DOES EAT PLACE This 20-ounce ribeye from Doe’s Eat Place in Monroe is lightly seasoned and cooked to perfection.
FARM TO TA BL E This spread of delectable dishes represents Southern eating at its finest. From smothered pork chops to smoked brisket, these meals are sure to make your mouth water. Photography by KELLY MOORE CLARK Styled by TAYLOR BENNETT
RESTAURANT COTTON These deviled eggs are made from farm fresh eggs and are topped with fried chicken skins, hot sauce and housemade pickles.
FOR HIS TEMPLE Onion smothered pork cutlets from Ridgetop Farms with brown rice from Delta Blues, garlic roasted patty pan squash with eggplant tomato bake, eggplant from Delaterre Farms.
