Eat Kentucky: A Southern Food Podcast

Professor David Shields is the Carolina Distinguished Professor at the University of South Carolina. He is also a lost food discoverer and preservationist—a Southern food archaeologist.Dr. Shields is the author of numerous books, including Southern Provisions: The Creation and Revival of a Cuisine, and The Culinarians: Lives and Careers From the First Age of Fine Dining. Next year his book Taste the State will be published by the University of South Carolina Press.David is Chairman of the Carolina Gold Rice Foundation, which has helped restore many of the key ingredients of the cuisine of the Carolina Low Country and the South as a whole. He has been awarded the Keeper of the Flame Award from the Southern Foodways Alliance and was a finalist for a James Beard Award.David and I talk about his childhood in Japan, a surprising connection to the CIA, and his reaction to tasting frosted flakes for the first time.Plus, we take a deep dive on lost and rediscovered ingredients with a Kentucky connection including the

Adrian Miller, the Soul Food Scholar, is a Denver, Colorado based James Beard Award winning author and food historian as well as a certified barbecue judge and former White House advisor to President Bill Clinton.In this episode Adrian and I talk about Lexington, Kentucky chef Dolly Johnson, an African-American White House chef for two presidents and who was discovered by a young Theodore Roosevelt. Much about Dolly remains cloaked in mystery, but she was in high demand in the highest halls of power. But she left all of that to return to her home in Kentucky.Adrian writes about her in his book The President’s Kitchen Cabinet. He and I discuss White House chefs as well as the idea of Soul Food, the subject of his James Beard award winning book.Plus, Adrian and I discuss barbecue and his time in Bill Clinton’s White House. Adrian Miller Website | Instagram | Facebook | Twitter'African American Cooks In the White House: Hiding In Plain Sight', by Adrian MillerAdrian Miller on Somewhere South with Vivian Howard v

Marianne Eaves made bourbon history when she left Brown Forman and was named master distiller of Castle & Key Distillery in 2015, making her the first female master distiller in Kentucky since Prohibition. A year ago Eaves shocked the bourbon industry when she resigned from the Woodford Country distillery to pursue other opportunities.In this episode I catch up with Marianne Eaves and find out what has happened over the past year. The answer includes a circus, Broadway, and a new baby. Plus, Marianne and I discuss her visits to distilleries around the country, a deep dive on small barrels, and what bottle Marianne would pick from the store shelves.Marianne Eaves Website | Instagram | FacebookBroadway TED Talk  Support Eat Kentucky on Patreon for bonuses and previewsFollow Eat Kentucky: Instagram | Facebook | TwitterEmail Alan with questionsIf you're looking to buy or sell a home in the Lexington area, download Alan Cornett's free real estate app.

This episode’s guest is not only a restaurateur, but also the founder and host of Kentucky Sports Radio, Matt Jones. He is the co-author, along with Chris Tomlin, of the New York Times Bestselling book Mitch, Please, which is not only a tour of all 120 Kentucky counties, but a critique of Kentucky’s longtime United States Senator Mitch McConnell, as well as an autobiographical recounting of Jones’s decision of whether or not to challenge the Senate Majority Leader.Matt and I take a deep dive into his book, discuss frustrations with the political process, and also three recurring characters in the narrative: New York Senator Chuck Schumer, Senate candidate Amy McGrath, and a mysterious figure we only know as The Tracker.Plus, we discuss how restaurants such as his sports bar KSBar are doing during the current shutdown, prospects for reopening restaurants, the great East-West restaurant divide that he discovered during his tour of Kentucky, and, of course, whether or not sports will come back soon.Matt Jones Tw

The Southern Foodways Alliance was founded two decades ago by John T. Edge in Oxford, Mississippi as part of the University of Mississippi’s Center for the Study of Southern Culture. Their mission is to document, study, and explore the diverse food cultures of the changing American South. The SFA hosts and sponsors events and seminars, produces documentaries, publishes a regular journal called Gravy, as well as producing a Gravy podcast.Co-hosting that podcast is Melissa Booth Hall who serves as managing director of the SFA and who originally hails from Middlesboro, Kentucky. Melissa is a graduate of Centre College and the Chase School of Law, but decided Southern food was a lot more fulfilling.In this episode, Melissa and I discuss the state of restaurants in the South during the pandemic shutdown and how people are coming together to help restaurant workers, including through the Lee Initiative from right here in Kentucky.Melissa discusses her work with the SFA, how she went from Middlesboro High School to

