Parnass Savang is a first-generation Thai American who grew up in his parents’ Thai restaurant in the Atlanta suburb of Lawrenceville. A Culinary Institute of America graduate, he came back to Atlanta to cook in some of the best kitchens in the city, including Kimball House, Staplehouse, and the now shuttered Empire State South. When he and fellow chef Rod Lassiter teamed up with dreams of a Thai restaurant, they tested menu items, built capital and a following by becoming one of the most exciting pop-ups in the city. In 2018 when they were still operating as that pop-up, Parnass was nominated as a James Beard Foundation Rising Star Chef, and Bon Appetit named Talat Market one of the best 50 eateries in America. The two launched a Kickstarter campaign, raised capital, and what resulted is the brick-and-mortar coming to life of a comfortable and vibrant neighborhood restaurant that melds Thai technique and local Georgia ingredients. Last year, the restaurant was awarded the Georgia Organics Farmer Champion, and Eater Atlanta named it one of the “22 Restaurants we keep returning to.” Talat Market is located in the Summerhill neighborhood of Atlanta, which is adjacent to Grant Park, a location I erroneously reference as their home neighborhood in this interview.

Parnass Savang is a first-generation Thai American who grew up in his parents’ Thai restaurant in the Atlanta suburb of Lawrenceville. A Culinary Institute of America graduate, he came back to Atlanta to cook in some of the best kitchens in the city, including Kimball House, Staplehouse, and the now shuttered Empire State South. When he and fellow chef Rod Lassiter teamed up with dreams of a Thai restaurant, they tested menu items, built capital and a following by becoming one of the most exciting pop-ups in the city. In 2018 when they were still operating as that pop-up, Parnass was nominated as a James Beard Foundation Rising Star Chef, and Bon Appetit named <a href="https://talatmarketatl.com/" rel="nofollow" target="_blank">Talat Market</a> one of the best 50 eateries in America. The two launched a Kickstarter campaign, raised capital, and what resulted is the brick-and-mortar coming to life of a comfortable and vibrant neighborhood restaurant that melds Thai technique and local Georgia ingredients. Last year, the restaurant was awarded the Georgia Organics Farmer Champion, and Eater Atlanta named it one of the “22 Restaurants we keep returning to.” Talat Market is located in the Summerhill neighborhood of Atlanta, which is adjacent to Grant Park, a location I erroneously reference as their home neighborhood in this interview.

Parnass Savang: Talat Market (Atlanta, GA)

Mary Walsh

Greenville, SC is not only a food-focused destination, it is a place that celebrates the active life through its parks and most notably, its Swamp Rabbit Trail, a 22-mile walking and biking greenway that connects the city to nearby Travelers Rest, SC. About halfway between the cities, close to mile marker 31 is the Swamp Rabbit Café &amp; Grocery. Mary Walsh, along with her co-founder Jac Oliver, began the business in 2011 to provide easier access to local, responsibly grown and sourced food in the area. Neither of them had entrepreneurial experience or had run a grocery store, but they shared a passion for local farmers and artisans and wanted to connect them with people who had an affinity for quality food. Through the years, they’ve become a powerhouse in the South Carolina food system and have built a brand synonymous with a healthy, active lifestyle. The cafe and grocery is a joyous place filled with bikers stopping off the trail, children playing in the playground, people grocery shopping, tables filling up with a hungry lunch crowd, and fresh breads and pastries coming out of the ovens on the regular.

Greenville, SC is not only a food-focused destination, it is a place that celebrates the active life through its parks and most notably, its Swamp Rabbit Trail, a 22-mile walking and biking greenway that connects the city to nearby Travelers Rest, SC. About halfway between the cities, close to mile marker 31 is the <a href="https://swamprabbitcafe.com/" rel="nofollow" target="_blank">Swamp Rabbit Café &amp; Grocery</a>. Mary Walsh, along with her co-founder Jac Oliver, began the business in 2011 to provide easier access to local, responsibly grown and sourced food in the area. Neither of them had entrepreneurial experience or had run a grocery store, but they shared a passion for local farmers and artisans and wanted to connect them with people who had an affinity for quality food. Through the years, they’ve become a powerhouse in the South Carolina food system and have built a brand synonymous with a healthy, active lifestyle. The cafe and grocery is a joyous place filled with bikers stopping off the trail, children playing in the playground, people grocery shopping, tables filling up with a hungry lunch crowd, and fresh breads and pastries coming out of the ovens on the regular.

Mary Walsh: Swamp Rabbit Cafe & Grocery (Greenville, SC)

Dan Weidenbenner moved to Greenville, SC in 2007 via Furman University. While there, he fell in love with the region and decided to stay, and then with the help of more than 50 volunteers, launched Mill Village Farms in 2012. The farm is located in the Greater Sullivan Community of Greenville and includes 30 garden beds, a 60-foot greenhouse, a commercial kitchen, and a produce-processing facility, and since 2018 has distributed close to 81,000 boxes of produce and provided 400 individual training opportunities for the neighborhood youth. Dan serves as the executive director of Mill Village Farms and the parent organization, Mill Village Ministries, and he is also a resident of the Greater Sullivan community.

Dan Weidenbenner moved to Greenville, SC in 2007 via Furman University. While there, he fell in love with the region and decided to stay, and then with the help of more than 50 volunteers, launched <a href="https://www.millvillagefarms.org/" rel="nofollow" target="_blank">Mill Village Farms</a> in 2012. The farm is located in the Greater Sullivan Community of Greenville and includes 30 garden beds, a 60-foot greenhouse, a commercial kitchen, and a produce-processing facility, and since 2018 has distributed close to 81,000 boxes of produce and provided 400 individual training opportunities for the neighborhood youth. Dan serves as the executive director of Mill Village Farms and the parent organization, Mill Village Ministries, and he is also a resident of the Greater Sullivan community.

