
Odette in Florence, Alabama: Deep South + South American farm to table
Led by Executive Chef Josh Quick and Sous Chef Ramon G. Jacobsen, Odette in Florence, Alabama is a must-stop on any Southern culinary tour for its farm to table food and handcrafted cocktails. {Big O is for Odette in Florence, Alabama} Tucked away in a renovated...
Eat Y’all Chef Camp to Tour Simmons Catfish
Several times a year, a select group of chefs connect with one another over fresh air, fun and of course, good food, at an exclusive retreat called Eat Y’all Chef Camp. Simmons Catfish will host chefs for a farm tour at an upcoming retreat. What is Eat Y’all Chef...
![[EVENTS] Eat Y’all CONNECT Dinner Series Announced](https://eatyall.com/wp-content/uploads/FINAL_Connect2-400x250.jpg)
[EVENTS] Eat Y’all CONNECT Dinner Series Announced
Announcing the CONNECT Dinner Series, a series of dining events presented by Eat Y’all. Eat Y’all connects chefs and discerning food lovers everywhere to the the best Southern grown or made culinary products, and our favorite place to make this connection is around...
![[RECIPE] Decadent Three-Layer Chocolate Cake by Juniper Green](https://eatyall.com/wp-content/uploads/Decadent-Chocolate-Cake-JuniperGreen-Nashville-400x250.jpg)
[RECIPE] Decadent Three-Layer Chocolate Cake by Juniper Green
Invite over some friends or take it to a holiday gathering! Juniper Green in Nashville has the perfect recipe for a this Decadent Three-Layer Chocolate Cake. Don’t skimp: find real whole buttermilk and butter to make this recipe rich and moist! We suggest garnishing...
Juniper Green in Nashville Reimagines the Catering Game
At Juniper Green in Nashville, food veterans Lyndi Stein and Molly Martin teamed up to form a different kind of catering company centered around a passion for connecting people and the community. { The Foundation } Just like baking a cake, building a business is a...
![[RECIPE] Crispy Simmons Catfish with Citrus Wine Sauce](https://eatyall.com/wp-content/uploads/SimmonsCatfish-CitrusWineSauce-400x250.jpg)
[RECIPE] Crispy Simmons Catfish with Citrus Wine Sauce
Kick your fried catfish up a notch with this take on fried Simmons Catfish. Complete this recipe by serving it over any variety of Two Brooks Farm rice or Delta Grind corn grits. Serves 4 Ingredients: 4 Simmons catfish fillets 1 cup all purpose flour 2 cups self...
Southern Foodways Alliance New Book Spotlighted During Rum 101 Event
Word on the street is that rum’s the next big thing here in the South. Recently, I attended a pop-up cocktail party hosted by Southern Foodways Alliance at Snackbar in Oxford, Mississippi that perpetuated the rumor. { Rum: the South’s Original Drink of Choice } When...
June 6 / New York City / New York
Featuring Chef Jean-Paul Bourgeois of Blue Smoke in New York City and Chef Bryan Weaver of Butcher & Bee Nashville, TN
May 22 / Bainbridge / Georgia
Featuring Chef Tyler Thomas of The American in Bainbridge, GA and Chef Blake Rushing of Union Public House in Pensacola, FL
April 29 / Chattanooga / Tennessee
Featuring Chef Erik Niel of Easy Bistro in Chattanooga, TN
April 24 / Mobile / Alabama
Featuring Chef Chris Rainosek of The Noble South in Mobile, AL and Chef Susan Spicer of Mondo in New Orleans, LA
Birmingham’s Roots & Revelry: A Love Story
Chef Brandon Cain's Roots & Revelry, located on the second floor of the newly reopened Thomas Jefferson Tower, features a diverse menu with dishes ranging from novel to traditional. Cain draws inspiration from the flavors of his own family story, easily making...
Southern Ingredients Served with an International Mission
On December 7, 2017, Eat Y’all presented the Southern U.S. Trade Association delegates and their international trade partners with a special dinner celebrating the bounty of the South as part of an effort to showcase creative uses for Southern ingredients to make...