Chef Vivian Howard’s new show Somewhere South recently debuted on PBS stations across the country. The show is her follow up to the wildly popular series A Chef’s Life. Chef Howard was the first woman to win a Peabody award for a cooking show since Julia Child, and she was a semi-finalist for the James Beard Award’s Best Chef Southeast five consecutive times.Somewhere South takes Chef Vivian to different Southern locations where she investigates dishes that are universal to all cultures. In the fourth episode of the series, Vivian’s exploration of pickles brings her to Kentucky, where she visits Lexington, Woodford County, and Whitesburg. Along the way Vivian is guided by Chef Sam Fore, who you can hear discuss the visit in episode 9. Sam takes her to visit Woodford Reserve Distillery as well as to see Smithtown Seafood’s Chef Agnes Marrero. Then Lora Smith of the Appalachian Impact Fund takes Vivian to Letcher County where Regina Niece and Carolyn Sturgill show how they make chow-chow at the CANE Kitchen in

This episode’s guest is someone many of you are familiar with from Bravo’s Top Chef Season 16, which featured Kentucky locations and ingredients.Chef Sara Bradley operates the Freight House in Paducah, Kentucky, a farm to table restaurant that also features one of the top rated bourbon bars in the country. Sara discusses her busy travel schedule, the fun of being a new mom, and her decision to pursue the culinary arts after finishing UK. Plus, Sara pulls back the curtain on being on Top Chef, the pressure she felt as the hometown chef in season 16, and why she turned down a spot on the new Top Chef season. Sara also shares her favorite bourbon picks and how pregnancy has expanded her palate to include a new spirit that’s not from Kentucky.All that, and why she never wanted to move back to Paducah, but now says it’s “Paducah forever!”Chef Sara Bradley Instagram | FacebookThe Freight House Website | Instagram | FacebookTop Chef Season 16Garden & Gun: An Angel's Share In Kentucky Support Eat Kentucky on Patr

For this episode I traveled to the town square in Bardstown, Kentucky and visited Chef Newman Miller at the Harrison-Smith house, a 240 year old structure that now serves as a private event space. You may have seen Chef Miller on season 16 of Top Chef when the popular show visited Maker’s Mark distillery, where Newman serves as chef at Maker’s Star Hill Provisions. Newman was also recently on the SEC Network’s TrueSouth when John T. Edge visited Hodgenville, Kentucky. Newman and I discuss his time growing up in Washington County, his first job at Louisville’s Brown Hotel, his time in Scotland, and what eventually brought him back to Kentucky. Also, Newman explains the opportunities that exist in Kentucky’s growing food and hospitality scene. Plus we talk about Laha's burgers in Hodgenville, Jake’s 150 Sausage, and how he tries to carry on the legacy of Hooker & Sparky’s fried chicken. I also get Newman—who goes by "bourbon and ham" on social media—to give me his every day recommendations for the bourbon s

If you eat in Kentucky it’s pretty certain at some point you’re going to eat out. This episode I’m joined by Louisville based Kentucky Restaurant Association President and CEO Stacy Roof. Stacy has been with the KRA for a quarter century as an advocate for Kentucky’s restaurants. Stacy discusses the role of the KRA as a champion and resource for Kentucky’s restaurants and their on going lobbying efforts in Frankfort including a discussion of a possible restaurant tax bill about which she recently published an op-ed in the Courier Journal. Also, Stacy explains the KRA’s program that brings vocational restaurant education into Kentucky’s high schools and the wide open job market that awaits them in Kentucky’s growing food scene. There’s plenty more, including a reveal of an upcoming podcast guest, and I even get Stacy to divulge some of her own restaurant recommendations.Opinion by Stacy Roof: Chew On This Mayor Fischer: A restaurant tax would spoil Louisville dining sceneKentucky Restaurant AssociationWebsite|

