Deep South Dining | A Trip to the Delta
Summary
Hosts Malcolm White and Carol Palmer discuss a recent trip to the Mississippi Gulf Coast, highlighting local eateries like S&B’s Grill and Tavi’s Salomaria. They interview Chef David Cruz about the Delta Supper Club’s revival as a foundation feeding the community and Chef Marisol Doyle on her award-winning Cleveland pizzeria, Lainia. The episode also celebrates young entrepreneur Simon Smith’s pickle venture and announces a screening of the documentary *Tony*.
Topics discussed
Sponsorships: Red Pepper Sauce and Tyler Event Space
Introduction to the Delta Supper Club concept
Fix It 101 home maintenance show promotion
Show intro and upcoming segment previews
Gulf Coast trip: S&B's in Waveland and seafood
Anthony's fine dining in Bay St. Louis
Gulfport dining: Salomaria and Robert St. John's
Perkinston restaurant and local breakfast spots
Expansion of Jack's Southern Kitchen in the Delta
National Pickle Month and young pickle maker Simon
Delta Supper Club reboot and Bourdain film event
Mississippi Delta hot sauce from Jim's Cafe
Thelma's Riverbend and hot tamales discovery
Guest introduction: Marisol Doyle and David Cruz
History and origins of the Delta Supper Club
Logistics and layout of the recent supper club event
Menu structure: Biscuits and the 'wild course'
Course details: Fried chicken livers and shrimp
Hanger steak course and Rosedale distillery
Delta Supper Club Foundation and community feeding
Lanya Bagels and Pizza: Awards and recognition
Lanya menu, bagels, and green tomato cobbler
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