Podcasts about best chef south

No fish story here.If you eat seafood, then Chef Steve Phelps wants you to know something—like, actually know something—about what you're consuming. That striped bass at the grocery store seafood counter—where did it come from? The tuna melt you ordered for lunch from your favorite diner—how was that fish caught?Steve is co-owner and head chef of Indigenous. Since he opened the restaurant in 2011, it's become one of the most sought-after dinner reservations in Sarasota, and Steve was a two-time semi-finalist for James Beard Foundation's Best Chef South award.He's also stepped into a role as one of the area's most vocal advocates for responsible seafood consumption. Dalia first met Steve during a screening of the PBS docuseries Hope in the Water, and she invited him on the podcast to do a deep dive (sorry, couldn't resist!) about how restaurant goers and home cooks can enjoy seafood responsibly. In this conversation, Steve shares: the biggest threats to ocean life why he's a vocal aquaculture advocate how he and the team at Indigenous educate seafood consumers questions to ask when you dine out or buy seafood at a market under-the-radar seafoods you should try and more Related episodes:Conscious Cuisine: How to Choose Sustainable SeafoodSpirit of the Panhandle: Distillery 98 in Santa Rosa Beach Makes Oyster-Filtered VodkaAwww… Shucks! “OysterMom” Deborah Keller on the Importance of Sustainable Aquaculture

No fish story here.If you eat seafood, then Chef Steve Phelps wants you to know something—like, actually know something—about what you're consuming. That striped bass at the grocery store seafood counter—where did it come from? The tuna melt you ordered for lunch from your favorite diner—how was that fish caught?Steve is co-owner and head chef of Indigenous. Since he opened the restaurant in 2011, it's become one of the most sought-after dinner reservations in Sarasota, and Steve was a two-time semi-finalist for James Beard Foundation's Best Chef South award.He's also stepped into a role as one of the area's most vocal advocates for responsible seafood consumption. Dalia first met Steve during a screening of the PBS docuseries Hope in the Water, and she invited him on the podcast to do a deep dive (sorry, couldn't resist!) about how restaurant goers and home cooks can enjoy seafood responsibly. In this conversation, Steve shares: the biggest threats to ocean life why he's a vocal aquaculture advocate how he and the team at Indigenous educate seafood consumers questions to ask when you dine out or buy seafood at a market under-the-radar seafoods you should try and more Related episodes:Conscious Cuisine: How to Choose Sustainable SeafoodSpirit of the Panhandle: Distillery 98 in Santa Rosa Beach Makes Oyster-Filtered VodkaAwww… Shucks! “OysterMom” Deborah Keller on the Importance of Sustainable Aquaculture

En el episodio de hoy me siento con el chef Gabriel Hernández Febo, cofundador y chef ejecutivo de Verde Mesa.  Puede sonar cliché, pero la realidad es que Verde Mesa no es un restaurante: es una experiencia. Gabriel me cuenta cómo comenzó su interés por la gastronomía, sus inicios en la industria en el antiguo restaurante "Dragonfly", la conversación con su socia, Loyda Rosa, que comenzó Verde Mesa en 2009, cómo sobrevivieron al Huracán María (2017) y qué significan para él las nominaciones (2018 y 2024) a "Best Chef: South" de los James Beard Awards. También hablamos sobre la sensibilidad que hay que desarrollar con nuestros alimentos, el valor de las exploraciones gastronómicas, cómo maneja el ego en la cocina y qué es lo próximo para Verde Mesa/ Tres "takeaways" de este episodio: 1.⁠ Un plato (de comida) es la manifestación de un sinnúmero de momentos en el tiempo y el espacio que coincidieron para llegar ahí. 2.⁠ ⁠Si dejas que tu ego te dirija, te pierdes todo lo hermoso que está pasando alrededor tuyo.  3.⁠ ⁠⁠La sensibilidad es la capacidad de sentir más allá de lo que estamos viendo a simple vista.

