You finally cross paths, and you’re expecting a “howdy,” a couple “y’all”s or maybe an “over yonder” from a food creator this brilliantly country, but to your surprise you hear… a thick British accent.
This is Trace Tedde-Vega. Born in the UK, Trace learned the art of food from her parents at their restaurant, and became a pastry expert at a young age. She later married into a southern family, and fell in love with a whole new world of foods.
She has since traveled the world with musical acts like Journey and Erykah Badhu, worked as a private chef for celebrities, and opened a southern restaurant.
On today’s episode, Andy and Trace talk culture comparisons, country classics, and her truly farm-to-table approach at Magnolia Southern Kitchen.
A British Chef serving Southern Food in the Middle of California
Trace puts Wood Colony (Modesto), California on the map - at least for us. This rural, agricultural area is known as Almond Country, and the restaurant sits between several almond farms.
Trace gets all of her pork from Long Ranch (a farm located 15 minutes from her restaurant), and a few weeks ago she served a pigs’ feet dish that would drum up fond memories for Yorkshire and Mississippi dwellers alike. She posted the dish on their Facebook page, and it sold out within an hour.
Since California is one of the most prolific food production hubs in the world, Chef Trace gets to have genuine relationships with copious individual producers. She can even make specific requests, and many come in for lunch to see who is enjoying the final product. Her restaurant only buys a couple things from distributors - making it truly farm-to-fork.
Wisdom for Young Chefs
Trace says, “I always tell young chefs: culinary school is great to learn about the basics, like learning a math equation. But it’s the people that have a willingness to be playful, to add passion and to try new things that find success. Put your heart-print on it.”
Maximizing Cuts/Meats
In an era where everyone wants to use more parts of the animal, we value Trace’s expert take on the flavor profile of different parts and cuts of beef. She teaches us about combining two or three flavors - for instance highlighting the depth of a structured part, pairing it with some gelatinous marrow, and combining those with a more common protein cut to make something new. She throws some new ideas out for less-used cuts that may have a brisket quality, a deeper flavor, or work well in a cream sauce.
It’s clear that Trace Tedde-Vega touts no exaggeration when she says, “We keep it economically viable, but also freaking delicious.”
Connect With Today’s Guest
Follow Trace Tedde-Vega’s amazing restaurant here:
Instagram - https://www.instagram.com/magnoliasouthernkitchen
Facebook - https://www.facebook.com/magnoliasouthernkitchen
Connect With EATYALL:
https://eatyall.com
Instagram - https://instagram.com/letseatyall
Facebook - https://facebook.com/letseatyall
Twitter - https://twitter.com/letseatyall
LinkedIn - https://www.linkedin.com/company/letseatyall
YouTube - https://youtube.com/letseatyall
Show Credits:
Hosts are Andy & Marianna Chapman
Graphic Design by Tyler Castleman
Production provided by Easy Podcast Solutions
The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.
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46 - New York Beef Tour at Walbridge Farm with Chef Chris McDade
45 - Beef Farming in New York with Chef Chris McDade at Thunder View Farms
44 - The Beef Series Preview with Marianna & Andy Chapman
43 - Chef Austin Sumrall with Oyster Farmer Anita Arguelles: Keeping Your Menu Fresh
42 - Chef Kisha Moore: Working ON Your Restaurant Not Just IN Your Restaurant
41 - Why Sampling Matters with Samantha McLeod from Georgia Pecan Growers
40 - Pastry Chefs Tonya Mays and Brittany Garrigus-Cheatham
39 - Executive Chef Kristian Wade from the Beau Rivage
38 - Chef Dwyane Ingraham and Andy Chapman
37 - Chef Eric Rivera and Andy Chapman
36 - RG Lamar & Chef Robbie Nicolaisen
35 - Chef Paco Garcia Tours Wildcat Mountain Cheese, LLC
34 - Chefs Philip Cronin & Michael Krafft Tour Kentucky Beef Farms (Part 2)
33 - Chefs Philip Cronin & Michael Krafft Tour Kentucky Beef Farms (Part 1)
32 - T. R. Jones & Coley Drinkwater at Richlands Dairy Farm in Blackstone, VA
31 - Chef Kisha Moore from Hummingbird Macarons & Dessert on location at Richlands Dairy Farm in Blackstone, VA
30 - Chef Jason Arbusto visits Richlands Dairy Farm in Blackstone, VA
29 - Alex Willson at Sunnyland Farms talks Georgia Pecans
28 - Rob Forster & Chand Harlow from Wonderbird Spirits
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