62 episodes

EATYALL takes chefs behind the scenes at family farms and artisan food operations, so we can all make more informed food choices. Hosted by Andy & Marianna Chapman.

EATYALL: Chefs Go Behind the Scenes at Farms, hosted by Andy Chapman Andy Chapman

    • Arts
    • 4.8 • 23 Ratings

EATYALL takes chefs behind the scenes at family farms and artisan food operations, so we can all make more informed food choices. Hosted by Andy & Marianna Chapman.

    62 - EATYALL ENCORE: Kenny Mattingly from Kenny's Farmhouse Cheese in Austin, KY

    62 - EATYALL ENCORE: Kenny Mattingly from Kenny's Farmhouse Cheese in Austin, KY

    Connect With EATYALL:
    https://eatyall.com
    Instagram - https://instagram.com/letseatyall
    Facebook - https://facebook.com/letseatyall
    Twitter - https://twitter.com/letseatyall
    LinkedIn - https://www.linkedin.com/company/letseatyall
    YouTube - https://youtube.com/letseatyall
     
    Show Credits:
    Hosts are Andy & Marianna Chapman
    Graphic Design by Tyler Castleman
    Production provided by Bryan Murphy
    Copywriting by Sean Sousa
    The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

    • 28 min
    61 - EATYALL Encore: India Trade Mission

    61 - EATYALL Encore: India Trade Mission

    Connect With EATYALL:
    https://eatyall.com
    Instagram - https://instagram.com/letseatyall
    Facebook - https://facebook.com/letseatyall
    Twitter - https://twitter.com/letseatyall
    LinkedIn - https://www.linkedin.com/company/letseatyall
    YouTube - https://youtube.com/letseatyall
     
    Show Credits:
    Hosts are Andy & Marianna Chapman
    Graphic Design by Tyler Castleman
    Production provided by Bryan Murphy
    Copywriting by Sean Sousa
    The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

    • 54 min
    60 - EATYALL Encore: Simmons Catfish and Chef Cole Ellis

    60 - EATYALL Encore: Simmons Catfish and Chef Cole Ellis

    Connect With EATYALL:
    https://eatyall.com
    Instagram - https://instagram.com/letseatyall
    Facebook - https://facebook.com/letseatyall
    Twitter - https://twitter.com/letseatyall
    LinkedIn - https://www.linkedin.com/company/letseatyall
    YouTube - https://youtube.com/letseatyall
     
    Show Credits:
    Hosts are Andy & Marianna Chapman
    Graphic Design by Tyler Castleman
    Production provided by Bryan Murphy
    Copywriting by Sean Sousa
    The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