In “Cultivating Mexico in Northwest Arkansas,” Gravy producer Mackenzie Martin digs into the story of Yeyo's, a vibrant family-run Mexican restaurant in Northwest Arkansas.   Here, the once-rural Ozarks are now one of the fastest-growing metropolitan areas in the country. That's partly thanks to major employers like Walmart, Tyson Foods, and J.B. Hunt, but there are also many amenities the region offers, like a surplus of hiking and mountain biking trails and Crystal Bridges Art Museum. And as the population increases, so does the diversity of the region.   When the Rios family moved here from California in the early 2000s with dreams of owning land and starting a farm, it was a bit of a gamble. The family of Mexican immigrants says they were the first non-white family at the Bentonville Farmer Market around 2006.   Six years later, chef Rafael Rios opened a food truck, Yeyo's Mexican Grill, named after his dad's longtime nickname. The plan was to use produce from the farm and sell farm-to-table Mexican food. At first, he struggled—but he kept with it, and it paid off. Nearly 20 years later, the Rios family has two farms, two food trucks, a bar specializing in mezcal, and a flagship restaurant. Not to mention, Rafael Rios has been named a semifinalist by the James Beard Foundation for Best Chef: South four times.   Most importantly, though, Rios has a bigger mission than just him. He feels like diners in the U.S. aren't very knowledgeable about the complicated, and often expensive, processes required to make high-quality Mexican cuisine, such as tortillas from scratch or really good mole sauce. That's why he's trying to change his customers' perceptions of Mexican food by bringing them along with the cooking process. The restaurant kitchen is completely open, so guests see (and hear) everything happening there.   Education is a part of the job Rios willingly takes up. If a customer questions whether his tortillas are really all corn, for instance, he will literally take them back to the kitchen and show them the machine they use to shape and cut the tortillas.   He couldn't do it without his family, though. All seven Rios siblings and their parents live in Northwest Arkansas, and 18 family members are involved with the restaurant in some way, from management to farming to dishwashing. In this episode, Rios shares his family's journey to Yeyo's and Arkansas' changing food landscape. Learn more about your ad choices. Visit megaphone.fm/adchoices

On “Food Talk with Dani Nierenberg,” Dani speaks with Chef Valerie Chang, the Chef and Owner of Maty's in Miami, Florida and the recipient of the 2024 James Beard Award for Best Chef: South. They discuss what a sustainable career in the hospitality industry looks like, what it means to be a part of a culinary team that succeeds collectively, and why honesty and transparency matter both inside and out of the kitchen. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

World-renowned Chef, restaurateur, and Pike County native Austin Sumrall is no stranger to the kitchen. Owner of White Pillars in Biloxi, Austin is also a former Champion of Food Network's “Alex vs. America” in May 2023. The James Beard nominee for “Best Chef: South” and crowned “King of American Seafood!” in the 2021 Great American Seafood Cook-Off, the self-proclaimed lover of oyster aquaculture is here to discuss his grand title win, life in Biloxi, growing up on a ranch and more!Marshall Ramsey, a nationally recognized, Emmy award winning editorial cartoonist, shares his cartoons and travels the state as Mississippi Today's Editor-At-Large. He's also host of a "Now You're Talking" on MPB Think Radio and "Conversations" on MPB TV, and is the author of several books. Marshall is a graduate of the University of Tennessee and a 2019 recipient of the University of Tennessee Alumni Professional Achievement Award. Hosted on Acast. See acast.com/privacy for more information.

Today on our episode #381 of All in the Industry®, Shari Bayer's guest is Valerie Chang Cumpa, an award-winning Miami-based chef who along with her family, including her brother Nando, opened Itamae in the Miami Design District, focusing on Nikkei cuisine; and in 2019, the team opened a fast casual off-shoot concept, B-Side, inside popular Asian Food Hall, 1-800-LUCKY. Her latest restaurant is Maty's in Miami's Midtown neighborhood, which has a modern take on comida criolla, the traditional Peruvian food of Valerie's upbringing. Valerie, or Val, quickly garnered praise as one of the city's top young chefs, earning an Eater Young Gun nomination (2018), two James Beard semifinalist nominations for Rising Star Chef (2019, 2020) and nominations for Best Chef South (2022, 2023). And the accolades have continued, including Itamae on The New York Times' coveted Restaurant List in 2021, and as a Michelin Bib Gourmand in 2022; Maty's on Bon Appetit's 24 Best New Restaurants in 2023, and The New York Times' Restaurant List; Val and Nando were the first siblings to be named together to Food & Wine Magazine's Best New Chefs Class of 2023. And Val was nominated as a 2024 James Beard Awards semifinalist for Maty's in the Best Chef: South category. Val participated in SOBEWFF 2024 (South Beach Wine & Food Festival) presented by Capital One, which took place February 22-25, 2024 in Miami, Fl., hosting a wonderful collaboration dinner at Maty's with Chabela Coss and Ana Castro, which Shari attended. Today's show also features Shari's PR tip to be able to work individually, as well as together with others; Industry News on Michelin adding 8 new Miami restaurants to its guide; and Shari's Solo Dining experience at Mike Puma's new Gotham Burger Social Club, as well as a visit to Hamburger America, both in NYC, in anticipation of Shari's evening at SOBEWFF's popular Burger Bash presented by Schweid & Sons, hosted by Rachael Ray.  ** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), available wherever books are sold! #chefwisebook**Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

