mississippi

Culinary culture enthusiast, food writer and editor Francis Lam is teaming up with the Southern Foodways Alliance (SFA) and NYC pop-up dining experience City Grit next Wednesday, Jan. 16th, for an evening of food and stories. Combine a beloved downtown pop-up with tales of the Cajun, Croatian and Vietnamese fishermen of East Biloxi, Mississippi and Southern seafood dishes inspired by them and you've got yourself an evening. 

Barbecue aficionados and Southern food enthusiasts descended upon Mississippi last weekend for the Southern Foodways Alliance’s 15^th annual Symposium, a four day event of learning, food and fellowship that left attendees reaching for their gout medication. Our fearless writer Chris Chamberlain has a full report.

The topic of sauce is a controversial one among professional pitmasters. Properly smoked meat needs, at most, a kiss of sauce to accentuate the natural flavors imparted to the meat by burning of the wood. To purists, sauce should not be added before serving, but should be available at the table for a light-handed application by discerning diners.