Sunday, October 21

Why We're Blissful and Bleary-Eyed This Morning at the SFA Symposium

Saturday night at the SFA symposium, in words and pictures. 

Cocktails: Copper and Cane punch
Collier and McKeel Tennessee Whiskey, Champagne, Benedictine, Sorghum Syrup, and a touch of Greg Best magic, served up in the signature SFA cocktail bathtub

Longtime SFA member and volunteer Katie Rawson pours Copper and Cane punch. Katie is a PhD student in Liberal Studies at Emory University. 
University of Mississippi Southern Studies grad students Kate Hudson and Chelsea Wright tend the bars

Bites: Cornbread toasts with smoked shrimp sausage and pickled onions
Drew Robinson of Jim N Nick's Bar-B-Q smoked the shrimp sausage on a rack directly underneath Natalie Chanin's Alabama Chanin dresses. We think they gave each other a little something extra. 

A Lincoln-Douglas (literally) debate by Brett Martin and Wright Thompson
Resolved, that competition barbecue is an abomination and should be eliminated. Mr. Douglas (Thompson) on the affirmative, Mr. Lincoln (Martin) on the negative. Moderator Brett Anderson declared the debate a draw. In the world of barbecue, some arguments will never be resolved.   

SFA Craig Claiborne Lifetime Achievement Award: Ben and Karen Barker
Frank and Pardis Stitt presented the lifetime achievement award, a painting by Oxford artist Blair Hobbs, to their longtime friends Ben and Karen Barker of Durham, North Carolina. Citing a desire to spend more time with their children and grandchildren, the Barkers shuttered their legendary Magnolia Grill in May after twenty-five years in business. More than thirty years after meeting on the first day of culinary school, Ben said that Karen is still his muse. "No matter how good the dinner was, you really came to Magnolia Grill for a piece of Karen's pie."

Lodge Cast Iron Pit Feast, Woodson Ridge Farms
Featuring a laundry list of eats, drinks, tunes, and SFA touches
Tobacco Barn Brunswick Stew by Ed Mitchell of North Carolina
Hickory-smoked chicken with white sauce by Pat Martin of Tennessee
Post oak-smoked beef ribs by Tim Byres of Texas
1830 recipe whole hog barbecue by Samuel Jones of North Carolina 
Spoonbread, potato salad, coleslaw, collards, and cranberry bean gratin by Drew Robinson of Alabama
Beer from Fullsteam Brewery in North Carolina
Hogwash rose from Tuck Beckstoffer wines, California by way of South Carolina 
Fife and Drum grooves, clapping, dancing, and singing by Sharde Thomas and the Rising Star Fife and Drum Band of Mississippi
Impromptu fireworks by host chef John Currence
Washing machine campfires and haybale settees by SFA events maven Melissa Hall