On episode 28, Dr. Amy Sapola and Farmer Lee Jones talks with long time friend of the farm, Chef Bradley Kilgore. Chef Bradley Kilgore was born and raised in Kansas City. After relocating several times to work and train in Denver, Italy and Chicago, Chef Kilgore worked at world renowned restaurant Alinea In Chicago before leaving to open L2o under Chef Laurent Gras. Later, both restaurants garnered the honor of 3 Michelin Stars. He has now planted his feet in the beautiful city of Miami. In the summer of 2015, Chef Kilgore opened Alter in the art focused Wynwood district of Miami. There, he offered Progressive American Cuisine, garnering National and International recognition for his work. At Alter he highlighted indigenous Floridian ingredients and up to 15 course tasting menu and wine pairings. The wine program was named Top 100 in America by Wine Enthusiast several years in a row. Alter received 4 stars from the Miami Herald within a few months of opening, making Chef Kilgore the only Chef in the history of the Miami Herald to receive 4 Stars two times. Alter was also named restaurant of the year by Eater, and Chef Kilgore was named Chef of the Year by the same publication in both 2014 and 2015. Shortly after, and on a meteoric rise, his cuisine was rapidly gaining national attention. From this, Bradley was named Best New Chef in America by Food & Wine Magazine in 2016. later that year Alter was named semifinalist for the prestigious James Beard awards in the category "Best New Restaurant", and Chef Kilgore in the category "Rising Star chef of the year" twice in 2016 and 2017. At Alter, he became well known for his hyper creative presentations and genius flavor combinations. The 15 course tasting menu and wine pairings were unlike any the region had ever seen. In 2018, The James Beard foundation named him a finalist as "Best Chef South". Alter was Internationally recognized twice as a "Diners Discovery" by the prestigious voters of San Pellegrino's "The World's 50 Best". For five years he was the Culinary Director for the Adrienne Arsht Center and had a signature restaurant, Brava, by Brad Kilgore. Chef Kilgore and his team oversaw all Culinary production in the world class performance hall and the fine dining restaurant. In late 2018 and 2019 he opened the first of two new restaurants in the Design District, Kaido, an Asian and Japanese Cocktail Lounge and Restaurant with Internationally Renown Mixologist. Worlds 50 Best recognized Nico de Soto and Ember a Wood-Fire American Bistro. In 2020 Kilgore Culinary teamed up with Trilogy Developers to design and operate an incredible world class, private, members only racetrack resort called The Concours Club. Found there is the Modern American restaurant, Verge. Currently under construction, he will oversee all of the Culinary operations for the soon to be built Concours Events Center designed by Pininfarina Design House coming in late 2023. His team's most recent project is as Culinary Director with the first hotel in the history of Wynwood, the Arlo. Chef Kilgore is the Culinary Director of the entire property which boasts three different venues and all of the catering offerings as well. MaryGold's Brasserie is the signature restaurant where his culinary creations shine. He has also collaborated with BarLab Hospitality, one of the World's 50 Best Bar Operators on all Food & Beverage services for the property. The hotel opened in November 2022.

On this week's episode, host Caryn Antonini is joined by guest Clay Conley, James Beard nominated chef and partner of award-winning restaurants Buccan, Imoto and Grato in Palm Beach, Florida.  Clay has been honored with five James Beard Award nominations for Best Chef: South, and was listed as a “Top 25 Best Chefs of The American South.” He has cooked on Emeril's Florida, and has appeared on the Food Network and Cooking Channel, The Today Show and Fox and Friends.For more information:https://www.buccanpalmbeach.com/Caryn Antoniniwww.cultivatedbycaryn.com@cultivatedbycarynCultivated by Caryn Podcast is a presentation of Park City Productions 06604 LLC ###Get great recipes from Caryn at https://carynantonini.com/recipes/

