Off to Pepper Place Saturday Market I found the origin of the grits used in Clayton Sherrod's cooking and Highland's Bar & Grill chef, Frank Stit. Company is called McEwen & Sons who own a grist mill. Frank and Helen handles the milling while their sons, Frank Jr. and Luke raise chickens and sells their cage free eggs. Aside from the Grits appetizer served at Highland's, here is a photo of their seafood appetizer. Best thing was the Apalachicola oysters. Worst was the shrimp cocktail that had that "not so fresh" tast. Chef never came in to greet the 13 writers and I heard that he was at his other place located about four blocks away.
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