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[EATYALL Podcast #48] Wait, what? THIS is a Factory Farm?

by EATYALL | Sep 7, 2021 | EATYALL Podcast

Listen to EATYALL Podcast Episode #48 now to learn how Hallstead Farms & Meats grows premium beef for the global beef supply chain while also operating a local freezer beef business. Pro tip. Listen closely to understand how this family farm located in a lush...

[EATYALL Podcast #47] Around the Farm with Chef Chris McDade at Thunder View Farms & Walbridge Farm in New York

by EATYALL | Aug 31, 2021 | EATYALL Podcast

This is the 3rd and final episode recorded live from the Hudson Valley region of New York. In this 47th episode of the EATYALL Podcast, we go behind the scenes of two different farm tours featured on our previous two episodes. This behind-the-scenes format is among...

[EATYALL Podcast #46] Walbridge Farm Successfully Farming Beef Just Outside of NYC

by EATYALL | Aug 25, 2021 | EATYALL Podcast

On Episode 46 of the EATYALL Podcast, we tour Doug Giles’ Walbridge Farm in Millbrook, New York with Chef Chris McDade and his family. Doug is a multi-generation farmer who raised his boys on the farm. We learn how Giles’ decision to work for an 80-year-old...

[EATYALL Podcast #45] A thriving environment & beef farming co-exist in the New York City Watershed

by EATYALL | Aug 18, 2021 | EATYALL Podcast

In Episode 45 of the EATYALL Podcast, we’re kicking off our 8 show BEEF SERIES with a trip to Thunder View Farms in the Catskill region of New York. We’d never explored New York agriculture up close and personal beyond a trip to the Union Square Greenmarket in...

[EATYALL Podcast #44] The Beef Series Preview with Marianna & Andy Chapman

by EATYALL | Aug 11, 2021 | EATYALL Podcast

Welcome to a new SERIES focused on BEEF PRODUCTION! We’ve been on the road a bit this summer, we’re glad to be back on the podcast bringing you a series of podcasts over the next EIGHT episodes that focus on one of our favorite topics, BEEF. In today’s episode,...

Pastry Chefs Will Unite in Orange Beach, Ala. for 6th Annual Sweetest Chefs Showcase

by EATYALL | Jul 23, 2021 | Sweetest Chefs

“Pastry chefs are an incredibly important part of our culinary experience. A pastry chef’s bread service is the first bite of the meal and their dessert is the finish, punctuating our most memorable feasts. Sweetest Chefs is a festive celebration where our guests get...

[EATYALL Podcast #43] – Keep Your Menu Fresh with Chef Austin Sumrall and Oyster Farmer Anita Arguelles

by EATYALL | Jul 10, 2021 | EATYALL Podcast

Live from Biloxi, Mississippi, this episode of the EATYALL Podcast brings Chef Austin Sumrall to the table with Anita Arguelles. Austin Sumrall is Executive Chef at White Pillars Restaurant & Lounge in Biloxi, Miss. where he has been a James Beard Award Nominee....

EATYALL Will Host Product Discovery Events to CONNECT Chefs to Farmers

by EATYALL | Apr 26, 2021 | CONNECT Series, News & Updates

For many regions of the country, the past year has been challenging for restaurants and caused added upheaval for farm fresh food producers. However, in many parts of the Gulf South, resort and restaurant business is booming, and restaurants that have been closed for...

[EATYALL Podcast #42] Chef Kisha Moore Talks About Working ON Your Restaurant — Not Just IN Your Restaurant

by EATYALL | Apr 21, 2021 | EATYALL Podcast

"I know that I would not do anything less." -- Chef Kisha Moore Chef Kisha Moore, owner and pastry chef at Hummingbird Macarons in Norfolk, Virginia, was the first chef to visit the new EATYALL House in Ocean Springs, Mississippi. During her visit, we had some...

Why Podcasts Are a Powerful Marketing Tool for Farms

by EATYALL | Apr 5, 2021 | News & Updates

Reasons, Ease & Opportunity for Chefs to Listen to Podcasts Podcast audiences are on the rise, and in the food world, podcasts make sense. Chefs can pop in their earbuds and listen to podcasts while they’re prepping in the kitchen. With limited opportunities for...