World-renowned Chef, restaurateur, and Pike County native Austin Sumrall is no stranger to the kitchen. Owner of White Pillars in Biloxi, Austin can now add Food Network's “Alex vs. America” Champion and $15K worth of bragging rights to his growing list of accomplishments. The James Beard nominee for “Best Chef: South” and crowned “King of American Seafood!” in the 2021 Great American Seafood Cook-Off, the self-proclaimed lover of oyster aquaculture is here to discuss his grand title win, life in Biloxi, growing up on a ranch and more!Marshall Ramsey, a nationally recognized, Emmy award winning editorial cartoonist, shares his cartoons and travels the state as Mississippi Today's Editor-At-Large. He's also host of a "Now You're Talking" on MPB Think Radio and "Conversations" on MPB TV, and is the author of several books. Marshall is a graduate of the University of Tennessee and a 2019 recipient of the University of Tennessee Alumni Professional Achievement Award. Hosted on Acast. See acast.com/privacy for more information.

Father Sal joins the pod to discuss a particularly busy news day. The James Beard Awards are being accused of "bending to wokeness" for informing Alabama chef Timothy Hontzas that he is no longer being considered for 2023 Best Chef: South for ethical reasons, while the hotel group in charge of Hollywood heavyweights like Mother Wolf and Ka'Teen is being investigating for allegedly stiffing workers of the 5% service fee charge. We discuss what we're most excited about on the eve of EEEEEATSCON 2023, and Father Sal gives us a recap of where things stand in our Fantasy Top Chef battle royale. Helpful links: Eater article on the James Beard situation https://www.eater.com/23721900/james-beard-awards-2023-resignations-todd-price-timothy-hontzas-investigation-transparency LA Times article on the 5% service fee situation https://www.latimes.com/food/story/2023-05-16/la-fo-city-investigating-la-restaurants-for-service-fees-workers The Bear Season 2 trailer https://www.youtube.com/watch?v=i5U-w1yL4r0 EEEEEATSCON https://www.eeeeeatscon.com/los-angeles Baar Baar Los Angeles https://www.baarbaarla.com/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/thelafoodpodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

On episode eight of the Between Bites podcast with Nina Compton and Larry Miller, Chef Serigne Mbaye talks about how he went from washing dishes at a New York restaurant to being a 2023 James Beard Foundation award semifinalist for Emerging Chef. Chef Nina Compton knows a little bit about the James Beard Foundation awards. She was nominated for the James Beard award for Best Chef: South at her restaurant Compère Lapin. In 2018, Chef Compton won the James Beard award for Best Chef: South. The list of 2023 James Beard awards semifinalists, announced on Jan. 25, sees Chef Compton return as a nominee for Outstanding Chef, joining Chef Mbaye as hopefuls for this year's awards.See omnystudio.com/listener for privacy information.

The equivalent of an Oscar in the world of culinary arts, the James Beard Foundation Award is among the nation's most prestigious honors, recognizing exceptional talent in the food media industry. I have the pleasure of welcoming my next two Jackson based guests & award Semifinalists: Chef Hunter Evans, from Elvie's, nominated for Best Chef: South (to include AL, AR, FL, LA, MS, PR), and Sofia Mohammed, Co-Owner of Sambou's African Kitchen, nominated for Best New Restaurant. Marshall Ramsey, a nationally recognized, Emmy award winning editorial cartoonist, shares his cartoons and travels the state as Mississippi Today's Editor-At-Large. He's also host of a "Now You're Talking" on MPB Think Radio and "Conversations" on MPB TV, and is the author of several books. Marshall is a graduate of the University of Tennessee and a 2019 recipient of the University of Tennessee Alumni Professional Achievement Award. Hosted on Acast. See acast.com/privacy for more information.

