Resources & Updates Blog

A “New” Chicken for India

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...

Tasting dirt with Mike Wagner

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

[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...

It’s All About Goat!

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...

Five Ways to Fuel Mutual Sustainability

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...

May 6th / Atlanta / Georgia

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

Sweet Magnolia Gelato: Endless Flavors

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.

[RECIPE] Delta Grind Polenta Croutons

[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...

[RECIPE] Basic Pecan Oil Dressing

[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

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

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.

What’s Shakin? Eat Y’all introduces a new column in its online magazine highlighting all the best of Southern Cocktail Culture

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.

Calling All Chefs

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

{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.

[COCKTAIL RECIPE] Husk Nashville Bar Manager Adam Morgan Begins Summer with “A Clean Slate”

[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.

October 16 / Orange Beach / Alabama

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

[RECIPE] Dulce de Leche Pecan Sweet Rolls

[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...

Playa, Chef Bill Briand’s New Caribbean Restaurant Concept Set to Open

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.

Eat Y’all Chef Camp to Tour Simmons Catfish

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...

Eat Y’all: A Year in Review

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

[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...

Breakfast by Dad: Pancakes Two Ways

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....

Meet America’s Peanut Butter Farmers

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...

The Case for Catfish

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...

Anne Martin’s Tamale Book Celebrates the Delta

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...

Smoke Your Way to the Perfect Brisket

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

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...

Sometimes Nice Guys Finish First

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

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

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...

[RECIPE] June Bugg Rubbed Whole Peanuts

[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

[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...

How to Grill a Better Burger

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...

My Trip to Havens Down Home Creamery

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...

My First Peanut Farm Tour

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...

Smoked Catfish Dip That Will Knock Your Tastebuds Off

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...

This Joint SMOKES!

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

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

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

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)

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...

How to Cook Perfect Ribs

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...

Are We Encouraging Bad Manners?

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...

Pizza That Packs a Punch

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

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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