EATYALL: Chefs Go Behind the Scenes at Farms, hosted by Andy Chapman

Tommy Dollar owns and operates an ag focused business in Bainbridge, Georgia. He shared the deep financial repercussions from Hurricane Michael’s devastating blow to Southwest Georgia. He highlights some of the different impacts to various farming sectors, including pecan, peanuts and timber.

This episode was hosted and produced by Andy Chapman, founder and Chief Culinary Officer at Eat Y’all.

Follow Eat Y’all on social media @letseatyall on Instagram, Twitter and Facebook. Email us at [email protected]. More resources and connections to featured producers available at EatYall.com.

We visit with Ban (aka Banjo) Stewart at White Oak Pastures in Bluffton, Georgia to learn a little bit about their regenerative land management, grassfed meats and pastured poultry, humane animal husbandry and how they're impacting their rural Georgia community. This farm operation provides thousands of folks with healthy and sustainable heritage pork, poultry, lamb, beef and much more.

In this episode, Ban also shares their experience during and after Hurricane Michael.

This episode was hosted and produced by Andy Chapman, founder and Chief Culinary Officer at Eat Y’all.

Follow Eat Y’all on social media @letseatyall on Instagram, Twitter and Facebook. Email us at [email protected]. More resources and connections to featured producers available at EatYall.com.

Preview of upcoming content / Bonus audio: In this season of the Eat Y’all podcast, we visit with three producers in Southwest Georgia about the experience and impacts of Hurricane Michael. This is a season you don’t want to miss - harrowing stories of perseverance after enduring the worst storm to ever hit their area will motivate you to support the farmers of Southwest Georgia in any way that you can, especially during this difficult season.

This introduction to Season 2 of the Eat Y’all podcast was hosted and produced by Andy Chapman, founder and Chief Culinary Officer at Eat Y’all.

Follow Eat Y’all on social media @letseatyall on Instagram, Twitter and Facebook. Email us at [email protected]. More resources and connections to featured producers available at EatYall.com.

During today’s episode, host Andy Chapman explores Louisiana’s hog harvest and the deep-rooted tradition of a community preparing the pork for winter. The Boucherie event at White Oak Plantation celebrates a sacred event where 300 years of culinary history will be served up in a single day. In this special episode, you’ll be guided thru this event and experience the sounds of the day while hearing the participating farmers and chefs describe their specialties, processes, and respect for the animal that gave up his life to feed the community. 

After the Butcher’s prayer, Brian Kazar shares his thoughts on how the annual event supports the local community and about the local farmers who raise the hogs with love and care and harvest them in a respectful manner.

Master of Ceremonies, Tank Jackson of Holy City Hogs describes his hog farming operation which includes heritage breeds and heritage hybrids including the two rarest pigs in the world, the American Mulefoot and the Ossabaw Island hog.

Thibodaux, Louisiana native, Chef Jean-Paul Bourgeois was part of the coordination team that put together this year’s Boucherie. He is using the blood of the animal to create a smooth, blood sausage.

Just outside of the Boucherie in the horseshoe of preservation stations:

• Acre Restaurant Chef Jeff Compton and Bow & Arrow Chef Caleb Fischer from Auburn, Alabama are preparing and drying Moose and Ryeberry Salami, Fenociona, Salami Picante, and a Texas Hot Link sausage. The Chefs will have to wait to taste it as some salami will hang for two years for curing.
• Jim Griffith from the Johnson & Wales Culinary Institute describes his technique and the importance of making head cheese.
• At the sausage table, Matt Morland of Wayne Jacobs Smokehouse and Restaurant in LaPlace, Louisiana shares the important local history, seasoning, and smoking of Andouille sausage.

Culinary Legend Chef John Folse wraps up this episode with the mission of the Boucherie and his goal of preserving the traditions and rich history of Louisiana.