Eat Y’all: A Year in Review
To sum up Eat Y'all in 2017: 17 events in 32 cities, sampling and advocating for the best Southern grown and made ingredients, connecting with chefs and much more... here's a look at Eat Y'all's year in review plus a preview of what we've got in store for 2018. I...
![[HOW TO] Win the Party on Gameday](https://eatyall.com/wp-content/uploads/Simmons-Catfish-Smoked-Catfish-Dip2-400x250.jpg)
[HOW TO] Win the Party on Gameday
Skip the takeout and pre-packaged snacks this game day. Our Super Bowl food ideas and recipes will make your party the one folks are still raving about on Monday morning. Who’s ready for some football??? Food at your Super Bowl Party will rank as important as the TV...
![[RECIPE] A Hot Winter Cocktail with AR’s Hot Southern Honey](https://eatyall.com/wp-content/uploads/Fire-Pit-Winter-Cocktail-Recipe-2-400x250.jpg)
[RECIPE] A Hot Winter Cocktail with AR’s Hot Southern Honey
This original winter cocktail recipe was the result of a great Southern ingredient: AR's Hot Southern Honey paired with a really cold winter. We've named it The Fire Pit, and I imagine you'll appreciate the name as you read it's story. We hope you enjoy it! When I...
![[RECIPE] Chef David Bancroft’s Alabama White BBQ Sauce](https://eatyall.com/wp-content/uploads/DavidBancroft-WhiteBBQ-400x250.jpg)
[RECIPE] Chef David Bancroft’s Alabama White BBQ Sauce
Many thanks to Chef David Bancroft from ACRE in Auburn, Alabama for sharing his Alabama White BBQ sauce recipe. It's simply perfect as a dip for veggies, on fried catfish or pork sliders, or as a base for a creative BBQ pizza. Alabama White BBQ Sauce is...
Pinewood Forrest: The Next Culinary Hotspot is South of Atlanta
The Market at Pinewood Forrest, a weekly food and artisan market in Fayettville, GA, showcases farm fresh produce, handmade goods and artisan exhibits. A few weeks back, Andy and I got to tour the very early phases of what will surely become a hotspot on the Southern...
![[CHEF CAMP] Chefs Cheesed It Up at Kenny’s Farmhouse Cheese in Kentucky](https://eatyall.com/wp-content/uploads/Eat-Y’all-Chef-Camp-2017-Kenny’s-Farmhouse-Cheese-1-400x250.jpg)
[CHEF CAMP] Chefs Cheesed It Up at Kenny’s Farmhouse Cheese in Kentucky
Prominent chefs from Nashville and Louisville gathered for a day of networking, rest and culinary inspiration at the fourth edition of Eat Y’all Chef Camp. On October 30, prominent chefs from the Nashville and Louisville markets gathered for the fourth edition of Eat...
![[RECIPE] Bacon + Dark Chocolate + Bourbon Pecan Pie by Chef Nealy Frentz](https://eatyall.com/wp-content/uploads/Bacon-Dark-Chocolate-Bourbon-Pecan-Pie-Filling-IMG_3036-400x250.jpg)
[RECIPE] Bacon + Dark Chocolate + Bourbon Pecan Pie by Chef Nealy Frentz
Chef Nealy Frentz, co-owner and chef at LOLA Restaurant in Covington, shares her Bacon, Dark Chocolate, and Bourbon Pecan Pie recipe featured at the 2017 Sweetest Chefs of the South compeition. Chef Nealy Frentz, co-owner and chef at LOLA Restaurant in Covington,...
Seven Southern Supper Hacks
How do you rate when it comes to getting supper on the table? Skip the recipes and serve more joy with simplicity with these Southern supper ideas. It rolls off the tongue… Southern. Supper. But, dear Southerner, how do you really rate when it comes to getting supper...
Southern Grown is the Winning Recipe at PeachDish
We tried PeachDish, an Atlanta-based home delivery meal service that sources natural, farm-raised products with Southern flair and easy to follow recipes. Like a flash of heat lightening in the summer sky; bright and cheerful summer days are long gone and along with...
