Sure had a filling trip to Memphis and Oxford, Miss., for the Southern Foodways Alliance Symposium, three days of food, fellowship and big, big fun.
The combination of scholarly discourse and incredible food is what keeps coming me back to this annual event. I've met so many interesting people, all coming together to celebrate food traditions of the South.
This year's focus on music was so perfect, given the depth of musical talent to come out of that region. Serving red beans and rice cooked on a recipe inspired by a gone, but not forgotten restaurant in New Orleans before talking about the way musicians gathered at that venerable place was brilliant.
Sunday morning's Chitlin ballet -- formally called Pork Songs -- was followed by a banquet of baked fish, greens, grits and heaps of bacon and biscuits cooked by John Currence's crew at City Grocery.
That was my second breakfast. I had to go back to Big Bad Breakfast to taste whether the grit cake (pictured with a side of tomato gravy, a biscuit and andouille sausage) was as good the first time I tried it. Heck yes!
Already looking forward to next year.