Picture this: you’re at a restaurant called Magnolia Southern Kitchen - a sought-after southern oasis plopped in the center of California - and your plate is overflowing with spicy jambalaya. It’s so exceptional you start to hope to meet the creator and chef - this Trace person you’ve been hearing about.

You finally cross paths, and you’re expecting a “howdy,” a couple “y’all”s or maybe an “over yonder” from a food creator this brilliantly country, but to your surprise you hear… a thick British accent.

This is Trace Tedde-Vega. Born in the UK, Trace learned the art of food from her parents at their restaurant, and became a pastry expert at a young age. She later married into a southern family, and fell in love with a whole new world of foods.

She has since traveled the world with musical acts like Journey and Erykah Badhu, worked as a private chef for celebrities, and opened a southern restaurant.

On today’s episode, Andy and Trace talk culture comparisons, country classics, and her truly farm-to-table approach at Magnolia Southern Kitchen.

A British Chef serving Southern Food in the Middle of California

Trace puts Wood Colony (Modesto), California on the map - at least for us. This rural, agricultural area is known as Almond Country, and the restaurant sits between several almond farms.

Trace gets all of her pork from Long Ranch (a farm located 15 minutes from her restaurant), and a few weeks ago she served a pigs’ feet dish that would drum up fond memories for Yorkshire and Mississippi dwellers alike. She posted the dish on their Facebook page, and it sold out within an hour.

Since California is one of the most prolific food production hubs in the world, Chef Trace gets to have genuine relationships with copious individual producers. She can even make specific requests, and many come in for lunch to see who is enjoying the final product. Her restaurant only buys a couple things from distributors - making it truly farm-to-fork.

Wisdom for Young Chefs

Trace says, “I always tell young chefs: culinary school is great to learn about the basics, like learning a math equation. But it’s the people that have a willingness to be playful, to add passion and to try new things that find success. Put your heart-print on it.” 

Maximizing Cuts/Meats

In an era where everyone wants to use more parts of the animal, we value Trace’s expert take on the flavor profile of different parts and cuts of beef. She teaches us about combining two or three flavors - for instance highlighting the depth of a structured part, pairing it with some gelatinous marrow, and combining those with a more common protein cut to make something new. She throws some new ideas out for less-used cuts that may have a brisket quality, a deeper flavor, or work well in a cream sauce.

It’s clear that Trace Tedde-Vega touts no exaggeration when she says, “We keep it economically viable, but also freaking delicious.”

Connect With Today’s Guest

Follow Trace Tedde-Vega’s amazing restaurant here:

Instagram - https://www.instagram.com/magnoliasouthernkitchen

Facebook - https://www.facebook.com/magnoliasouthernkitchen

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Show Credits:

Hosts are Andy & Marianna Chapman

Graphic Design by Tyler Castleman

Production provided by Easy Podcast Solutions

The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

Have you ever walked 14 miles with 90 pounds of salt, traded it for 90 pounds of organic flour, and walked back home with it on your back? Los Angeles-based Italian/French/Argentinian restaurant Bianca is named after a baker who did just that - regularly. Her name was Bianca, and during World War II this Italian self-taught chef would source her ingredients the only way she could to help feed her family and community. Now, her grandsons Gianni and Nicola Vietina are successful chefs in Los Angeles, and we get to hear from the only baker they trust as pastry chef of Bianca Restaurant: their long-time friend Federico Fernandez. And lest anyone think Federico (a.k.a Fede) was given this honor based purely on his friendship with Gianni and Nicola, we quickly learn that his talent and experience precede him: he was the executive pastry chef of the Four Seasons Hotel before his work at Bianca began. Today’s episode will make you swear you can smell Fede’s cream-filled Cannoncini’s and almond croissants as we listen in on some of his fresh-sourcing secrets. Andy and Fede touch on everything from elaborate wedding cakes to Argentinian Bar-B-Q gatherings, and the busy kitchen sounds of Bianca carry on in the background, welcoming us to the richly cultured heart of Los Angeles. Ingredient-Sourcing: Balancing Quality and the Bottom-line