Dan Weidenbenner: Mill Village Farms (Greenville, SC)

Pardon me on this one, but it’s true: we writers love a bookstore. I’ve heard many writers refer to their favorite bookstores or libraries as temples to reading, but one of the South’s most significant spots for cookbook authors, M. Judson Booksellers in Greenville, SC, even kind of feels like a temple, situated dead center in the downtown district in a multi-floor historic building. It’s anything but reverent inside, however. I think revelry is a more apt term, actually, with Ashley Warlick, book buyer and author of four novels, collaborating with Teryi Youngblood Musolf, chef, to bring books to life through the plate with Camilla Kitchen. They take the idea of a book event to a new level with food, wine, and plenty of conversation, and celebrate the love of reading and food that brings people together. Their affection for each other and what they do is evident in this animated conversation, and it’s that creative energy that makes their events a coveted ticket in the city.

Pardon me on this one, but it’s true: we writers love a bookstore. I’ve heard many writers refer to their favorite bookstores or libraries as temples to reading, but one of the South’s most significant spots for cookbook authors, <a href="https://mjudsonbooks.com/" rel="nofollow" target="_blank">M. Judson Booksellers</a> in Greenville, SC, even kind of feels like a temple, situated dead center in the downtown district in a multi-floor historic building. It’s anything but reverent inside, however. I think revelry is a more apt term, actually, with Ashley Warlick, book buyer and author of four novels, collaborating with Teryi Youngblood Musolf, chef, to bring books to life through the plate with Camilla Kitchen. They take the idea of a book event to a new level with food, wine, and plenty of conversation, and celebrate the love of reading and food that brings people together. Their affection for each other and what they do is evident in this animated conversation, and it’s that creative energy that makes their events a coveted ticket in the city.

Ashley Warlick & Teryi Youngblood Musolf: M. Judson Booksellers (Greenville, SC)

The following is a travel journal entry recorded on location and delivered to you the same day. I hope you enjoy this mini-installment from the road during my Southern Fork Summer, and look for a regular full size interview to drop this Friday. 

The following is a travel journal entry recorded on location and delivered to you the same day. I hope you enjoy this mini-installment from the road during my Southern Fork Summer, and look for a regular full size interview to drop this Friday.

Travel Journal: TD Saturday Market (Greenville, SC)

Diego Campos

Diego Campos, Executive Chef at CAMP, Modern American Eatery, works the chef’s counter like a pro in this Greenville, SC restaurant, chatting and visiting and not looking at all stressed that he and his team are making multiple complicated dishes for multiple tables. He’s just the latest to rise through the ranks of Table 301 Group, a restaurant group with more than 10 restaurants that’s been highly influential in changing the flavor of Greenville’s restaurant scene. The company often takes its growth cues from the passion of its chefs, and some have gone on to eventually buy their restaurant from the group and become a chef-owner. Diego joined Table 301 in 2013, and through the last decade has developed his own techniques and culinary style. CAMP originally opened under Chef Drew Erickson, but with Diego, Mexican flavors and preps are shining brightly on the menu, often with exceptional execution. It’s a mirror for the exceptional creativity and exceptionally bright future for this Greenville chef.

Diego Campos, Executive Chef at <a href="https://campgvl.com/" rel="nofollow" target="_blank">CAMP, Modern American Eatery</a>, works the chef’s counter like a pro in this Greenville, SC restaurant, chatting and visiting and not looking at all stressed that he and his team are making multiple complicated dishes for multiple tables. He’s just the latest to rise through the ranks of Table 301 Group, a restaurant group with more than 10 restaurants that’s been highly influential in changing the flavor of Greenville’s restaurant scene. The company often takes its growth cues from the passion of its chefs, and some have gone on to eventually buy their restaurant from the group and become a chef-owner. Diego joined Table 301 in 2013, and through the last decade has developed his own techniques and culinary style. CAMP originally opened under Chef Drew Erickson, but with Diego, Mexican flavors and preps are shining brightly on the menu, often with exceptional execution. It’s a mirror for the exceptional creativity and exceptionally bright future for this Greenville chef.

Diego Campos: CAMP, Modern American Eatery (Greenville, SC)

Zachary and Hannah Welton started their great adventure together working in Charleston, SC’s celebrated Husk kitchen before they decided to settle on another coast – the Yucatán. Their time spent living and working in southern Mexico – specifically Hartwood in Tulum – solidified their love for wood burning ovens, bright and bold flavors, and plenty of fresh produce. When they returned to the Lowcountry, they began wood-fired pizza pop-ups around Charleston and quickly garnered an intense cult following for their pizza and pastries made with locally-sourced, seasonal ingredients. They’ve kept the catering and pop-up side of the business but also recently opened  Weltons Tiny Bakeshop on Upper King Street, where their ethos continues, focusing on seasonality and thoughtful sourcing to create naturally leavened, European-influenced pastries and breads. Charleston’s next culinary chapter is upon us, and Hannah and Zachary, two of this class establishing the city’s current culinary personality, are only just beginning to show us what they can do.

