Chefs' Crawfish Boil at Fat Possum Hollow

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Last Sunday, Randy Hatfield and Eugene McCann of Ben E. Keith food distributors, hosted several Memphis chefs at Fat Possum Hollow resort on the Little Red River. Attending were Jackson Kramer of Interim, Keith and Jill Forrester of the Trolley Stop, Rick Farmer of St Jude, Matt Wilson of Swankys, and cookbook author and chef Jennifer Chandler of Cheffies.

After an afternoon of fly-fishing, the chefs gathered for a crawfish and shrimp boil at the resort's rustic barn/bar. A good time was had by all, as the photos below make clear.

Randy Hatfield and Eugene McCann of Ben E. Keith Co.
  • Randy Hatfield and Eugene McCann of Ben E. Keith Co.
The entree.
  • The entree.
Paul and Jennifer Chandler and Keith Forrester enjoy the after-dinner activities in the "barn."
  • Paul and Jennifer Chandler and Keith Forrester enjoy the after-dinner activities in the "barn."
And a river ran through it.
  • And a river ran through it.

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