Chefs Tell the Story of Farmers on the EATYALL Podcast

by EATYALL | Mar 26, 2021 | News & Updates

The EATYALL Podcast serves fresh stories highlighting farms and their ingredients through the eyes of a chef.

In weekly episodes, the EATYALL Podcast offers noteworthy content crafted especially for chefs and food enthusiasts.

[EATYALL Podcast #41] Samantha McLeod from Georgia Pecan Growers Association on Why Sampling Matters

by EATYALL | Mar 24, 2021 | EATYALL Podcast

Samantha McLeod Shares the Story of Georgia Pecans Emphasizing Why Sampling and Farm Storytelling Never Fail to Be Effective Samantha McLeod joins EATYALL Podcast host Andy Chapman in Episode #41. Together they dive into the world of agricultural food promotions....

[EATYALL Podcast #40] Pastry Chefs Tonya Mays & Brittany Garrigus-Cheatham Look Forward to New Plans & Using New Ingredients

by EATYALL | Mar 23, 2021 | EATYALL Podcast

Pastry Chefs Discuss How Sampling Program Can Impact Chefs In episode #40 of the EATYALL Podcast, Andy Chapman visits with Chefs Tonya Mays and Chef Brittany Garrigus-Cheatham. After hearing the origin stories that sent these two culinary champs into the kitchen as...

[EATYALL Podcast #39] Chef Kristian Wade Talks About Sourcing Ingredients for a Major Resort Property

by EATYALL | Feb 24, 2021 | EATYALL Podcast

Behind the Scenes of a MGM Resorts Culinary Operation In this episode, we visit with Chef Kristian Wade, a 22 year veteran in the kitchens of MGM Resorts Beau Rivage in Biloxi, MS. Chef shares his commitment to continuing education, better ingredients and the...

[EATYALL Podcast #38] Chef Dwayne Ingraham Talks About How to Keep Cooking Fun & Inventive

by EATYALL | Feb 23, 2021 | EATYALL Podcast

Learn From the Best Baker in America Have your culinary interests taken a backseat to the more pressing everyday responsibilities? Trust us when we say that we can help bring that lost spark and sense of flavor back to your kitchen! The man of today's episode, Dwayne...

What Chefs Wish Farmers Knew About Working with Chefs

by EATYALL | Feb 11, 2021 | Advice for Food Producers, Chef Outreach

Ever wonder what chefs are thinking? Recently, EATYALL 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 that will help producers grow better...

Chef Collaboration Makes a Better Bread Pudding Using Georgia Pecans

by EATYALL | Feb 8, 2021 | Menu Inspiration

Are you looking for a better outcome or an improved version for your bread pudding? Well I’ve got one… Bread Pudding was one of the first special dishes I cooked in the early days of lockdown. Incidentally, I didn’t know it was the early days of lockdown, but we...

New PDF Checklist Relieves Marketing Apprehensions Associated with Chef Outreach

by EATYALL | Feb 2, 2021 | News & Updates

EATYALL is helping farmers hurdle obstacles and implement chef outreach during a time that is anything but normal. The restaurant industry has had a tough year. Chefs are adapting and need resources to fuel their success. The misconception is that now is not the time...

EATYALL Launches New Program that Provides Resources to Chefs and Sampling Opportunities for Farmers

by EATYALL | Feb 1, 2021 | News & Updates

EATYALL has launched a Chef Care Package Program that will reach hundreds of chefs during 2021. EATYALL founders, Andy and Marianna Chapman plan to send hundreds of Chef Care Packages to hardworking chefs in 2021. The Chapmans have built relationships with chefs...

[EATYALL Podcast #37] Chef Eric Rivera Talks Farming Fresh Produce at Scale — in a Shipping Container

by EATYALL | Jan 30, 2021 | EATYALL Podcast

Fresh Produce is being Sweet Grown in Montgomery, Alabama. How surprised would you be to learn about a back parking lot transformed into an indoor farm? Executive Chef Eric Rivera of the Vintage Cafe, Montgomery, Alabama, joins us on Episode 37 of the EATYALL Podcast...

