We’re excited to announce that Johnny’s Greek and Three will screen at Oxford Film Festival as part of the festival’s documentary shorts program. Timothy Hontzas is a Homewood Chef and restaurant owner of Johnny’s – one of the top meat and three lunch spots in Birmingham (recently nominated for a James Beard Award). He is … Continued
Meat-and-three, to me, it’s what brings people together. It’s who we are without forgetting our Greek roots.
Bob Crechale is the third-generation of Crechale’s, a beloved restaurant in Jackson. The menu remains decidedly old-school: prime steaks; hickory-smoked chicken; broiled or fried fish, shrimp, and crab, fresh-caught from the Gulf.
Welcome to OKRACAST, the podcast of the Southern Foodways Alliance! Coming up this week: have you ever heard of a Datil pepper? Northeast Floridians often use Datils in homemade hot sauces, sometimes referred to locally as “Bottled Hell.” Pat Hamilton of St. Augustine, Florida introduces us to this spicy heirloom pepper. Also, we feature a … Continued