Andy heads down to the Gulf Coast to talk with several of the chefs responsible for reinventing the coastal culinary scene.
10 years ago, the area was predominately known only for "standard" resort foods and fried seafood. Today, Orange Beach boasts a list of outstanding restaurants and food festivals that are drawing hundreds of thousands of tourists to the area, along with award-winning chefs.
In this episode, Andy sits down with two of the chefs responsible for helping to transform Orange Beach's food scene, Bill Briande, and Brody Olive.
Both chefs deliver real insight into how their commitment to intentionally sourcing from trusted and local farmers and producers has opened the door for them to create the kind of dishes and guest experiences that bring tourists back each year and score them James Beard Nominations.
Each chef shares their perspectives on what factors have influenced the area's culinary renaissance that any chef looking to reinvent their local scene should be taking notes on to apply for themselves.
Throughout the episode, Bill and Brody deliver wisdom and examples outlining their approach to kitchen leadership and creating a culture of constant culinary excellence, creativity, and growth that empowers young chefs to discover and grow in their unique styles.
If you're a chef or food producer, you'll want to keep a pen and paper nearby for this one, because you'll be jotting down new ideas every minute!
You can follow guests from this episode and their restaurants on Instagram at:
Bill Briande: @realbillybriand
Brody Olive: @jbrodyo
Follow the Eat Y'all Podcast on social media @letseatyall or visit our website: www.eatyall.com
67 - Chef Trace Tedde-Vega
66 - Federico Fernandez from Bianca Restaurant in Los Angeles
65 - Lew Childre from Double D Oysters
64 - Bales Farms - A 6th Generation Family Farm
63 - South of the Border: Talking Latin American Cuisine With Chef Dunia Borga in Mexico
62 - EATYALL ENCORE: Kenny Mattingly from Kenny's Farmhouse Cheese in Austin, KY
61 - EATYALL Encore: India Trade Mission
60 - EATYALL Encore: Simmons Catfish and Chef Cole Ellis
59 - EATYALL Encore: Two Brooks Rice
58 - The Kings of Seafood: Chef Jim Smith and Chef Scott Simpson, previous winners of the Alabama Seafood Cook-Off | Live from EATYALL Chef Camp with Andy Chapman
57 - Chefs Jim Thomson and Patrick Horn Talk About Seafood Memories and Being Chefs During a Pandemic | Live from EATYALL Chef Camp with Andy Chapman
56 - The Andy Griffith of the South Alabama Waters: Colonel Scott Bannon / Marine Resources Division Director, The Alabama Department of Conservation and Natural Resources | Live from EATYALL Chef Cam
55 - Fresh Out of the Water - Oyster Farming with Joe Ingraham from Admiral Shellfish Live from EATYALL CHEF CAMP with Andy Chapman
54 - What Does it Take to Grow a Jar of Peanut Butter?
53 - We’re Going Nuts for Peanuts in Georgia with Chef Michael Marshall
52 - Why Veal is Relevant Right Now with Chef Marcus Daniel and Steve Anderson
51 - What’s the Veal Industry Really Like with Chef Marcus Daniel
50 - Grass Fed Beef Done Right with Amy & David Bachman from Bachman Farms in Oklahoma
49 - Sit Down interview with Chef Jason Thompson, Chef Johnny Streetman & Beef Producer Amanda Hall
48 - Amanda Hall from Hallstead Farms Takes Us on a Tour “Around the Farm” on Their Kentucky Beef Farm with Andy Chapman
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