catfish culture

Southern Foodways Symposium 2015 October 17, 2015 Posted by

As a donor for The Southern Foodways Alliance, Simmons Catfish was able to be a part of their annual symposium this year held in Oxford, Mississippi.  It was a food filled weekend complete with Simmons catfish, fried chicken, enlightening talks, and foodie fellowship led by John T. Edge and his amazing staff.  Here are some shots from the event:

BannerCountry Captain

 

The weekend started Friday morning at The Lyric Theatre on the square with a Toasted Pound Cake breakfast then everyone was greeted by SFA Board President Sarah Roahen.  The above shot is of lunch at the Powerhouse by Asha Gomez of Cardamom Hill of Atlanta.  This was her take on Country Captain Chicken prepared with flavors from her childhood in southern India.  Asha’s meal was a wonderful way to start the symposium weekend.  The afternoon followed with interesting talks on cookbook collections, Sister Schubert rolls, and Eugenia Duke’s mayonnaise.

Before heading to Taylor Grocery for some delicious Simmons Catfish, Alzina Toups was presented with the Keeper of the Flame award and Cynthia Hayes was presented the John Egerton Prize for their life’s work in the food industry.

Here are the three variations of Simmons Catfish served at Taylor Grocery on Friday night.  The first  dish of smoked catfish with lady peas was prepared by Anne Quatrano of Star Provisions in Atlanta.  The second dish was pan fried delacata served in pocket bread with cucumber salsa and topped with crispy bits of catfish.  Lastly, there was the traditional fried catfish plate which never disappoints and is everyone’s favorite.

Anne QuatranoDelacataCatfish Plate

Saturday started with breakfast casserole muffins then beautiful music by Gee’s Bend Singers followed

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We grow and deliver the best tasting and highest quality U.S. farm raised catfish in the world — right from our family owned farm. Whether you’re new to catfish or a connoisseur, you’ll never taste better catfish than Simmons.