On this episode of The Meals That Made Me, Adam talks to Nina Compton, a Saint Lucian chef who won the James Beard award for “Best Chef: South” for her restaurant Compère Lapin in New Orleans, Louisiana.Nina talks to Adam about the flavors of her Caribbean roots and how living in New Orleans has influenced her cooking. From her early childhood meals growing up in St. Lucia and making fresh juice from her family's farm, to receiving gumbo wisdom from the legendary “Queen of Creole Cuisine” Leah Chase as a contestant on Top Chef, to merging Southern ingredients with Caribbean flavors for her restaurant's widely popular sweet potato gnocchi and goat curry dish, these are the meals that made Nina Compton.This podcast is produced by First We Feast in collaboration with Complex NetworksHost: Adam RichmanExecutive Producers: Chris Schonberger, Nicola Linge, and Justin BoloisHead of Podcast Production: Jen StewartSupervising Producer: Shiva BayatSenior Producer: Jocelyn AremAssociate Producers: Nina Pollock and Katherine HernandezProduction Managers: Shamara Rochester and Natasha BennettRecording Engineer / Sound Designer: Andrew GuastellaThanks to the team at BuzzfeedFor more First We Feast content, head to First We Feast on IG, Facebook, YouTube, and TikTok Hosted on Acast. See acast.com/privacy for more information.

Regarded as one of the South's best chefs, John Currence made a name for himself in the 1990s when he opened City Grocery in Oxford, Mississippi. Today the City Grocery Restaurant Group also includes Boure, Snack Bar, and the fast-growing chain Big Bad Breakfast. I sat down with Chef Currence in his Oxford home on a fall evening to chat about all things Southern, including the hospitality industry, his favorite dishes, SEC football, and bourbon. A Louisiana native, Currence was named the Best Chef South in 2009 by the prestigious James Beard Foundation. He also won the Charleston Wine and Food Festival's Iron Chef Challenge that same year. His three cookbooks are "Tailgreat," "Big Bad Breakfast," and "Pickles, Pigs, & Whiskey."  No trip to Oxford, MS, is complete without visiting one of Chef Currence's establishments. Big Bad Breakfast restaurants are located throughout the South.    

At this point, Chef Tim Hontzas of Johnny's Restaurant in Homewood, AL is used to mistakenly being called Johnny by folks who don't know him. His restaurant is proudly named after his grandfather, Johnny, who migrated to New Orleans in 1921 with $17 in his pocket and went on to open three successful restaurants in Mississippi, the last being his namesake. Members of Tim's family, including his father, opened Johnny's in Birmingham in the spring of 1954, but while it was always evident that restaurant work flowed in young Tim's veins, he left Alabama to work in other kitchens, including that of past guest and famed Southern chef John Currence of City Grocery in Oxford, MS. Tim returned to Homewood to pay homage to his family's heritage by opening a new iteration of Johnny's Restaurant in 2012, and he describes it as a Greek meat-and-three. After four years as a Beard Foundation semifinalist for Best Chef: South, this year he's a finalist for the awards next week in Chicago. The menu at Johnny's changes daily, the sweet tea is always freshly brewed, and if you don't get the moon pie banana pudding, don't tell anyone in Alabama because they'll stop trusting your judgment.

I have to say Michael has been a great friend and inspiration for many years, his cooking and leadership is exciting and refreshing. I do not feel like I have been in Miami if I have not had dinner at Michaels Genuine and go on a fun eating tour with Michael to the fun spots I could never find on my own. The Philadelphia-born owner of The Genuine Hospitality Group, James Beard Award Winning Chef, and cookbook author, Michael Schwartz is the face of the South Florida restaurant industry and a nationally recognized celebrity chef. Since his flagship, Michael's Genuine:registered: Food & Drink, first opened in Miami's Design District in 2007, locals and tourists alike have come to embrace and crave its refreshing combination of laid-back, bistro atmosphere and straightforward food emphasizing fresh, local ingredients.Honored with the prestigious James Beard Foundation Award for Best Chef: South in 2010, Schwartz is recognized by his peers and the diners that flock to his restaurants for his commitment to community and responsible, seasonal food sourcing.Branching out from this straightforward approach celebrating fresh, simple, and pure ingredients in season, Michael has since successfully developed complementary concepts focusing on great service and delicious food, with a genuine culture embraced by employees and guests alike.The Genuine Hospitality Group of restaurants include four fine dining restaurants, Amara at Paraiso, the quintessential Miami waterfront restaurant serving bold Latin American flavors on Biscayne Bay, Tigertail & Mary, a lush neighborhood retreat in the heart of Coconut Grove, and an additional Michael's Genuine Food and Drink in Shaker Heights, OH. They also have two locations of Harry's Pizzeria:registered: and a third in development, named one of Food & Wine magazine's 25 Best Pizzerias in the U.S. Finally, the company has a partnership with COMO Hotels and Resorts and through this they opened in 2019, Traymore by Michael Schwartz at the Como Metropolitan Miami Beach.Outside of the restaurant, Schwartz focuses his time and influence supporting the arts and causes such as Share our Strength, Alex's Lemonade Stand Foundation, Slow Food (from which he received its Miami convivium's first “Snail of Approval”) and Wellness in the Schools.The chef has published two cookbooks, GENUINE PIZZA: Better Pizza at Home (Abrams Books, 2019) Featuring 85 recipes, readers learn step by step how to make better pizza at it's easier than you think. MICHAEL'S GENUINE FOOD: Down-to-Earth Cooking for People Who Love to Eat (Clarkson Potter Publishers, 2011) features beloved recipes from his flagship, a homage to approachable, sensible, and affordable food that everyone loves to make and at eat. His recipes and restaurants have been covered by the New York Times, Wall Street Journal, Food & Wine, Travel + Leisure, TODAY Show, and more.Schwartz began his career in Philadelphia and earned his culinary chops in kitchens from Los Angeles to New York City, until settling in Miami in the early 1990s.