Zachary and Hannah Welton started their great adventure together working in Charleston, SC’s celebrated Husk kitchen before they decided to settle on another coast – the Yucatán. Their time spent living and working in southern Mexico – specifically Hartwood in Tulum – solidified their love for wood burning ovens, bright and bold flavors, and plenty of fresh produce. When they returned to the Lowcountry, they began wood-fired pizza pop-ups around Charleston and quickly garnered an intense cult following for their pizza and pastries made with locally-sourced, seasonal ingredients. They’ve kept the catering and pop-up side of the business but also recently opened <a href="https://www.weltonstinybakeshop.com/" rel="nofollow" target="_blank"> Weltons Tiny Bakeshop</a> on Upper King Street, where their ethos continues, focusing on seasonality and thoughtful sourcing to create naturally leavened, European-influenced pastries and breads. Charleston’s next culinary chapter is upon us, and Hannah and Zachary, two of this class establishing the city’s current culinary personality, are only just beginning to show us what they can do.

Hannah & Zachary Welton: Weltons Tiny Bakeshop (Charleston, SC)

The following is a travel journal entry recorded on location and delivered to you the same day. I hope you enjoy this mini-installment from the road during my Southern Fork Summer, and look for a regular full size interview to drop this Friday.

The following is a travel journal entry recorded on location and delivered to you the same day. I hope you enjoy this mini-installment from the road during my Southern Fork Summer, and look for a regular full size interview to drop this Friday.

Travel Journal: Lowcountry Recap (Georgetown, SC)

We delve into BBQ again this week, not into its past but its delicious future. Up and coming pitmaster Hector Garate of Palmira BBQ is definitely part of the cuisine’s next chapter. In Charleston, SC, he’s creating sustainable farm-to-table barbecue with old school wood fire techniques and Puerto Rican Influences. He’s in love with all parts of the cooking process, so much so that he often purchases whole animals to break down into the specific cuts he wishes to serve, and that meat he smokes in a custom cooker he built himself. Hector specializes in smoking beef cheeks, brisket, whole hog and house-made sausages, and partners with local farms for sourcing. As he builds momentum for his brick-and-mortar restaurant set to open this year, he is holding pop-ups and collaborations with other BBQ folks around the country and at home, and he routinely sells out. In short, he’s on fire for the medium, and that passion shows in every bite.

We delve into BBQ again this week, not into its past but its delicious future. Up and coming pitmaster Hector Garate of <a href="https://www.palmirabbq.com/" rel="nofollow" target="_blank">Palmira BBQ</a> is definitely part of the cuisine’s next chapter. In Charleston, SC, he’s creating sustainable farm-to-table barbecue with old school wood fire techniques and Puerto Rican Influences. He’s in love with all parts of the cooking process, so much so that he often purchases whole animals to break down into the specific cuts he wishes to serve, and that meat he smokes in a custom cooker he built himself. Hector specializes in smoking beef cheeks, brisket, whole hog and house-made sausages, and partners with local farms for sourcing. As he builds momentum for his brick-and-mortar restaurant set to open this year, he is holding pop-ups and collaborations with other BBQ folks around the country and at home, and he routinely sells out. In short, he’s on fire for the medium, and that passion shows in every bite.

Hector Garate: Palmira BBQ (Charleston, SC)

J. Drew Lanham is a 2022 MacArthur Fellowship Recipient, an Alumni Distinguished Professor of Wildlife Ecology and Master Teacher at Clemson University, an ornithologist, poet, and essayist, and he’s also a native of Edgefield, SC, where he grew up on lots of fresh veggies from the garden and the occasional Krispy Kreme doughnut from trips to Augusta. I first encountered him like many of you will today -- on a podcast, This is Love with Phoebe Judge to be exact -- and his joyful and accurate renditions of birdcalls sustained me through that dark spring of 2020 when the world was shut down and reeling. Since his work resonates with me so much, I invited him to chat about food, and when he accepted, he decided to read two never-before released poems on the subject. We dive deep into BBQ and SC Foodways here, as he invites us to consider the intersection of race, history, identity, and the very nature of language to name a thing, be it a pig or a person.

<a href="https://www.macfound.org/videos/2022-macarthur-fellow-lanham" rel="nofollow" target="_blank">J. Drew Lanham</a> is a 2022 MacArthur Fellowship Recipient, an Alumni Distinguished Professor of Wildlife Ecology and Master Teacher at Clemson University, an ornithologist, poet, and essayist, and he’s also a native of Edgefield, SC, where he grew up on lots of fresh veggies from the garden and the occasional Krispy Kreme doughnut from trips to Augusta. I first encountered him like many of you will today -- on a podcast, This is Love with Phoebe Judge to be exact -- and his joyful and accurate renditions of birdcalls sustained me through that dark spring of 2020 when the world was shut down and reeling. Since his work resonates with me so much, I invited him to chat about food, and when he accepted, he decided to read two never-before released poems on the subject. We dive deep into BBQ and SC Foodways here, as he invites us to consider the intersection of race, history, identity, and the very nature of language to name a thing, be it a pig or a person.

Southern Fork Sustenance: A Conversation with MacArthur Fellow J. Drew Lanham about SC Barbecue & Beyond

Host Stephanie Burt travels the Southern United States (with a fork!) and chats with some of the most interesting voices in the culinary South. From chefs to farmers, bakers to brewers, and pitmasters to fishermen, they all have a story.  Listen and learn more behind some of your favorite foods.

Learning so much from this podcast!  Thanks for all your hard work!!!