There may not be anyone in Kentucky’s food scene who has been hotter over the past six months than my guest in this episode of Eat Kentucky. From a feature article in Bon Appetit to a cover recipe in Food & Wine with a myriad of appearances far and wide, Samantha Fore of Tuk Tuk Sri Lankan Bites has been everywhere. She shows no signs of slowing down.   In this episode we discuss her hectic schedule, a trip to Spain, her relationship with the Southern Foodways Alliance and the group Brown In the South as well as her role as an unofficial food ambassador for Kentucky. Plus, why she never could have gotten where she is today from anywhere but Lexington, Kentucky. We have a great time talking, and you’ll enjoy getting to know Chef Sam Fore.Chef Samantha Fore: Instagram | Facebook | Twitter Made By Hand video: Sri Lankan Spice Blends With Samantha ForeThe Maker's Podcast: What is Southern Food? w/ Bill Smith & Cheetie Kumar Support Eat Kentucky on Patreon for bonuses and previewsFollow Eat Kentucky: Insta

Way back in episode 3, an unemployed Hayley Harmon visited the podcast for a chat. Today, she’s back with a job, a new show, and a co-host, Lee Cruse. You probably saw Lee & Hayley’s viral video announcement about their new show premiering on Monday, February 17 at 4 PM on Lexington’s ABC-36.In this episode Lee and Hayley welcome me to their new offices to discuss the road that took them from their old show to their new one. Along the way we find out what Lee had in his bottle  as a baby, the dangers of moonshine peaches, and the vision that Lee and Hayley have for the new show. There are a lot of laughs, some restaurant recommendations, and we learn that unexpected turmoil might just lead you where you wanted to go all along.Lee & Hayley Launch VideoLee & Hayley Facebook | Twitter | InstagramLee Cruse Facebook | TwitterHayley Harmon Facebook | Twitter | Instagram Follow Eat KentuckyInstagram | Facebook | TwitterEmail Alan with questionsIf you're looking to buy or sell a home in the Lexington area

You can’t have Kentucky food without Kentucky ingredients. So I start off the new year talking with Kentucky Agriculture Commissioner Ryan Quarles who was just re-elected to a second term in November. Commissioner Quarles is a native of Scott County and has been involved in Kentucky agriculture his entire life.In this episode I travel to Frankfort to discuss the state of Kentucky agriculture, the accomplishments of Commissioner Quarles’s first term and his plans for his second. We discuss the Kentucky Proud program, buying local and alternative crops. We also chat about Kentucky hemp, bourbon, wine, and beer.Plus Commissioner Quarles talks about the important Kentucky Hunger Initiative.Kentucky Agriculture Commissioner Twitter: https://twitter.com/kyagcommishKentucky Proud:http://www.kyproud.com/Kentucky Hunger Initiative: https://www.kyagr.com/hunger/ Follow Eat Kentucky at:https://www.instagram.com/eatkentucky/https://www.facebook.com/eatkentucky/https://twitter.com/eatkentuckyEmail with questions: eatkentu

In this episode host Alan Cornett talks with Dixon Dedman of the Beaumont Inn and Kentucky Owl Bourbon. This year Harrodsburg’s Beaumont Inn celebrates its centennial. In 1949 Duncan Hines—the real writer Duncan Hines—called Beaumont Inn “the best eating place in Kentucky.”Dixon discusses the Beaumont Inn’s 100 years, their surprise win of the James Beard American Classic Award, and Dixon answers the important question “just what is yellow legged chicken?”Also, Dixon discusses the impact of Kentucky’s bourbon boom on the Inn and how he revived his family’s Kentucky Owl Bourbon label. And Dixon explains how he was tricked into running his first marathon. Plus, Dixon shares his every day recommendations for frustrated bourbon hunters.Dixon Dedman on Instagram:https://www.instagram.com/theoldowl/Beaumont Inn: https://beaumontinn.com/James Beard Award Page:https://beaumontinn.com/james-beard-foundation-americas-classic-award/Beaumont Inn Instagram:https://www.instagram.com/beaumontinn/ Follow Eat Kentucky at:http

