The Southern Fork

Hot sauce is Southern. Hot sauce is personal, and for many of us, hot sauce love began with Crystal Hot Sauce on a cold, briny oyster. In this episode, Crystal's CEO Pepper Baumer, a third-generation member of the renowned Brennan and Baumer culinary families, shares insights into the rich food culture of New Orleans, the legacy of Crystal Hot Sauce, and innovative strategies for growing a historic brand in modern markets.

To keep up with Stephanie's work beyond the show, sign up The Southern Fork on Substack. And for consistent visual peeks into the world of The Southern Fork, follow along on Instagram.

And here's the link to the 2022 interview with Ralph Brennan of Brennan's in New Orleans: https://directory.libsyn.com/episode/index/id/25282098

Herman Ng's journey through the restaurant industry is as rich and layered as the flavors he brings to his restaurant, XO Brasserie, which opened in 2024 in Charleston, SC. Growing up in a family that ran a Chinese restaurant in Columbia, SC, he has a unique perspective on food, culture, and the restaurant business. In this conversation, Herman shares his personal journey from growing up in a restaurant family to running one of his own. Discover how his background, creative approach to Chinese American cuisine, and dedication to service excellence shape his culinary vision.

To keep up with Stephanie's work beyond the show, sign up The Southern Fork on Substack. And for consistent visual peeks into the world of The Southern Fork, follow along on Instagram.

Pitmaster Hector Garate has become a rocketship in the barbecue world since opening Palmira Barbecue in Charleston, SC.

Palmira has been named "Best New Barbecue Joint in the South" by Southern Living, earned the top spot on Texas Monthly's "Best Texas-Style BBQ Joints in the USA" list, and saw its signature beef cheeks recognized as one of the New York Times' "Best Dishes of 2025." The restaurant has also been featured in Esquire, StarChefs, and Condé Nast Traveler, and this year, Hector was named a semifinalist for the James Beard Foundation's Emerging Chef award. Hector most recently competed on Food Network's "Pitmasters" and is a YETI ambassador. This conversation with the pitmaster emphasizes the importance of craftsmanship, team building, and storytelling in creating a successful culinary business.

To keep up with Stephanie's work beyond the show, subscribe to The Southern Fork on Substack. And for consistent visual peeks into the world of The Southern Fork, follow along on Instagram.

The Southern Fork is now available on Substack. What does that mean? Well, it means right in your inbox, you can get a current, up to date resource that documents and celebrates the culinary life of the American South each week. It's kind of like the podcast coming to life on the page. There's inspiration, news-y type info, dishes and drinks to try, and plenty of updates on the more than 380 guests I've had the opportunity to interview right here.

Once you sign up, you don't have to do another thing, just look for my emails in your inbox. This is a very vital and important way to support the work of The Southern Fork and not only help me continue to give a space for great Southern culinary people to tell their stories, but having something else fun to share with your friends. And you just might know what wine to order next time you all go to dinner together!

Check out all the fun at stephanieburt.substack.com or through the newsletter sign up on thesouthernfork.com. Let's keep the conversation going, shall we?

In this, the final episode of Season 10, James Bolt of The Gin Joint in Charleston, SC shares his journey from chemistry to craft cocktails, emphasizing the importance of culinary-driven mixology, the art of ice making, and innovative trends like mini cocktails. Discover how Charleston's vibrant food scene influences his creative process and the secrets behind crafting exceptional cocktails.

To keep up with Stephanie's work beyond the show, sign up for On the Menu with The Southern Fork, her free monthly newsletter that includes recent bylines, recommendations, and other fun tidbits. And for consistent visual peeks into the world of The Southern Fork, follow along on Instagram.