    • 1 hr 4 min
    59 - EATYALL Encore: Two Brooks Rice

    59 - EATYALL Encore: Two Brooks Rice

    There’s nothing like a good encore! Today we’re bringing back the hits - episodes 11 and 12, in particular - to take you back on a memorable trip to Two Brooks Rice Farm with three of EATYALL’s favorite chefs and farmer Mike Wagner. 
    Sitting with Andy are chefs Milton Joachim of Charred Steak and Oyster Bar in Ocean Springs, MS, Ryan Cassell of Fenian’s Pub in Jackson, MS, and John Cartwright of Rivertown Coffee in Florence, AL. Each of them chat about their visits to EATYALL Chef Camp and Two Brooks Farm, while Andy’s time with Mike Wagner reveals rice growing methods that improve local ecology and farming practices. Tune in for two of our most popular episodes rolled into one - packed with farms, fixings, and flavor! 
    Farming And Rice And Everything Nice
    The Rice Growing Process. Hear Milton, Ryan, and John describe the rice processing steps they saw at Two Brooks, from the field to the combine to a rice color sorting machine that’s much cooler than the loose change sorter at Sharper Image. Best of all, the tech and technique are all driven by hands that care for the products that you eat.  
    Home Grown Quality Assurance. Chef Ryan Cassell said that, as a chef, you’re always putting your heart and soul on the plate. Learn why it’s reassuring for him - and for you - that Two Brooks and other farms put that same effort into producing rice and other fresh, healthy ingredients.
    Live Healthily. Eat Dirt. Mike Wagner tells a story about a French wine merchant who tasted his vineyard’s soil to help determine the quality of his grapes - and Mike does the same for his rice products. Why? Listen in for the answer and more about how nutrient-rich ingredients always make better foods.
    Our guest chefs’ visit to Two Brooks Farm - all while braving muddy roads and thirsty mosquitoes to tell the tale during EATYALL Chef Camp - is a testament to Mike Wagner’s work to not just sustain, but build a healthy environment by growing food the right way. Settle in for this best-of episode - and enjoy more greatest hits in the coming weeks from your friends at EATYALL.
    Today’s Guests 
    Chef Milton Joachim - www.charredos.com
    The Executive Chef at Charred: A Steak & Oyster Bar, Milton Joachim grew up cooking at his father’s seafood shop in New Orleans, before serving at some of the city’s premier restaurants. Relocating to Ocean Springs, Mississippi, and opening Charred in 2016, Milton infuses a southern, Creole flavor into the menu of Charred - voted Best Steakhouse at WLOX’s 2021 Gulf Coast Weekend online competition. 
    Chef Ryan Cassell - www.fenianspub.com
    Since 2015, Ryan Cassell has served as General Manager and Executive Chef of Fenian’s Pub in Jackson, Mississippi, where he revamped the menu to feature meals made with fresh local ingredients. An alum of the University of Southern Mississippi, Ryan has built relationships with neighboring food producers to provide local flavor to Irish favorites like shepherd’s pie or fish and chips.
    Chef John Cartwright - www.rivertowncoffee.co
    A native of Corinth, Mississippi, John Cartwright opened Rivertown Coffee in Florence, Alabama, in 2004 - and quickly realized the value of serving food along with coffee. Teaching himself how to cook on-the-fly with the help of a few family recipes, Ryan now spends much more time in the kitchen than at the espresso machine, as he and Rivertown have helped create a close-knit restaurant community in Florence.   
    Farmer Mike Wagner - www.twobrooksfarm.com
    Representing the 10th generation of his family’s farming legacy, Mike Wagner established Two Brooks Farm in Sumner, Mississippi, in 1992. While producing soy beans and rice on the farm, Mike developed health-conscious food products using eco-friendly farming management - processed, milled, and marketed with the help of his son and daughter.
     
    Connect With Our Guests
    Chef Milton Joachim
    Instagram - https://www.instagram.com/chef_milton_joachim
    Charred Steak

    • 31 min
    58 - The Kings of Seafood: Chef Jim Smith and Chef Scott Simpson, previous winners of the Alabama Seafood Cook-Off | Live from EATYALL Chef Camp with Andy Chapman

    58 - The Kings of Seafood: Chef Jim Smith and Chef Scott Simpson, previous winners of the Alabama Seafood Cook-Off | Live from EATYALL Chef Camp with Andy Chapman

    EATYALL Chef Camp has united chefs with fishermen, shrimpers, oyster farmers, local officials, and seafood experts over their shared love of the fragrant, flavorful seafood of Alabama. And what better way to wrap up this Chef Camp series than holding court with seafood royalty, so to speak?
    Today’s episode, the fourth and final installment from EATYALL Chef Camp, features two of Alabama’s best: chefs Jim Smith and Scott Simpson. After winning the Alabama Seafood Cook-off, both represented the state in The Great American Seafood Cook-Off, with Scott competing in 2021 and Jim winning it all in 2011. Hear their musings about seafood and Chef Camp, and read on for a recipe you’ll want to try for the holidays - or any day!
    Seafood Rewards Beyond The Awards
    The Road To Seafood Cook-Off Glory. Both chefs fell in love with seafood early on, and their stories inform not just their life’s work, but also the award-winning dishes they have served. Take a peek into their career paths before and after their cook-off competitions - from serving state governors to finding joy in training a new batch of passionate chefs.
    The People And Pride Behind Alabama Seafood. Jim and Scott share their takeaways from EATYALL Chef Camp, sharing their utmost respect for the Alabaman men and women who have harvested seafood for generations, and explaining why it matters where your ingredients come from.
    A Dish Served By Many Hands. As Chef Camp wraps, Jim and Scott tell Andy about the value of meeting other seafood professionals - seeing the excitement on their faces when preparing a dish from the seafood they provided. As Scott says, you’re thinking of the person behind the product; learn why that is the right mindset for restaurants and their patrons. 
    The future is very bright for Alabama’s seafood industry from what Jim and Scott saw and tasted at EATYALL Chef Camp. Although this episode wraps up the seafood series, here’s a parting gift for you: Jim’s recipe for oyster dressing provided below! Bring a little homegrown Alabama flavor to your holidays, and check back with EATYALL for the next great sustainable food story.
    Chef Jim Smith’s Oyster Dressing Recipe
     