Chef Rob McDaniel is an Alabama native. He grew up in Hayleyville, graduated from Auburn, sharpened his cooking skills at ‘Bama standbys Jim N' Nicks and Hot & Hot Fish Club, and was the longstanding chef of SpringHouse at Lake Martin. So a couple of years ago, when he told me he was opening a place of his very own in downtown Birmingham, named Helen after his granny, I knew it was going to be good, and I knew I had to visit. His passion for Southern foods, foraging, and sustainability informs his culinary style and is showcased through his dedication to simple recipes enhanced by flavorful ingredients. McDaniel is a five-time James Beard Foundation nominee for Best Chef: South , and he makes the best tomato pie I've ever had outside of the Carolinas. Taking a precise chef's eye to Southern classics is what he does best, and he's interested in his next chapter as restaurateur.

For this special joint episode of Step Into The Sandbox and Pan Con Podcast, David is joined by the latter podcast's host Michael Beltran. Mike is the chef-partner behind Ariete Hospitality Group, which is the umbrella company that owns The Taurus, Chug's Diner, The Scapegoat, Nave, and the flagship Ariete. Mike was a semifinalist for the James Beard Foundation's 2020 award for Best Chef: South. Support Step Into The Sandbox and the rest of DADE's work on Patreon: https://www.patreon.com/dademag Follow Mike Beltran: Instagram: www.instagram.com/piginc Twitter: www.twitter.com/piginc Follow Step Into The Sandbox: https://www.instagram.com/stepintothesandbox/ https://www.facebook.com/stepintothesandbox/ https://www.twitter.com/TweetTheSandbox/ Follow David Verjano: https://www.instagram.com/davidjverjano/ Follow DADE: Support DADE on Patreon: https://www.patreon.com/DADEmag Facebook: https://www.facebook.com/DADEMAG Instagram: https://www.instagram.com/dadeig Twitter: https://www.twitter.com/dadetweets Send any feedback to sandbox@dademag.com. Step Into The Sandbox is part of the DADE family of podcasts.

Isaac Toups is one of the most talented and celebrated chefs in New Orleans. Isaac was a finalist on the TV show Top Chef and he’s currently a finalist for the prestigious James Beard Award for Best Chef South, which is the food equivalent of the Oscars. But before all that, Isaac was a winner of the Tadpole competition in his native Rayne, Louisiana. Rayne bills itself as The Frog Capital of the World (no kidding, look it up) and Isaac was the winner of the baby competition there, back when he was a baby. The best bay in Rayne, therefore, is the winner of the Tadpole Award. You can’t make this stuff up, and you can’t do justice it in writing, you need to hear this in Isaac’s own words, here on Happy Hour. Sara Lewis is running for Judge. The court she is looking to preside over is New Orleans First City Court. It’s a small claims court where there no jury. As somebody mentions on this show, it’s kind of lie reality TV court, except it’s actually reality. You can vote for Sara if you live in New Orleans, on July 11th if the election isn’t postponed again as it has been twice already. Sara doesn’t have a campaign slogan, yet, but today’s suggestions from the assembled Happy Hour guests and crew include “Lewis will do us,” “Small Claims Sara,” and “Sara is Fairer.” Lori Tipton and Andy Overslaugh might be New Orleans’ most interesting couple. And in New Orleans that’s saying something. Lori and Andy have both been on Happy Hour previously, but as Lori says, “We don’t usually do much together.” Two of the interesting aspects of their life is (a) they date other people and (b) they’re both exponents of various forms of therapeutic psychedelic exploration. So you think you’ve had it tough being cooped up in your house for the past 8 weeks? Imagine what Andy and Lori are going through. Lori and Andy have both had a long career in the New Orleans service industry, and Isaac is fighting to keep his restaurant open. If you’re interested in a front-line report and prognosis of the future of the service industry in New Orleans, take a listen to this conversation. Photos by Jill Lafleur. Lori’s super-popular previous appearance on Happy Hour, is here.