[EATYALL PODCAST #36] Chef Robbie Nicolaisen Tours Georgia Pecan Harvest with R. G. Lamar

by EATYALL | Jan 25, 2021 | EATYALL Podcast

What Makes Georgia Grown Pecans Superior? The uniquely sweet and buttery pecans are such a delight to binge on. But wait, what if I tell you that these can also help you keep away from a zillion diseases boasting more antioxidants than any other snacking nut? This...

[EATYALL Podcast #35] Chef Paco Garcia at Wildcat Mountain Cheese with Ronnie & Clara Patton

by EATYALL | Jan 25, 2021 | EATYALL Podcast

Flavor + Education = DELICIOUS! We're getting SUPER cheesy in this fun episode of the EATYALL Podcast! After meeting award-winning Chef Paco Garcia and farmers Ronnie and Clara Patton at Wildcat Mountain Cheese, we learn about Chef Garcia's work at Con Huevos in...

[EATYALL Podcast #34] Chefs Philip Cronin & Michael Krafft Visit Tricklin’ Creek Farm to Learn About Kentucky Beef

by EATYALL | Jan 25, 2021 | EATYALL Podcast

Flavorful Kentucky Beef Farms The thing about beef is there are so many varying angles to discuss. Take flavor. There are so many different factors that go into the flavor of beef. One of these factors is...location! Isn’t it fascinating to think of why the flavor of...

[EATYALL Podcast #33] Sherwood Acres Beef Farm Welcomes Chefs Philip Cronin & Michael Krafft

by EATYALL | Jan 25, 2021 | EATYALL Podcast

Walk With Us... At EATYALL, every podcast episode is a gateway to better ingredients. Join us as we walk around Sherwood Acres beef farm in LaGrange, Kentucky, where we dive into learning how Kentucky beef is raised. This week, we have the honor of speaking with...

[EATYALL Podcast #32] Behind the Scenes at Richlands Dairy Farm with T. R. Jones & Coley Drinkwater

by EATYALL | Jan 20, 2021 | EATYALL Podcast

Dairy Farming - Did You Know? Creating mouth watering ice cream and butter happens due to dairy farmers working around the clock. They cater to the milking cows while also keeping the farm clean and habitable. What's more intimidating is the fact that there are less...

[EATYALL Podcast #31] Chef Kisha Moore on Team Building in the Kitchen & Her Dairy Farm Tour

by EATYALL | Jan 19, 2021 | EATYALL Podcast

Chef Kisha Moore Welcome back to the EATYALL Podcast! This week, Andy sits down with Pastry Chef Kisha Moore from Hummingbird Macarons in Norfolk, Virginia. Chef Kisha is a solopreneur, head chef and team builder extraordinaire. We'll gain culinary insight as she...

[EATYALL Podcast #30] Chef Jason Arbusto Unpacks Kitchens Around the World and His Tour of a Dairy Farm

by EATYALL | Jan 13, 2021 | EATYALL Podcast

Chef Jason Arbusto Hello and welcome to episode 30 of the EATYALL podcast! We had a fun conversation with Chef Jason Arbusto in today’s episode. During our conversation, we discussed his passion for dancing, travel and creative freedom in the kitchen. We also...

Time to Consider Simmons Farm-Raised Catfish

by Vie Santos | Dec 17, 2020 | Behind the Scenes, Chef Outreach

Over the years, we have talked a lot about Simmons Catfish in Yazoo City, Mississippi. Simmons Catfish is the highest quality farm-raised catfish available and we want to introduce you to the people who ensure that quality every single day and tell you why Simmons...

“First Impressions” of the Indian Culinary Scene

by EATYALL | Oct 3, 2019 | Behind the Scenes, Global Trade Projects

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

by mizchapman | Oct 1, 2019 | Global Trade Projects

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...

[PODCAST UPDATE] Episodes Live from EATYALL Chef Camp at Two Brooks Farm

by Andy Chapman | Apr 24, 2019 | Chef Camp, Chef Outreach, EATYALL Podcast

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...

