A prominent group of Chef’s from across the South gathered together for two days of fun and culinary inspiration. Chef’s including Orange Beach’s finest, Chef David Pan and Chef Brody Olive, married food with nature at an exclusive retreat called Eat Y’all Chef Camp sponsored by Two Brooks Farm and Simmons Catfish.
What is Eat Y’all Chef Camp?
At Eat Y’all Chef Camp, chefs are introduced to the best Southern grown or made culinary products, and they enjoy the opportunity to meet the farmers and makers who provide the foundation for a successful career in the kitchen. They also enjoy farm and production tours, hands-on culinary collaboration and outdoor adventure.
Tuesday, March 27th
Arrival at Two Brooks Farm
Lunch graciously provided by Chef Ryan Cassell (Fenian’s Pub) & Chef Simon Brown (Seafood R’Evolution).
Live fire dinner courtesy of Mike Wagner of Two Brooks Farm.
Hog hunt & skeet shooting
Wednesday, March 28th
Andy’s waffle breakfast featuring Two Brooks Rice Flour
9:30am – leave for Simmon’s Catfish just outside Yazoo City, MS
Lunch, courtesy of Simmon’s Catfish
Chef’s that were present were that took part were Jana Billiot (Restaurant R’evolution), Erik Niel (Easy Bistro), our very own David Pan (Orange Beach Concierge), Simon Brown (Seafood R’evolution), Ryan Cassell (Fenian’s Pub), Brody Olive (Perdido Beach Resort), Cole Ellis (Delta Meat Market) and Levon Wallace (Grey & Dudley).
“Good Chef’s cook because they have to. Great Chef’s cook because they want to.”
Chef’s collaborated to build a variety of charcuterie boards.
Over the course of the two days, chef’s enjoyed activities like hog hunting, skeet shooting, tours of both farms, and a live fire dinner.
A special thanks to Two Brooks Farm, Mike Wagner for his live fire dinner. Yum! Two Brooks selects their seed in accordance with their performance in nature, for your health, on your plate, and on your palate. These seed are non-GMOs and their genesis is from Mendelian-like field studies, not laboratory synthesis.
Chef’s toured Simmons Catfish in Yazoo City, Mississippi to see their eco-friendly operation and environmentally sound farming methods with a delicious lunch afterward. At the Simmons farm, the air is clean and fresh, the water quality constantly monitored, and the earth preserved and nurtured. Simmons farm-raised catfish are transported in live-haul trucks from the pond and within 30 minutes from the time live fish arrive at the Simmons plant, they’re processed, packed, and stored or shipped out. You can’t get any fresher than that!
Many thanks to Andy & Angel, from Eat Y’all; Lawrence and Abbey Waggner, from Two Brooks Farms; Katy Simmons, from Simmons Catfish; Night Owl Studio, Laura Fieberg, from Bongo Coffee; Alabama’s Fatback Pig, and some of the South’s most amazing and talented Chef’s for an unforgettable experience.