Chef Clay Conley has worked his way around the kitchen since he started washing dishes as a teenager. Raised on 30 acres in rural Maine, in a 19th century home heated only by wood fire, Conley’s childhood was defined by chopping wood, tending to farm animals and a garden, and planting a 1000-tree orchard, which instilled his love of fresh, seasonal ingredients and the full-flavored, wood fired dishes that have become his signature as a chef.Conley moved to Boston after college to work for Todd English, ultimately serving as the celebrity chef’s Director of Culinary Operations, overseeing 18 restaurants around the world. Upon his return to South Florida, Conley received accolades for his tenure as Executive Chef at Azul in the Mandarin Oriental Miami before relocating to Palm Beach to open his first chef-helmed venture –Buccan – in 2011. The modern American restaurant, which continues to be one of the island’s toughest reservations, focuses on complex yet balanced small plates, and is credited with revolutionizing the Palm Beach dining scene. Chef-driven cuisine in a sophisticated, relaxed atmosphere was a new phenomenon on the tony island, and Conley followed Buccan’s success with Imoto (“little sister”), a Japanese/Asian concept next door inspired by his time living in Tokyo. In 2016, Conley opened Grato, a neighborhood Italian concept West Palm Beach, which features a wood-burning oven, grill and rotisserie. He is currently working on a new venture, Chateau Miami, to open winter 2020.Five-time nominee for a James Beard Award as a “Best Chef in America: South,” Conley and his restaurants have been recognized in national and international publications including New York Times, Wall Street Journal, Travel + Leisure, NY Post, Robb Report, Conde Nast Traveler, Miami Herald, Complot, Boston Globe, Fodor’s and USA Today. Buccan has been praised by Forbes as one of the best restaurants in Palm Beach and has received “Best Restaurant” honors from all area publications. Clay has also cooked on Emeril’s Florida, featured on both the Food Network and Cooking Channel, PBS’s The Victory Garden, The Today Show and Fox and Friends.---------------------------------------Chef Zach Bell, a four-time James Beard Award finalist for Best Chef: South, spent his formative years in New York working alongside Chef Andrew Carmellini with culinary legend Daniel Boulud. A Florida native, Bell returned to Palm Beach in 2003 to open Boulud’s first venture outside New York City, the award-winning Café Boulud, and later opened Boulud’s Miami restaurant. In 2011, Bell joined Delray Beach’s exclusive Addison Reserve Country Club, the #7th ranked private club in America, as Executive Chef. At Addison Reserve, Bell oversaw seven separate dining venues, as well as all private dining and special events for the club.In 2019, Bell joined friend and colleague Chef Clay Conley and his acclaimed Palm Beach County-based restaurant group to oversee culinary operations for Buccan, Grato, Imoto and the Buccan Sandwich Shop. Alongside his extensive fine dining experience, Bell boasts unparalleled knowledge of restaurant operations – from developing comprehensive training programs to overseeing all aspects of day-to-day management. Bell’s passion for recognizing and training talented chefs began while studying at Johnson & Wales and working in their Career Development Office. He brings this unique and highly valued expertise to the company as they expand and explore new opportunities for growth.

Years ago, I heard about this breakfast place in Rock Hill, SC where people were lining up to get in the door. I never got there, but I made a note. (I’m kind of like Santa, always taking notes). But when Greg Collier moved that restaurant, The Yolk, to Charlotte, NC, and kept it open while cooking at Loft & Cellar and was nominated for James Beard’s Best Chef: South award, my chance to say “I knew him when” was long past. I’ve since had the opportunity to enjoy his food at Uptown Yolk and work with him for a session at Atlanta Food & Wine Festival. His fun-loving style and outgoing nature are just part of the personality of this chef, one who is driven by his intelligent research, his search for a creative voice, and his ability to build community through Soul Food Sessions. He and his wife Subrina will be opening Leah & Louise in 2020, and I can’t wait to see what he’s going to do next. 

