Ralph Brennan: Brennan's & The Ralph Brennan Restaurant Group (New Orleans, LA)
Release Date: 12/09/2022
Exploring The Southern Bar: What Makes a Bar, Well ... a Bar?
The Southern Fork
In this episode, we embark on a delightful exploration of the different types of bars that populate the Southern landscape. Will Green, co-owner of The Hoot and Wico in West Columbia, joins us to define what constitutes a bar and share insights about their cultural significance. My newest book is South Carolina Cocktails: 100 Recipes Inspired by the Palmetto State, and earlier this year, Will Green interviewed me for a book talk at the South Carolina State Museum for a sold out crowd. We enjoyed chatting about bar and social culture so much that I thought it might be fun for all of us. So...
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A New Orleans Legacy in Hot Sauce: Pepper Baumer of Baumer Brands and Crystal Hot Sauce (New Orleans, LA)
The Southern Fork
Hot sauce is Southern. Hot sauce is personal, and for many of us, hot sauce love began with Crystal Hot Sauce on a cold, briny oyster. In this episode, Crystal’s CEO Pepper Baumer, a third-generation member of the renowned Brennan and Baumer culinary families, shares insights into the rich food culture of New Orleans, the legacy of Crystal Hot Sauce, and innovative strategies for growing a historic brand in modern markets. To keep up with Stephanie’s work beyond the show, on Substack. And for consistent visual peeks into the world of The Southern Fork, . And here’s the link...
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From Growing Up in a Chinese Restaurant to Opening One of Your Own: Herman Ng on Crafting a Unique Culinary Experience at XO Brasserie (Charleston, SC)
The Southern Fork
Herman Ng's journey through the restaurant industry is as rich and layered as the flavors he brings to his restaurant, , which opened in 2024 in Charleston, SC. Growing up in a family that ran a Chinese restaurant in Columbia, SC, he has a unique perspective on food, culture, and the restaurant business. In this conversation, Herman shares his personal journey from growing up in a restaurant family to running one of his own. Discover how his background, creative approach to Chinese American cuisine, and dedication to service excellence shape his culinary vision. To keep up with Stephanie’s...
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From Puerto Rican Roots to Renowned Pitmaster: Hector Garate's Palmira Barbecue Journeyfrom Pop-ups to a Growing BBQ Empire (Charleston, SC)
The Southern Fork
Pitmaster Hector Garate has become a rocketship in the barbecue world since opening in Charleston, SC. Palmira has been named “Best New Barbecue Joint in the South” by Southern Living, earned the top spot on Texas Monthly’s “Best Texas-Style BBQ Joints in the USA” list, and saw its signature beef cheeks recognized as one of the New York Times’ “Best Dishes of 2025.” The restaurant has also been featured in Esquire, StarChefs, and Condé Nast Traveler, and this year, Hector was named a semifinalist for the James Beard Foundation’s Emerging Chef award. Hector most...
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The Southern Fork comes to life on Substack
The Southern Fork
The Southern Fork is now available on . What does that mean? Well, it means right in your inbox, you can get a current, up to date resource that documents and celebrates the culinary life of the American South each week. It’s kind of like the podcast coming to life on the page. There’s inspiration, news-y type info, dishes and drinks to try, and plenty of updates on the more than 380 guests I’ve had the opportunity to interview right here. Once you sign up, you don’t have to do another thing, just look for my emails in your inbox. This is a very vital and important way to...
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From the Culinary Institute of America to Cocktails: James Bolt's Gin Joint Journey (Charleston, SC)
The Southern Fork
In this, the final episode of Season 10, James Bolt of T in Charleston, SC shares his journey from chemistry to craft cocktails, emphasizing the importance of culinary-driven mixology, the art of ice making, and innovative trends like mini cocktails. Discover how Charleston's vibrant food scene influences his creative process and the secrets behind crafting exceptional cocktails. To keep up with Stephanie’s work beyond the show, , her free monthly newsletter that includes recent bylines, recommendations, and other fun tidbits. And for consistent visual peeks into the world of The...
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How Munkle Brewing Balances Tradition and Innovation with Local Ingredients (Charleston, SC)
The Southern Fork
In the last 15 years, the craft brewery scene has really come into its own in Charleston, and these days you can find area breweries all over the Lowcountry, tucked into warehouses, alongside beautiful river views, and even in business parks. , located in the Neck area of Charleston, routinely takes home medals annually at the Great American Beer Fest competition, and it is one of the standouts in a crowded field. In this conversation, Palmer Quimby, founder of Munkle Brewing Co., shares his journey in craft brewing, emphasizing the importance of tradition, local ingredients, and community....
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Bintou N’Daw Follows Her Own Creative Compass at Bintü Atelier (Charleston, SC)
The Southern Fork
Bintou N’Daw is a magnetic person who makes food that just draws you in with its layers of flavor and storytelling. She owns and operates Bintü Atelier, an African-inspired restaurant, with her husband in Charleston, SC, and she has just been named a James Beard Semifinalist for Best Chef: Southeast. In this conversation, she shares her fearless approach to taking risks, the importance of cultural identity in her cooking, and her aspirations for the future of her culinary career. The discussion also touches on the creative process of transitioning from takeout to a full restaurant...
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GroceryRx: A New Approach to Nutrition and Health in the South Carolina Lowcountry (Charleston, SC)
The Southern Fork
In this conversation, dietician Olivia Myers shares her passion for Grocery RX, part of in Charleston, SC, which operates as food pharmacy and nutrition education arm. She shares her background in nutrition and food, the challenges of addressing food insecurity, and the transformative impact of GroceryRx on individuals' health and lives. The conversation also touches on the importance of community engagement and the future of the business amidst challenges in funding and administration, but with a sincere hope for building in the future. The work Olivia is doing in the South Carolina...
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Diving below the surface of Blue Food with Andrew Zimmern
The Southern Fork
has spent decades proving that food can be a powerful force for cultural understanding and social change. An Emmy-winning and James Beard Award-winning television host, chef and food advocate, he brings boundless curiosity and deep empathy to his exploration of global cuisine on his acclaimed shows, including the Bizarre Foods franchise, The Zimmern List, What’s Eating America, Family Dinner, and Wild Game Kitchen. His work extends far beyond television into restaurants, publishing, and philanthropy, all driven by his conviction that shared culinary experiences can bridge divides and create...
info_outlineNew Orleans restaurateur Ralph Brennan grew up in restaurants. Part of a storied New Orleans family, the restaurant group he helms today owns multiple spots -- including Ralph Brennan's Jazz Kitchen located at the Disneyland Resort -- but to me, the crowning jewel of this group is Brennan’s, a restaurant in the French quarter opened in 1946 that still celebrates the pageantry of eating out in its breathtaking and iconic spaces, from a pink and green dining room to elegant private rooms to a courtyard plucked out of a tropical dream. Mr. Ralph, as he is affectionately known in the restaurant, is past president and chairman of the National Restaurant Association and has presided locally over both the Louisiana and the New Orleans associations as well. He’s a people person who excels at staying curious while still keeping New Orleans restaurant traditions alive. If you love brunch or bananas foster, you have Brennan’s to thank for it, but the dining rooms have even more stories to tell.