Hunter Evans Talks Seasons and Place
In preparation for our upcoming Dinner Series event with Hunter Evans, we caught up with the recent James Beard Award nominee to talk seasons and place. At the helm of Elvies, his restaurant in Jackson, Mississippi’s Belhaven neighborhood, Evans offers a modern take on classic French cuisine through the lens of southern ingredients and traditions. Hunter is a relentless supporter of Mississippi farmers and his menus invariably showcase these beautiful ingredients.
EHC: Let’s talk about Elvie's; How does the restaurant reflect who you are as not only a chef, but as a creative?
HE: Elvies is essentially a neighborhood restaurant that is very intentional about how we take care of our staff, our guests, and our community.
I love sharing meals and food with people. I love seeing and interacting with people. Elvies was designed with this in mind. We remodeled an old home that feels very comfortable with an open kitchen. Our menu is dictated by the seasons and farmers which comes from cultivating strong relationships with them - that brings me a lot of joy.
EHC: Where does inspiration find you?
HE: Inspiration is all over the place. Walking through a farm, running some trails, and flipping through old cookbooks or southern history books are probably the most common. Those are things that usually inspire me but they also provide a space for my mind and body to wonder and be curious.
Forever humans have connected with stories. That requires listening and sharing. People’s stories as well as farmers’ stories; Their passion really inspires me.
EHC: In planning our upcoming Dinner Series event we've talked a lot about seasons and how to deal with limited means of winter. What does Winter taste like to you?
HE: February is green to me. New life sprouting from the cold ground. Young leaves on a barren tree. The sun seems a little warmer and it feels like a coming back to life after the cold winter months. February is that soft texture of braised leeks and fennel.
I have memories of the few months after winter when hunting season ends. We trekked out to the woods to harvest an animal that we would process so we could enjoy sausage, tamales, and steaks for the next few months. But like most chefs, I think it’s easy to start anticipating and tasting the next season of crawfish, spring onions, and hopefully early Mississippi tomatoes.