James Beard Award winner (Best Chef South 2010) Michael Schwartz is our guest on this episode of the podcast. He and Michael Beltran — who we will refer to as Chug in this text from here on out in the interest of clarity — discuss their relationship, which began when Chug was working at the Cypress Room, and how it's evolved over time. Michael discusses the birth of his flagship restaurant — Michael's Genuine Food & Drink — the expansion of Genuine Hospitality Group (Tigertail & Mary, Amara at Paraiso, Ella, Genuine Pizza, Harry's Pizzeria, etc.) and the the lessons he's learned about being a restaurant operator and his role in nurturing young talent. Plus, our first ad! Get excited, people; we're gonna be talking La Caja China for a bit. Follow chef Michael Schwartz's things: www.instagram.com/chefmschwartz/ www.thegenuinekitchen.com/ www.thegenuinekitchen.com/ www.amaraatparaiso.com/ www.ellapop.me/ www.genuinepizza.com/harrys-pizzeria Follow Pan Con Podcast everywhere: Facebook: https://www.facebook.com/panconpodcast Instagram: https://www.instagram.com/panconpodcast Follow us on Twitter: https://www.twitter.com/panconpodcast Follow Mike Beltran: Instagram: https://www.instagram.com/piginc Twitter: https://www.twitter.com/piginc Follow DADE: Support DADE on Patreon: https://www.patreon.com/DADEmag Facebook: https://www.facebook.com/DADEMAG Instagram: https://www.instagram.com/dadeig Twitter: https://www.twitter.com/dadetweets Follow Nick Jiménez: Instagram: https://www.instagram.com/nicolasajimenez Twitter: https://www.twitter.com/nicolasajimenez Follow Carlos "Carluba" Rodríguez: Instagram: https://www.instagram.com/carluba Twitter: https://www.twitter.com/carluba Send any feedback to panconpodcast@dademag.com. Producers: Carlos "Carluba" Rodríguez and Nicolás A. Jiménez Theme music: Carlos "Carluba" Rodríguez (instangram.com/carluba)

Oxford, Mississippi isn’t an easy place to get to if you’re accustomed to interstate highways and direct flights. Just the name of this town conjures a rich layer of images: SEC football tailgates, blues music wailing across big cotton field skies, and Faulkner, of course. But layered in all of this is also a hopping culinary scene, and one of its epicenters is Snackbar, a taste on the plate of a South that is even more layered than the town. That’s because it’s helmed by Vishwesh Bhatt, the 2019 James Beard Foundation’s Best Chef: South. Vish is a man who cooks from his own heart, and that means using Indian flavors and Southern ingredients, and most of all keeping in mind that the restaurant business is a people business, focusing on fostering talent in the kitchens and regulars in the dining room who become friends. You might also catch him as part of the popular SFA dinner series, Brown in the South, or as I did, at a guest chef dinner.

Since opening his restaurant City Grocery in Oxford, Ms. more than 20 years ago, Chef John Currence’s name has become synonymous with Southern cooking. He’s received the Southern Foodways Alliance Guardian of Tradition Award, he’s won the James Beard Foundation award for Best Chef South, and he’s often a sought after writer -- just ask Garden & Gun, his book editors, or Esquire. City Grocery Restaurant Group now encompasses Snackbar and a growing number of Big Bad Breakfast locations, including the one I visited in Rosemary Beach that had a line out the door on a Saturday morning. Beyond the kitchen, he’s someone who speaks his mind on just about anything, and when I caught up with him at the 30A Wine Festival for a chat, he did just that.

Kat Johnson sits down with Chef David Bancroft of Acre and Bow & Arrow to talk about their shared love of all things Auburn, Alabama (where his restaurants are located). David talks about the impact of the recent tornadoes in Lee County and what his two restaurants are doing to feed first responders and those affected. They also dive into David’s family farming history, smoked catfish and much more. Bancroft was a 2016, 2017 and 2018 semifinalist for the James Beard Foundation’s “Best Chef: South” award and winner of Food Network’s “Iron Chef Showdown” competition. HRN On Tour is powered by Simplecast.

Listen to our conversation with Chef Justin Devillier, Executive Chef & Proprietor of La Petite Grocery and a 2012 finalist by The James Beard Foundation for Best Chef – South award. Full show notes can be found at CatholicFoodie.com.