Great guests- great topics

No matter if you eat to live or live to eat you will enjoy this podcast

Talking Food

The Southern Fork

Sam Jones

Pitmaster Sam Jones of Skylight Inn and Sam Jones BBQ in Eastern North Carolina is a circuit preacher of sorts on the Southern food circuit preaching the gospel of whole hog barbecue, family traditions, humbleness, and care for his fellow man. And just like the North Carolina girl I once was, you’ll hear a little more of the accent of my youth in this interview, because when Sam gets going, I join in like he’s “preaching to the choir,” an expression he’d probably be fond of. But in all this talk about talk, don’t forget about the barbecue. In 2003 the Skylight Inn received a James Beard award as one of  “Americas Classics” and since then has been featured on numerous media outlets, including the Travel Channel, Food Network, and CBS Sunday Morning. We chatted recently in Greenville, S.C. after a long day for both of us, but especially for him, as he’d been up all night tending to the hog, then served it all the next day at Euphoria Greenville.  

Pitmaster Sam Jones of <a href="http://www.skylightinnbbq.com/" rel="nofollow" target="_blank">Skylight Inn</a> and <a href="http://www.samjonesbbq.com/" rel="nofollow" target="_blank">Sam Jones BBQ</a> in Eastern North Carolina is a circuit preacher of sorts on the Southern food circuit preaching the gospel of whole hog barbecue, family traditions, humbleness, and care for his fellow man. And just like the North Carolina girl I once was, you’ll hear a little more of the accent of my youth in this interview, because when Sam gets going, I join in like he’s “preaching to the choir,” an expression he’d probably be fond of. But in all this talk about talk, don’t forget about the barbecue. In 2003 the Skylight Inn received a <a href="https://www.jamesbeard.org/" rel="nofollow" target="_blank">James Beard</a> award as one of  “Americas Classics” and since then has been featured on numerous media outlets, including the Travel Channel, Food Network, and CBS Sunday Morning. We chatted recently in Greenville, S.C. after a long day for both of us, but especially for him, as he’d been up all night tending to the hog, then served it all the next day at <a href="http://www.euphoriagreenville.com/" rel="nofollow" target="_blank">Euphoria Greenville</a>.

Episode 37: Sam Jones, Sam Jones BBQ & Skylight Inn (Live from Euphoria -- Greenville, SC)

Glenn Roberts

David Shields

Episode 65: Glenn Roberts & Dr. David Shields, Anson Mills & The University of South Carolina (live from the Carolina Gold Rice Foundation meeting, Charleston, SC)

Jason Stanhope

Episode 55: Jason Stanhope, FIG (Charleston, SC)

Chris Chamberlain

If you’ve read about Southern food during the last five years, chances are, you’ve read something written by Chris Chamberlain. A Nashville native, Chris has written for numerous publications, from Food Republic to Conde Nast Traveler. He is an expert on beer and barbecue (yes, that is a real thing!), and he’s written books to on those subjects which are really good guides to eating and drinking in the South. Chris and I know each other well; it’s obvious from this chat, but I am always amazed at his thoughtfulness, passion for Southern foodways, and the way he is always turning the spotlight from himself onto the people he loves to write about. Case in point: for this interview, Chris chose the location, a brewery he wanted to introduce me to. Even when he’s being interviewed himself, he’s supporting others by spotlighting the great things they do.

If you’ve read about Southern food during the last five years, chances are, you’ve read something written by <a href="https://www.facebook.com/TheSouthernFoodie/" rel="noopener nofollow" target="_blank">Chris Chamberlain</a>. A Nashville native, Chris has written for numerous publications, from<a href="http://www.foodrepublic.com/" rel="noopener nofollow" target="_blank"> Food Republic</a> to <a href="http://www.cntraveler.com/" rel="noopener nofollow" target="_blank">Conde Nast Traveler</a>. He is an expert on beer and barbecue (yes, that is a real thing!), and he’s written books to on those subjects which are really good guides to eating and drinking in the South. Chris and I know each other well; it’s obvious from this chat, but I am always amazed at his thoughtfulness, passion for Southern foodways, and the way he is always turning the spotlight from himself onto the people he loves to write about. Case in point: for this interview, Chris chose the location, a brewery he wanted to introduce me to. Even when he’s being interviewed himself, he’s supporting others by spotlighting the great things they do.

Episode 17: Chris Chamberlain, The Southern Foodie (Nashville, TN)

Episode 51: Jessica Little, Sweet Grass Dairy

Mike Lata

After this interview, I looked up if I’d written that The Ordinary, one of Chef Mike Lata’s restaurants in Charleston, S.C., is a “temple of seafood.” I had, but so had T Magazine of the New York Times, years before. I don’t think I read that article, but it just goes to show how something seeps into a culture nevertheless. The same goes for Lata’s approach to local seafood -- what he does here in Charleston influences chefs across the region, and his focus on sustainably caught, perfectly fresh seafood has helped elevate the culinary conversation, even if he’s not the only one focusing on fresh, local, and seasonal. We dive into what inspires him about fresh caught food, and we also get a glimpse of the drive, focus, and crafted talent that has made him one of the most recognizable chefs in the South. 

After this interview, I looked up if I’d written that <a href="https://theordinary.com/" rel="nofollow" target="_blank">The Ordinary</a>, one of Chef Mike Lata’s restaurants in Charleston, S.C., is a “temple of seafood.” I had, but so had T Magazine of the New York Times, years before. I don’t think I read that article, but it just goes to show how something seeps into a culture nevertheless. The same goes for Lata’s approach to local seafood -- what he does here in Charleston influences chefs across the region, and his focus on sustainably caught, perfectly fresh seafood has helped elevate the culinary conversation, even if he’s not the only one focusing on fresh, local, and seasonal. We dive into what inspires him about fresh caught food, and we also get a glimpse of the drive, focus, and crafted talent that has made him one of the most recognizable chefs in the South.