Fede’s wisdom feels especially rich when Andy asks about sourcing flour and other important ingredients from week to week. His experience and skill create standards that aren’t work compromising to save a few short-term dollars, and his savvy knack for relationship building with local sources helps keep the establishment in the black, even as the Culver City area of Los Angeles is still in the recovery process from coronavirus lock-downs. All About Federico Fernandez

Fede grew up in Argentina baking with his mother. He studied the culinary arts in Buenos Aires and then traveled internationally and worked in several prestigious hotel chains like Hyatt, Marriott and Intercontinental. He eventually connected with the Four Seasons where his culinary creations could be tasted in Argentina, Uruguay, Canada and the US. Now busy co-owning and creating at Bianca, he’s able to integrate the classics of his childhood with his current surroundings. He’s made appearances on Iron Chef, The Today Show and other programs. Connect with Fede

https://www.instagram.com/pastrycheffede/

https://www.instagram.com/bianca.losangeles/

https://www.facebook.com/bianca.losangeles Connect With EATYALL:

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YouTube - https://youtube.com/letseatyall Show Credits:

Hosts: Andy and Marianna Chapman

Graphic Design by Tyler Castleman

Production provided by Bryan Murphy The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

Lew Childre’s expertise in the world of oysters budded early. An Alabama-born fisherman, he grew up fishing in muddy rivers and snacking on sea creatures. Even after becoming a full-time reliability engineer, his love for oysters and hard work led him to dive for product in the evenings and on weekends. 

Lew and his best friend Doug worked serving other growers first, and learning from their wins and misses. They became experts on Lower Alabama’s Oyster game. They soon decided to apply for their own permit to grow oysters in 2013 near Dauphin Island in Alabama’s gulf coast.

Now the gulf coast’s first and largest shellfish aquaculture business, Double D Oysters has made a mighty reputation for itself around Mobile Bay by growing off-bottom oysters, supplying oyster seed (small oysters under the size of 25 mm long), and continuing to help other operations get proper gear. Their commercial oyster nursery sells to the gulf coast states, up the eastern seaboard, the Caribbean and even parts of Asia, and as the restaurant business picks up post-covid, Lew finds himself on the water daily.

What Makes a Successful Oyster Business

The aquatic environment of the south point of Sandy Bay in Alabama boasts near-ideal nutrients, thanks to the flow of the nearby Escatawpa river delta, and its perfect mingling with the briny and highly oxygenated waters of the gulf.

Lew’s company uses OysterGro grading and tracking gear in order to predict the ideal times to harvest the oysters. His ability to design and repair equipment has served as a huge advantage during this first decade of the business, and you can hear a There’s-a-Way-to-Fix-Everything conviction in his voice. We learned that he’s applied this sense of grit to more than his equipment; he’s found, and built, plenty of creative solutions on the business side too.

Ecology and Sustainability

Did you know the oyster population helps filter and clean the waters of the gulf? And, healthier water means copious fish, as a handful of savvy fishermen in the area have learned. Then there are the extra snow and blue crabs, baby shrimp, and other crops that oyster farming welcomes to the waters.

In the middle of a historic shift in the demographic of the area, with pricey homes being built all over the gulf coast, it’s reassuring to hear from a farmer who knows the area’s history and strives to farm with the long-term implications in mind. 

 

Supply and Demand

In today’s episode, Andy asks Lew the question, “What prepared you to be a farmer?” We hear Lew’s wisdom stream out as he addresses all he’s learned over the years about protecting the growth process, material handling and supply, and the current market. Oysters are a tad more sparse right now, need is high, and yet he has to refrain from over-selling so his customers won’t be lacking later.

 

Nearby restaurant chefs who care about serving authentic local taste source from Lew’s company religiously. Many of the residents are loyal to the brand as well, and ask for Double D Oysters by name. They get to enjoy some of the finest tasting oysters in the world, caught straight from the waters that make up their beautiful view.

 

Today’s Guests 

Lew Childre

Equipment designer and mechanic at Double D Oyster, Lew grew up with a family full of diverse farmers and a knack for fixing things. His current venture supplies local oysters - known for their perfectly brined taste - to restaurants and foodies all over Alabama’s sliver of the gulf coast.