![[SWEETEST CHEFS OF THE SOUTH] People’s Choice Winners Announced](https://eatyall.com/wp-content/uploads/Ridgeland-Vanilla-Rice-Sable-Cesar-Barachina-Sweetest-Chefs-of-the-South-400x250.jpg)
[SWEETEST CHEFS OF THE SOUTH] People’s Choice Winners Announced
On Monday, September 11, Sweetest Chefs of the South defended its reputation as the South’s most indulgent event of the year! At the gorgeous Lake House in Ridgeland, Mississippi, we had an evening filled not just with an overwhelming amount of sweet pastries but also...
![[RECAP] Eat Y’all Chef Spotlights at Southern Whiskey Society in Franklin, TN](https://eatyall.com/wp-content/uploads/IMG_1734-400x250.jpg)
[RECAP] Eat Y’all Chef Spotlights at Southern Whiskey Society in Franklin, TN
MADE SOUTH hosted the extraordinary release of their “first batch” of the Southern Whiskey Society presented by Peter Nappi on Saturday, August 5, 2017 at The Factory, a beautiful and rustic space in downtown Franklin, Tennessee. Southern Whiskey Society is an event...
The Inside Scoop: Ryan O’Hara, Owner of Big Spoon Creamery in Birmingham
You didn’t really think we’d stop at tasting the ice cream, did you? Okay, we almost did. Big Spoon Creamery truly is a destination ice cream shop now that their brick and mortar location in Birmingham is open. Even more than that, their owners Ryan and Geri-Martha...
The Making of an Ice Cream Destination
Big Spoon Creamery in Birmingham, Alabama was born with a mere $500 and a dream. And just like that, Chefs Ryan and Geri-Martha O’Hara left their jobs at acclaimed Southern restaurants to start an ice cream business inspired by their love of the cold treat, yes. But...
The Garden Farmacy’s Fresh Approach
“Welcome to the Hinds County wilderness!” Taylor Yowell yells as he strides up to greet us as we pull in the gravel drive at The Garden Farmacy. It’s the outskirts of Bolton, Mississippi. The drive past a few farm fields and more woods has been long enough and far...
Breakfast by Dad: Pancakes Two Ways
Andy here, founder of Eat Y’all. A heads up for all you dad’s out there: Mother’s Day is coming up. Meaning, it’s a great time for us Dads to step up. What follows is an easy-to-follow Mother’s Day breakfast plan to get you in the good graces of the love of your life....
Unpacking the Southern Charm Box by Sweet Grass Dairy
We’re in love with the Southern Charm Box shipped to our door by Sweet Grass Dairy, an award-winning artisan cheese maker located in Thomasville, Georgia. In this very first episode (no judgment, okay?) of our Flavor of the Week live video series, Marianna Chapman,...
The Best Ways to Find Local Honey
It’s that time of year again! It’s time to start tilling your old garden spot and getting ready for summer’s bounty, all the fresh, local produce that our warm Southern weather brings us. Soon, local farmers’ markets will be overflowing all over region. It’s still...
The Survival Story of a Dairy Farm in a Subdivision Neighborhood
Hatcher Family Dairy in Williamson County, Tennessee produces 3000 gallons of milk a week from 75 cows on a 290 acre farm located right across the street from a fancy-schmancy million dollar home subdivision. The Dairy Farm in a Subdivision Neighborhood On a recent...
Meet America’s Peanut Butter Farmers
We love supporting local farmers, that’s no secret. Even more so, we love to share experiences that connect you to your food. There is nothing like touring a farm and watching every carefully curated step in growing America’s food supply. Since (realistically) we...
Tulum: Your New Favorite Culinary Travel Destination
Only ninety miles south of Cancun is the charming town of Tulum, marching to the beat of its own (Mayan) drum - a hidden culinary destination that's worth the drive. Smaller, chic, boutique hotels, incredibly fresh cuisine and impeccable beaches draw the eye, yet what...