    Cornbread
    4 eggs
    2 cups buttermilk
    1 cup whole milk
    ¼ cup melted butter, at room temperature
    3½ cups fresh cornmeal, sifted
    ½ cup all-purpose flour, sifted
    4 teaspoons baking powder
    2 teaspoons salt
     
    Preheat oven to 450 degrees and place two 9-inch cast iron skillets in the oven. Preheating the skillets helps the bread cook evenly, develops a crust, and makes removal of the bread easier.  In a mixing bowl, lightly beat the eggs with a whisk and then add the buttermilk, milk and butter. Set the wet ingredients aside.  In a large mixing bowl, whisk the cornmeal, flour, baking powder and salt until evenly mixed. Using a rubber spatula, slowly pour and mix the wet ingredients into the dry and combine.  Carefully remove the preheated cast iron skillets from the oven and coat heavily with pan spray.  Equally divide the batter between the two pans and quickly return to the oven. Bake for 25 to 30 minutes or until done and let cool.  
    Dressing
    Vegetable oil
    ½ pound (2 cups) Conecuh sausage, diced fine
    Cajun mirepoix, diced fine (1 medium onion, 1 medium green bell pepper and 2 ribs of celery)
    8 cups crumbled cornbread (The cornbread recipe above yields 12 cups.)
    2 tablespoons melted fat, melted (bacon, duck, butter or shortening)
    2 eggs, lightly beaten
    2¼ cups chicken stock
    2 tablespoons picked fresh thyme, stems removed
    2 tablespoons chopped flat leaf parsley
    24 shelled oysters, liquor reserved
    ¼ cup reserved oyster liquor
    Salt and black pepper to taste
     
    Preheat oven to 375 degrees. Lightly coat a medium sauté pan with vegetable oil and render the sausage under high heat until it has browned.  Reduce the heat to medium, add the Cajun mirepoix to the pan and sauté until the vegetables are translucent. Be careful not to brown th

    • 1 hr
    57 - Chefs Jim Thomson and Patrick Horn Talk About Seafood Memories and Being Chefs During a Pandemic | Live from EATYALL Chef Camp with Andy Chapman

    57 - Chefs Jim Thomson and Patrick Horn Talk About Seafood Memories and Being Chefs During a Pandemic | Live from EATYALL Chef Camp with Andy Chapman

    Being a chef is a challenging, rewarding job - why does a person choose it as a profession, and how has Covid affected chefs today? Friends and fellow chefs Jim Thomson and Patrick Horn take time during EATYALL’s Chef Camp to name the family and foods that guided their careers, and discuss how the pandemic has affected their corner of the food industry.