Connect With Our Guests

 

Lew Childre

Double D Oyster

Facebook - https://www.facebook.com/doubledoysters

 

Connect With EATYALL:

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Show Credits:

Hosts are Andy & Marianna Chapman

Graphic Design by Tyler Castleman

Production provided by Bryan Murphy

Copywriting by Eat Ya’ll

 

The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

Bales Farm has been in the family for six generations and counting. Owned and operated by accomplished bass player and songwriter Barry Bales, his amazing wife Aliceson, and their son Marshall,  the tight-knit family farm sells grass-fed, grass-finished beef, pastured pork, pastured poultry and plenteous free-range eggs. They have been selling direct-to-consumer for a decade through farmer’s markets and shipping, but especially post-covid.

This episode touches on simple, sustainable home cooking, pivoting sales strategies during covid shut-downs, and even contains a bit of impromptu lyric rhyming. We know you’ll feel instantly welcomed onto their East Tennessee porch just like we did. 

Hearing about a small farm in the smoky mountains that knows their customers by name is healing to our souls, and we love the Bales’ goal of excellence as a small farm providing healthy, local meat to their neighbors.

Processing Challenges

Bales Farm found themselves facing some sudden hurdles in 2020, and their agile shift in focus to more direct sales, along with their incredible work ethic, got them through. Now in 2022, Andy and Barry discuss the unmet demand for meat processors and how it’s affecting many small farmers. (You know it’s bad when appointments with processors are getting re-sold on Craigslist).

Despite the setbacks, which included a canceled music tour, Barry and Aliceson are grateful for a spacious place to thrive as a family even during the pandemic. They transitioned the business from selling about 75% of their product to chefs, restaurants and grocery stores, to now almost exclusively retail, which has taught them new methods and strategies.

Timeless and Savory Recipes 

Aliceson’s blogs and recipes caught on like wildfire with friends and fans alike, and eventually led to a really well-made recipe book. Just like them, the recipes are all savvy, wholesome, down to earth and excellent. Aliceson found a way to explain southern-style classics in a way that even new food creators can access, combining common ingredients with generational wisdom.

Family Dynamics

Tackling things like pushing cattle as a family and running a farm as a married couple is not for the faint of heart. Barry and Aliceson share honestly about how they grew into the well-oiled machine that they obviously are now, and how it wasn’t without some stressful moments. 

Today’s Guests 

Barry and Aliceson Bales - www.balesfarmstn.com

The Owners of Bales Farms are stewarding land that has been in the family since 1882; their son Marshall is the 6th generation to live and farm there. They employ regenerative agriculture and boast healthy animals on healthy soil.

Connect With Our Guests

Barry Bales

www.balesfarmstn.com

Instagram - https://www.instagram.com/balesfarms

Facebook - https://www.facebook.com/BalesFarmsTN

 

Connect With EATYALL:

https://eatyall.com

Instagram - https://instagram.com/letseatyall

Facebook - https://facebook.com/letseatyall

Twitter - https://twitter.com/letseatyall

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YouTube - https://youtube.com/letseatyall

 

Show Credits:

Hosted by Andy & Marianna Chapman

Graphic Design by Tyler Castleman

Production provided by Bryan Murphy

Copywriting by Easy Podcast Solutions

 

Connect With EATYALL:

https://eatyall.com

Instagram - https://instagram.com/letseatyall

Facebook - https://facebook.com/letseatyall

LinkedIn - https://www.linkedin.com/company/letseatyall

YouTube - https://youtube.com/letseatyall

 

Show Credits:

Hosts are Andy & Marianna Chapman

Graphic Design by Tyler Castleman

Production provided by Bryan Murphy

 

The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services. The first firm of its kind, EATYALL uniquely builds chef communities on behalf of producer clients, leading to sustainable access to exclusive buying power and influence. Learn more at EATYALL.com.

When’s the last time you went outside of your comfort (food) zone and tried a new flavor? Meals made with care bring powerful memories not just for first-time tasters, but also for the chefs who prepare them. For chef Dunia Borga, her journey from home baker to chef of La Duni restaurant and bakery in Dallas, Texas, has been shaped by her family, along with the countries and U.S. states she has called home.