![[VIDEO] Bountiful Harvest Produce Farm in Starkville, Mississippi](https://eatyall.com/wp-content/uploads/Sam-McLemore-Bountiful-Harvest-Farms-Starkville-MS-1200-x-638-400x250.jpg)
[VIDEO] Bountiful Harvest Produce Farm in Starkville, Mississippi
It’s possible to feed a lot of people a year-round diet of healthy produce from only three acres. Sam McLemore is doing just that on his Bountiful Harvest Farms, his produce farm located just outside of Starkville, Mississippi. McLemore sells his naturally grown fresh...
![[CHEF PROFILE] Chris Rainosek in Mobile, Alabama](https://eatyall.com/wp-content/uploads/Rainosek-NobleSouth-400x250.jpg)
[CHEF PROFILE] Chris Rainosek in Mobile, Alabama
Mobile, Alabama is making major moves on the Southern food scene, and a leader in the pack Chef Chris Rainosek, chef and proprietor at The Noble South. We stopped in for a visit... The entire Mobile, Alabama downtown area has been transformed by a younger...
Meet Graham Shrimp: Artisan Processed Shrimp
Ernie Anderson takes the flavor of your shrimp very seriously. As the fourth generation to lead the Graham Shrimp Company in Bayou la Batre, Alabama, he’s made shrimp processing his canvas and flavor his art. When I first met Ernie Anderson, his tall frame and...
The Perfect Party Food Only Has 6 Ingredients
After months of exploring how top chefs prepare Simmons Catfish for their menus, I decided to bring it home and make the perfect party food to serve at my Super Bowl party this Sunday. After all, Simmons Catfish has been a longstanding partner of Eat Y’all, and we’ve...
The Case for Catfish
This spring, chefs from across the Deep South will have a chance to visit the Simmons Catfish farm in Yazoo City, Mississippi as part of an Eat Y’all Chefs Retreat. Simmons Catfish is home to the premium Simmons Delacata, a cut that Chef David Dickensauge has found to...
Why You Should Plan to Attend Chefs for Farmers 2017
Last September, we had the privilege of attending Chefs for Farmers, a farm-to-table homage hosted in Dallas, Texas each fall. Chefs for Farmers stands out as the most inspiring culinary event I attended in 2016. Allow me to explain. [justified_image_grid...
Anne Martin’s Tamale Book Celebrates the Delta
If you’re a food-lover looking for a destination book filled with tales of intrigue and eccentricity - pick up Delta Hot Tamales: History, Stories & Recipes by Anne Martin. The Delta Tamale Mystery The foods we eat can tell us more about the culture and history of...
![[Culinary Getaway] Go Off the Beaten Path to Greenwood, Mississippi](https://eatyall.com/wp-content/uploads/Greenwood-FriedGreenTomatoes-400x250.jpg)
[Culinary Getaway] Go Off the Beaten Path to Greenwood, Mississippi
In the heart of the Mississippi River's Delta region, Greenwood, Mississippi became its unofficial culinary capitol with the rise of the Viking Corporation, and the resulting benefits that brought the greats of the culinary world through the small town. That was a...
Enjoy the Flavor of Single Estate Rice
As with all of our food supply, rice isn’t just rice. If you want to feed your family and friends extraordinary easy to prepare meals ranging from soulful to exotic, rice should be your favorite ingredient. But not any rice will do. Mike Wagner is a tenth generation...
Smoke Your Way to the Perfect Brisket
Screwing up brisket is easier than almost any other cut of meat. But brisket doesn't have to end badly. It's time to take of brisket - so that perfectly moist and delectable beefy goodness can take care of us. Our founder, Andy Chapman, shares his advice to help you...
Give the Holiday Gift of Tasty Memories
Make memories this year when you gift from the dozens of holiday gift ideas found in our annual Holiday Gift Guide. Because many of our most significant holiday memories revolve around food, we’ve sought out the items that will create memories and spark traditions for...
![[RECIPE] The Perfect Biscuit by Greenhouse on Porter](https://eatyall.com/wp-content/uploads/Greenhouse-Biscuit-400x250.jpg)
[RECIPE] The Perfect Biscuit by Greenhouse on Porter
I'm sure we can agree, we can always use another biscuit recipe. I’ve fallen hard for the biscuits at Greenhouse on Porter in downtown Ocean Springs, Mississippi. You should plan a trip to visit this charming culinary getaway, and of course, include a stop for coffee...