Connect and Learn More:

White Oak Plantation

Holy City Hogs

Jean-Paul Bourgeois

Acre Restaurant

Bow & Arrow on Facebook

Wayne Jacob’s Smokehouse and Restaurant

Eat Y’all Podcast Season 1, Episode 1 with Caleb Fischer

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During today’s episode, host Andy Chapman speaks to Jana Billiot, the Chef de Cuisine of Restaurant R’evolution in the Royal Sonesta Hotel in New Orleans. 

After receiving her Bachelor of Science in Culinary Arts from Chef John Folse’s Culinary Institute, she went to Chicago to complete her externship. She worked as a Sous Chef at TRU Restaurant in Chicago for four years. And, just as she was feeling homesick for Louisiana, she overheard a conversation in the kitchen about a position opening up for a new venture by Chef John Folse and Rick Tramonto down in New Orleans. She asked for the opportunity and was hired during a call.

At Folse’s Bittersweet Plantation, she worked alongside the executive team building the menu, working on the concept and the original design for Restaurant R’evolution. All of her hard work and grit paid off because eventually, she earned her way to her current leadership position at Restaurant R’evolution.

In the episode, it’s apparent that she is confident and comfortable mentoring the staff. She loves to see them shine. She also talks about how her work takes her to offsite events such as the Los Angeles Food & Wine, Pebble Beach Food & Wine, and she has even gone to London for an event. All the while, she balances her work duties with her family life.

Connect and Learn More:

Restaurant R’evolution

Restaurant R’evolution on Facebook

Jana Billiot on Instagram

Chef John Folse’s Culinary Institute

Royal Sonesta Hotel

Eat Y’all Website

Eat Y’all on Facebook

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Eat Y’all on Twitter

This episode focuses on how local restaurateur, Jeff Good, along with a team of community leaders, are making a significant and generational impact right now in Jackson, Mississippi through the soon-to-open Refill Cafe.

The Refill Cafe will be a restaurant that serves up comfort food and positive experiences. Guests will enjoy quality meals made and served by local young adults as part of a life skills training program. This concept restaurant, modeled after Café Reconcile in New Orleans, seeks to link those that have difficulty finding and keeping work, due to a variety of reasons, with necessary resources to enable their success. Trainees will learn trust, commitment and worth ethic in a structured team environment and gain valuable experience in the restaurant business.

The Refill Cafe is located in West Jackson surrounded by goodwill organizations whose members also sit on Refill Cafe’s Advisory Board.

Connect and Learn More:

Refill Cafe

Refill Cafe on Facebook

Jeff Good's Restaurant Establishments:

• BRAVO! Italian Restaurant & Bar
• Sal and Mookie's  
• Broad Street Bakery

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Spending summers with family in San Antonio gave Alabama-born Caleb Fischer a taste for Texas-style barbecue. He was raised in a large family and has fond memories of his father working the barbeque and his entire family sitting down together at the dinner table to enjoy fresh butter beans and smoked meat.

It seems fitting that when the owners of Acre Restaurant open their new Southern family-style restaurant, Bow & Arrow in Auburn, Alabama, Caleb will be the Executive Chef. Even though he is only 26 years old, he holds a Bachelors in Culinary Management from the Art Institute of Atlanta and has been working in kitchens for 10 years.  A degree doesn’t make you a Chef, he says, but it does help you to run the business.

He says kitchens have changed since he has been in the business. A chef used to wear a white coat, white pants, and black clogs, he says, but today’s kitchens have become a little more rock-n-roll. Caleb is a Southern chef with his own style and philosophies which he uses to create a unique, healthy kitchen culture.

Bow & Arrow will feature:

• Smoked Meats
• Slow-cooked Vegetables
• House-made Sausages
• Smoked Turkey Breast
• Fried Chicken Fridays
• Smoked Chicken Sundays
• Blue Plate Specials
• Southern family-style foods

Connect and Learn More:

Acre Auburn

@acreauburn on Twitter

Bow & Arrow on Facebook

@chefcalebfischer on Instagram

Eat Y’all Website

Eat Y’all on Facebook

Eat Y’all on Instagram

Eat Y’all on Twitter