[EATYALL Podcast #012] Listen in as Chefs Milton Joachim, John Cartwright, and Ryan Cassell visit with Andy Chapman on the porch at Two Brooks Farm

by Andy Chapman | Apr 24, 2019 | EATYALL Podcast

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...

[EATYALL Podcast #011] Rice Farming to Benefit Consumer Health & the Environment with Farmer Mike Wagner from Two Brooks Rice

by Andy Chapman | Apr 24, 2019 | EATYALL Podcast

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

by Andy Chapman | Apr 21, 2019 | Behind the Scenes, Menu Inspiration, Sweetest Chefs

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

by Andy Chapman | Apr 21, 2019 | News & Updates

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...

[EATYALL Podcast #010] College Town Operations with Chef Robbie Nicholaisen & Chef Jay Ducote

by Andy Chapman | Apr 21, 2019 | Chef Camp, Chef Outreach, EATYALL Podcast

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...

[EATYALL Podcast #009] First-Timers Josh Quick and Dominique Patton talk about their Chef Camp experience

by Andy Chapman | Apr 21, 2019 | Chef Camp, Chef Outreach, EATYALL Podcast

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

by Andy Chapman | Apr 17, 2019 | Advice for Food Producers

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...

EATYALL Chef Camp: Yazoo City / Mississippi

by Andy Chapman | Feb 19, 2019 | Chef Camp, Chef Outreach

Eat Y’all Chef Camp will be held April 9-10 at Simmons Catfish farm in Yazoo City, Mississippi.

EATYALL Chef Camp: Asheville / North Carolina

by Andy Chapman | Feb 19, 2019 | Chef Camp, Chef Outreach

Eat Y’all Chef Camp will be held May 7-8 in Asheville, NC in coordination with The Dairy Alliance.

EATYALL Chef Camp: Lawrenceburg + Lexington / Kentucky

by Andy Chapman | Feb 19, 2019 | Chef Camp, Chef Outreach

Eat Y’all Chef Camp will be held June 4-5 in Harrodsburg and Lexington, Kentucky in coordination with the Kentucky Cattlemen’s Association.

EATYALL Chef Camp: Graves Mountain Lodge / Virginia

by Andy Chapman | Feb 19, 2019 | Chef Camp, Chef Outreach

Eat Y’all Chef Camp will be held August 20-21 in Virginia in coordination with The Dairy Alliance.

EATYALL Chef Camp: Sumner / Mississippi

by Andy Chapman | Feb 19, 2019 | Chef Camp, Chef Outreach

Eat Y’all Chef Camp will be held September 11-12 at Two Brooks Rice Farm in Sumner, Mississippi.

EATYALL Chef Camp: Austin / Kentucky

by Andy Chapman | Feb 19, 2019 | Chef Camp, Chef Outreach

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.

EATYALL Chef Camp: Alabama Gulf Coast

by Andy Chapman | Feb 19, 2019 | Chef Camp, Chef Outreach

Eat Y’all Chef Camp will be held November 4-6 on the Alabama Gulf Coast in coordination with Alabama Seafood.

CONNECT Dinner: Pensacola / Florida

by Andy Chapman | Feb 19, 2019 | Chef Outreach, CONNECT Series

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

CONNECT Dinner: Florence / Alabama

by EATYALL | Feb 19, 2019 | Chef Outreach, CONNECT Series

At Odette in Florence, Alabama featuring Chef Josh Quick of Odette and Chef Scott Simpson of The Depot in Auburn, AL

Sweetest Chefs 2019 Announced

by Andy Chapman | Feb 19, 2019 | Chef Outreach, Sweetest Chefs

[tw-divider]WHEN + WHERE[/tw-divider] 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...

CONNECT Dinner: Atlanta / Georgia

by EATYALL | Feb 19, 2019 | Chef Outreach, CONNECT Series

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

by EATYALL | Jan 31, 2019 | Advice for Food Producers

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?”

by EATYALL | Jan 31, 2019 | Behind the Scenes, Menu Inspiration

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

by EATYALL | Jan 31, 2019 | Behind the Scenes

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

by EATYALL | Jan 31, 2019 | Behind the Scenes, Menu Inspiration

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.

