Eat Y’all is a company founded with the mission to help farmers and makers create sustainable legacies by connecting the best Southern grown and made ingredients with chefs and food lovers everywhere. To carry out this mission, Eat Y’all travels across the South discovering the best family farms and makers and brings those Southern grown and made ingredients to tables everywhere. To help accomplish the mission, we organize a number of events throughout the year to spotlight these farmers and makers and connect them with chefs, media and communities of food lovers around the country. This year, the CONNECT Dinner Series kicked off in Mobile, Alabama and will continue with other stops including Chattanooga, Tennessee; Bainbridge, Georgia; and New York City. Top Chefs from award-winning restaurants will prepare specially curated menus for each event using featured Southern ingredients.
What Exactly Do Y’all Do?
We get this question a lot. Are we an event company? Another Southern food blog? Sales people?
The answer to this question is simple: We’re connectors. Matchmakers. Legacy builders. We help Southern farmers and makers create sustainable legacies by connecting them with the people and companies who have been dreaming about their products. We know that for every farmer and maker out there across the South, there are Chefs, restaurants and consumers who are excited to use the freshest and best Southern ingredients when they are informed and know how to get them. We make that connection.
Our founders Andy and Marianna Chapman come from Southern farm roots and have a passion for helping local farms and makers thrive, regardless of market conditions and current trends.
They know there is always a market for quality, and they spread the gospel of locally grown and made Southern ingredients like it is their job…. because it is their job; and more than that, it’s where their hearts lie.
Our mission is the guiding principle at Eat Y’all and everything we do supports that mission. While we are not an event company, we do host events for the sole purpose of supporting our mission. A dinner table is one of the most obvious and pleasant places to bring farmers, makers, chefs, media and consumers together to experience together the highest quality Southern grown and made ingredients over the course of a lovely evening.
We travel all over the South and have visited hundreds of farms and production facilities with the goal of identifying the best ingredients the South has to offer and bringing them to your table. We are proud of our mission and consider it a privilege to get up every day and play some small role in ensuring the success and longevity of family farms across the South. The farmers and makers we work with become like family to us in many instances. We could not imagine a more honorable way to carry out our life’s work than to promote family farming businesses across the South. And along with the hard work, we experience wonderful friendship, fun, and – of course – amazing food.
When you attend an Eat Y’all CONNECT Dinner, you are not only going to experience a meal prepared by the South’s top chefs, you will lend a hand to your local farmers and makers and probably find some new favorite ingredients while you are there. The CONNECT Dinner Series consists of exclusive, limited seating dinners hosted by the country’s top chefs who use the best Southern grown and made ingredients on a menu specially created for the evening. Proceeds from these dinners also help support local charities.
The kickoff Eat Y’all CONNECT Dinner was held in Mobile, Alabama on April 24, 2018. Chef Chris Rainosek, Executive Chef and Owner of The Noble South Restaurant hosted the dinner along with Chef Susan Spicer, Owner and Executive Chef at Bayona, Mondo and Rosedale Restaurants, all located in New Orleans, Louisiana.
The Chefs also had an amazing Southern pantry to choose from including Delta Grind cornmeal and rice and rice flour courtesy of Two Brooks Farms. Dessert featured farm fresh dairy cream and beautiful Georgia pecans.
The meal was extraordinary, but the relationships formed over the dinner table were the centerpiece of the evening. Local farms and Southern makers came together with two imaginative, super talented chefs for a magical experience under the twinkling lights of an outdoor downtown space in a beautiful Alabama port city.
This is why we produce events even though we are not an event company: to establish connections that build sustainable farm businesses.
Take quick look at our first CONNECT Dinner in Mobile.
Video credit: MK Online Solutions
We invite you to CONNECT! The CONNECT Dinner Series will make additional stops:
[tw-column width=”one-fifth”]Sunday, April 29[/tw-column]
[tw-column width=”four-fifth” position=”last”]Chef Erik Niel and his team
Easy Bistro, Chattanooga, Tennessee[/tw-column]
[tw-column width=”one-fifth”]Tuesday, May 22[/tw-column]
[tw-column width=”four-fifth” position=”last”]Chef Tyler Thomas
Chef Blake Rushing, Union Public House in Pensacola, FL
The American, Bainbridge, Georgia[/tw-column]
[tw-column width=”one-fifth”]Wednesday, June 6[/tw-column]
[tw-column width=”four-fifth” position=”last”]Chef Jean-Paul Bourgeois
Chef Bryan Weaver, Butcher & Bee in Nashville, TN
Blue Smoke, New York City, New York[/tw-column]
For more details about the CONNECT Dinner Series, Eat Y’all Chef Camps and other events, click here.