Sometimes Nice Guys Finish First
One of the coolest things about working around the restaurant business is the access you can get to the people who make the wines that we love. Wine is such an interesting thing, not only because of the magic that turns rotten grapes into delicious juice, but also...
Much More Than a Hunt
September means a couple of things in the life of a Southerner. For many, it means cooler weather is waiting in the wings, and it means that football is kicking off. It also means that dove season is finally here. Folks that hunt mostly hail dove season as the...
It’s (Pork) Shoulder Season
I’ve found no ingredient in my meal prep arsenal to be more adaptable and diverse than the pork shoulder, also labeled as Boston butt or picnic shoulder. Whatever it’s labeled, it is indeed the shoulder of the pig - a big, meaty, marbled and complex maze of muscle and...
“Ecologically Grown” Rice Really Does Taste Better
When it comes to artisan grown rice products, there’s a serious new player in town. Meet the Wagner Farm Family Earlier this year, I met father/son farmers, Mike and Lawrence Wagner at Hal & Mal’s, a popular local soul food and music joint in Jackson, Mississippi....
A Quiet Culinary Getaway in Bay St. Louis, Mississippi
The culinary getaway spot of Bay St. Louis, Mississippi is an idyllic beach town tucked on the west end of Mississippi's short coast less than an hour from New Orleans. Bay St. Louis, Mississippi is a beautiful, personable waterfront town situated at the intersection...
![[Recipe] Garlicky Potato & Zucchini Hash](https://eatyall.com/wp-content/uploads/MSFarmersMarket-ZucchiniSquash-400x250.jpg)
[Recipe] Garlicky Potato & Zucchini Hash
There’s really nothing I love more than a stroll through a farmers market. Summer brings an extraordinary amount of pleasure for me when our Creator’s cornucopia of bold, ripe summer flavors are piled high on the tables in front of weary yet satisfied farmers who are...
![[RECIPE] June Bugg Rubbed Whole Peanuts](https://eatyall.com/wp-content/uploads/AFWF15_0047-400x250.jpg)
[RECIPE] June Bugg Rubbed Whole Peanuts
This quick and easy peanut recipe may be the easiest and most fun you’ll ever serve to a casual party, tailgate or backyard picnic or barbecue. This crowdpleaser is courtesy of our friend, Chef Cole Ellis, owner and chef at the Delta Meat Market in Cleveland,...
![[Farm Tour] Homestead Farm & Packing](https://eatyall.com/wp-content/uploads/Homestead-Cows-400x250.jpg)
[Farm Tour] Homestead Farm & Packing
Ethan and Mike Welford own and operate Homestead Farm & Packing, a beef and pork farm near Lucedale, Mississippi, where Ethan seeks to be a "servant to both the animals and his customers." Meet the Welfords On a sunny, and HOT, afternoon in South Mississippi, I...
![[RECIPE] LOLA Restaurant’s Blackened Simmons Delacata Catfish Salad](https://eatyall.com/wp-content/uploads/LOLA-SimmonsDelacataSalad-400x250.jpg)
[RECIPE] LOLA Restaurant’s Blackened Simmons Delacata Catfish Salad
This fabulous Blackened Simmons Delacata Catfish Salad is featured on the Lunch menu at LOLA Restaurant in Covington, Louisiana, where the chef couple Keith and Nealy Frentz cook up their locally sourced menu for lunch five days a week! LOLA is a can’t miss restaurant...
![[Chef Spotlight] How to Dine in a Vintage Train Car](https://eatyall.com/wp-content/uploads/LOLA-KeithNealyFrentz-400x250.jpg)
[Chef Spotlight] How to Dine in a Vintage Train Car
I met the chef couple Keith and Nealy Frentz in person on a hot, steamy afternoon in Ridgeland, MS last July when we were setting up for one of our favorite signature events: Sweetest Chefs of the South. Nealy was on the roster to participate as a notable Southern...