 

In today’s episode, Andy sits with Dunia in Playa Del Carmen, Mexico, for a seaside chat about her childhood in Colombia amidst exotic fruits and her grandmother’s one-of-a-kind European recipes, and her unique path to becoming a chef via Los Angeles, New York, and Dallas. Listen in for Dunia’s story of how her dishes are infused with the people, places, and passion within her.

 

Latin American Flavor, By Way Of Europe

 

A Taste Of Slovenia in Colombia. Hear Dunia recount her childhood in Colombia, spending time in the kitchen with her grandmother, who had grown up in Slovenia and was trained by a famous nun to make delicious, heavenly recipes from scratch. 

 

The Road More Traveled. From the fresh papaya in Colombia, to Los Angeles’ restaurants, to the highs and lows of living in Manhattan, to culinary school in Dallas, and touring pastry cafes in Europe, learn how each chapter of Dunia’s life enriched her recipes and shaped her mantra as a chef: “A little bit of me, for you.”

 

Savoring Food in Places New and Old. In her early days, Dunia didn’t fully appreciate the unique foods of Colombia until she had moved away. She now prefers to “eat her way through every city” she visits, in an effort to experience local flavors to the full - a lesson that’s worth the few extra pounds! 

 

As chef of one of Dallas’ best restaurants, Dunia has kept family and memories close as she puts a bit of herself in every recipe she makes. And even during other careers and studies, her grandma’s recipes and her husband’s encouragement led her back to cooking as her first love. Catch Andy and Dunia’s full conversation in today’s episode, and keep it at Eatyall to meet more fascinating figures of the food industry.

Today’s Guests 

 

Dunia Borga - www.laduni.com

 

As the Co-owner and Executive Pastry Chef of La Duni in Dallas, Texas, Dunia Borga’s family-inspired baking background, management experience, and culinary education at Dallas College El Centro has forged La Duni’s Latin American cuisine and pastries with a European flair. From Colombia to Dallas, Dunia’s award-winning pastries are made with as much love as her grandmother’s inimitable apple strudel. 

 

Connect With Our Guests

 

Dunia Borga

La Duni Latin American Restaurant and Bakery

Instagram - https://www.instagram.com/ladunilove

      https://www.instagram.com/ladunibakingstudio

       https://www.instagram.com/duniaborga

Facebook - https://www.facebook.com/LaDuniLove

Connect With EATYALL:

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Facebook - https://facebook.com/letseatyall

LinkedIn - https://www.linkedin.com/company/letseatyall

YouTube - https://youtube.com/letseatyall

 

Show Credits:

Hosts are Andy & Marianna Chapman

Graphic Design by Tyler Castleman

Production provided by Bryan Murphy

Copywriting by Sean Sousa

 

The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services. The first firm of its kind, EATYALL uniquely builds chef communities on behalf of producer clients, leading to sustainable access to exclusive buying power and influence. Learn more at EATYALL.com.

Connect With EATYALL:

https://eatyall.com

Instagram - https://instagram.com/letseatyall

Facebook - https://facebook.com/letseatyall

Twitter - https://twitter.com/letseatyall

LinkedIn - https://www.linkedin.com/company/letseatyall

YouTube - https://youtube.com/letseatyall

 

Show Credits:

Hosts are Andy & Marianna Chapman

Graphic Design by Tyler Castleman

Production provided by Bryan Murphy

Copywriting by Sean Sousa

The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

Connect With EATYALL:

https://eatyall.com

Instagram - https://instagram.com/letseatyall

Facebook - https://facebook.com/letseatyall

Twitter - https://twitter.com/letseatyall

LinkedIn - https://www.linkedin.com/company/letseatyall

YouTube - https://youtube.com/letseatyall

 

Show Credits:

Hosts are Andy & Marianna Chapman

Graphic Design by Tyler Castleman

Production provided by Bryan Murphy

Copywriting by Sean Sousa

The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

Connect With EATYALL:

https://eatyall.com

Instagram - https://instagram.com/letseatyall

Facebook - https://facebook.com/letseatyall

Twitter - https://twitter.com/letseatyall

LinkedIn - https://www.linkedin.com/company/letseatyall

YouTube - https://youtube.com/letseatyall

 

Show Credits:

Hosts are Andy & Marianna Chapman

Graphic Design by Tyler Castleman

Production provided by Bryan Murphy

Copywriting by Sean Sousa

The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

There’s nothing like a good encore! Today we’re bringing back the hits - episodes 11 and 12, in particular - to take you back on a memorable trip to Two Brooks Rice Farm with three of EATYALL’s favorite chefs and farmer Mike Wagner. 

