The fellas gather up some of their best boys for a weekend on the water, no phones just high-end cocktails, great steaks and sides. Kayaks, fishin' poles, canoes, cigars and all the things you need to pack for a real getaway from the world. Fire it up. Recipes: Porky Old Fashioned (cocktail), Shipwreck Wedge Salad, Heavy Metal Steak, Get Creamed Spinach.
Vivian, Ben and the entire Chef and the Farmer staff hustle to complete the preparations necessary for her luncheon at the Southern Foodways Alliance symposium in Oxford, Mississippi. At the center of her generation-spanning meal is the Tom Thumb, a pungent and rich sausage stuffed into a pig's appendix. As preparations get underway, the sheer math of the moment is astounding: four courses for 400 food writers and Southern food enthusiasts - 1,600 plates in the span of 90 minutes. Vivian greets this honor with terror and sheer force of will, leaving a long prep day with a sense of pride and excitement.
Though France and Spain are known for their Louisiana colonization efforts, the English had a significant impact as well, especially in the Florida parishes. Libby Dart, a historian from St. Francisville, shares the story of Louisiana's English heritage. Jane Dunn, a forager, gives Chef Folse a lesson on wild edibles and cooks up a delicious omelet. Dudley Smith and Smithfield Fair perform delightful pieces representative of the British influence in Louisiana.