I ate a dish at FIG that I’ve never tried before, a big chunk of pork shoulder that had been braised until almost falling apart, then crusted with herbs and seared until crispy and golden brown — definitely something to check out. Everyone else raved about their dinners as well…
I encourage anyone interested in Southern food to join the SFA. They pull in a great bunch of people to their events and do some seriously good work, like their recent effort recording the oral histories out at Bowen’s Island. The annual symposiums held at SFA headquarters in Oxford, Mississippi are the stuff of legend.
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