Vivian, Ben and the entire Chef and the Farmer staff hustle to complete the mammoth preparations necessary for her big luncheon at the Southern Foodways Alliance symposium in Oxford, Mississippi. Vivian uses the women in her life as inspiration for her menu, honoring those who have made her the woman she has become. As preparations get underway, the sheer math of this moment is astounding: 4 courses for 400 food writers and Southern food enthusiasts, totaling 1600 plates.
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The preacher of pork; the porcine professor; the prince of barbecue—whatever you call him, Sam Jones makes some damn good Q: whole hog, no sauce, cooked open-pit over wood fire for hours and …Read More