Sitting with Andy are chefs Milton Joachim of Charred Steak and Oyster Bar in Ocean Springs, MS, Ryan Cassell of Fenian’s Pub in Jackson, MS, and John Cartwright of Rivertown Coffee in Florence, AL. Each of them chat about their visits to EATYALL Chef Camp and Two Brooks Farm, while Andy’s time with Mike Wagner reveals rice growing methods that improve local ecology and farming practices. Tune in for two of our most popular episodes rolled into one - packed with farms, fixings, and flavor! 

Farming And Rice And Everything Nice

The Rice Growing Process. Hear Milton, Ryan, and John describe the rice processing steps they saw at Two Brooks, from the field to the combine to a rice color sorting machine that’s much cooler than the loose change sorter at Sharper Image. Best of all, the tech and technique are all driven by hands that care for the products that you eat.  

Home Grown Quality Assurance. Chef Ryan Cassell said that, as a chef, you’re always putting your heart and soul on the plate. Learn why it’s reassuring for him - and for you - that Two Brooks and other farms put that same effort into producing rice and other fresh, healthy ingredients.

Live Healthily. Eat Dirt. Mike Wagner tells a story about a French wine merchant who tasted his vineyard’s soil to help determine the quality of his grapes - and Mike does the same for his rice products. Why? Listen in for the answer and more about how nutrient-rich ingredients always make better foods.

Our guest chefs’ visit to Two Brooks Farm - all while braving muddy roads and thirsty mosquitoes to tell the tale during EATYALL Chef Camp - is a testament to Mike Wagner’s work to not just sustain, but build a healthy environment by growing food the right way. Settle in for this best-of episode - and enjoy more greatest hits in the coming weeks from your friends at EATYALL.

Today’s Guests 

Chef Milton Joachim - www.charredos.com

The Executive Chef at Charred: A Steak & Oyster Bar, Milton Joachim grew up cooking at his father’s seafood shop in New Orleans, before serving at some of the city’s premier restaurants. Relocating to Ocean Springs, Mississippi, and opening Charred in 2016, Milton infuses a southern, Creole flavor into the menu of Charred - voted Best Steakhouse at WLOX’s 2021 Gulf Coast Weekend online competition. 

Chef Ryan Cassell - www.fenianspub.com

Since 2015, Ryan Cassell has served as General Manager and Executive Chef of Fenian’s Pub in Jackson, Mississippi, where he revamped the menu to feature meals made with fresh local ingredients. An alum of the University of Southern Mississippi, Ryan has built relationships with neighboring food producers to provide local flavor to Irish favorites like shepherd’s pie or fish and chips.

Chef John Cartwright - www.rivertowncoffee.co

A native of Corinth, Mississippi, John Cartwright opened Rivertown Coffee in Florence, Alabama, in 2004 - and quickly realized the value of serving food along with coffee. Teaching himself how to cook on-the-fly with the help of a few family recipes, Ryan now spends much more time in the kitchen than at the espresso machine, as he and Rivertown have helped create a close-knit restaurant community in Florence.   

Farmer Mike Wagner - www.twobrooksfarm.com

Representing the 10th generation of his family’s farming legacy, Mike Wagner established Two Brooks Farm in Sumner, Mississippi, in 1992. While producing soy beans and rice on the farm, Mike developed health-conscious food products using eco-friendly farming management - processed, milled, and marketed with the help of his son and daughter.