161: Mike Lata, FIG & The Ordinary (Charleston, SC)

Carrie Morey

Callie’s Charleston Biscuits is located in the Historic Navy Yard in North Charleston, SC, and even on a day when I requested a quiet time to record my interview with owner Carrie Morey, there wasn’t a quiet place available because they were simply too busy! So you’ll hear the sounds of phone calls coming in, people scurrying about (the whole place is hardwood floors), and some tape gun action as they fill orders for shipping. That’s OK since Carrie has worked in the middle of this whirlwind for years and isn’t phased by it. In fact, her life is kind of a whirlwind, with a wildly successful business, two restaurants, a cookbook, and three children under 11. We talk about all of that, and she brings out fresh cinnamon biscuits during our talk, so I forget for just a minute that I can’t interview with my mouth full. You’ll forgive me, right? Little in this world can beat a hot from the oven Callie’s Cinnamon Biscuit.

<a href="http://calliesbiscuits.com/" rel="noopener nofollow" target="_blank">Callie’s Charleston Biscuits</a> is located in the Historic Navy Yard in North Charleston, SC, and even on a day when I requested a quiet time to record my interview with owner Carrie Morey, there wasn’t a quiet place available because they were simply too busy! So you’ll hear the sounds of phone calls coming in, people scurrying about (the whole place is hardwood floors), and some tape gun action as they fill orders for shipping. That’s OK since Carrie has worked in the middle of this whirlwind for years and isn’t phased by it. In fact, her life is kind of a whirlwind, with a wildly successful business, two restaurants, a cookbook, and three children under 11. We talk about all of that, and she brings out fresh cinnamon biscuits during our talk, so I forget for just a minute that I can’t interview with my mouth full. You’ll forgive me, right? Little in this world can beat a hot from the oven Callie’s Cinnamon Biscuit.

Episode 25: Carrie Morey, Callie's Charleston Biscuits (Charleston, SC)

Vivian Howard

Somewhere South debuts tonight on PBS, the second television show from North Carolina chef Vivian Howard. If you don’t know her, you should; she’s a force in American culinary culture, through her placemaking Kinston, NC restaurant Chef and the Farmer, and it’s growing number of restaurant siblings, to her first series A Chef’s Life, a television show that will not only go down as an Emmy-winner, but one of the best food shows in a generation. This interview was recorded before the current crisis halted the country, so the landscape for her businesses is shifting under her feet like it is for every one of my guests. Still, Vivian’s work aims to teach us how we are more together at the table than we often realize, and that’s something we’re going to need to remember now more than ever.

<a href="https://www.pbs.org/food/shows/somewhere-south/" rel="nofollow" target="_blank">Somewhere South</a> debuts tonight on PBS, the second television show from North Carolina chef Vivian Howard. If you don’t know her, you should; she’s a force in American culinary culture, through her placemaking Kinston, NC restaurant <a href="https://www.vivianhoward.com/chef-the-farmer" rel="nofollow" target="_blank">Chef and the Farmer</a>, and it’s growing number of restaurant siblings, to her first series A Chef’s Life, a television show that will not only go down as an Emmy-winner, but one of the best food shows in a generation. This interview was recorded before the current crisis halted the country, so the landscape for her businesses is shifting under her feet like it is for every one of my guests. Still, Vivian’s work aims to teach us how we are more together at the table than we often realize, and that’s something we’re going to need to remember now more than ever.

172: Vivian Howard, Chef, Author and TV Personality (Kinston, NC)

Ian Boden

Ian Boden was focused had the kind of focus that has garnered him two, two,  James Beard nominations, all from a little spot called The Shack in Staunton, Virginia. That’s a 26-seat place in a town in the middle of the Shenandoah Valley, so you know it must be good. Especially since you can’t see a menu online, especially since you probably have no idea where Staunton is, and especially since you’re more than likely not sure how rye berries are even supposed to taste or that lettuce could even be a soup. Relax, Ian knows what he’s doing. Although he wasn’t born to it, he’s channeling Appalachian heritage through the plate, filtered through fine dining experience and his Jewish heritage. If that still doesn’t make sense, once again, just imagine relaxing and having a good meal that surprises and satisfies. Ian has been cooking since he was 13, and although he has many opinions on the theory of cooking and how to approach it, he never forgets his focus to bring people together over a meal. We’re all welcome at his table.

Ian Boden was focused had the kind of focus that has garnered him two, two,  James Beard nominations, all from a little spot called <a href="http://theshackva.com/" rel="nofollow" target="_blank">The Shack</a> in Staunton, Virginia. That’s a 26-seat place in a town in the middle of the Shenandoah Valley, so you know it must be good. Especially since you can’t see a menu online, especially since you probably have no idea where Staunton is, and especially since you’re more than likely not sure how rye berries are even supposed to taste or that lettuce could even be a soup. Relax, Ian knows what he’s doing. Although he wasn’t born to it, he’s channeling Appalachian heritage through the plate, filtered through fine dining experience and his Jewish heritage. If that still doesn’t make sense, once again, just imagine relaxing and having a good meal that surprises and satisfies. Ian has been cooking since he was 13, and although he has many opinions on the theory of cooking and how to approach it, he never forgets his focus to bring people together over a meal. We’re all welcome at his table.

Episode 92: Ian Boden, The Shack (Live from Terra Vita Food & Drink Festival, Chapel Hill, NC)

Robert Stehling

I used to have a postcard of the Hominy Grill mural on my fridge when I first moved to Charleston. That image reminded me of why I’d been drawn here -- which was the city itself and its culture -- and that’s what the artwork by David Boatright on the building and the food inside it represented to me. It was very Charleston at a particular time. I am not alone. Earlier this year when Hominy’s Robert Stehling announced that his restaurant would soon close its doors for good, there was a community outpouring, and people pilgrimaged for a last biscuit, slice of pie, or bite of chicken. But I’ve had the pleasure to spend time asking Robert questions a few times before, and I knew that this James Beard award-winning chef is at heart a creative, and so he would have thoughts about where he’s been, why he stopped, and how to see the path ahead. Here, in his first interview since shutting the Hominy Grill doors, he gets behind the mic with me. 