[EATYALL Podcast #008] Bobby Holden from Grady Ranch

by EATYALL | Jan 17, 2019 | EATYALL Podcast

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...

[EATYALL Podcast #007] Tommy Dollar from Dollar Farm Products

by Andy Chapman | Jan 13, 2019 | EATYALL Podcast

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...

[EATYALL Podcast #006] Ban Stewart from White Oak Pastures

by EATYALL | Jan 11, 2019 | EATYALL Podcast

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...

[EATYALL Podcast #005] Impact of Hurricane Michael in Southwest GA

by EATYALL | Jan 10, 2019 | EATYALL Podcast

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...

Why Farm to Table Producers MUST Keep Calling When You “Haven’t Heard Back”

by EATYALL | Dec 20, 2018 | Advice for Food Producers

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

by EATYALL | Dec 20, 2018 | Advice for Food Producers

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

by EATYALL | Dec 20, 2018 | Behind the Scenes, Menu Inspiration

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

by EATYALL | Dec 20, 2018 | Behind the Scenes

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

by EATYALL | Nov 16, 2018 | Chef Outreach, Menu Inspiration

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

by EATYALL | Nov 16, 2018 | Behind the Scenes

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

by EATYALL | Nov 16, 2018 | Behind the Scenes

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

by EATYALL | Nov 16, 2018 | Menu Inspiration

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

by EATYALL | Oct 10, 2018 | CONNECT Series, News & Updates

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

by EATYALL | Oct 10, 2018 | Chef Camp, Chef Outreach

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

by EATYALL | Oct 10, 2018 | Sweetest Chefs

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

by EATYALL | Oct 10, 2018 | Menu Inspiration

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

by EATYALL | Aug 23, 2018 | News & Updates

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.

Peachy Summer Hand Pies with New Orleans’ Favorite Sandwich Shop and The Peach Truck

by EATYALL | Aug 23, 2018 | Behind the Scenes, Chef Outreach, Menu Inspiration

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 >>>

Chefs Blake Rushing and Tyler Thomas Bring Wiregrass Farmers to the Table in Bainbridge, Georgia

by EATYALL | Jul 5, 2018 | Chef Outreach, CONNECT Series

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

by EATYALL | Jul 5, 2018 | Behind the Scenes

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”

by EATYALL | Jul 5, 2018 | Chef Outreach, Menu Inspiration

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.

EATYALL Chef Camp: Bainbridge / Georgia

by EATYALL | Jun 27, 2018 | Chef Camp, Chef Outreach

Eat Y’all Chef Camp will be held August 21-22 at Pecan Ridge Plantation in Bainbridge, GA.

EATYALL Chef Camp: Sumner / Mississippi

by EATYALL | Jun 27, 2018 | Chef Camp, Chef Outreach

Eat Y’all Chef Camp will be held September 12 at Two Brooks Farm in Sumner, MS.

EATYALL Chef Camp: Austin / Kentucky

by EATYALL | Jun 27, 2018 | Chef Camp, Chef Outreach

Eat Y’all Chef Camp will be held October 30-31 at Kenny’s Farmhouse Cheese Family Farm in Austin, KY.

CONNECT Dinner: Franklin / Tennessee

by EATYALL | Jun 26, 2018 | Chef Outreach, CONNECT Series

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

CONNECT Dinner: Orange Beach / Alabama

by EATYALL | Jun 26, 2018 | Chef Outreach, CONNECT Series

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

CONNECT Dinner: Loretto / Kentucky

by EATYALL | Jun 26, 2018 | Chef Outreach, CONNECT Series

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

CONNECT Dinner: Richmond / Virginia

by EATYALL | Jun 26, 2018 | Chef Outreach, CONNECT Series

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

by EATYALL | Jun 18, 2018 | Menu Inspiration

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

by EATYALL | Jun 18, 2018 | Menu Inspiration

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...

Chefs & Food Lovers CONNECT with Simmons Catfish in Chattanooga

by EATYALL | May 31, 2018 | Chef Outreach, CONNECT Series

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”

by EATYALL | May 31, 2018 | Behind the Scenes, Chef Outreach

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.