 

Connect With Our Guests

Chef Milton Joachim

Instagram - https://www.instagram.com/chef_milton_joachim

Charred Steak & Oyster Bar

Instagram - https://www.instagram.com/charredsteaksandoysters

Facebook - https://www.facebook.com/CharredOS/

 

Chef Ryan Cassell

Instagram - https://www.instagram.com/cassellryan

Fenian’s Pub

Instagram - https://www.instagram.com/fenianspub

Facebook - https://www.facebook.com/fenianspub

 

Chef John Cartwright

Rivertown Coffee Company, Inc.

Instagram - https://www.instagram.com/rivertowncoffee

Facebook - https://www.facebook.com/rivertowncoffee

Farmer Mike Wagner

Two Brooks Farm

Instagram - https://www.instagram.com/twobrooksrice

Facebook - https://www.facebook.com/twobrooksrice

 

Connect With EATYALL:

https://eatyall.com

Instagram - https://instagram.com/letseatyall

Facebook - https://facebook.com/letseatyall

Twitter - https://twitter.com/letseatyall

LinkedIn - https://www.linkedin.com/company/letseatyall

YouTube - https://youtube.com/letseatyall

 

Show Credits:

Hosts are Andy & Marianna Chapman

Graphic Design by Tyler Castleman

Production provided by Bryan Murphy

Copywriting by Sean Sousa

Connect With EATYALL:

https://eatyall.com

Instagram - https://instagram.com/letseatyall

Facebook - https://facebook.com/letseatyall

Twitter - https://twitter.com/letseatyall

LinkedIn - https://www.linkedin.com/company/letseatyall

YouTube - https://youtube.com/letseatyall

 

Show Credits:

Hosts are Andy & Marianna Chapman

Graphic Design by Tyler Castleman

Production provided by Bryan Murphy

Copywriting by Sean Sousa

The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

EATYALL Chef Camp has united chefs with fishermen, shrimpers, oyster farmers, local officials, and seafood experts over their shared love of the fragrant, flavorful seafood of Alabama. And what better way to wrap up this Chef Camp series than holding court with seafood royalty, so to speak?

Today’s episode, the fourth and final installment from EATYALL Chef Camp, features two of Alabama’s best: chefs Jim Smith and Scott Simpson. After winning the Alabama Seafood Cook-off, both represented the state in The Great American Seafood Cook-Off, with Scott competing in 2021 and Jim winning it all in 2011. Hear their musings about seafood and Chef Camp, and read on for a recipe you’ll want to try for the holidays - or any day!

Seafood Rewards Beyond The Awards

The Road To Seafood Cook-Off Glory. Both chefs fell in love with seafood early on, and their stories inform not just their life’s work, but also the award-winning dishes they have served. Take a peek into their career paths before and after their cook-off competitions - from serving state governors to finding joy in training a new batch of passionate chefs.

The People And Pride Behind Alabama Seafood. Jim and Scott share their takeaways from EATYALL Chef Camp, sharing their utmost respect for the Alabaman men and women who have harvested seafood for generations, and explaining why it matters where your ingredients come from.

A Dish Served By Many Hands. As Chef Camp wraps, Jim and Scott tell Andy about the value of meeting other seafood professionals - seeing the excitement on their faces when preparing a dish from the seafood they provided. As Scott says, you’re thinking of the person behind the product; learn why that is the right mindset for restaurants and their patrons. 

The future is very bright for Alabama’s seafood industry from what Jim and Scott saw and tasted at EATYALL Chef Camp. Although this episode wraps up the seafood series, here’s a parting gift for you: Jim’s recipe for oyster dressing provided below! Bring a little homegrown Alabama flavor to your holidays, and check back with EATYALL for the next great sustainable food story.

Chef Jim Smith’s Oyster Dressing Recipe

 

Cornbread

4 eggs

2 cups buttermilk

1 cup whole milk

¼ cup melted butter, at room temperature

3½ cups fresh cornmeal, sifted

½ cup all-purpose flour, sifted

4 teaspoons baking powder

2 teaspoons salt

 

• Preheat oven to 450 degrees and place two 9-inch cast iron skillets in the oven. Preheating the skillets helps the bread cook evenly, develops a crust, and makes removal of the bread easier. 
• In a mixing bowl, lightly beat the eggs with a whisk and then add the buttermilk, milk and butter. Set the wet ingredients aside. 
• In a large mixing bowl, whisk the cornmeal, flour, baking powder and salt until evenly mixed. Using a rubber spatula, slowly pour and mix the wet ingredients into the dry and combine. 
• Carefully remove the preheated cast iron skillets from the oven and coat heavily with pan spray. 
• Equally divide the batter between the two pans and quickly return to the oven. Bake for 25 to 30 minutes or until done and let cool.

