McLawland Farms LLC

SOUL FARM II: LIFE IS A CARNIVAL November 5, 2026 | McLawland Farms There's a stretch of highway that connects the North Mississippi Hill Country, Memphis, and New Orleans. Along the way, generations of farmers, cooks, musicians, and storytellers have shaped a culture that continues to influence how we eat, how we gather, and how we celebrate life. That's where Soul Farm II begins. Chef Eric Crays brings his North Mississippi roots, Chef Gillian Howard brings the traditions of North Memphis and Southeast Arkansas, and featured Chef Paul Cressend brings the spirit of New Orleans. Different backgrounds, different experiences, but a whole lot of common ground. We were in the same neighborhood. We just went to different schools together. Life Is a Carnival brings that journey through North Carolina, where the farmers, ingredients, and artisans of the Carolinas become part of the story. Six culinary experiences flow like a set list, moving through mushrooms, smoked turnips, red beans and rice, North Carolina trout, gumbo, and buttermilk custard. Tradition meets improvisation, familiar flavors take unexpected turns, and every plate has something to say. This isn't just about three chefs preparing dinner. It's about the people who grew the food, the generations who passed down the recipes, and the music and memories that connect us all. On November 5, we're bringing it all together at McLawland Farms for an evening of food, storytelling, and community around one shared table. Chef Eric Crays Chef Gillian Howard Featuring Chef Paul Cressend Come hungry. Stay awhile. Soul Farm II: Life Is a Carnival. Sweet tea and water on the table all night. BYOB suggested pairings: First Movement — Unoaked South African Chardonnay Enough body and natural spice to complement the earthy mushrooms, smoked turnips, and deeper flavors without overpowering them. White Burgundy or Albariño make excellent alternatives. Second Movement — Pinot Noir A lighter-bodied red with gentle tannins, bright acidity, and subtle earthiness. Versatile enough for the richer Southern flavors while remaining delicate enough to accompany the North Carolina trout.