I used to have a postcard of the <a href="https://hominygrill.com/" rel="nofollow" target="_blank">Hominy Grill</a> mural on my fridge when I first moved to Charleston. That image reminded me of why I’d been drawn here -- which was the city itself and its culture -- and that’s what the artwork by David Boatright on the building and the food inside it represented to me. It was very Charleston at a particular time. I am not alone. Earlier this year when Hominy’s Robert Stehling announced that his restaurant would soon close its doors for good, there was a community outpouring, and people pilgrimaged for a last biscuit, slice of pie, or bite of chicken. But I’ve had the pleasure to spend time asking Robert questions a few times before, and I knew that this James Beard award-winning chef is at heart a creative, and so he would have thoughts about where he’s been, why he stopped, and how to see the path ahead. Here, in his first interview since shutting the Hominy Grill doors, he gets behind the mic with me.

Episode 142: Robert Stehling, Hominy Grill (Charleston, SC)

Today I’m here in my little apartment in Charleston, sweeping up the best of 2016. First, I answer some of your questions I’ve received this year, and then I hand out random awards, but not before bumping the mic as I settle in for our chat. As you know, always the height of professionalism when it comes to audio production, but that’s about to change! For now, here it is, the Southern Fork wrap up show. Who will win the absolutely meaningless prizes????

Today I’m here in my little apartment in Charleston, sweeping up the best of 2016. First, I answer some of your questions I’ve received this year, and then I hand out random awards, but not before bumping the mic as I settle in for our chat. As you know, always the height of professionalism when it comes to audio production, but that’s about to change! For now, here it is, the Southern Fork wrap up show. Who will win the absolutely meaningless prizes????

Episode 48: Sweeping Up the Bits of 2016 and Some Southern Fork Superlatives

Rodney Scott

There was a time when how good Rodney Scott’s family barbecue was, was pretty much a locals secret. Unless you were lucky enough to meet him at a food event or lived in Hemingway, SC, you probably didn’t know about him, that is unless you were the kind of people who roadtrip for good food. So yeah, you and me. Chances are, if you’re listening to this podcast, you’ll drive for good food, right? Anyway, the chorus of praises for this barbecue pitmaster have been steadily rising, and word began to get out in a big way, including on TV with Anthony Bourdain and Andrew Zimmern. Then Rodney fulfilled his dream of opening a restaurant of his own last year in Charleston. As for the food, it’s simple perfection, made with love, as he continually preaches. His smile can light up a room, too, and on Monday evening, he proved that when he stood on stage in Chicago to accept the James Beard award for Best Chef: Southeast. A few days before he jetted off to those awards, I caught up with him at his restaurant to learn what he’s learned in the last year. In true Southern Fork style, we ended up recording in the cab of his truck in the parking lot. Anytime he’s in the building, he’s either working or people are literally standing in line to talk to him, so outside is where we found some time and quiet.

There was a time when how good Rodney Scott’s family barbecue was, was pretty much a locals secret. Unless you were lucky enough to meet him at a food event or lived in Hemingway, SC, you probably didn’t know about him, that is unless you were the kind of people who roadtrip for good food. So yeah, you and me. Chances are, if you’re listening to this podcast, you’ll drive for good food, right? Anyway, the chorus of praises for this barbecue pitmaster have been steadily rising, and word began to get out in a big way, including on TV with Anthony Bourdain and Andrew Zimmern. Then Rodney fulfilled his dream of opening a <a href="http://www.rodneyscottsbbq.com/" rel="nofollow" target="_blank">restaurant</a> of his own last year in Charleston. As for the food, it’s simple perfection, made with love, as he continually preaches. His smile can light up a room, too, and on Monday evening, he proved that when he stood on stage in Chicago to accept the James Beard award for Best Chef: Southeast. A few days before he jetted off to those awards, I caught up with him at his restaurant to learn what he’s learned in the last year. In true Southern Fork style, we ended up recording in the cab of his truck in the parking lot. Anytime he’s in the building, he’s either working or people are literally standing in line to talk to him, so outside is where we found some time and quiet.

Ep. 106: Rodney Scott, Rodney Scott's BBQ (Charleston, SC)

Matt Jamie

Episode 71: Matt Jamie, Bourbon Barrel Foods (Louisville, KY)

Cappie Peete knows how to spit like a lady. (Actually gender has little to do with it.) As the Beverage Director of the Neighborhood Dining Group, she is the youngest person in Charleston, SC to receive her Advanced Certificate from the Court of Master Sommeliers, and so that means an awful lot of tasting wines and then spitting discreetly into a bucket. If not, she’d be like the rest of us, thinking that fourth glass is the “best wine she’s ever had!” After looking up the audio pronunciation for “sommelier” (and realizing I’ve said it wrong every time before this recording), we sit down and chat wines.

Cappie Peete knows how to spit like a lady. (Actually gender has little to do with it.) As the Beverage Director of the <a href="http://neighborhooddininggroup.com/" rel="noopener nofollow" target="_blank">Neighborhood Dining Group</a>, she is the youngest person in Charleston, SC to receive her Advanced Certificate from the Court of Master Sommeliers, and so that means an awful lot of tasting wines and then spitting discreetly into a bucket. If not, she’d be like the rest of us, thinking that fourth glass is the “best wine she’s ever had!” After looking up the audio pronunciation for “sommelier” (and realizing I’ve said it wrong every time before this recording), we sit down and chat wines.