In this episode host Alan Cornett talks with Garden & Gun magazine Senior Editor CJ Lotz, one of the contributors to the new book Southern Women: More Than 100 Stories of Innovators, Artists, and Icons. CJ talks about the new book, important Southern women in her own life (including adopted Kentucky poet Ada Limón), and her upcoming article on grits in the South. She also chats about influential chefs Ouita Michel and Sean Brock. Plus, CJ discusses Poorer Man’s Pappy and explains her plot to spread a childhood Halloween tradition nationwide. Follow CJ Lotz on Instagram at:https://www.instagram.com/cjlotz/"Sean Brock's New Direction," by CJ Lotz:https://gardenandgun.com/articles/sean-brocks-new-direction/The CJ Lotz Garden & Gun article archive:https://gardenandgun.com/author/cj-lotz/Weisenberger Mill - Midway, KY:https://www.weisenberger.com/Sean Brock's Jimmy Red Cornbread Mix from Geechie Boy Mill:http://chefseanbrock.com/cornbread-mix/ Follow Eat Kentucky at:https://www.instagram.com/eatkentucky/ht

In this episode I talk with the Culinary Evangelist, Lexington chef Dan Wu of Atomic Ramen at the Barn at The Summit. Dan and I discuss his time on Master Chef Season 5--getting an insiders look--the career path that led him to pursue ramen, the trailblazing doors that have opened to him, and the value of taking chances, plus why Dan vowed never to open a restaurant. Dan also discusses his current project BelongLex. Follow Dan Wu at:http://www.theatomicramen.com/https://www.instagram.com/atomicramen/The Culinary Evangelist Podcast Archive:https://culinaryevangelistpodcast.wordpress.com/BelongLex:https://www.instagram.com/belonglex/ Follow Eat Kentucky at:https://www.instagram.com/eatkentucky/https://www.facebook.com/eatkentucky/https://twitter.com/eatkentuckyEmail with questions at eatkentucky@gmail.com If you're looking to buy or sell a home in the Lexington area, download Alan's free real estate app: http://app.kw.com/KW2FBU3WQ 

Lexington based TV anchor and co-host of The A Block podcast Hayley Harmon joins host Alan Cornett to discuss how she got into TV, the radically different career path she almost took, some go-to Lexington area restaurants, and the weirdest request she ever received from a viewer. Hayley also shares some news about her new podcast as well as the one thing she does not want in her trick-or-treat bag. Follow Hayley Harmon at:https://www.instagram.com/hayleyharmontv/https://www.facebook.com/HayleyHarmonLEX18/https://twitter.com/hayley_harmonhttps://podcasts.apple.com/us/podcast/the-a-block/id1482681972 Follow Eat Kentucky at:https://www.instagram.com/eatkentucky/https://www.facebook.com/eatkentucky/https://twitter.com/eatkentuckyEmail with questions at eatkentucky@gmail.com If you're looking to buy or sell a home in the Lexington area, download Alan's free real estate app: http://app.kw.com/KW2FBU3WQ

Central Kentucky culinary icon Chef Ouita Michel joins host Alan Cornett to discuss her current cookbook project, the development of the Lexington area food scene over the past two decades, her creative way to de-seed pawpaws, her relationship with Woodford Reserve, and whether or not the Holly Hill Inn is haunted. Chef Ouita is a multiple-time James Beard Award nominee and operates landmark restaurants such as Wallace Station, Honeywood, and, most recently, Zim's Cafe. Follow Chef Ouita Michel at:https://www.ouitamichel.com/https://twitter.com/chefouitahttps://www.instagram.com/ouitamichel/ Follow Eat Kentucky at:https://www.instagram.com/eatkentucky/https://www.facebook.com/eatkentucky/https://twitter.com/eatkentuckyEmail with questions at eatkentucky@gmail.com If you're looking to buy or sell a home in the Lexington area, download Alan's free real estate app: http://app.kw.com/KW2FBU3WQ

Louisville based food writer Ashlie D. Stevens joins host Alan Cornett to discuss the prevalence of Japanese food in Kentucky, giraffes in bathtubs, snack food black markets, and whether or not quinoa whiskey is healthier. Ashlie writes for Salon.com and her work has appeared on NPR, at Eater, at The Guardian, and at a host of other outlets.Read and follow Ashlie Stevens at:https://www.ashliestevens.com/https://www.salon.com/writer/ashlie_d_stevenshttps://twitter.com/AshlieD_Stevens Follow Eat Kentucky at:https://www.instagram.com/eatkentucky/https://www.facebook.com/eatkentucky/https://twitter.com/eatkentucky If you're looking to buy or sell a home in the Lexington area, download Alan's free real estate app: http://app.kw.com/KW2FBU3WQ