In the last 15 years, the craft brewery scene has really come into its own in Charleston, and these days you can find area breweries all over the Lowcountry, tucked into warehouses, alongside beautiful river views, and even in business parks. Munkle Brewing Co., located in the Neck area of Charleston, routinely takes home medals annually at the Great American Beer Fest competition, and it is one of the standouts in a crowded field. In this conversation, Palmer Quimby, founder of Munkle Brewing Co., shares his journey in craft brewing, emphasizing the importance of tradition, local ingredients, and community. Discover how he balances creativity with craftsmanship, the role of hospitality, and his vision for Charleston's vibrant beer scene.

To keep up with Stephanie's work beyond the show, sign up for On the Menu with The Southern Fork, her free monthly newsletter that includes recent bylines, recommendations, and other fun tidbits. And for consistent visual peeks into the world of The Southern Fork, follow along on Instagram.

Bintou N'Daw is a magnetic person who makes food that just draws you in with its layers of flavor and storytelling. She owns and operates Bintü Atelier, an African-inspired restaurant, with her husband in Charleston, SC, and she has just been named a James Beard Semifinalist for Best Chef: Southeast. In this conversation, she shares her fearless approach to taking risks, the importance of cultural identity in her cooking, and her aspirations for the future of her culinary career. The discussion also touches on the creative process of transitioning from takeout to a full restaurant experience, the significance of community and food in bridging cultural divides, and the personal dreams that drive her passion for cooking.

To keep up with Stephanie's work beyond the show, sign up for On the Menu with The Southern Fork, her free monthly newsletter that includes recent bylines, recommendations, and other fun tidbits. And for consistent visual peeks into the world of The Southern Fork, follow along on Instagram.

In this conversation, dietician Olivia Myers shares her passion for Grocery RX, part of Lowcountry Street Grocery in Charleston, SC, which operates as food pharmacy and nutrition education arm. She shares her background in nutrition and food, the challenges of addressing food insecurity, and the transformative impact of GroceryRx on individuals' health and lives. The conversation also touches on the importance of community engagement and the future of the business amidst challenges in funding and administration, but with a sincere hope for building in the future. The work Olivia is doing in the South Carolina Lowcountry is grassroots but with a big impact.

The 2018 interview with Lindsey Barrow of Lowcountry Street Grocery: https://www.thesouthernfork.com/episodes/2019/8/9/ep-148-lindsey-barrow-lowcountry-street-grocery-charleston-sc

To keep up with Stephanie's work beyond the show, sign up for On the Menu with The Southern Fork, her free monthly newsletter that includes recent bylines, recommendations, and other fun tidbits. And for consistent visual peeks into the world of The Southern Fork, follow along on Instagram.

Andrew Zimmern has spent decades proving that food can be a powerful force for cultural understanding and social change. An Emmy-winning and James Beard Award-winning television host, chef and food advocate, he brings boundless curiosity and deep empathy to his exploration of global cuisine on his acclaimed shows, including the Bizarre Foods franchise, The Zimmern List, What's Eating America, Family Dinner, and Wild Game Kitchen. His work extends far beyond television into restaurants, publishing, and philanthropy, all driven by his conviction that shared culinary experiences can bridge divides and create lasting change.

His latest book is The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future co-authored with Barton Seaver. At the 2025 Food & Wine Classic in Charleston, Andrew and I sat down to dive a little deeper into ideas of sustainability and how the world's waters are a great framework to begin to delve into deeper discussions of sustainability.

To keep up with Stephanie's work beyond the show, sign up for On the Menu with The Southern Fork, her free monthly newsletter that includes recent bylines, recommendations, and other fun tidbits. And for consistent visual peeks into the world of The Southern Fork, follow along on Instagram.

In this episode, host Stephanie Burt reflects on her experiences from 2025, sharing highlights from her culinary adventures, restaurant visits, and travel experiences. She emphasizes the importance of personal connections to food and hospitality, recounting memorable dishes and places. The episode serves as a recap of the year while looking forward to future culinary explorations.

To keep up with Stephanie's work beyond the show, sign up for On the Menu with The Southern Fork, her free monthly newsletter that includes recent bylines, recommendations, and other fun tidbits. And for consistent visual peeks into the world of The Southern Fork, follow along on Instagram.