[EATYALL Podcast #001] Chef Caleb Fischer Leaves Acre to Develop Bow & Arrow, an Alabama Church Potluck Style Restaurant

by EATYALL | May 25, 2018 | EATYALL Podcast

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...

[EATYALL Podcast #004] The Boucherie at White Oak Plantation in New Orleans, Preserves Louisiana Culinary Traditions

by EATYALL | May 24, 2018 | EATYALL Podcast

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...

[EATYALL Podcast #003] Chef Jana Billiot Keeps the Kitchen Spinning at Restaurant R’evolution in New Orleans, Louisiana

by EATYALL | May 20, 2018 | EATYALL Podcast

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 │...

[EATYALL Podcast #002] Jeff Good Explains How The Refill Cafe in Jackson, Mississippi Plans to Refuel the Community

by EATYALL | May 15, 2018 | EATYALL Podcast

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...

EATYALL CONNECT Dinner Series Brings Farmers, Makers, Chefs & Food Lovers to the Table

by EATYALL | May 3, 2018 | Behind the Scenes, Chef Outreach, CONNECT Series

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

by EATYALL | May 3, 2018 | Menu Inspiration

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

by EATYALL | May 3, 2018 | Chef Outreach

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

by EATYALL | May 3, 2018 | Behind the Scenes, Menu Inspiration

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

by EATYALL | May 3, 2018 | Behind the Scenes, Menu Inspiration

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

by EATYALL | Mar 26, 2018 | Chef Outreach

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...

EATYALL Chef Camp to Tour Simmons Catfish

by EATYALL | Mar 26, 2018 | Chef Camp, Chef Outreach

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] CONNECT Dinner Series Announced

by EATYALL | Mar 26, 2018 | Chef Outreach, CONNECT Series, News & Updates

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

by EATYALL | Mar 26, 2018 | Menu Inspiration

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...

[RECIPE] Crispy Simmons Catfish with Citrus Wine Sauce

by EATYALL | Mar 26, 2018 | Menu Inspiration

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...

CONNECT Dinner: New York City / New York

by EATYALL | Mar 9, 2018 | Chef Outreach, CONNECT Series

Featuring Chef Jean-Paul Bourgeois of Blue Smoke in New York City and Chef Bryan Weaver of Butcher & Bee Nashville, TN

CONNECT Dinner: Bainbridge / Georgia

by EATYALL | Mar 9, 2018 | Chef Outreach, CONNECT Series

Featuring Chef Tyler Thomas of The American in Bainbridge, GA and Chef Blake Rushing of Union Public House in Pensacola, FL

CONNECT Dinner: Chattanooga / Tennessee

by EATYALL | Mar 9, 2018 | Chef Outreach, CONNECT Series

Featuring Chef Erik Niel of Easy Bistro in Chattanooga, TN

CONNECT Dinner: Mobile / Alabama

by EATYALL | Mar 9, 2018 | Chef Outreach, CONNECT Series

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

by EATYALL | Feb 19, 2018 | Behind the Scenes

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

by EATYALL | Feb 5, 2018 | Global Trade Projects

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

by EATYALL | Jan 31, 2018 | News & Updates

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

by EATYALL | Jan 30, 2018 | Behind the Scenes, Menu Inspiration

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

by Andy Chapman | Jan 29, 2018 | Behind the Scenes, Menu Inspiration

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

by EATYALL | Jan 25, 2018 | Chef Outreach, Menu Inspiration

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

by EATYALL | Nov 16, 2017 | Behind the Scenes

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

by EATYALL | Nov 11, 2017 | Chef Camp, Chef Outreach

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

by EATYALL | Nov 6, 2017 | Chef Outreach, Menu Inspiration

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 competition. Chef Nealy Frentz, co-owner and chef at LOLA Restaurant in Covington,...

Seven Southern Supper Hacks

by EATYALL | Sep 27, 2017 | Behind the Scenes, Menu Inspiration

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...

[SWEETEST CHEFS OF THE SOUTH] People’s Choice Winners Announced

by EATYALL | Sep 13, 2017 | Sweetest Chefs

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...

