On the evening of Oct. 18, the 15th annual Southern Foodways Alliance Symposium kicked off with a dinner, cooked at a new, storefront restaurant on the picturesque main square of Oxford, Miss. Chefs, writers, scholars and Southern-food enthusiasts gathered on the eve of what has become one of the most important and beloved food events in the country: three days of presentations, readings, policy talks and eating, all in celebration of the food of the American South. The chefs asked to cook this first Southern feast? L.A.’s own Jon Shook and Vinny Dotolo. Read the story.