Episode 3: Cappie Peete, Neighborhood Dining Group (Charleston, SC)

Nathalie Dupree

I learned to cook from the women in my family for sure, but I also learned to cook from Nathalie Dupree. Probably starting around early middle school age, I would post up by the TV on Saturday afternoons to catch many of the cooking shows on PBS, and Nathalie not only showed me how to make a coconut cake, she also taught me that, just by her presence on my screen, Southern food was worth noticing, worth learning to cook, worth celebrating. Nathalie is one of the American masters of home cooking. She has won James Beard Awards for books Southern Memories and Comfortable Entertaining as well as her most recent, Nathalie Dupree’s Mastering the Art of Southern Cooking. She was, among many other things, also the Founding Chairman of the Charleston Food and Wine Festival and a founder of the Southern Foodways Alliance, two entities, that, if you listen to this podcast, you know I’m very connected to. When I first moved to Charleston more than a decade ago, Nathalie was a far away figure in the culinary stratosphere, but over the years, we’ve gotten to know one another, and I’ve even sat on the couch a few times where we conduct this interview, gleaning advice on navigating freelance life. I know I’m not alone in that, as she is a mentor to many, all while still creating content, both for her books and for The Post and Courier, and still cooking almost every day. On this particular day, we chatted in the living room, sipping on Diet Cokes, while a large fish carcass for fish stock simmered at a low boil in her kitchen.

I learned to cook from the women in my family for sure, but I also learned to cook from <a href="http://www.nathalie.com/" rel="nofollow" target="_blank">Nathalie Dupree</a>. Probably starting around early middle school age, I would post up by the TV on Saturday afternoons to catch many of the cooking shows on PBS, and Nathalie not only showed me how to make a coconut cake, she also taught me that, just by her presence on my screen, Southern food was worth noticing, worth learning to cook, worth celebrating. Nathalie is one of the American masters of home cooking. She has won James Beard Awards for books Southern Memories and Comfortable Entertaining as well as her most recent, Nathalie Dupree’s Mastering the Art of Southern Cooking. She was, among many other things, also the Founding Chairman of the Charleston Food and Wine Festival and a founder of the Southern Foodways Alliance, two entities, that, if you listen to this podcast, you know I’m very connected to. When I first moved to Charleston more than a decade ago, Nathalie was a far away figure in the culinary stratosphere, but over the years, we’ve gotten to know one another, and I’ve even sat on the couch a few times where we conduct this interview, gleaning advice on navigating freelance life. I know I’m not alone in that, as she is a mentor to many, all while still creating content, both for her books and for The Post and Courier, and still cooking almost every day. On this particular day, we chatted in the living room, sipping on Diet Cokes, while a large fish carcass for fish stock simmered at a low boil in her kitchen.

Episode 81: Nathalie Dupree, Author & TV Personality (Charleston, SC)

Lionel Vatinet

Master Baker Lionel Vatinet of La Farm Bakery in Cary, NC is a man of generous spirit. He gives bread for many a charity event, yes, but he truly wants to share something more -- the gift of learning how to bake bread if you want to learn. Recognized by the James Beard Foundation as a semifinalist for “Outstanding Baker” in 2015 and 2016, he also is the author of A Passion for Bread, which you’ll hear us discuss in this interview. Through personal instruction and the book, he wants us to “get over it,” get over our fear of working with yeast, of baking bread, of in that practice, failing to make the perfect loaf the first time and instead, have some fun. He sees beauty in the unpredictability of the art, and he continues to push that art by experimenting with heirloom grains from Carolina Ground in NC, 30 plus years after he completed his beginning apprenticeship in France.

Master Baker Lionel Vatinet of <a href="https://www.lafarmbakery.com/" rel="nofollow" target="_blank">La Farm Bakery</a> in Cary, NC is a man of generous spirit. He gives bread for many a charity event, yes, but he truly wants to share something more -- the gift of learning how to bake bread if you want to learn. Recognized by the James Beard Foundation as a semifinalist for “Outstanding Baker” in 2015 and 2016, he also is the author of A Passion for Bread, which you’ll hear us discuss in this interview. Through personal instruction and the book, he wants us to “get over it,” get over our fear of working with yeast, of baking bread, of in that practice, failing to make the perfect loaf the first time and instead, have some fun. He sees beauty in the unpredictability of the art, and he continues to push that art by experimenting with heirloom grains from <a href="http://carolinaground.com/" rel="nofollow" target="_blank">Carolina Ground</a> in NC, 30 plus years after he completed his beginning apprenticeship in France.

Episode 42: Lionel Vatinet, La Farm Bakery (Cary, NC)

Michelle Weaver

The moment you walk into Charleston Grill in downtown Charleston, SC, you know it’s a special evening. A dark wood bar is to your left and chances are strains of live jazz music are wafting through the space. This is still one of those “white tablecloth” restaurants, and the staff wouldn’t have it any other way, especially Executive Chef Michelle Weaver who has been at the helm of this kitchen for years. She is honored and inspired by the fact that so many people come to eat her food as a celebratory act, and whether it’s a birthday, anniversary, engagement, or promotion, she is ready to wow them. Weaver is a unique and engaging mix of Alabama roots, eclectic palette, and a continued obsession (as she calls it) for the job. She always seems enthusiastic about the next recipe, the coming season, or tonight’s menu. And that makes for some delicious food, as you’ll hear me gush about in the following chat.