The Inside Scoop: Ryan O’Hara, Owner of Big Spoon Creamery in Birmingham

by EATYALL | Jul 18, 2017 | Behind the Scenes, Chef Outreach

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

by EATYALL | Jul 18, 2017 | Behind the Scenes

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

by EATYALL | May 26, 2017 | Behind the Scenes, Chef Outreach, Menu Inspiration

“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

by Andy Chapman | May 12, 2017 | Behind the Scenes, Menu Inspiration

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....

The Best Ways to Find Local Honey

by EATYALL | Apr 25, 2017 | Behind the Scenes

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

by EATYALL | Apr 20, 2017 | Behind the Scenes

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

by EATYALL | Apr 15, 2017 | Behind the Scenes, Chef Outreach, Menu Inspiration

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

by EATYALL | Apr 14, 2017 | Behind the Scenes

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

by EATYALL | Mar 1, 2017 | Behind the Scenes, Menu Inspiration

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

by EATYALL | Feb 28, 2017 | Chef Outreach

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

by EATYALL | Feb 10, 2017 | Behind the Scenes, Chef Outreach, Menu Inspiration

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

by EATYALL | Feb 2, 2017 | Menu Inspiration

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

by EATYALL | Feb 1, 2017 | Chef Outreach, Menu Inspiration

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...

Enjoy the Flavor of Single Estate Rice

by EATYALL | Dec 21, 2016 | Menu Inspiration

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

by Andy Chapman | Dec 21, 2016 | Menu Inspiration

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

by EATYALL | Dec 7, 2016 | Behind the Scenes

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

by EATYALL | Nov 28, 2016 | Menu Inspiration

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...

Much More Than a Hunt

by Andy Chapman | Sep 19, 2016 | Chef Camp, Chef Outreach

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

by Andy Chapman | Sep 1, 2016 | Menu Inspiration

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

by EATYALL | Aug 16, 2016 | Behind the Scenes, Menu Inspiration

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....

[Recipe] Garlicky Potato & Zucchini Hash

by EATYALL | Jul 29, 2016 | Menu Inspiration

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

by EATYALL | Jul 13, 2016 | Menu Inspiration

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,...

[RECIPE] LOLA Restaurant’s Blackened Simmons Delacata Catfish Salad

by EATYALL | Jul 8, 2016 | Menu Inspiration

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

by EATYALL | Jul 8, 2016 | Chef Outreach

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

by Andy Chapman | Jul 1, 2016 | Menu Inspiration

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...

[HOW TO] 7 Simple Ways to Enjoy Strawberries

by EATYALL | May 2, 2016 | Menu Inspiration

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

by EATYALL | Apr 29, 2016 | Behind the Scenes

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

by EATYALL | Feb 25, 2016 | Chef Outreach, Menu Inspiration

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

by EATYALL | Feb 15, 2016 | Behind the Scenes

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

by EATYALL | Dec 22, 2015 | Menu Inspiration, Sweetest Chefs

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

by EATYALL | Sep 17, 2015 | Behind the Scenes

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

by EATYALL | Sep 10, 2015 | Menu Inspiration

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

by EATYALL | Sep 4, 2015 | Menu Inspiration

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

by EATYALL | May 13, 2015 | Menu Inspiration

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...

Chef Karl Worley’s Biscuit Recipe

by Andy Chapman | Apr 8, 2015 | Behind the Scenes, Menu Inspiration

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

by Andy Chapman | Mar 25, 2015 | Menu Inspiration

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...

Meet Sweet Grass Dairy and their Asher Blue

by EATYALL | Feb 23, 2015 | Menu Inspiration

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

by Andy Chapman | Feb 11, 2015 | Menu Inspiration

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...

Are We Encouraging Bad Manners?

by EATYALL | Nov 4, 2014 | Behind the Scenes

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

by EATYALL | Jun 26, 2014 | Behind the Scenes

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

by EATYALL | May 6, 2014 | Behind the Scenes

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

by EATYALL | Apr 17, 2014 | Menu Inspiration

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,...

How to Make Mason Jar Strawberry Shortcake

by EATYALL | Mar 28, 2014 | Menu Inspiration

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,...