How to Grill a Better Burger
Looking to grill - and build - a better burger this summer? We've got eight easy-to-implement tips that'll have you serving the mouthwatering gourmet burger of your dreams this weekend. Lucky for us, our founder Andy Chapman is a grill-master, frequently getting asked...
Brews Inspired by Mississippi’s Barrier Islands
The Chandeleur Islands are a chain of uninhabited barrier islands approximately 30 miles south of Mississippi’s coast. These islands are a favorite of coastal residents who enjoy fishing and boating. Two folks who share the local love of these islands are Cam and Cain...
![[HOW TO] 7 Simple Ways to Enjoy Strawberries](https://eatyall.com/wp-content/uploads/Strawberries-Flat-400x250.jpg)
[HOW TO] 7 Simple Ways to Enjoy Strawberries
It’s strawberry season, and that means sweet, bright red gems at an approachable price are donning the shelves of all of our local markets and giving us reason to visit the nearest “you pick” strawberry farm. The cover of one of my favorite magazines makes my mouth...
![[Strawberry Farm Tour] Landry-Poche Farms in Louisiana](https://eatyall.com/wp-content/uploads/LandryPocheFarm-Strawberries-400x250.jpg)
[Strawberry Farm Tour] Landry-Poche Farms in Louisiana
Spring is strawberry season on farms across the the Southern U.S. We recently visited Landry-Poche Farms in Holden, Louisiana, a Louisiana Strawberry Festival winner for our own strawberry farm tour. I must admit, of all Southern grown foods, berries are my...
![[Recipe + Chef Spotlight] Chef Lee Leflore’s Cast Iron Catfish with Jalapeño Rice Pilaf](https://eatyall.com/wp-content/uploads/IMG_3519-400x250.jpg)
[Recipe + Chef Spotlight] Chef Lee Leflore’s Cast Iron Catfish with Jalapeño Rice Pilaf
Recently, we caught up with Chef Lee Leflore from Greenwood, MS to get his take on a Mississippi favorite - catfish. He shared his Cast Iron Catfish with Jalapeño Rice Pilaf recipe with us, an easy recipe to try at home on any weeknight. CHEF SPOTLIGHT: Chef Lee...
My Trip to Havens Down Home Creamery
Just one short month ago, Preston and Kristen Havens received their permit to bottle and sell their milk - a new venture for their family. Kristen graciously welcomed me to their farm in southeastern Mississippi last week to tag along during their farm duties for the...
Our Favorite Milk + Cookie Pairings for Christmas
Christmas time brings a flood of memories for us all, and I am sure we can all agree that milk and cookies for Santa are a common theme. This year, we've fallen in love with a new tradition. A gourmet cookie + flavored milk pairing. Yes, certainly to share with Santa,...
My First Peanut Farm Tour
I grew up on a farm. Our commodity crops were soybeans and corn and cotton. We grew sweet corn and a lot of vegetables and had an orchard filled with blueberries, pears and muscadines - usually more than enough for ourselves with leftovers each summer to sell or share...
Tailgate Recipe: Chef Stu’s Jalapeño Pimento Cheese
Fact: Southerners love Pimento Cheese. We also love spicy foods. A few years back, I discovered a distinctly tasty pimento cheese hiding in Hattiesburg, Mississippi. Chef Stuart Gates, owner of Vicki's on Walnut in downtown Hattiesburg, serves up his creamy concoction...
Smoked Catfish Dip That Will Knock Your Tastebuds Off
Simmons Catfish Smoked Catfish Dip This time of the year in the American “Deep South,” as in many other parts of the States, we pay homage to our beloved pigskin and the teams who toss it around. It’s football season in the South, y’all. That means it’s time to spruce...
Simon Majumdar’s Sweet + Spicy Peanut Recipe
When celebrity food broadcaster and author, Simon Majumdar, spent a few days with us in April, he demo'd this recipe for Sweet + Spicy Peanuts which quickly became a crowd favorite. This dish is so inherently Southern, yet with a twist that makes our favorite crunchy...
This Joint SMOKES!
Editor’s Note: I recently took a day trip to Nashville for the sole purpose of eating my way across the city. This is the last in a four-part series about that day that started in The Gulch at Biscuit Love Brunch, then to Monell’s at the Manor, Fido’s in Hillsboro...
