When eating out in Orange Beach, AL, southern classics like fried gulf shrimp, fish, and oysters will always hold a special place in every beach goer's heart.
But to settle for fried only leaves a lot of incredible food on the table.
In an agricultural and aquacultural hotbed like Orange Beach, chefs like David Pan have been cultivating coastal culinary excellence by bringing fresh ingredients, fresh events, and fresh food concepts together.
In this episode, David shares his unique approaches to sourcing better ingredients, dissects the changing culinary atmosphere, and dives into the area's rich festival scene.
*PLUS*
In this extended bonus episode, Andy sits down with serial restaurateur, Johnny Fisher.
Providing a whole new perspective as an owner, leader, and businessman, Johnny shares both big picture and day-to-day tactical insights on running and growing a successful beach restaurant, attracting world-renown chefs through culinary events, and creating a thriving team in an industry known for it's hard lifestyle.
This bonus episode provides a full 360 view of the evolution of Orange Beach's culinary boom.
You can follow guests from this episode and their restaurants on instagram and online at:
David Pan: @chefstableoba, @orangebeachconcierge; www.orangebeachconciergeservices.com
Johnny Fisher: @FishersOBA & @playaoba
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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