It’s not about replicating meat; it’s about moving vegetables from side dish to the center of the plate. In the space of a few years, we lost a combined one hundred pounds by focusing our diet on vegetables, grains, and fruit — with the occasional over-the-top-dinner (and usually a dessert, too!). Most of all, it’s about making delicious food that just happens to be vegetarian. 


Justin Fox Burks, Author and photographer, Memphis, photographed five books including three cookbooks, Simply Grilling and The Southern Pantry by Jennifer Chandler, and his own Southern Vegetarian. Photographed food for GQ, Esquire, Garden & Gun, The London Independent, and The New York Times. Co-creator and photographer of The Chubby Vegetarian Blog.

Amy Lawrence, Author, Memphis, award-winning fiction writer with her first published short story in Seventeen Magazine, twice awarded the Memphis Magazine fiction writing contest. Held the position of restaurant reviewer for Memphis Magazine’s ‘Dining Out’ column. Co-creator and writer of The Chubby Vegetarian Blog.



Susan Schadt’s fourth book chronicling and celebrating the bounty and spirit of American sporting life and culinary culture. We employ a cookbook anthology model similar to the acclaimed Wild Abundance, (2010). Through photographs, recipes and voices of celebrated chefs, REEL MASTERS: CHEFS CASTING ABOUT WITH TIMING AND GRACE tells the stories through narrative and stunning photography of fishing backwaters, bayous and bays and the lure of fishing in unspoiled beauty, fierce and fun. Featuring James Beard Award Winners, Semifinalists & Nominees, Food & Wine Best New Chefs and participants on Top Chef, Top Chef Masters and Food Network. Part cookbook, part guidebook. This time we are going fishing along the coastlines and inland shores of the sporting south, including Birmingham, Charleston, Richmond, Pensacola, Venice, Grande Isle, Port Sulphur and Toledo Bend LA. 


John Besh, New Orleans 
Awarded Food & Wine “Top 10 Best New Chefs in America,” James Beard Award for Best Chef - Southeast in 2006, Hosted two national public television shows based on his books, “Chef John Besh’s New Orleans,” and “Chef John Besh’s Family Table.” His flagship restaurant, August, is a Gayot Top 40 Restaurant and a Wine Enthusiast Top 100 Restaurant, in addition to being nominated in 2012 and 2013 for the James Beard “Outstanding Restaurant” award.

Jeremiah Bacon, Charleston
A five-time James Beard Foundation semifinalist for Best Chef Southeast, Executive Chef and Partner of The Macintosh and Oak Steakhouse, in his hometown of Charleston, S.C. Awarded Best New Restaurant Bon Appetit’s annual 50 Best New Restaurants, 2012; Esquire Best New Restaurant in America in 2012; recognized by the James Beard Foundation as a semifinalist for Best New Restaurant. 


John Currence, Oxford
Executive chef/owner of The City Grocery and several culinary ventures in Oxford. Received the Southern Foodways Alliance Guardian of Tradition Award, 2006, won the 2008 Great American Seafood Cookoff in New Orleans. In 2009, awarded the James Beard Foundation “Best Chef South” and was a winner of Charleston Food and Wine Festival’s Iron Chef Challenge. Author of Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some.

Walter BundyRichmond
Executive Chef at Lemaire Restaurant in the Jefferson Hotel 2001-2016, Cooked in the kitchens of Thomas Keller’s French Laundry in Napa Valley and Mark Miller’s Coyote Café in Santa Fe. Appeared at the James Beard House, on Food Network’s Food Nation with Bobby Flay and Cooking Channel’s Road Trip with G. Garvin. His new restaurant, Shagbark opens fall 2016.

Chris Hastings, Birmingham 
Chris Hastings, chef of Hot and Hot Fish Club and OvenBird in Birmingham, which he owns with his wife Idie. Author of The Hot and Hot Fish Club Cookbook, A Celebration of Food, Family and Traditions. Chris competed in Food Network’s Iron Chef America and triumphed over Chef Bobby Flay, 2012. Awarded Best Chef: South, James Beard Foundation, 2012 and appeared on Bizarre Foods America, 2013. 

Kelly English, Memphis
Executive Chef/Owner, Restaurant Iris and The Second Line, Memphis, TN; Executive Chef, Magnolia House, Biloxi, MS. Named a James Beard Award Semifinalist for Best Chef: Southeast, 2009, appeared on the Food Network. In February 2012, English was named Memphis’ “Prince of Porc” in the national Cochon555 competition, which landed him a seat at the 2012 Aspen Food & Wine Festival. English has been featured in Food & Wine magazine, Everyday with Rachel Ray, Bon Appétit, Garden & Gun, and the cookbook Wild Abundance.

Kevin Willmann, St Louis 
Chef/Owner of Farmhaus Restaurant St. Louis, MO with his wife Jessica. Nominated for James Beard Foundation Best Chef Midwest in 2016, Food & Wine Best new Chef 2011, appeared on Bizarre Foods America 2013. Participated in Food & Wine’s Chef’s Club restaurant at the St. Regis in Aspen 2012.  





Donald Link, New Orleans
Link’s flagship restaurant Herbsaint earned a James Beard award in 2007 for Best Chef South. The same year Cochon was nominated for Best New Restaurant; The James Beard Foundation honored Link’s cookbook – Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana (Clarkson Potter) Best American Cookbook. Nominated by the James Beard Foundation for the prestigious award of Outstanding Chef in 2012, 2013, 2014, 2015 and 2016. Pêche Seafood Grill was awarded Best New Restaurant at the 2014 James Beard Foundation Awards. February 2014, Link celebrated the release of his second cookbook Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything (Clarkson-Potter)