Deep South Dining

Original Air Date: 11-04-2024Topic: Carol Palmer and Chef Enrika Williams welcome Editor in Chief of Cook’s Country, food and nutrition journalist, and James Beard Award– winning author of “Jubilee”; “Juke Joints, Jazz Clubs, and Juice” and “The Jemima Code,” Toni Tipton-Martin, back to the show. And they welcome first-time guest, Executive Editor of Creative Content for Cook’s Country, a cast member of the Cook’s Country TV show, and passionate Southern woman, Morgan Bolling, to the show to discuss their new book, "When Southern Women Cook." They discuss the 70+ women who contributed stories and over 300 recipes to the new book.Guest(s): Toni Tipton-Martin and Morgan Bolling Host(s): Carol Palmer and Enrika Williams Email: food@mpbonline.org

Topic: Malcolm and Java welcome talk about how they spent Father's Day weekend. Friend of the show, Chef Enrika Williams, joins the show to talk about the upcoming Juneteenth holiday and what she's been up to in Clarksdale. Chef Chris Washington also joins the Juneteenth conversation and talks about his catering company, Michael Cordell Eats, and some tasting events coming up in July.Guest(s): Enrika Williams and Chris WashingtonHost(s): Malcolm White and Java ChatmanEmail: food@mpbonline.org

Topic: Malcolm and Carol welcome Matt Casteel, founder of wurmworks, LLC, to the show to talk about composting and the importance of worms in the process. Neil Strickland, Carol's composting partner, also joins the show to talk about Permaculture and living off the land in Mississippi.Guest(s): Matt Casteel and Neil StricklandHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.org **Recipe**Refrigerated Spicy Dill Pickles2 lbs. pickling cucumbers2 tsp pickling spice2 garlic cloves, crushed1 jalapeno pepper, mincedBrine:2 cups white vinegar (5%)1 cup water2 Tbsp sugar1 Tbsp pickling saltWash and trim vegetables; leave whole, halve, quarter, slice, or chip. Prepare brine to boil in a small stainless-steel saucepan; reduce heat, and simmer 3 minutes, stirring to dissolve sugar and salt. Tightly pack vegetables into 1 hot (1-qt/1-L) or 2 hot (1-pt/500-mL) jars. Pour hot brine over vegetables to cover. Cover jar with lid; let stand 1 hour or until cooled to room temperature. Store in the refrigerator for at least 1 month for best flavor or up to 3 months. (The longer pickles stand in refrigerator, the more flavorful they will become.)Source: The All New Ball Book of Canning and Preserving

Topic: Malcolm and Carol welcome Derek Emerson (Walker's Drive-In, Local 463, CAET, Sacred Ground, and now a new project at The District at Eastover) and Damien Cavicchi (Hal & Mal's, The Walk-In, Campbell's Bakery, and La Brioche) to the studio for a special "Coffee Shop" episode. Derek and Damien set the record straight on recent gossip surrounding their newest business ventures and chat about onion rings, knife sharpening, and more! Urban Foxes provided the coffee for today's episode.Guest(s): Derek Emerson and Damien Cavicchi Host(s): Malcolm White and Carol Palmer Email: food@mpbonline.org

Original Air Date: 05-13-2024Topic: It's May, so it's time to clean off the grill or buy a new one. Today's conversation is all about BBQ, Grilling, Smoking, and Outdoor Cooking. Malcolm and Carol are joined in studio by Jonathan Huddleston from Grills of Mississippi to talk about grills and rubs and the best way to cook a brisket.Guest: Jonathan HuddlestonHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.org

Topic: Malcolm and Carol welcome Guillermo "Billy" Salinas from Just Vanilla Bake Shop to share some pastries and chocolates and talk about how he grew up in Mexico and made a home in Jackson. Then, President and CEO of the Natchez Chamber of Commerce, Lyn Jenkins, joins the show to talk about Natchez Food and Wine coming in July.Guest(s): Guillermo "Billy" Salinas and Lyn JenkinsHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.org

Topic: Malcolm and Carol are finally back in studio together after nearly a month apart. They catch up on the holidays and events that have passed, talk about how they plan to celebrate Cinco de Mayo, and welcome Stephen Burnett from Coffee Bean Corral to talk about the upcoming Jackson Coffee Festival.Guest(s): Stephen BurnettHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.org

Topic: Malcolm White and Java Chatman attended Sipp & Savor 2025 at The MAX in Meridian where they talked to so many chefs we had to split the interviews into multiple episodes!Today, we are sharing part 2 of our interviews from Sipp & Savor 2025.Alex Perry (Vestige in Ocean Springs) talks about his James Beard Award journey and why he chose to use chicken hearts as an ingredient in his dish for the night. Ty Thames (Restaurant Tyler, Bin 612, and The Guest Room in Starkville) shares his culinary journey and how his Italian-style wine bar and restaurant became famous for cheese fries. Geno Lee (The Big Apple Inn in Jackson) gives away family secret recipes and praises food festivals like Sipp & Savor. And Jeremy Noffke (Southern Prohibition Brewing Company and Big Trouble in Hattiesburg) wrapped up the night with updates on the Hattiesburg restaurant scene and a unique dining experience with Big Supper Club.Guest(s): Alex Perry, Ty Thames, Geno Lee, and Jeremy NoffkeHost(s): Malcolm White and Java ChatmanEmail: food@mpbonline.org