 

Dressing

Vegetable oil

½ pound (2 cups) Conecuh sausage, diced fine

Cajun mirepoix, diced fine (1 medium onion, 1 medium green bell pepper and 2 ribs of celery)

8 cups crumbled cornbread (The cornbread recipe above yields 12 cups.)

2 tablespoons melted fat, melted (bacon, duck, butter or shortening)

2 eggs, lightly beaten

2¼ cups chicken stock

2 tablespoons picked fresh thyme, stems removed

2 tablespoons chopped flat leaf parsley

24 shelled oysters, liquor reserved

¼ cup reserved oyster liquor

Salt and black pepper to taste

 

• Preheat oven to 375 degrees. Lightly coat a medium sauté pan with vegetable oil and render the sausage under high heat until it has browned. 
• Reduce the heat to medium, add the Cajun mirepoix to the pan and sauté until the vegetables are translucent. Be
• careful not to brown the mirepoix. Remove the mixture from the pan and let it cool.
• In a large mixing bowl, place the cornbread crumbs, the cooled sausage mixture and the fat. Mix the ingredients and then add the eggs, stock, thyme and parsley while gently mixing.
• Finally, add the oysters and the oyster liquor and mix, making sure to leave the oysters intact. Season with salt and pepper to taste.
• Coat a 12-inch cast iron skillet with nonstick spray, and evenly pour the oyster dressing batter into the skillet. Bake for 45 minutes.

Today’s Guests 

Chef Jim Smith - www.thehummingbirdway.com

Currently the Founder and Executive Chef of The Hummingbird Way oyster bar in Mobile, Alabama, Jim Smith also serves as the Executive Chef of the state of Alabama, and Chairman of the Alabama Seafood Marketing Commission. In addition to winning the Great American Seafood Competition in 2011, Jim appeared in seasons 14 and 16 of Top Chef, and takes pride in making The Hummingbird Way a positive place for young chefs to work and grow.

Chef Scott Simpson - www.allaboardauburn.com

Fresh off his appearance representing Alabama in the Great American Seafood Competition 2021, Scott Simpson is the Co-Owner and Executive Chef of The Depot, an award-winning seafood brasserie in Auburn, Alabama. Having curated an exciting, ever-changing, competitive menu, Scott is equally driven to recognize the potential in young chefs - and mentoring them to reach it.

 

Show Sponsors: 

Alabama Gulf Seafood

https://eatalabamaseafood.com

Instagram - https://www.instagram.com/alseafood

Facebook - https://www.facebook.com/AlabamaSeafood

 

Gulf Shores and Orange Beach Tourism

https://www.gulfshores.com

Instagram - https://www.instagram.com/VisitALBeaches

Facebook - https://www.facebook.com/GulfShoresOrangeBeachTourism

 

Connect With Our Guests:

Chef Jim Smith

Instagram - https://www.instagram.com/chef_jim_smith/

 

The Hummingbird Way

Instagram - https://www.instagram.com/thehummingbirdway/

Facebook - https://www.facebook.com/The-Hummingbird-Way-114676413244492/

 

Chef Scott Simpson

Instagram - https://www.instagram.com/blackbeltkitchen

 

The Depot

Instagram - https://www.instagram.com/theauburndepot

Facebook - https://www.facebook.com/AuburnDepot

 

Connect With EATYALL:

https://eatyall.com

Instagram - https://instagram.com/letseatyall

Facebook - https://facebook.com/letseatyall

Twitter - https://twitter.com/letseatyall

LinkedIn - https://www.linkedin.com/company/letseatyall

YouTube - https://youtube.com/letseatyall

 

Show Credits:

Hosts are Andy & Marianna Chapman

Graphic Design by Tyler Castleman

Production provided by Bryan Murphy

Copywriting by Sean Sousa

 

