From pasture-raised pork and upgraded tailgating eats and drinks to battle over cornbread styles, the October issue of Feast is defined by Southern accents. In the issue, we visit Circle B Ranch, where heritage breed hogs are humanely raised and slaughtered to produce flavorful bacon, sausage, meatballs and charcuterie to supply stores and restaurants across the region. We also learn tailgating secrets from one of St. Louis’ favorite chefs, John Perkins of Juniper, during a Tigers game at Mizzou. And because a Southern-inspired issue wouldn’t be complete without copious amounts of cornbread, we asked St. Louis chef Simone Faure of La Patisserie Chouquette and Old Standard Fried Chicken to share her thoughts (and recipes) for Northern- and Southern-style cornbread.
