Deep South Dining
Deep South Dining | Vishwesh Bhatt: "I Am From Here: Stories and Recipes from a Southern Chef"
Malcolm White and Carol Palmer welcome James Beard Foundation Award Winner and Executive Chef at Snackbar in Oxford, Vishwesh Bhatt, to talk about his new cookbook "I Am From Here: Stories and Recipes from a Southern Chef."
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Deep South Dining | Mississippi's Own Chef Nick Wallace47:43Topic: Nick Wallace joins to talk about what it means to represent Mississippi and the culture of southern flavor on an international culinary stage.Host(s): Malcolm White, Joe Sherman, and Java ChatmanGuest(s): Chef Nick WallaceEmail: firstname.lastname@example.org.
Deep South Dining | Carol's Pork Chop Club45:57Topic: Today on the show is Open Topic. Tell us what's been cooking in your kitchen, what you're eating, or what you're planning. We also talk about sell by dates - do they really matter or are they just made up?Host(s): Malcolm White, Carol Palmer and Java ChatmanEmail: email@example.com.
Deep South Dining | Barbeque Tips49:34Topic: Summer is here, and the barbeque grills need to be cleaned and readied for the smoking and grilling. Eddie Wright joins us to talk about barbeque tips.Host(s): Malcolm White, Carol Palmer and Java ChatmanGuest(s): Eddie WrightEmail: firstname.lastname@example.org.
Deep South Dining | The Big Coronation Lunch49:57Topic: Being more resourceful in the kitchen is something that can save you both time and money when preparing your next meal. Today, we'll talk about the Lunch at the Coronation, and tips on how to be more resourceful in the kitchen - leftovers, food swaps, and the perfect dishes that you can make.Host(s): Malcolm White, Carol Palmer and Java ChatmanEmail: email@example.com.
Deep South Dining | May is National Barbeque Month51:09May is National barbeque month and today we'll explore the diverse range of barbeque styles found in the state and discover great spots to indulge. Additionally, we'll share tips on how to be resourceful in the kitchen, saving both money and time while preparing meals, and we'll delve into the fresh and vibrant flavors of spring. Host(s): Carol Palmer and Java ChatmanGuest: Chef Enrika WilliamsEmail: firstname.lastname@example.org.
Deep South Dining | Spring Eats featuring Felder Rushing47:37Topic: Today, we are venturing from the kitchen to the garden to add some fresh and homegrown flavors to our spring dishes. Felder Rushing, the Gestalt Gardener, stops by to talk about fresh spring produce, maintaining an herb garden, and other edible flowers. Also, we will talk peppers, grits, and whatever is on your culinary mind.Host(s): Malcolm White, Carol Palmer and Java ChatmanEmail: email@example.com.
Deep South Dining | Easter in the Deep South48:35Topic: Today, we're diving into the flavors of Easter and Spring, from classic Southern dishes to the unique traditions that make this holiday so special. From glazed ham and deviled eggs to sweet potato casserole and hot cross buns, Easter dinner is a time-honored feast that brings family and community together to celebrate the season of renewal. So, get ready to savor the flavors of Easter in the Deep South and remember Spring has sprung. Host(s): Malcolm White, Carol Palmer and Java ChatmanEmail: firstname.lastname@example.org.
Deep South Dining | International Women's History Month with Chef Enrika Williams & Chef Po50:39Topic: March is International Women’s History Month and from chefs and restaurant owners to food bloggers and cookbook authors, inspiring women have always defied the odds and broken down barriers in this traditionally male-dominated industry. Today we talk with two of these women Chef Enrika Williams and Chef Po. They are here to share their story and help highlight some of the women who have inspired them.Host(s): Malcolm White, Carol Palmer and Java ChatmanEmail: email@example.com.
Deep South Dining | Spring Flavors & Food Waste with Tim Pierce49:25Host(s): Malcolm White, Carol Palmer and Java ChatmanGuest(s): Tim PierceTopic: Believe it or not, today is the spring equinox and the first day of spring. It is time to bring on the wonderful fresh flavors of the new season and shed all of those winter time habits. So, we will talk about these spring flavors and one of the hottest topics in the culinary world: Food waste and how a change in mind state could make all the difference. And as always, we want to hear about what you are cooking in your kitchen.Article Link: https://www.washingtonpost.com/opinions/2023/03/13/food-waste-problem/?wpisrc=nl_opinionsEmail: firstname.lastname@example.org.