Deep South Dining: The New Normal
During this age of social distancing our daily lives have changed but one constant remains: we have to eat. Yet the new normal is take-out and curbside service from restaurants along with making use of everything in the home pantry and freezer. Today on the show Malcolm and Carol talk with Chef Cole Ellis from Cleveland about how the Delta Meat Market is working with families in his community. Then they speak with Chef John Currence about how COVID-19 is affecting his restaurants in Oxford and the kindness that is being shown around local restaurants.*Need some ideas for cooking at home? Visit the new Facebook group started by Malcolm and Carol with big help from the magnificent LeAnne Gault. Cooking and Coping: Gathering Around the Virtual Table
Deep South Dining: Elvie's
Deep South Dining is all about the culture of southern flavor and on this episode we take a look at one of the newest restaurants adding to that culture, Elvie's. Born out of the bond between chef Hunter Evans and Cody McCain, Elvie's is a place where the French cafe meets southern hospitality. Also today in the wake of the coronavirus pandemic Malcolm and Carol talk with Robert St. John about how his restaurants are being affected in this time of social distancing.
Deep South Dining: Hot Sauce & Biscuits
Sometimes we walk into the kitchen with out a plan and make up a meal depending on the ingredients we have. Well that is exactly what we did with this episode of Deep South Dining. It was an open topic day and we created a kabob of southern delights. Malcolm and Carol talk about their latest kitchen adventures, new eateries they have tried, and Carol's Friday fish routine. But most of the conversation gets dedicated to biscuit making techniques and hot sauce preference. Let's eat!
Deep South Dining: Mississippi Cheesecake
Cotton Blues has been a Hattiesburg staple restaurant with a menu full of locally sourced delights and surprises that constantly has it named "Best Brunch in the Pine Belt". Now coming to a grocery store near you (if not there already) is there signature cheesecake hand crafted by pastry chef Shaun Davis. On this episode of Deep South Dining Malcolm and Carol talk with Cotton Blues owner Chris Ortega and chef Shaun Davis about their cheesecake that has made it from the restaurant to your local store.
Deep South Dining: Sheet Pan Cooking
Sheet pan cooking has exploded in recent years with home cooks everywhere. In this episode of Deep South Dining Malcolm and Carol welcome one of the best home cooks they know, LeAnne Gault. A lady of the Delta (Greenwood to be specific) but now in Jackson where Sundays are set aside for grocery shopping and trying different flavors on those lucky enough to sit at her table. From sheet pan dinners to cast iron skillet steaks LeAnne, Malcolm, and Carol bring the spice to this helping of Deep South Dining.
Deep South Dining: Press Box Cuisine
On this episode of Deep South Dining Malcolm White is back in the studio, while Carol takes a quick break from the show. But all is well as we welcome Mississippi Sports Hall of Fame sports and current Mississippi Today sports columnist Rick Cleveland to the show. In addition to his well sought after columns, Rick is a very serious home cook. Also he has spent years in stadium and areas around the country dining on some of the best game day fare.
Deep South Dining: Breaking The Fast
Breakfast is the one meal where it seems all things are possible. Sweet or savory? Hearty or light? Breakfast in the morning or breakfast at night? (Hey that's a rhyme!) A good breakfast should not be hard to come by so today we talk with John Currence from Big Bad Breakfast, who has populated the South with these breakfast eateries. Also we hear about some other great breakfast places around the state and what Carol and guest host Java are having (or not) for breakfast.