We Bring the Buffet to You
If you’ve been following along, I recently had the opportunity to spend the day eating my way through Nashville. My first stop was at Biscuit Love Brunch in The Gulch, and I picked up a mighty fine biscuit recipe from Chef Karl Worley while I was there. In this third...
Chef Karl Worley’s Biscuit Recipe
On my recent trip to Nashville, I asked Chef Karl Worley, proprietor at Biscuit Love in Nashville, Tennessee, if he’d like to share a biscuit recipe with us. He said yes, and he sent over this recipe. I’m a biscuit fanatic myself, and I make them all the time. I made...
How to Make a Sugar Taylor Sauce Easter Ham
It's a family tradition at our house. We bake a beautiful ham each Easter and serve it at our annual outdoor picnic accompanied by a variety of cold salads, homemade yeast rolls and a spread of desserts that always includes a fresh strawberry pie. I admit, I've...
Eating Nashville in a Day (Part One)
The mission was simple. Eat my way across Nashville in a day. I know... tough day at the office. How the mission was born. You see, it all started with an innocent enough text message from my good friend, Taylor Sledge, owner of Sledge & Company. “You need a ride...
Meet Sweet Grass Dairy and their Asher Blue
We love this story from our archives about our first introduction to Sweet Grass Dairy from Thomasville, Georgia, and their Asher Blue Cheese, still a favorite today, and today, one of the hottest cheesemakers on the Southern food scene. From the Archives: How Eat...
How to Cook Perfect Ribs
Here in the Southern U.S., smoked pork ribs (like baby backs and spares) are an iconic summer cookout food. Whether you prefer your ribs wet or dry (mopped with sauce or dry-rubbed), we can all agree that well-smoked racks are guaranteed to wow friends and family...
Visit Memphis (Almost) Like a Local
Looking to fill your soul with a visit to the capitol of the Mid-South, Memphis, Tennessee? Whether you plan to visit for an evening out or for a week-long vacation, Memphis has plenty to offer. As a life-long visitor to Memphis, I consider Memphis almost another home...
Feeding the Soul of Memphis
Recently, we attended the Association of Food Journalists (AFJ) Conference in Memphis, Tennessee. At the Smokin' TASTE of Memphis Event held for our conference at the STAX Museum of American Soul Music on Wednesday night, I overheard a local brewery owner describing...
Are We Encouraging Bad Manners?
I have a bone to pick... Or, as you'll see... a crumb to pick up. It seems that many American culinary elite - along with the charitable organizations they support - have fallen prey to an ill-mannered habit when combining good food and fundraising. And frankly, it's...
Ode to a Tomato Sandwich
Today I Had a Tomato Craving. I'm not sure where the Tomato Sandwich lands in the hierarchy of Southern food pyramid, but in my microcosm of Southern farm life as a young girl, I knew summer had officially arrived when with great reverence and pride, my grandmother...
6 Tips to Conquer Food Fears
Once upon a time, long before Eat Y'all, there were a lot of things I used to not eat. I didn't think I liked them. It all started when I was young and my mother forced me to eat "healthy" asparagus. From a can. Slimy does not even begin to describe the texture of...
Delta Farm Produces More Than Just Food
Belzoni, Mississippi (pronounced bel-ZONE-ah) may be the Catfish Capitol of the World, but the farm behind one of the catfish industry's premium brands is located just south, nearer Yazoo City, Mississippi. Harry Simmons began catfish farming in 1977. In 1982,...
Pizza That Packs a Punch
Sal Cenicola knows that when it comes to good food, simplicity is the key. In fact, he says his favorite pizza is a simple cheese variety, as long as it’s made with fresh, quality ingredients. At his joint on St. Simons Island, Georgia, Sal’s Neighborhood Pizzeria, he...
How to Make Mason Jar Strawberry Shortcake
April 1 marks the official start of Strawberry Season here in the south. What better use for our sweet local strawberries than a Strawberry Shortcake - served in a Mason jar! Last spring, Chef Zac Watters, head chef and owner of Zachary’s Restaurant in Mandeville,...
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