    In episode 3 of a 4-part seafood series at EATYALL Chef Camp, Andy invites Jim and Patrick to spill their shared cooking history, list the goods and ingredients they miss during Covid supply shortages, and try a different kind of grilling: answering lightning round questions! Listen in on this chef chat - it’s more fun than you can shuck an oyster at.
    Being A Seafood Chef In The Time Of Covid
    Early Days In The Kitchen. From Patrick mentoring Jim years ago at Satterfield’s Restaurant in Birmingham, Alabama, to reminiscing at 2021 Eatyall Chef Camp, both chefs have formed a lasting friendship over their shared passion for seafood, which began as kids when the “chicken” their parents gave them was actually shrimp and frog legs!
    Two Chefs Walk Into A Chef Camp... Patrick is currently at Automatic Seafood in Birmingham, Alabama, while Jim cooks for SMO Table in Orlando, Florida - and while they serve seafood every day, find out new things they’ve learned at Chef Camp, including oyster shucking exploits and the people and age-old skills behind them.
    Covid Challenges and Choice Questions. How does a restaurant make do without to-go boxes or key ingredients? Patrick and Jim give examples of improvising recipes and supplies during the pandemic, before Andy puts them to the test during the lightning round - where choosing between biscuits and cornbread may be harder than you think. 
    After childhoods spent licking spoons in the family kitchen and being tricked into eating frog legs, Patrick and Jim have turned early memories into a lifelong pursuit of preparing top-notch seafood and passing on their craft to up-and-coming chefs. Check out today’s episode on our guest chefs’ humble beginnings and future goals, and stick with EATYALL for the upcoming seafood series finale from Chef Camp!
    Today’s Guests 
    Chef Jim Thomson - https://smotable.com
    Jim Thomson trained in Culinary Arts at Virginia College in Birmingham, Alabama, before working at Satterfield’s Restaurant, where Chef Patrick Horn took him under his wing. Serving as a sous chef, catering chef, and food consultant during his career, Jim is currently a chef at SMO Table, which provides personal chefs to prepare, cook, and serve meals for client events.
     
    Chef Patrick Horn - https://www.automaticseafood.com
    A graduate of Culinard Culinary School in Birmingham, Alabama, Patrick Horn held the positions of sous chef and executive chef at Satterfield’s Restaurant. While there, Patrick mentored Jim Thomson before accepting his current role at Automatic Seafood - an upscale casual dining experience in Birmingham. 
    Show Sponsors:
    Alabama Gulf Seafood
    https://eatalabamaseafood.com
    Instagram - https://www.instagram.com/alseafood Facebook - https://www.facebook.com/AlabamaSeafood  
    Gulf Shores and Orange Beach Tourism
    https://www.gulfshores.com
    Instagram - https://www.instagram.com/VisitALBeaches Facebook - https://www.facebook.com/GulfShoresOrangeBeachTourism  
    Connect With Our Guests:
    Chef Jim Thomson
    Instagram - https://www.instagram.com/thomsonjim
     
    SMO Table
    Instagram - https://www.instagram.com/SMOtable Facebook - https://www.facebook.com/smotable  
    Chef Patrick Horn
    Instagram - https://www.instagram.com/chef_ph Automatic Seafood Instagram - https://www.instagram.com/automaticseafood Facebook - https://www.facebook.com/AutomaticSeafood  
    Connect With EATYALL:
    https://eatyall.com
    Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall Yo

    • 49 min

Customer Reviews

4.8 out of 5
23 Ratings

23 Ratings

jessqwqw ,

Going on my podcast recommendation list

I ran across this podcast because I signed up for an event that a chef is holding. Several episodes in, I realized that they were really doing something important in shining a light on food sources and the people behind it. There’s something so special about hearing people talk about their farms. I don’t know if it’s the glimpse into a world that a lot of people secretly want to be part of at one time or another that makes it so interesting, but I knew right away I would keep listening. The amount of thought, work, and expertise the farmers and their families put into what they produce is nothing short of amazing. Hearing how the best chefs connect with the farmers opens up a new dimension of how I view the dining experience. Simply put, if a chef is an artist then the food is their paint. An good artist wants quality paint. I like the topics, the stories woven within the episodes, and the voices of the interviewers (which we all know can make or break a listening experience) I will definitely continue listening.

GulfChef ,

Peanut Butter!

This is a great deep dive into peanut farming. Fantastic content.

Burger King 859 ,

EAT Y’ALL

Just great folks doing great things. Subscribe, if nothing else, to hear great sound bytes from Chef Philip Cronin, and I.

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