Deep South Dining

As we continue highlighting "Farm to Table" cooking, Van and Dorothy Killen join the show from Two Dog Farms. As a community supported agriculture operation Two Dog Farms is providing its members with some of the freshest produce around. See acast.com/privacy for privacy and opt-out information.

Lauren Rhoades from Sweet & Sauer is using locally grown ingredients to create flavorful and healthy fermented foods. She talks with Kevin and Deborah about her products, her fermentation process, and how you can learn to go from Farm to Ferment. See acast.com/privacy for privacy and opt-out information.

Today we are adding a little spice to the show with Mike Garner, from Mike's All Purpose Seasoning. His Mississippi based award winning seasoning has been adding flavor to dinner plates all around the country. See acast.com/privacy for privacy and opt-out information.

Deborah Hunter brings in a simple, yet delicious, chicken and rice dish. Also, David Arant, from Delta Blues Rice joins the conversation and tells how his family farm is furthering the farm to table movement in the state. See acast.com/privacy for privacy and opt-out information.

Deborah Hunter cools the summer heat with her homemade ice cream. Then Dr. Cindy Ayers-Elliot, from Foot Print Farms, joins the show and shares her story of how she went from high heels to work boots. See acast.com/privacy for privacy and opt-out information.

Catfish is one of Mississippi's top exports and is a uniquely southern delight. On this episode, we hear from Chef Dixie Grimes from The BTC Old Fashioned Grocery and the Dixie Belle Cafe. Also the #1 catfish farmer in the state, Chris McGlawn talks about raising quality catfish. See acast.com/privacy for privacy and opt-out information.

We visit both land and sea in this episode of DSD, but it's all Mississippi. First Kevin and Deborah talk with the authors of the cookbook "On the Coast: Tales & Recipes from the Mississippi Gulf Coast". Then Sam & Max Draughn from Pecan Hill Farms (Raymond, MS) join the conversation with some fresh blueberries and pecans. See acast.com/privacy for privacy and opt-out information.

The Flora Butcher is back to Deep South Dining and brought some more of his Waygu beef. Also, Jana Dear from Canton Tourism is talking about getting ready for the event: Beef. It's What's for Dinner. See acast.com/privacy for privacy and opt-out information.

Guest host Cherita Brent sits with Deborah Hunter and talks everything salad. From the light and fit green salads to the sweet and delicious fruit salads. See acast.com/privacy for privacy and opt-out information.

On this episode, Jake Franklin from Deep South Pops tells us how he crafts his one of a kind popsicles. Also, we bring the kids in the kitchen as summer break starts. See acast.com/privacy for privacy and opt-out information.

Ken Holdman from Sodexo Magic and Jackson State University executive chef Godfrey Morgan join today’s culinary conversation. See acast.com/privacy for privacy and opt-out information.

What’s your favorite pasta? Spaghetti? Fettuccini? Lasagna? Tune in and hear Kevin, Deborah, and others share their favorite pasta dishes. See acast.com/privacy for privacy and opt-out information.

Mississippi staples E&L Barbeque (Jackson) and The Shed BBQ & Blues Joint (Ocean Springs) share their history and a few recipes from their award winning restaurants. Also Deborah brings in a very special guest. See acast.com/privacy for privacy and opt-out information.

We travel to The Old Country Store (Lorman, MS) in this episode to visit with Mr. D and his world famous fried chicken. Deborah and Java also give tips to make your chicken ready for dinner. See acast.com/privacy for privacy and opt-out information.

This episode is all about the sweet treats. Deborah brings in two delicious desserts and a conversation with Food Network star, Chef G. Garvin. See acast.com/privacy for privacy and opt-out information.

Kevin and Deborah are serving up some of their go-to dishes this episode. Also, they talk about a couple of events that will satisfy every pallet. See acast.com/privacy for privacy and opt-out information.

The good times are definitely rolling on this episode of DSD. Kevin and Deborah welcome the Gumbo Girl, Marilyn Kithuka and this taste test is one for the ages. See acast.com/privacy for privacy and opt-out information.

Patrick Bradley (Nothing Butt Smoke Catering) and Jim Hatten (Mississippi BBQ Trail) stop by to talk about Mississippi BBQ. From the flavor, to the sauce, and where to find the best BBQ in the state you can taste this episode through the speakers. See acast.com/privacy for privacy and opt-out information.

Our guest ,Greg Dulan is a west coast chef and restaurateur (Dulan’s On Crenshaw) who is serving up soul food in Los Angeles on a daily basis. We will talk about his start, his success, and how he mixes palm trees and collard greens. See acast.com/privacy for privacy and opt-out information.

The Big Apple Inn has been a Jackson staple for over 70 years. Kevin and Deborah talk with fourth generation owner Geno Lee about staying consistent, the new location, and the world famous pig ear sandwich. See acast.com/privacy for privacy and opt-out information.