The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

Being a chef is a challenging, rewarding job - why does a person choose it as a profession, and how has Covid affected chefs today? Friends and fellow chefs Jim Thomson and Patrick Horn take time during EATYALL’s Chef Camp to name the family and foods that guided their careers, and discuss how the pandemic has affected their corner of the food industry. In episode 3 of a 4-part seafood series at EATYALL Chef Camp, Andy invites Jim and Patrick to spill their shared cooking history, list the goods and ingredients they miss during Covid supply shortages, and try a different kind of grilling: answering lightning round questions! Listen in on this chef chat - it’s more fun than you can shuck an oyster at.

Being A Seafood Chef In The Time Of Covid

Early Days In The Kitchen. From Patrick mentoring Jim years ago at Satterfield’s Restaurant in Birmingham, Alabama, to reminiscing at 2021 Eatyall Chef Camp, both chefs have formed a lasting friendship over their shared passion for seafood, which began as kids when the “chicken” their parents gave them was actually shrimp and frog legs!

Two Chefs Walk Into A Chef Camp... Patrick is currently at Automatic Seafood in Birmingham, Alabama, while Jim cooks for SMO Table in Orlando, Florida - and while they serve seafood every day, find out new things they’ve learned at Chef Camp, including oyster shucking exploits and the people and age-old skills behind them.

Covid Challenges and Choice Questions. How does a restaurant make do without to-go boxes or key ingredients? Patrick and Jim give examples of improvising recipes and supplies during the pandemic, before Andy puts them to the test during the lightning round - where choosing between biscuits and cornbread may be harder than you think. 

After childhoods spent licking spoons in the family kitchen and being tricked into eating frog legs, Patrick and Jim have turned early memories into a lifelong pursuit of preparing top-notch seafood and passing on their craft to up-and-coming chefs. Check out today’s episode on our guest chefs’ humble beginnings and future goals, and stick with EATYALL for the upcoming seafood series finale from Chef Camp!

Today’s Guests 

Chef Jim Thomson - https://smotable.com

Jim Thomson trained in Culinary Arts at Virginia College in Birmingham, Alabama, before working at Satterfield’s Restaurant, where Chef Patrick Horn took him under his wing. Serving as a sous chef, catering chef, and food consultant during his career, Jim is currently a chef at SMO Table, which provides personal chefs to prepare, cook, and serve meals for client events.

 

Chef Patrick Horn - https://www.automaticseafood.com

A graduate of Culinard Culinary School in Birmingham, Alabama, Patrick Horn held the positions of sous chef and executive chef at Satterfield’s Restaurant. While there, Patrick mentored Jim Thomson before accepting his current role at Automatic Seafood - an upscale casual dining experience in Birmingham. 

Show Sponsors:

Alabama Gulf Seafood

https://eatalabamaseafood.com

• Instagram - https://www.instagram.com/alseafood
• Facebook - https://www.facebook.com/AlabamaSeafood

 

Gulf Shores and Orange Beach Tourism

https://www.gulfshores.com

• Instagram - https://www.instagram.com/VisitALBeaches
• Facebook - https://www.facebook.com/GulfShoresOrangeBeachTourism

 

Connect With Our Guests:

Chef Jim Thomson

Instagram - https://www.instagram.com/thomsonjim

 

SMO Table

• Instagram - https://www.instagram.com/SMOtable
• Facebook - https://www.facebook.com/smotable

 

Chef Patrick Horn

• Instagram - https://www.instagram.com/chef_ph
• Automatic Seafood
• Instagram - https://www.instagram.com/automaticseafood
• Facebook - https://www.facebook.com/AutomaticSeafood

 

Connect With EATYALL:

https://eatyall.com

• Instagram - https://instagram.com/letseatyall
• Facebook - https://facebook.com/letseatyall
• Twitter - https://twitter.com/letseatyall
• LinkedIn - https://www.linkedin.com/company/letseatyall
• YouTube - https://youtube.com/letseatyall

 

Show Credits:

Hosts are Andy & Marianna Chapman

Graphic Design by Tyler Castleman

Production provided by Bryan Murphy

Copywriting by Sean Sousa

 

The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.