The moment you walk into <a href="http://www.charlestongrill.com/" rel="nofollow" target="_blank">Charleston Grill</a> in downtown Charleston, SC, you know it’s a special evening. A dark wood bar is to your left and chances are strains of live jazz music are wafting through the space. This is still one of those “white tablecloth” restaurants, and the staff wouldn’t have it any other way, especially Executive Chef Michelle Weaver who has been at the helm of this kitchen for years. She is honored and inspired by the fact that so many people come to eat her food as a celebratory act, and whether it’s a birthday, anniversary, engagement, or promotion, she is ready to wow them. Weaver is a unique and engaging mix of Alabama roots, eclectic palette, and a continued obsession (as she calls it) for the job. She always seems enthusiastic about the next recipe, the coming season, or tonight’s menu. And that makes for some delicious food, as you’ll hear me gush about in the following chat.

Episode 29: Michelle Weaver, Charleston Grill (Charleston, SC)

John Currence

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 &amp; 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.

Since opening his restaurant <a href="https://citygroceryonline.com/" rel="nofollow" target="_blank">City Grocery</a> in Oxford, Ms. more than 20 years ago, Chef John Currence’s name has become synonymous with Southern cooking. He’s received the <a href="https://www.southernfoodways.org/" rel="nofollow" target="_blank">Southern Foodways Alliance</a> 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 &amp; Gun, his book editors, or Esquire. City Grocery Restaurant Group now encompasses <a href="https://citygroceryonline.com/snackbar/" rel="nofollow" target="_blank">Snackbar</a> and a growing number of <a href="https://bigbadbreakfast.com/" rel="nofollow" target="_blank">Big Bad Breakfast</a> 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 <a href="https://www.30awinefestival.com/" rel="nofollow" target="_blank">30A Wine Festival</a> for a chat, he did just that.

Episode 128: John Currence, City Grocery Restaurant Group, Oxford, MS (Live from 30A Wine Festival) 

Chris Wilkins

I write and work from home and most of the time, I work in quiet, which isn’t really quiet. Right now, it’s the muted sounds of birds through the windows, traffic on my street, my dog Petunia, and the late summer buzzing of cicadas. When Chris Wilkins of Root Baking Co. stopped by my house recently to record, our recording also captured that natural working environment in the background. For me, this was the perfect setting for our chat because Chris and his wife Nicole are part of my “real life” as well as public life here in Charleston. Beyond the friendship, however, I have a keen appreciation and admiration for the products and the knowledge and even research coming out of Chris and Nicole’s bakery. Roughly 75% of their breads are made with grains that are grown and milled in the Southeast, and chefs from Sean Brock to Hugh Acheson serve it. You’ll hear Chris reference a lot of people in this interview, because personal connection is what drives his baking and his business, that passion and dedication coming through in each delicious bite. But what Chris won’t tell you is that he is a rising star in the baking world. He’s changing it with his blend of practicality, talent, and a hefty, hefty dose of putting in the work.

I write and work from home and most of the time, I work in quiet, which isn’t really quiet. Right now, it’s the muted sounds of birds through the windows, traffic on my street, my dog Petunia, and the late summer buzzing of cicadas. When Chris Wilkins of <a href="http://www.rootbaking.com/" rel="nofollow" target="_blank">Root Baking Co.</a> stopped by my house recently to record, our recording also captured that natural working environment in the background. For me, this was the perfect setting for our chat because Chris and his wife Nicole are part of my “real life” as well as public life here in Charleston. Beyond the friendship, however, I have a keen appreciation and admiration for the products and the knowledge and even research coming out of Chris and Nicole’s bakery. Roughly 75% of their breads are made with grains that are grown and milled in the Southeast, and chefs from Sean Brock to Hugh Acheson serve it. You’ll hear Chris reference a lot of people in this interview, because personal connection is what drives his baking and his business, that passion and dedication coming through in each delicious bite. But what Chris won’t tell you is that he is a rising star in the baking world. He’s changing it with his blend of practicality, talent, and a hefty, hefty dose of putting in the work.

Episode 80: Chris Wilkins, Root Baking Co. (Charleston, SC)

Rick Rubel

As godfathers go, Rick Rubel is an exceptionally nice one. But he is one nonetheless, a key player in the growing wine excellence that Charleston, SC is becoming known for. As an advanced sommelier and wine director of Charleston Grill, Rick’s been studying and serving wine for close to 25 years, but it’s not just his encyclopedic knowledge of the biz and the bottles that make him noteworthy -- Rick inspires and mentors, sharing knowledge with anyone who’s interested, even really Southern food writers who horribly mispronounce words on wine labels on occasion. The Grill has held a Wine Spectator Award of Excellence for years, and with more than 1200 selections in its cellar rooms, there’s one man who knows information about them all. And he’s here to help you navigate your bottle selection this season. 

As godfathers go, Rick Rubel is an exceptionally nice one. But he is one nonetheless, a key player in the growing wine excellence that Charleston, SC is becoming known for. As an advanced sommelier and wine director of <a href="https://www.charlestongrill.com/" rel="nofollow" target="_blank">Charleston Grill</a>, Rick’s been studying and serving wine for close to 25 years, but it’s not just his encyclopedic knowledge of the biz and the bottles that make him noteworthy -- Rick inspires and mentors, sharing knowledge with anyone who’s interested, even really Southern food writers who horribly mispronounce words on wine labels on occasion. The Grill has held a Wine Spectator Award of Excellence for years, and with more than 1200 selections in its cellar rooms, there’s one man who knows information about them all. And he’s here to help you navigate your bottle selection this season.

163: Rick Rubel, Charleston Grill (Charleston, SC)

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